Although pound cake is amazing enough to eat on its own, it is also fantastic with a scoop of ice cream on top or fresh whipped cream and berries.
This uniquely flavored Chocolate Almond Marble Pound Cake has chocolate swirls with bits of chocolate chips.
About this Chocolate Almond Marble Pound Cake
Flavor: The almond flavor in this cake is subtle, but the chocolate almond flavor is a surprising combo. If you don’t like almond, simply use vanilla extract.
Texture: This cake is thick and rich. Because it has vegetable oil as a fat, it also stays tender. Pound cakes tend to seem “drier” than traditional frosted cake, but I promise that this cake is not dry. It’s great with a scoop of ice cream on top though!
Tips for Making this Cake:
For the best cake texture, use a scale and weigh the flour and sugar. It’s possible to add too much flour if you scoop the flour using a measuring cup. Then your cake will be dry. For accurate, consistent results, use a scale.
You can use butter in place of the vegetable oil if you’d like, but it will change the butter and texture. Melted coconut oil also adds an extra flavor.
Eggs should be at room temperature so they mix in properly.
Melt the chocolate chips very slowly so that they don’t burn. Also, don’t use mini chocolate chips. They won’t melt.
Mix the dry ingredients together separately first. This will help prevent over mixing the batter.
Allow the cake to cool for 15 minutes in the pan, then turn it out onto a cake plate to cool completely. If you let the cake cool in the pan too long, it may stick.
Store this cake at room temperature in a airtight container for up to 3 days. Then freeze any leftovers for up to 6 weeks.
Chocolate Almond Marble Pound Cake
5 from 2 votes
Rich Chocolate Almond Marble Pound Cake with chocolate chip swirls. A pound cake delicious enough on its own, but great as a base for ice cream.