Cream cheese marble pound cake

I got a pax of cream cheese in the fridge for weeks, I need to do something before it expires! I thought about cheese cake but at the end I decided to make a marble pound cake, for my trainer and friends. Pound Cakes have been around for a long time, they never go out of style, is that they’re just a great tasting cake. This Cream Cheese Marble Pound Cake is no exception.

001 — Marble pound cake – super moist and flavorful

Pound cake because it’s a lot of butter, flour, eggs and even sugar…if I follow the original recipe which requires a large quantity of sugar, up to 500 gr. for this recipe and it’s way too much for my taste so I cut it half, even less than half. I prefer a simple pound cake with strong rum flavor, but I’m always curious to see how beautiful the marble I get each time…

Step 1 Preparation for dry ingredients

All purpose or cake flour 390 gr
Baking powder 7 gr
Baking soda 2 gr
Salt 10 -12 gr.

Step 2 Preparation for butter

Butter 390 gr
Powder sugar 180-220 gr.
Cream cheese 220 gr.
Egg 6 pcs
Milk 100 ml. (I do replace with whipping cream)
Vanilla 12 ml
Dark chocolate 50 gr.

Beat the butter with sugar until smooth, gradually add the cream cheese, scraping down the sides of the bowl and continue beating on medium-high speed until light and fluffy.

012 — Whisk well the butter with powder sugar

then add the cream cheese and whisk well

Gradually add the mixture of eggs, cream and vanilla…one at a time, mixing well after each addition. Scrape down the sides, the bottom of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated.

003 — The mixture of eggs, cream (or milk) and vanilla

008 — Add the flour mixture, in three additions, and mix just until incorporated.

007 — Mix the melted chocolate with 200 gr. of batter

013 — Mix well the dark chocolate with 200 grams of batter with spatula

005 — then add it to the rest of batter, gently mix from the bottom of the bowl but don’t mix too much

Pour the batter into the prepared mould and smooth the top. Bake for about 60 minutes or more or until the cake is golden brown and a toothpick inserted in the center comes out clean.

004 — Don’t forget the parchment paper and smooth the top

014 — After 10-15 minutes in the oven, do slash in the center

015 — as it helps the cake to rise perfectly where we cut…

Remove the cake from the oven and place on a wire rack to cool for about half an hour or a bit longer then remove the cake from the mould to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator.

This marble pound cake is just perfect with a hot cup of tea or coffee or can be served with fresh fruit along with softly whipped cream, a scoop of vanilla ice cream. To me having a beautiful slice of this cake is the best for the coffee break!