Chocolate-vanilla marbled pound cake

by Ed Halmagyi


  • 150g unsalted butter
  • 150g caster sugar
  • 3 eggs
  • 1 tsp natural vanilla extract
  • 135g self-raising flour
  • 15g Dutch cocoa powder


1 Preheat oven to 170°C. Beat the butter and sugar in the bowl of an electric mixer on high speed for 5 minutes, until very light and creamy. Beat in the eggs and vanilla a little at a time.
2 Divide the mixture between 2 bowls and fold 75g flour into one, folding the remaining flour and cocoa into the other half. Marble the batter in a lined medium loaf pan then bake for 45 minutes, until a skewer can be inserted and removed cleanly.

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