Hello, I am Clara. Today, we’re going to prepare mini marbled pound cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mini Marbled Pound Cake Recipe
Mini Marbled Pound Cake is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Mini Marbled Pound Cake is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mini marbled pound cake using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mini Marbled Pound Cake:
- Get 4 tbsp. unsalted butter, softened to room temperature
- Get 1/2 cup granulated sugar
- Prepare 1 large egg, room temperature
- Make ready 1/4 tsp. vanilla extract
- Prepare 1/2 cup all purpose flour
- Take 1/8 tsp. baking powder
- Make ready 3 tbsp. + 1 tsp. milk, divided
- Make ready 2 tbsp. cocoa powder
Instructions to make Mini Marbled Pound Cake:
- Preheat the oven to 350°F. Grease a mini loaf tin (5 3/4 x 3 x 2") with non-stick cooking spray and set aside.
- In a medium bowl, using a hand mixer, cream together the butter and sugar until fluffy and lighter in color. Then mix in the egg and vanilla.
- Mix in about half of the flour mixture and the baking powder. Then mix in the 3 tbsp. of milk, then the remaining flour, until just combined.
- Move 2 heaping tbsp. of the batter to a separate bowl…this will be your chocolate batter. Pour the remaining batter into the loaf tin.
- To the additional 2 tbsp. of batter, stir in the remaining 1 tsp. of milk and the cocoa powder. Once well blended, place dollops of the chocolate batter over the top of the other batter and swirl it together with either a toothpick or knife.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist cbs. You may want to cover you loaf tin loosely with foil after the 25 minute mark. This isn’t called for in the orial recipe, but I think mine browned a bit too much around the edges.
- Once done, place the muffin tin on a wire rack to cool completely before removing from the pan. Slice and enjoy!
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