Go Back Email Link

Pastel Marble Pound Cake

Print Recipe Pin Recipe

Ingredients
  

  • All-purpose flour: 2 1/2 cups (300 g), spooned and leveled
  • Baking powder: 1 1/2 teaspoons
  • Kosher salt: 1/2 teaspoon
  • Unsalted butter, room temperature: 1 cup (226 g)
  • Granulated sugar: 1 3/4 cups (350 g)
  • Large eggs, room temperature: 5
  • Pure vanilla extract: 2 teaspoons
  • Almond extract (optional): 1/2 teaspoon, for a bakery-style aroma
  • Sour cream, room temperature: 3/4 cup (180 g)
  • Whole milk, room temperature: 1/4 cup (60 ml)
  • Gel food coloring: 2–3 colors in pastel shades (such as pink, blue, yellow, or lavender)
  • Neutral oil or baking spray: for the pan
  • Optional vanilla glaze: 1 cup powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla

Instructions
 

  • Prep the pan and oven. Heat the oven to 325°F (165°C).
  • Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan, or line a loaf pan with a parchment sling. This helps with a clean release and sharp edges.
  • Whisk the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt. Set aside so they’re ready to go when you need them.
  • Cream the butter and sugar. In a large bowl, beat the butter and sugar on medium speed for 3–4 minutes until light and fluffy. Proper creaming traps air and helps the cake rise.
  • Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Scrape the bowl and paddle to keep the batter smooth. Stir in the vanilla and almond extract.
  • Combine the wet ingredients. In a small bowl or measuring cup, whisk together the sour cream and milk until smooth.
  • Finish the batter. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture in two parts, beginning and ending with the flour. Mix on low speed just until combined. Do not overmix.
  • Color the batter. Divide the batter evenly into 3 or 4 bowls, depending on how many colors you want. Add a tiny dab of gel food coloring to each and fold gently. Aim for soft, pastel shades—add color gradually to avoid going too bright.
  • Layer and swirl. Spoon random dollops of each color into the prepared pan, alternating colors. When all the batter is in, run a butter knife or skewer through the batter in gentle S-shaped motions. Do not over-swirl or the colors will blend.
  • Bake. Set the pan on the center rack and bake until a skewer inserted in the center comes out clean with a few moist crumbs, about 60–75 minutes for a loaf or 55–65 minutes for a bundt. If the top browns too quickly, tent loosely with foil near the end.
  • Cool. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Warm cake is fragile, so be gentle.
  • Optional glaze. Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. For a pastel finish, tint the glaze very lightly with a drop of gel color.
  • Slice and serve. Use a sharp, serrated knife to cut clean slices.
  • Wipe the blade between cuts for picture-perfect swirls.