Marble Pound Cake with Brown Butter
09 May 2025
Difficulty:
Price: Cheap
Among the basic recipes that are still not on my blog was the pound cake; so here is my version, but of course with a few modifications. It is normally (as its name suggests) a cake made with equal weights of butter, sugar, eggs, and flour (as well as a little baking powder). I find the result generally too sweet, so I reduced the amount of sugar; I also made a marbled version with the addition of cocoa powder in half of the batter, and I used brown butter for more flavor!
Finally, I also added a rocky glaze for more indulgence, but it is totally optional and modifiable, up to you to choose the chocolate and nuts of your choice!
Equipment:
Loaf pan
Ingredients:
I used Jivara chocolate & unsweetened cocoa powder from Valrhona: code ILETAITUNGATEAU for a 20% discount on the entire site (affiliate).
I used chopped hazelnuts from Koro: code ILETAITUNGATEAU for a 5% discount on the entire site (not affiliate).
Preparation time: 20 minutes + resting & 1 hour baking
For a cake 20cm long:
Ingredients:
200g butter
150g sugar
4 eggs (200g total without shell)
200g flour T55
6g baking powder
10g unsweetened cocoa powder
Recipe:
Melt the butter and let it sizzle gently until you get a nutty brown butter, slightly colored and fragrant. Let it cool completely until it becomes creamy.
Then, add the sugar then the eggs one by one, mixing well after each addition. Next, incorporate the flour and baking powder.
Divide the batter in two, and add the cocoa powder to one of the two parts.
Pipe the two batters alternately into the buttered and floured loaf pan or one lined with parchment paper.
Bake in the preheated oven at 170°C for 50 minutes to 1 hour, the cake is done when the tip of a knife comes out dry.
Optional: for the glaze, mix 150g of milk chocolate with 2 tablespoons of oil (hazelnut, grapeseed, or sunflower) and a few chopped hazelnuts, then pour it over the completely cooled cake placed on a rack.
Let it set before enjoying!
Finally, I also added a rocky glaze for more indulgence, but it is totally optional and modifiable, up to you to choose the chocolate and nuts of your choice!
Equipment:
Loaf pan
Ingredients:
I used Jivara chocolate & unsweetened cocoa powder from Valrhona: code ILETAITUNGATEAU for a 20% discount on the entire site (affiliate).
I used chopped hazelnuts from Koro: code ILETAITUNGATEAU for a 5% discount on the entire site (not affiliate).
Preparation time: 20 minutes + resting & 1 hour baking
For a cake 20cm long:
Ingredients:
200g butter
150g sugar
4 eggs (200g total without shell)
200g flour T55
6g baking powder
10g unsweetened cocoa powder
Recipe:
Melt the butter and let it sizzle gently until you get a nutty brown butter, slightly colored and fragrant. Let it cool completely until it becomes creamy.
Then, add the sugar then the eggs one by one, mixing well after each addition. Next, incorporate the flour and baking powder.
Divide the batter in two, and add the cocoa powder to one of the two parts.
Pipe the two batters alternately into the buttered and floured loaf pan or one lined with parchment paper.
Bake in the preheated oven at 170°C for 50 minutes to 1 hour, the cake is done when the tip of a knife comes out dry.
Optional: for the glaze, mix 150g of milk chocolate with 2 tablespoons of oil (hazelnut, grapeseed, or sunflower) and a few chopped hazelnuts, then pour it over the completely cooled cake placed on a rack.
Let it set before enjoying!
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