Ingrédients pour Vanilla Marbled Pound Cake
- Vanilla Yogurt
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- Vanilla Extract
- Dutch Process Cocoa
- Semisweet Chocolate Chunks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vanilla Marbled Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Vanilla Marbled Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- Cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract.
- In a separate bowl, combine 1 cup plain vanilla yogurt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter in half.
- To one half of the batter, add 1/2 cup unsweetened cocoa powder and 1 cup chocolate chunks. Mix until well combined.
- Spoon about 2/3 of the vanilla batter into the prepared bundt pan.
- Spoon the chocolate batter over the vanilla batter. Using a knife or toothpick, gently swirl the batters together to create a marble effect.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
162g
Fat
40g
Carbs
25g
