Do you love plain and simple cakes? This chocolate ombre pound cake lets you enjoy a buttery, chocolatey cake that is all pretty and delicious without the frosting.
Hi fellow bakers! How have you been? A lot has happened lately and if you follow me on Insta, you know that I just had recently given birth to my third child. Now, I did not bake this Chocolate Ombre Pound Cake after I gave birth because I am not a sadist to my recovering body. I baked a couple of recipes before my due date so I have some recipes ready to share with you while I am on the duty of breastfeeding, wiping milky drool, changing diapers and not sleeping 😁.
I think we need a Thursday Thoughts post soon so bear with me as I try to get one out.. maybe after five years? (kidding). Meanwhile, let’s talk about this cake more. It is ombre meaning, its colors are blended in a way that it changes from dark to light, kind of like a fading effect. In this pound cake, we have chocolate for the darkest color, then it lightens up in tone into a pure vanilla cake on top.
Now don’t be intimidated and walk away thinking how the heck am I gonna do that. It is nothing more than mixing magic and two cake batters. So let’s do it!
Chocolate Ombre Pound Cake: The Process
Make the vanilla cake batter
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Beat in vanilla. Combine flour, salt and baking powder in a bowl.
- Add 1/3 of this flour mixture to the mixing bowl, beat just until incorporated. Add 1/2 of the milk, followed by another 1/3 of the flour mixture. Beat until blended. Add the remaining milk, then the remaining 1/3 of the flour. Beat until the mixture is smooth.
Make the Chocolate Paste
In a mixing bowl, combine cocoa powder, sugar, boiling water, baking soda and vanilla extract. Stir well until smooth.
Layer the Batters
Scoop out 1/3 of the vanilla batter and add it to the bowl with the chocolate paste. Stir until uniform in color. Now scoop out about 70 % of this chocolate-vanilla mixture and level it into a greased and floured 9×5 inch loaf pan.
Add another 1/3 of the vanilla batter into the remaining 30% chocolate-vanilla batter and stir well until the color is uniform. Scoop and level this batter on top of the chocolate batter in the pan.
Finally, scoop and level the remaining 1/3 vanilla batter on top of the batters in the pan.
Bake the ombre pound cake in a 350 F oven for 60-70 minutes, or until a toothpick inserted at the center of the ombre cake comes out clean. The center may crack and that is fine.
Allow the cake to cool completely before slicing. This cake will develop more flavor as it sits longer, meaning, it will taste better tomorrow and the next day, but it is totally understandable if it’s gone right away. This cake is moist, not too sweet, and has just the right level of decadence in it. So so good!
- Store leftovers in a tightly covered container at room temperature for up to 3 days. Refrigerate for longer storage.
- Some slices may appear more like a marble cake than ombre. Each slice will be different but the ombre effect will be the most prominent.
More Loaf Cakes to Try:
- Pineapple Loaf Cake
- Chocolate Marble Cake
- Chocolate Chip Loaf Bread
- Pumpkin Chocolate Bread
- Banana Chocolate Chip Cake with Oatmeal Crumbs
- 1 cup butter, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk at room temperature
For the Chocolate Paste
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup boiling water
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Preheat oven to 350 F. Grease and flour a 9x5 loaf pan. Tap the pan to remove excess flour if needed.
- In a large mixing bowl, cream butter and sugar using an electric mixer until the mixture is creamy and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- Combine flour, salt aNd baking powder in a medium bowl. Add 1/3 of the dry ingredients to the mixing bowl. Beat just until incorporated. Add 1/2 of the milk. Add another 1/3 of the flour mixture and beat until combined. Add the remaining milk. Beat and add the remaining flour mixture. Beat just until the mixture is smooth. Set aside.
- To make the chocolate paste, stir together the cocoa powder, sugar, boiling water, vanilla and baking soda in a mixing bowl until smooth and combined.
- Scoop out approximately 1/3 of the vanilla batter and stir it to the bowl with the chocolate paste until the color is uniform. Now scoop out about 70% of this chocolate mixture and pour it into the loaf pan. Spread it out with an angled spatula to smooth it out. To the remaining 30% of the chocolate batter, add another 1/3 of the vanilla batter. Stir until incorporated. Scoop this batter on top of the chocolate batter on the pan. Again, spread it out using an angled spatula. Finally, scoop out the remaining 1/3 of the vanilla batter into the pan. Smooth it out once more.
- Bake the ombre cake at 350 F for 60-70 minutes, or until the cake has slightly cracked in the middle and a toothpick inserted at the center of the cake comes out clean. If the cake is browning too quickly before it is set, tent the top of the cake with foil. Allow the cake to cool before slicing.
Store leftovers in a tightly covered container at room temperature for up to 3 days. Refrigerate for longer storage.
Amount Per Serving: Calories: 353Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 418mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 5g