The Triple-Marble Pound Cake is tender, soft, and has three incredible complementary flavors combined in one cake. It’s not hard to make, either, though it does dirty a few extra dishes.
Oh yes, and it’s pretty, too. The interior reminds me of a calico cat!
Something I really like about this recipe is that it is no-frills. The flavors are all built into the dough itself. There’s no need for frosting or glaze. The end result is a nice, tidy slice. You can throw it in a sandwich bag or some plastic wrap, and this is great as a to-go snack of treat. It might get crushed, but it won’t melt (and that is always a concern in Arizona!).
The cake keeps well, too. Store it sealed at room temperature for up to four days. It’s also fantastic to freeze in slices to enjoy later.
Greatly modified from Bake from Scratch Sep/Oct 2020.
Bready or Not: Triple-Marble Pound Cake
Equipment
- 9×5 loaf pan
- parchment paper
- food scale
Ingredients
- 3/4 cup unsalted butter (1 and a half sticks) softened
- 1 1/2 cups white sugar
- 3 large eggs room temperature
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup vanilla Greek yogurt or sour cream
- 1/4 cup jarred caramel or dulce de leche
- 1/3 cup dark chocolate melted and cooled slightly
- 1 Tablespoon Dutch-process cocoa powder sifted
- 2 teaspoons vanilla extract
Instructions
- Preheat oven at 300-degrees. Cut a piece of parchment to fit like a sling inside the pan, extending up both long sides. Apply butter or nonstick spray in the pan, then set the parchment inside and spray it again.
- Beat together butter and sugar until fluffy. Add eggs, beating well after each addition.
- In a separate bowl, combine the flour, salt, and baking powder. Gradually add the dry ingredients in with the wet, adding in the yogurt/sour cream as well.
- Either by using a food scale or by eyeballing, divide the dough into three roughly equal portions.
- If the caramel/dulce de leche is stiff, microwave briefly in a microwave-safe bowl to make it looser. Mix that into one portion of dough.
- Add the cocoa powder with the melted chocolate, and fold that into a second portion of dough until the color is even throughout.
- To the third portion, mix in the vanilla to completely incorporate.
- Set a tablespoon with each portion. Scoop vanilla and chocolate to form a checkerboard-like formation in the bottom of the loaf pan. Add scoops of caramel dough sporadically over top. Tap pan to settle the dough. Repeat, mixing up the pattern so that different colors are near each other, tapping the pan on occasion. Once all of the dough is in the pan, use a butter knife to gently swirl for an extra marbling effect on the top. Tap pan again to level and work out bubbles.
- Bake for 1 hour 40 minutes. Check the middle with a toothpick. If it’s still wet, bake longer, checking every few minutes for doneness. Once it passes the test, let cool on stove top for 10 minutes, then use the parchment sling to lift the loaf onto a rack to cool completely.
- Cake can be served warm or at room temperature. It will keep for up to 4 days in a sealed container. It can also be frozen in slices for later enjoyment.
