Marbled poundcake (one batter, two flavors)
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Date: 2025-10-11
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Comments and reviews: 20
messman10
I am reading the comments, and it seems like a desert there because of how many thirsty people.
You get a much different texture, with out too much difficulty by first seperating the eggs, beating the whites to stiff or medium peaks, then beating the yolks to the ribbon stage, then creaming the butter, the beating the yolks into the butter, then folding the whites and flour in batches.
It bakes up almost as fluffy as a regular cake, and is probably how pound cakes were originally made.
It is a little tricky to get the bake right.
Last time I did it, I also folded in almonds, dried cranberries, candied orange, and some ginger. I made a ginger and brandy syrup, then a ginger brandy buttercream. I screwed up the bake, but the flavor was amazing.
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I am reading the comments, and it seems like a desert there because of how many thirsty people.
You get a much different texture, with out too much difficulty by first seperating the eggs, beating the whites to stiff or medium peaks, then beating the yolks to the ribbon stage, then creaming the butter, the beating the yolks into the butter, then folding the whites and flour in batches.
It bakes up almost as fluffy as a regular cake, and is probably how pound cakes were originally made.
It is a little tricky to get the bake right.
Last time I did it, I also folded in almonds, dried cranberries, candied orange, and some ginger. I made a ginger and brandy syrup, then a ginger brandy buttercream. I screwed up the bake, but the flavor was amazing.
reply
ams-photography
Your trick of microwaving butter is just a manual version of changing the power setting. Most microwaves will just do duty cycling, and pretty slowly. It's easier and cheaper to design an efficient microwave that works at one power level, but can be switched on and off a bunch vs a microwave that can actually control its output power level. So they just turn it on and off. These numbers aren't exact, but if you have 10 power levels then power level 10 is on for 10s/off for 0s, level 5 is on for 5s/off for 5s, level 1 is on for 1s/off for 9s, etc. You also rotate and move them between heats, so the butter will be more evenly warmed up than if you just change the power level.
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Your trick of microwaving butter is just a manual version of changing the power setting. Most microwaves will just do duty cycling, and pretty slowly. It's easier and cheaper to design an efficient microwave that works at one power level, but can be switched on and off a bunch vs a microwave that can actually control its output power level. So they just turn it on and off. These numbers aren't exact, but if you have 10 power levels then power level 10 is on for 10s/off for 0s, level 5 is on for 5s/off for 5s, level 1 is on for 1s/off for 9s, etc. You also rotate and move them between heats, so the butter will be more evenly warmed up than if you just change the power level.
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Chream
Marbled Poundcake is the most german cake you will find. Also known as Marmorkuchen.
It is often the go to cake to make for most folk over here and typical for the Kaffee und Kuchen activety.
This is common for people starting at their mid 30 to early 40 years of age Sometimes considered an old people activety.
It is a formalety to meet with friends over the weekend for Koffee, tea and cake in the afternoon: )
Personally I really like the Pound cake reciepe from Sohla El-Waylly from Food 52.
But in my experience change out the sugar with powdered sugar! Does make it way easyer while mixing it with the butter.
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Marbled Poundcake is the most german cake you will find. Also known as Marmorkuchen.
It is often the go to cake to make for most folk over here and typical for the Kaffee und Kuchen activety.
This is common for people starting at their mid 30 to early 40 years of age Sometimes considered an old people activety.
It is a formalety to meet with friends over the weekend for Koffee, tea and cake in the afternoon: )
Personally I really like the Pound cake reciepe from Sohla El-Waylly from Food 52.
But in my experience change out the sugar with powdered sugar! Does make it way easyer while mixing it with the butter.
reply
PrismPoint
Fun Fact: Microwaves, like air conditioners, don't actually have power levels, they are either on or off. The low setting on your microwave just turns your microwave on and off for a specific ratio of time. It's usually easier and safer to do this yourself instead so you can assess what's going on.
edit: Someone else in the comments pointed out that there are some types of Microwaves that actually can chanve their output power! How neat!
