Vanilla Brownie-Ripple Pound Cake

This Vanilla Brownie-Ripple Pound Cake has been adapted from an amazing recipe I found in my most “favoritest” magazine….Southern Living! 

Vanilla Brownie Ripple Pound Cake

Julia Child once said:

                                            “A party without cake is just a meeting

I’m inclined to agree and in the South that often means pound cake. We love a good pound cake!  Originally named because the recipe called for a pound of each ingredient….butter, sugar, flour.  (Although, most of today’s recipes don’t call for quite that much)  What’s not to love about anything containing a pound of butter?!  

For those of you who are aghast at the idea of using a pound of butter, I have another Julia Child quote…

                “I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most                    doctors feel that you can have a little bit of everything.”

So, remember….I’m not advocating you make and eat this WHOLE pound cake yourself.  After all, cakes were made to be shared!

Here’s the Recipe:

Brownie Ripple Batter

  • 6 tablespoons butter
  • 1 ounce unsweetened baking chocolate, coarsely chopped
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/4 teaspoon vanilla extract

Pound Cake Batter

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 cup butter, softened
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream

Preheat oven and Prepare Pan

Set oven to 325 degrees and spray a 9x5x3 loaf pan with non-stick spray.

Vanilla Brownie Ripple Pound Cake

Line the bottom and long sides with a piece of parchment paper, allowing the paper to extend over the sides 2-3 inches.  This will allow the cake to be removed from the pan easily and without sticking.

Now it’s time to prepare the Brownie Ripple Batter:

Vanilla Brownie Ripple Pound Cake

In microwave safe bowl, combine butter and chocolate.  Microwave 1 minute, stir and microwave at 20-30 second intervals, stirring between until melted and smooth

*Or melt butter and chocolate in top of a double boiler*

Vanilla Brownie Ripple Pound Cake

Whisk in sugar, flour, eggs and vanilla to form a thin batter.  Set aside to cool

Now, let’s make some Pound Cake:

In a medium bowl, mix together flour, salt and baking powder.  Set aside

Vanilla Brownie Ripple Pound Cake

Using large bowl and electric mixer, cream butter and sugar on medium-high speed 4-5 minutes until light and fluffy

Vanilla Brownie Ripple Pound Cake

Add vanilla and beat 

Next, add one egg at a time, beating between each

Then add sour cream and beat just until smooth

Add 1/3 of flour at at time, beating well after each addition

Vanilla Brownie Ripple Pound Cake

Spoon half the Pound Cake batter into prepared pan

Spoon Brownie Ripple Batter over, covering completely

Top with remaining Pound Cake Batter and use off-set spatula to smooth so all Brownie Batter is covered

Vanilla Brownie Ripple Pound Cake

Place cake in preheated oven and bake until long pick (I use a dry spaghetti noodle) inserted into center comes out clean

*This could take about 1 hour 45 minutes.  If the tops begins to get too brown cover loosely with tin foil*

When done, remove and cool on wire rack 30 minutes

Vanilla Brownie Ripple Pound Cake

At this point you can remove the cake from pan using parchment paper “handles”.  Cool completely on wire rack

Vanilla Brownie Ripple Pound Cake

**Now, I’m a big fan of cutting and eating hot Pound Cake….however, this one really needs to cool pretty much completely before cutting in order to allow the brownie layer to set.  Sorry!  But just know, it’s totally worth the wait!!!

Vanilla Brownie Ripple Pound Cake
Serves 8
Traditional Vanilla Pound Cake taken to the next level with a layer of Brownie Ripple!
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Prep Time
25 min
Cook Time
1 hr 45 min
Total Time
2 hr 15 min
Prep Time
25 min
Cook Time
1 hr 45 min
Total Time
2 hr 15 min
Ingredients
  1. Brownie Ripple Batter
  2. 6 tablespoons butter
  3. 1 ounce unsweetened baking chocolate, coarsely chopped
  4. 1/2 cup granulated sugar
  5. 1/4 cup all-purpose flour
  6. 1 large egg
  7. 1/4 teaspoon vanilla extract
  8. Pound Cake Batter
  9. 2 cups all-purpose flour
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon salt
  12. 1 1/4 cups granulated sugar
  13. 1 cup butter, softened
  14. 1 tablespoon vanilla extract
  15. 4 large eggs
  16. 1/2 cup sour cream
Instructions
  1. Preheat oven and Prepare Pan
  2. Set oven to 325 degrees and spray a 9x5x3 loaf pan with non-stick spray.
  3. Line the bottom and long sides with a piece of parchment paper, allowing the paper to extend over the sides 2-3 inches. This will allow the cake to be removed from the pan easily and without sticking.
Now it’s time to prepare the Brownie Ripple Batter
  1. In microwave safe bowl, combine butter and chocolate. Microwave 1 minute, stir and microwave at 20-30 second intervals, stirring between until melted and smooth
  2. *Or melt butter and chocolate in top of a double boiler*
  3. Whisk in sugar, flour, eggs and vanilla to form a thin batter. Set aside to cool
Now, let’s make some Pound Cake
  1. In a medium bowl, mix together flour, salt and baking powder. Set aside
  2. Using large bowl and electric mixer, cream butter and sugar on medium-high speed 4-5 minutes until light and fluffy
  3. Add vanilla and beat
  4. Add one egg at a time, beating between each
  5. Add sour cream and beat just until smooth
  6. Add 1/3 of flour at at time, beating well after each addition
  7. Spoon half the Pound Cake batter into prepared pan
  8. Spoon Brownie Ripple Batter over, covering completely
  9. Top with remaining Pound Cake Batter and use off-set spatula to smooth so all Brownie Batter is covered
  10. Place cake in preheated oven and bake until long pick (I use a dry spaghetti noodle) inserted into center comes out clean
  11. *This could take about 1 hour 45 minutes. If the tops begins to get too brown cover loosely with tin foil*
  12. When done, remove and cool on wire rack 30 minutes
  13. At this point you can remove the cake from pan using parchment paper “handles”. Cool completely on wire rack
Notes
  1. For best results make sure butter and eggs are at room temp
  2. Baking could take about 1 hour 45 minutes. If the tops begins to get too brown cover loosely with tin foil
  3. To test for doneness in thick cakes I like to use a spaghetti noodle
  4. Allowing the cake to cool completely before cutting give the brownie layer time to set, so as tempting as it may be to cut it while it's warm....you should probably wait.
Adapted from Southern Living Magazine
Adapted from Southern Living Magazine
O Taste and See https://otasteandseeblog.com/

 

 

 

 

 

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