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Chocolate Ombre Pound Cake

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.

Slices of chocolate ombre cake on a dish.

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 😁.

Chocolate ombre pound cake slices arranged on a serving dish.

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!

Overhead shot of the chocolate ombre cake slices.

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.

The vanilla batter for the chocolate ombre pound cake.

Make the Chocolate Paste

In a mixing bowl, combine cocoa powder, sugar, boiling water, baking soda and vanilla extract. Stir well until smooth.

Making the chocolate paste for the chocolate ombre pound cake.

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. 

Mixing the pound cake batter for the ombre chocolate cake.

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. 

Layering of the chocolate batters in the ombre chocolate cake.

Finally, scoop and level the remaining 1/3 vanilla batter on top of the batters in the pan. 

Process collage of the ombre cake final batter.

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!

Overhead shot of chocolate ombre pound cake in the loaf pan.

Pointers:
  • 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.

Overhead shot of chocolate ombre cake.

More Loaf Cakes to Try:
Slices of chocolate ombre cake on a dish.

Chocolate Ombre Pound Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This chocolate ombre pound cake lets you enjoy a buttery, chocolatey cake that is all pretty and delicious without the frosting.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 F. Grease and flour a 9x5 loaf pan. Tap the pan to remove excess flour if needed.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Store leftovers in a tightly covered container at room temperature for up to 3 days. Refrigerate for longer storage.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 418mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 5g
This delicious Chocolate Ombre Pound Cake is the perfect treat with your cup of coffee. Rich but not too sweet, chocolatey but not overpowering. You have to bake this! #chocolatecake #poundcake #ombrecake
This delicious Chocolate Ombre Pound Cake is the perfect treat with your cup of coffee. Rich but not too sweet, chocolatey but not overpowering. You have to bake this! #chocolatecake #poundcake #ombrecake

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4 Comments

  1. Hi Ms. Sanna! I hope that you and your family are in good health.
    I was wondering if you have any recipe of triple chocolate cake roll like the one from red ribbon Phils.? If you don’t mind sharing it with us, I would really appreciate it and will look forward into making it. Thank you so much ❤ more power and God Bless us all.

    1. Hello Syra! I do have a chocolate cake roll on the line up for publishing but its slightly different from the one in the Phils because this ome has a lighter icing. I think you will love it. Watch out for it next week or so. Thank you

  2. Congratulations on the baby. Hope all is well. Sending best wishes that you and your family are safe and healthy. Thanks, for sharing your news.

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