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Fun Fact: Microwaves, like air conditioners, don't actually have power levels, they are either on or off. The low setting on your microwave just turns your microwave on and off for a specific ratio of time. It's usually easier and safer to do this yourself instead so you can assess what's going on.
edit: Someone else in the comments pointed out that there are some types of Microwaves that actually can chanve their output power! How neat!
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muemelification
This feels really overengineered. I mean, marbeled cake is like the second easiest cake to make (right after plain sandcake. You can just put all the ingredients into a bowl and mix it, then bake it (After separating, chocolating and marbeling of course. It doesn’t come out dry at all if you use the right proportions of ingredients. Also, this cake isn’t even marbeled, it has two distinct halves.
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This feels really overengineered. I mean, marbeled cake is like the second easiest cake to make (right after plain sandcake. You can just put all the ingredients into a bowl and mix it, then bake it (After separating, chocolating and marbeling of course. It doesn’t come out dry at all if you use the right proportions of ingredients. Also, this cake isn’t even marbeled, it has two distinct halves.
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royalpayne4344
1: 45 The real trick to microwaving your butter to soften it is to put your butter on a big microwave safe plate. You will have much more control over exactly how soft you want it because it will take longer for the butter to melt enough to be soft, and if you do happen to accidentally melt some parts of the butter stick, the plate is there to catch the drippings.
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1: 45 The real trick to microwaving your butter to soften it is to put your butter on a big microwave safe plate. You will have much more control over exactly how soft you want it because it will take longer for the butter to melt enough to be soft, and if you do happen to accidentally melt some parts of the butter stick, the plate is there to catch the drippings.
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tellur808
Imho a fork works better than a knife for getting patterns. Corkscrew it through the batter so the tines are perpendicular to the motion or you might as well use a knife.
Also, isn't this how marbled cake is just made in general Make the base batter, put half into the form, add cocoa powder (didn't know the trick with he oil) and add that too. Swirl for a pattern.
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Imho a fork works better than a knife for getting patterns. Corkscrew it through the batter so the tines are perpendicular to the motion or you might as well use a knife.
Also, isn't this how marbled cake is just made in general Make the base batter, put half into the form, add cocoa powder (didn't know the trick with he oil) and add that too. Swirl for a pattern.
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mariodoccia6129
When you say that you've tried using other things rather than buttermilk do you also mean kefir Is it still good in this recipe You said in the past that they're not only similar but they're basically the same thing.
I'm in Italy and buttermilk is impossible to find, while kefir is pretty much everywhere, so it'd be helpful to know.
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When you say that you've tried using other things rather than buttermilk do you also mean kefir Is it still good in this recipe You said in the past that they're not only similar but they're basically the same thing.
I'm in Italy and buttermilk is impossible to find, while kefir is pretty much everywhere, so it'd be helpful to know.
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kostasch5686
I prefer putting less batter for the coco part and mixing it quite well resulting in a dense texture for coco and fluffier for vanilla: HETEROGENEITY. Plus I never put thr coco and vanilla separetely, one scoop from one batter, then the next, Coco should be put mostly on top because of the way I make it ends up balanced at the end.
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I prefer putting less batter for the coco part and mixing it quite well resulting in a dense texture for coco and fluffier for vanilla: HETEROGENEITY. Plus I never put thr coco and vanilla separetely, one scoop from one batter, then the next, Coco should be put mostly on top because of the way I make it ends up balanced at the end.
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tonymouannes
My family always used one batter for the thing. I don't remember the exact technique (it was over 15 years ago) but I remember that after filling the mold with the batter, you drip a chocolate mix on top and it partially sinks. I'm not sure if it's considered a pound cake (not in the US, but it looks pretty similar.
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My family always used one batter for the thing. I don't remember the exact technique (it was over 15 years ago) but I remember that after filling the mold with the batter, you drip a chocolate mix on top and it partially sinks. I'm not sure if it's considered a pound cake (not in the US, but it looks pretty similar.
