A marble pound cake you can make with pancake mix (hotcake mix)! It's so fluffy and lightly sweet — absolutely love it♪
Ingredients
4 servings- Unsalted butter or cake margarine50g
- Sugar50g
- Vegetable oil30g
- Eggs3
- Pancake mix (hotcake mix)150g
- ★Pure cocoa powder2 tbsp
Directions
60 min- 1
Microwave 50g of unsalted butter or cake margarine until softened, then beat well with a whisk. Be careful not to melt it completely.
- 2
Add 30g of vegetable oil and mix well to combine.
- 3
Add 50g of sugar and mix until smooth.
- 4
Add 3 eggs and mix thoroughly until fully incorporated.
- 5
Switch to a rubber spatula, add 150g of pancake mix, and fold it in using a cutting motion.
- 6
Divide the batter into two bowls. Sift 2 tbsp of ★pure cocoa powder into one portion and mix well.
- 7
Grease a pound cake pan with vegetable oil or butter, then spoon in both batters alternately, about 1 tbsp at a time, in a random pattern.
- 8
Run chopsticks or a skewer through the batter in 1–2 circular motions to create a marble effect.
- 9
Tap the pan on the counter 1–2 times to release air bubbles and smooth out the surface.
- 10
Place in an oven preheated to 180°C. About 15 minutes into baking, lightly score the center of the batter with a knife to create a clean crack on top.
- 11
Bake for 30–40 minutes, keeping an eye on it. The cake is done when a skewer inserted in the center comes out clean. If the surface starts to brown too quickly, cover it loosely with aluminum foil.
- 12
Once baked, allow the cake to cool to room temperature, then wrap tightly in plastic wrap and store at room temperature. Refrigerating is not recommended.
Tips
Baking time will vary depending on your oven and the size of your pan. Overbaking will result in a dry cake, so keep an eye on it and adjust accordingly.
Nutrition
Per serving- Calories395 kcal
- Protein6.5 g
- Fat22 g
- Carbs43.8 g
- Sodium0.3 g
A marble pound cake you can make with pancake mix (hotcake mix)! It's so fluffy and lightly sweet — absolutely love it♪
Ingredients
4 servings- Unsalted butter or cake margarine50g
- Sugar50g
- Vegetable oil30g
- Eggs3
- Pancake mix (hotcake mix)150g
- ★Pure cocoa powder2 tbsp
Directions
60 min- 1
Microwave 50g of unsalted butter or cake margarine until softened, then beat well with a whisk. Be careful not to melt it completely.
- 2
Add 30g of vegetable oil and mix well to combine.
- 3
Add 50g of sugar and mix until smooth.
- 4
Add 3 eggs and mix thoroughly until fully incorporated.
- 5
Switch to a rubber spatula, add 150g of pancake mix, and fold it in using a cutting motion.
- 6
Divide the batter into two bowls. Sift 2 tbsp of ★pure cocoa powder into one portion and mix well.
- 7
Grease a pound cake pan with vegetable oil or butter, then spoon in both batters alternately, about 1 tbsp at a time, in a random pattern.
- 8
Run chopsticks or a skewer through the batter in 1–2 circular motions to create a marble effect.
- 9
Tap the pan on the counter 1–2 times to release air bubbles and smooth out the surface.
- 10
Place in an oven preheated to 180°C. About 15 minutes into baking, lightly score the center of the batter with a knife to create a clean crack on top.
- 11
Bake for 30–40 minutes, keeping an eye on it. The cake is done when a skewer inserted in the center comes out clean. If the surface starts to brown too quickly, cover it loosely with aluminum foil.
- 12
Once baked, allow the cake to cool to room temperature, then wrap tightly in plastic wrap and store at room temperature. Refrigerating is not recommended.
Nutrition
Per serving- Calories395 kcal
- Protein6.5 g
- Fat22 g
- Carbs43.8 g
- Sodium0.3 g
Tips
Baking time will vary depending on your oven and the size of your pan. Overbaking will result in a dry cake, so keep an eye on it and adjust accordingly.