Chocolate-Orange Marble Pound Cake

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Chocolate-Orange Marble Pound CakeOrange and chocolate are the perfect pairing, and this Chocolate-Orange Marble Pound Cake from our sister publication Bake from Scratch offers proof positive. Half the batter is packed with aromatic orange zest, while the other half blends smooth, melted chocolate and cocoa powder. The two are swirled together to create one beautiful and delicious cake. For this marbled wonder, we needed the perfect pan and our answer was Baker’s Secret’s Non-stick Loaf Pan. Strong and lightweight, this pan combines heavy gauge material with two coats of premium nonstick coating that eliminates the need for buttering or oiling your pan. With our trusty Baker’s Secret Non-stick Loaf Pan at our side, turning out this whirling and swirling loaf cake was a fuss-free affair.

Baker’s Secret was founded in 1972, but its history goes back even further. In 1888, Edward Katzinger launched his commercial baking tin business in Chicago, Illinois. As the company expanded in the 20th century, Baker’s Secret was created as a line of baking products that catered to the professional and home baker. Each pan is made to last, with a 10-year warranty built into every purchase. No matter what you need in the kitchen, Baker’s Secret has a quality pan to meet your expectations.

Chocolate-Orange Marble Pound Cake
Makes 1 (9x5-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 2⅓ cups (292 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ⅔ cup (160 grams) sour cream, room temperature
  • 2.5 ounces (71 grams) 60% cacao bittersweet chocolate, melted and cooled slightly
  • 4 teaspoons (8 grams) Dutch process cocoa powder, sifted
  • 2 teaspoons (8 grams) tightly packed orange zest
  • Garnish: confectioners’ sugar
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture in three additions alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Transfer one-third of batter (about 1¾ cups or 421 grams) to another medium bowl; fold in melted chocolate and cocoa until combined. Fold orange zest into remaining batter.
  4. Spread one-third of orange batter (about 1 cup or 281 grams) in bottom of a Baker’s Secret 9x5-inch loaf pan. Spoon orange and chocolate batters by heaping tablespoonfuls (about 18 grams each) in a checkerboard pattern in pan (3 scoops wide along short side). Tap pan 2 to 3 times to help level batter and fill pan. Create another layer in a checkerboard pattern, being sure to place orange on top of chocolate from first layer and vice versa. Tap pan again. Repeat with any remaining batter. Using a knife, swirl batters together in a figure eight pattern. Tap pan again to help level batter and fill in any gaps.
  5. Bake until a wooden pick inserted in center comes out clean or an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour and 40 minutes to 1 hour 45 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.

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