Marbled sour cream pound cake

February 4th, 2013

I really don’t like wasting food. My husband however, loathes it. He takes it to a whole other level. If the expiry date shows the day before yesterday’s date (or even more sometimes), he has no problem eating it. I’m not like that at all, when the clock strikes midnight it’s like the food magically transforms into pure toxic evil. I need to get rid of it as fast as possible. My sour cream was about to go bad so I decided to make this cake. 

I don’t know about you, but I feel that I need a break from the sugar overkill desserts that I normally make. I wanted to keep this one plain, with no icing and I’m so glad that I did! 

Also, my European friends will be happy that the measurements are written in metric too!

Marbled sour cream pound cake


  • 1 ¾ sticks (200 g) unsalted butter, softened
  • 1 ¾ cups (350 g) vanilla sugar (or regular)
  • 2 tsp (1o ml) vanilla extract
  • 3 eggs
  • 3 egg yolks
  • 2 ¼ cups (315 g) all-purpose flour
  • ¼ tsp (1.25 ml) baking soda
  • pinch of salt
  • 2/3 cup (150 g) sour cream
  • 3 oz (85 g) milk chocolate, melted and slightly cooled


  1. Preheat the oven to 180°C/350°F. Butter and flour two 20x10x5cm (8x4x2in) loaf pans*. I don’t have two loaf pans so I used one bundt pan instead.
  2. In a large mixing bowl, cream butter, sugar and vanilla. Add eggs and beat until incorporated. Sift the dry ingredients into the batter. Fold in the sour cream.
  3. Measure out 2 cups of the batter into the melted chocolate and mixed until combined.
  4. Spoon vanilla and chocolate batters into the pan(s) alternating spoonfuls.
  5. Bake for about 45-55 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool in the pan(s) for 5 minutes and carefully unmold and transfer to a cooling rack.
Cake adapted from Technicolor Kitchen

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