Chocolate-Vanilla Swirl Pound Cake

Slices of marble cake with swirls of chocolate and vanilla rest on a wooden board, surrounded by a bowl of chocolate chips and a cup of hot chocolate on a rustic white wooden table.

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Chocolate-Vanilla Swirl Pound Cake

This gorgeous Chocolate-Vanilla Swirl Pound Cake blends a moist, tasty vanilla pound cake with rich chocolate cake, making it any dessert lover's dream!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Baked Good, Dessert

Cuisine: American

Keyword: Bundt cake, Chocolate, Vanilla

Servings:

Author: Nicole

Equipment

Ingredients

1 ½ cups unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon Kosher salt
¼ cup semisweet chocolate morsels
¾ cup (12-ounces) unsalted butter softened
4 ounces brick-style cream cheese softened
1 cup granulated sugar
½ cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
3 extra-large eggs
2 tablespoons milk (skim, 2 %, or whole)
¼ cup unsweetened cocoa powder

Instructions

Place an oven rack in the middle of the oven. Preheat the oven to 300℉. Spray an 8 ½ x 4 ½-inch loaf pan with non-stick baking spray; set aside.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a small microwave-safe bowl, microwave the chocolate morsels on medium in 30-second intervals, stirring between each, until the chocolate is melted (about 1 ½ minutes total). Set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese at medium speed until smooth. Add sugars and vanilla and beat for 3 to 4 minutes, stopping to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition.
With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined.
Spoon 2 cups of the vanilla batter into a medium bowl and stir in the milk. Add the chocolate and cocoa powder to the remaining batter in the mixer bowl and beat on low, being careful not to let the cocoa fly out of the bowl), until combined.
Using two 1-ounce ice cream scoops or spoons, alternately drop heaping tablespoons of batter into the prepared pan. Gently swirl batters together using the tip of a knife. Tap pan on the counter to release any air bubbles.
Bake until a wooden pick or cake tester comes out clean, about 1 hour and 30 minutes. Let the cake cool in the pan set on a wire rack for 30 minutes. Invert the cake onto the wire rack and let cool completely. Enjoy!

Notes

Cake can be made and stored in an airtight container for up to 2 days. Individual slices can be wrapped in plastic wrap and stored in a freezer-safe bag for up to two months.

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