Mini Marble Pound Cakes Recipes

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Steps:

• Preheat oven to 350 degrees. Generously spray three 5 3/4-by-3-by-2-inch loaf pans with cooking spray; set aside. Sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture, alternating with the buttermilk, beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion. Place pans on a baking sheet.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, about 35 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cakes from pans and cool completely on the rack.

Steps:

• For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
• Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
• Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
• For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
• Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
• Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

Steps:

• Preheat the oven to 350°.
• Spray an 8" X 4" bread pan with non-stick cooking spray and line the pan with parchment paper. Spray the paper.
• Mix flour, baking powder and salt in a medium mixing bowl. In a separate bowl, combine the melted butter with the cocoa and blend until smooth.
• Using a food processor, mix the softened butter with the granulated sugar. When combined, add eggs and vanilla and continue to process until creamy. Add the dry ingredients and pulse until JUST combined. Finally, add cream and process until smooth. Add 1 cup of this batter to the bowl with the cocoa and stir until smooth.
• Pour half of the remaining batter into the prepared pan and smooth the surface with the back of a spoon. Spread the chocolate batter in the pan and then top with the rest of the batter. Using a butter knife, decoratively cut 5 swirls in the batter.
• Bake for 25 minutes at 350°. Reduce the temperature to 325° and bake for an additional 25 minutes. Loosely cover with foil and bake 15 to 20 minutes longer, or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack. Dust with confectioners' sugar before serving.