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St. IsaacOfSyria
I appreciate you trying to minimize on dishes but if you just transfered the soon to be chocolate half to another bowl you could put half the white, the chocolate, and then the rest of the white, then take a butter knife through it back and forth. It makes a beautiful marble not just a sort of half and half.
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I appreciate you trying to minimize on dishes but if you just transfered the soon to be chocolate half to another bowl you could put half the white, the chocolate, and then the rest of the white, then take a butter knife through it back and forth. It makes a beautiful marble not just a sort of half and half.
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jordengx1
Hi Adam, great video.
I really like that you explain the scientific reason why adding some ingredients or the way you put them change for the better the recipe, I think really makes the difference between you and other food creators.
Keep it up!
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Hi Adam, great video.
I really like that you explain the scientific reason why adding some ingredients or the way you put them change for the better the recipe, I think really makes the difference between you and other food creators.
Keep it up!
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nienke7713
1: 44 most microwaves if you select a lower power setting don't actually put out less intensely, they cycle it on and off, so it makes sense that effectively doing that manually (plus the added benefit of rotation) can produce similar results
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1: 44 most microwaves if you select a lower power setting don't actually put out less intensely, they cycle it on and off, so it makes sense that effectively doing that manually (plus the added benefit of rotation) can produce similar results
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PrecludeLP
1: 46 Absolutely true for a standard microwave. Turning the power down only changes the duty cycle of the magnetron.
However, an inverter microwave can actually turn its wattage down. Which, makes them amazing for melting butter.
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1: 46 Absolutely true for a standard microwave. Turning the power down only changes the duty cycle of the magnetron.
However, an inverter microwave can actually turn its wattage down. Which, makes them amazing for melting butter.
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lucasotis9525
Adam says hi there and waves at the bowl
Actually giggled a bit and waved back at the screen
This recipe looks great, I didn't know that cocoa powder blooms and intensifies in hot liquid or fat, that is helpful to know
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Adam says hi there and waves at the bowl
Actually giggled a bit and waved back at the screen
This recipe looks great, I didn't know that cocoa powder blooms and intensifies in hot liquid or fat, that is helpful to know
reply
BizBeatstt
Adam, a suggestion if you don’t have buttermilk is half yogurt and half milk by volume(slightly less yogurt if you’re using Greek. This is what I did and it’s in the oven right now and looks identical to yours so far
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Adam, a suggestion if you don’t have buttermilk is half yogurt and half milk by volume(slightly less yogurt if you’re using Greek. This is what I did and it’s in the oven right now and looks identical to yours so far
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TheFabledSCP7000
1: 40 that is because turning down the power of a microwave doesn't actual turn down the power (or rather energy) of the microwaves actually emitted.
It only turns off the magnetron part way through the set time
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1: 40 that is because turning down the power of a microwave doesn't actual turn down the power (or rather energy) of the microwaves actually emitted.
It only turns off the magnetron part way through the set time
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davidb7376
Nice recipe, thank you, Adam!
Point of information: the baking soda does also act as a leavening agent, because CO2 is produced when it neutralizes the buttermilk. This technique is frequently used in baking.
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Nice recipe, thank you, Adam!
Point of information: the baking soda does also act as a leavening agent, because CO2 is produced when it neutralizes the buttermilk. This technique is frequently used in baking.
reply
someLemon9333
why is this cake more airy and crusty and less uniformly moist than those pre-packaged pound cakes It must be the chemicals they use. But I guess everything has chemicals, so I should say exotic chemicals.
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why is this cake more airy and crusty and less uniformly moist than those pre-packaged pound cakes It must be the chemicals they use. But I guess everything has chemicals, so I should say exotic chemicals.
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The_Farwall
The angle you took on your Skims sponsorship makes me wonder if neurodivergence was the reason for my crossdressing, which surprised me at least. So congrats on that at least. But anyway, you were making cake
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The angle you took on your Skims sponsorship makes me wonder if neurodivergence was the reason for my crossdressing, which surprised me at least. So congrats on that at least. But anyway, you were making cake
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