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Supremely Moist Marble Pound Cake topped with juicy strawberries! This one's a keeper.

Marble Pound Cake with Macerated Strawberries

Ashley Manila
Supremely moist Marble Pound Cake topped with juicy strawberries!
4 from 2 votes
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Cake
Servings 8 slices

Ingredients
 

For the Marble Pound Cake:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 5 large eggs, at room temperature
  • 1 cup whole milk
  • 1/3 cup full-fat sour cream
  • 2 and 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder

For the Macerated Strawberries:

  • 1 pound fresh strawberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/4 cup orange juice (preferably fresh squeezed)
  • 1/2 cup orange blossom honey

Instructions
 

For the Marble Pound Cake:

  • Preheat oven to 350 degrees (F). Line a loaf pan with aluminum foil, allowing two of the sides to overlap. Spray pan generously with non-stick spray and set aside.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, butter on low speed until smooth. Add in vanilla and both sugars and beat for one more minute on low speed before increasing the speed to medium; continue beating for 3-4 minutes, or until very light and fluffy (don't skimp on time here!). Beat in eggs, one at a time, beating well after each addition. Turn mixer off while you prepare your other ingredients.
  • In a small bowl combine the milk and sour cream; whisk smooth and set aside. In a medium-sized bowl combine the cake flour, baking powder, and salt; whisk smooth. With mixer on the lowest speed, slowly add the flour and sour cream mixture into the batter, beginning and ending with the flour, mixing just until everything is combined. Be sure not to overmix here! Your batter may be a little lumpy, but that's ok!
  • Using a measuring scoop, transfer 2 and 1/2 cups of the batter into a medium bowl. Add in the cocoa powder and whisk smooth. Alternately scoop vanilla and chocolate layers into your prepared pan. Use a large skewer (or chop stick) to gently twist through batters to obtain a marbled effect.
  • Bake in preheated oven for 1 hour, or until a toothpick inserted in the center of the cake comes out clean (or with just a few moist crumbs attached). Cool cake in pan, placed on top of a wire rack, for 10 minutes, before removing cake from pan to cool completely.

For the Macerated Strawberries:

  • Quickly pick over your strawberries, discarding any bad/moldy ones. Rinse the strawberries in a colander to remove any dirt, then gently pat dry. Hull the berries and slice them up; don't worry too much about making the slices perfectly identical. Transfer berries into a large bowl; add in the vanilla extract, orange zest, orange juice, and honey; stir gently to coat them. Cover bowl and refrigerate for at least 2 hours. Serve with pound cake.

Notes

Strawberries may be made, and stored in the fridge, up to 3 days in advance. For best results, follow this recipe exactly as written. To make your own cake flour, simply combine 3/4 cup +2 tablespoons all-purpose flour with 2 tablespoons of cornstarch, for every cup of cake flour called for.
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