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slices of gluten-free marble pound cake on pink background

Marbled Gluten-Free Pound Cake

A vanilla and chocolate swirled gluten-free pound cake, that has a rich and buttery crumb. The marble appearance is beautiful! An easy to make, everyday cake.
Author: Amanda Paa
Yield: 1 loaf cake
Prep Time :15 minutes
Cook Time :1 hour 10 minutes
Total Time :1 hour 25 minutes

Ingredients

Instructions 

  • Preheat your oven to 325 degrees F. Grease an 8x4 inch loaf pan, then line it with parchment paper.
  • In medium bowl, whisk together flour, cornstarch, and salt. Set aside
  • In a stand mixer, cream the butter on medium high speed with paddle attachment, 1 minute, until creamy and smooth.
  • Turn mixer to low speed, add sugar to the butter and mix until incorporated. Then turn the speed to medium-high and beat for 5 minutes, stopping mixer and scraping sides occasionally, to make sure there is even incorporation.
  • Add vanilla extract and paste, and mix until incorporated.
  • Turn speed to medium-low and add eggs one at a time, beating until just combined. Scrape bowl and beat for 15 more seconds.
  • Add one third of flour mixture to the mixer, mixing on low speed, just until combined. Add half the buttermilk and mix on low until just combined. Repeat with another one third flour and remaining buttermilk, and the final one-third flour, scraping the bowl occasionally.
  • Divide batter in half, and stir cocoa powder into one half.
  • Using a cookie scoop or spoon, alternate scoops of the the vanilla and chocolate batters ino the pan. Drag a chopstick, knife, or handle of spoon through the batter to create marbled effect. You don't want to overdo the swirling, or your flavors won't stay separated. Smooth the top with a spatula.
  • Bake until a tester comes out clean, about 1 hour 10 minutes. Remove pan and let cool for 10 minutes. Then remove cake from pan and let finish cooling on a wire rack.

Notes

* Recipe adapted from Zoe Bakes Cakes.