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+ servings

The Brown Betty Bakery's Marble Pound Cake

yield: 1 (9-inch, three-layer) cake
5 from 2 votes
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Ingredients

For the Vanilla Pound Cake

  • 4 cups cake flour
  • 3/4 teaspoon regular salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 3 cups granulated sugar
  • 8 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pure rum extract
  • 1 cup sour cream

For the Chocolate Pound Cake

  • 1/2 cup plus 3 tablespoons unsweetened Dutched cocoa powder
  • 3/4 cup sour cream
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon regular salt
  • 1 3/4 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup boiling water

For the Vanilla Buttercream Frosting

    (makes 4 cups)

    • 6 ounces cream cheese, at room temperature
    • 2 teaspoons pure vanilla extract
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • pinch of regular salt
    • 3 1/2 cups confectioner's sugar

    For the Chocolate Buttercream Frosting

      (makes 3 cups)

      • 3 ounces cream cheese, at room temperature
      • 2 teaspoons pure vanilla extract
      • 1/2 cup (1 stick) unsalted butter, at room temperature
      • 1/2 cup unsweetened natural cocoa powder
      • 2 teaspoons light corn syrup
      • 3 1/2 cups confectioners' sugar
      • 1 to 3 tablespoons whole milk

      Instructions

      For the Vanilla Pound Cake

      • Preheat the oven to 350 (F). Butter three 9-inch round cake pans, line the bottoms with parchment paper, and spray with nonstick cooking spray.
      • In a medium bowl, whisk together 4 cups cake flour, 3/4 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
      • In the bowl of a stand mixer fitted with a paddle attachment, beat 1 1/2 cups unsalted butter and 3 cups granulated sugar on medium speed until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add 8 eggs, one at a time, beating until just combined and scraping the bowl as necessary. Add 1 1/2 teaspoons vanilla extract and 1/4 teaspoon rum extract and beat until just combined.
      • Reduce the mixer speed to its lowest setting and alternately add the flour mixture (from the second step) and 1 cup sour cream to the batter mixture, beginning and ending with the flour mixture until just combined but smooth.
      • Set aside and make the chocolate batter.

      For the Chocolate Pound Cake

      • In a large bowl, whisk together 1/2 cup plus 3 tablespoons cocoa powder, 3/4 cup sour cream, 2 large eggs, 2 large egg yolks, and 1 1/2 teaspoons vanilla until smooth.
      • In the bowl of a stand mixer fitted with a paddle attachment, beat together 2 1/4 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon regular salt, and 1 3/4 cups granulated sugar on low speed just until blended. Add 1 cup butter and half the cocoa mixture (from the first step) and beat on low speed until the dry ingredients are just moist. Increase the mixer speed to medium and beat until blended, scraping the bowl as necessary, about 1 to 2 minutes.
      • Gradually, add the remaining cocoa mixture in 2 batches, beating 20 seconds after each addition. Add 1/2 cup boiling water and beat until smooth.

      Putting the Cake Together

      • Pour 2 cups of vanilla batter and 1 cup of chocolate batter into each prepared pan. Swirl together with a butter knife, but be careful not to stir the batter too much or the two will mix.
      • Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

      For the Vanilla Buttercream Frosting

      • In the bowl of a stand mixer fitted with a paddle attachment, beat 6 oz. cream cheese and 2 teaspoons vanilla extract together on medium speed until smooth, about 3 minutes. Add 1 cup unsalted butter and a pinch of salt and beat until well mixed, scraping the bowl as necessary.
      • Reduce the mixer speed to low and gradually add 3 1/2 cups confectioner's sugar, beating until blended. Increase the mixer speed to high and beat until light and fluffy, about 2 minutes. Set aside until ready to use.

      For the Chocolate Buttercream Frosting

      • In the bowl of a stand mixer fitted with a paddle attachment, beat 6 oz. cream cheese and 2 teaspoons vanilla extract together on medium speed until smooth, about 3 minutes. Add 1/2 cup unsalted butter and beat until well mixed, scraping the bowl as necessary.
      • Reduce the mixer speed to low and beat in 1/2 cup cocoa powder and 2 teaspoons corn syrup. Add 3 1/2 cups confectioner's sugar and beat until blended. Add 1 to 3 tablespoons of milk, 1 tablespoon at a time, beating until the buttercream achieves a spreadable consistency.Set aside until ready to use.

      Frosting the Cake

      • To assemble and frost the cakes, place 1 cake layer bottom-side up, on a cake plate. Use an offset spatula to swirl 1/2 cup vanilla buttercream and 1/2 cup chocolate buttercream frosting on top.
      • Add the second layer, bottom-side down, and swirl 1/2 cup of each buttercream on top.
      • Top with the third cake layer, bottom-side up. Swirl the remaining buttercream on the top and sides of the cake, alternating with vanilla and chocolate frosting to achieve a marbled effect.

      Notes

      Adapted from the Brown Betty Bakery Cookbook