This is a hotdish that my mother came up with. Almost everyone will be satisfied by this simple, efficient, and delicious lunch.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 large cake |
Ingredients
- 1 ½ cups unsalted butter, at room temperature
- 1 (8 ounce) package cream cheese, at room temperature
- 3 cups white sugar
- 1 ½ teaspoons almond extract
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 6 large eggs, at room temperature
- 3 cups cake flour
- ⅓ cup unsweetened cocoa powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
- Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
- Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
- Be sure that all ingredients are at room temperature or your baking time will be off.
- If you have parchment paper, grease the pan then line the sides and center tube. Spray any paper that will overlap so it sticks well. Once cake has cooled the paper comes off easily and the cake had a beautiful, crumb-free appearance.
Nutrition Facts
| Calories | 636 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 329 mg |
| Sugars | 50 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This one scored big in my family and couldn’t be easier! A stand mixer a huge help with making any pound cake, including this one. Thanks for the recipe.
Let me tell everyone out there – this is a cake you want to make & often! I made it just as described in the recipe, no changes, no substitutions. It is PERFECTION!!! The batter is velvety & smooth…it smells heavenly when baking…and yes, it is a heavy, dense cake made with lots of butter, sugar, and that glorious cream cheese, but listen up people…HELLO….it is a “pound cake”…not a low calorie, gluten-free, almost delicious cake! This recipe, to me, can be generational, like the recipes handed down through families from great-grandmother…something to cherish and enjoy and made to share with loved ones. If you show your love and affection for family and friends through baking, then this is the cake for you! Make it on a Tuesday for no reason at all…you’ll be glad you did and so will your family! This cake was not dry but perfectly moist, it keeps well, getting better after a few days, and needs no glaze or embellishment of any kind. I know people add this or that to recipes according to taste and preference, but honestly, this cake, made just as the recipe states, and a good cup of coffee or tea, or cold glass of milk, will make you forget your troubles for a while – that’s how good this recipe is.
Thanks for sharing, my partner loved it. I halved the recipe because I had a smaller pan, and left it in the oven for 10 mins extra since my cake was so high and the wetness of the middle was uncertain when I checked with a toothpick. The led to a really crunchy and delicious crust, which I’m grateful for!
This came out perfectly. I will definitely make it again.
I was surprised when I first started because the batter was very thick, thicker than I expected. I halved the recipe and made it in a 8′ cake pan. My husband was eating the batter left in the bowl and said it tasted good and while it was baking it smelled good.
This turned out so perfectly that my friend who always says she doesn’t like sweets had seconds.
Love this pound cake. NOTE: Next time I will use 1/4 cup less flour to make the cake more moist.
Followed as written, but sifted the dry ingredients before adding. Topped with a thin drizzle of melted chocolate. Everyone at the family gathering loved it, but some thought it was slightly dry, and that more chocolate drizzle would’ve helped!
It was a good recipe but a little heavier recipe than I like.
Is it possible to bake this in a bundt pan? If so, what changes to the recipe should be made?
Is it possible to bake this in a bundt pan? If so, what changes to the recipe should be made?
I made it this afternoon and it came out moist and full of flavour. I did tweak a bit by replacing about 5 Tbsp of flour with cornflour for a lighter airy texture, reduced the sugar by 1/2 cup, replaced 1 cup white sugar with brown sugar, sifted the flour 3x together with baking powder and salt. My sister and her husband were impressed and loved the cake. “This recipe is for keeps” ..said my sister. Thank You very much for sharing this outrageously splendid recipe !
This is a delicious marble pound cake. My boys loved it. Thanks for sharing your recipe
This cake made my husband very, very happy. It’s excellent.
I did everything wrong when making this recipe and yet, it turned out to be one of the best cakes I’ve made in a long time. And this isn’t self-praise, this is certified by third parties. This recipe is perfectly forgiving. Let’s begin: I used gluten free flour, measuring it first then sifting three times (to keep it light and fluffy, like regular cake flour). As I added it to the batter, I realised it was much more than 3 cups. I bought the wrong kind of cheese, so I ended up having to use mascarpone instead. Nothing was at room temperature. I ran out of sugar halfway through, so only used 2.5 cups having to open little packets of sugar taken from a hotel room that I had rolling around in my purse. I realized, at the very last second, that I didn’t have any almond extract, so I watered down some marzapane and added that. I couldn’t decide if I wanted this cake or the submitter’s other pound cake with chocolate chips, so I made both in one. I added some chocolate chips to each layer of batter. I ate about 1/3 cup of batter raw-it was really good. The cake was smaller than it should have been, so I didn’t cook it for as long as I should have. Then after about 10 minutes I pricked it with a toothpick and it was still doughy inside, turned the oven back on and baked it for another 15 minutes. I mean, in theory, this cake should have bit the big one. Instead, it was moist and delicious. This recipe ROCKS! Thank you for sharing it.