Vanilla Brownie Pound Cake Loaf

Vanilla Brownie Pound Cake Loaf

This Vanilla Brownie Pound Cake Loaf is the best of both worlds! Delicious vanilla pound cake, with a vein of brownie in the middle.

As I mentioned yesterday, I’m spending the next little while sharing some of the things I cooked up and photographed this past Winter and never got around to sharing. It was a long winter :)

On one particularly cold and snowy day, I was in the mood to bake up something and happened to spot this recipe in Southern Living magazine. Thankfully, this Vanilla Brownie Pound Cake Loaf needs only regular pantry items, so within a short time, I was enjoying this beautiful loaf!

It’s a “best of both worlds” bake, where you don’t have to decide between chocolate and vanilla. You can have them both in one pan. The vanilla pound cake has wonderful flavour and texture, while the vein of brownie is moist and chocolaty. It’s a great combination of different flavours and textures and definitely a winner!

Vanilla Brownie Pound Cake Loaf

Cook’s Notes for Vanilla Brownie Pound Cake Loaf

This loaf freezes well, so don’t hesitate to freeze any you can eat up right away.

Note that this recipe calls for 1 ounce of UNSWEETENED chocolate. You’ll find unsweetened chocolate in the baking aisle with the other baking chocolate. You could substitute bittersweet/semisweet chocolate by using 2 oz of bittersweet chocolate and reducing the amount of sugar in the Brownie Batter by 2 Tbsp (so instead of 1/2 cup sugar in the Brownie Batter, use only 6 Tbsp.) Note that I have not tested this substitution myself. Just trying to offer up an alternative :)

Love loaves? I’ve got a few more – like this Glazed Lemon Pound Cake Loaf, this Strawberry Shortcake Loaf and a delicious Cinnamon Crunch Loaf.

Vanilla Brownie Pound Cake Loaf

Vanilla Brownie Pound Cake Loaf

Vanilla Brownie Pound Cake Loaf

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 12 servings
Energy: 451 kcal
Author: Jennifer Maloney

Delicious Vanilla pound cake loaf, with a vein of brownie in the middle. The best of both worlds! This freezes well.

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Ingredients

Brownie Batter:

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

Pound Cake Batter:

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt (less if using fine salt)
  • 1 1/4 cups granulated sugar
  • 1 cup unsalted butter at room temperature
  • 2 Tbsp vanilla bean paste or 1 tablespoon vanilla extract
  • 4 large eggs at room temperature
  • 1/2 cup sour cream taken from the fridge 15 minutes before using

Instructions

  1. Preheat oven to 325° F. Lightly coat a 9- x 5- x 3-inch loaf pan with cooking spray, then line the bottom and 2 long sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides (to use as handles to remove later).
  2. Prepare the Brownie Ripple Batter: Combine the butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth and slightly cooled. Whisk in sugar and flour. Add the egg and vanilla and stir to form a loose batter. Set aside to cool slightly while making cake batter.
  3. Prepare the Pound Cake Batter: In a medium bowl, whisk together well the flour, baking powder and salt. Set aside.
  4. In a large bowl with an electric mixer (or the bowl of a stand mixer with a paddle attachment), beat sugar and butter in a on medium-high speed until light and fluffy, about 4 to 5 minutes. Beat in vanilla bean paste. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream just until smooth. Add flour mixture, one-third at a time, and beat on low speed just until blended after each addition.
  5. Spoon half of the Pound Cake Batter into prepared pan. Spoon Brownie Ripple Batter over Pound Cake Batter, covering it completely. Top with remaining Pound Cake Batter. Using a small offset spatula, smooth batter carefully.
  6. Bake cake in middle of preheated oven until a a cake tester inserted in centre of cake comes out clean, about 1 hour and 45 minutes. (If cake seems to be browning too quickly, cover top loosely with foil for last 30 minutes of baking.)
  7. Cool cake in pan on a wire rack 30 minutes. Remove cake from pan using parchment paper as handles, and cool completely on wire rack, about 1 hour. Be sure to let the cake cool completely before slicing, so the brownie layer has a chance to set. Slice and serve.
 

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22 Comments



    • Hi Courtney, I haven’t tried it in this recipe, but I’ve made that substitution in other baking recipes with good success. A thicker, Greek style yogurt probably works best when substituting for sour cream, as it has a similar consistency. Enjoy!

  • Jennifer, this may sound a bit naive, but how do you measure butter in tablespoons accurately? Do you scoop it or cut into little pieces to go into the tbsp, or is there a better way? Thanks for the tip.

    • Hi Paula! There are a couple of easy ways to measure out 6 Tbsp. The easiest way I found is to always buy butter in sticks. At least here, the sticks have handy, dandy Tbsp. markings on the foil wrapper, so I can just cut the stick 6 Tbsp along the stick. It’s a little more expensive usually, but handy if you do a lot of baking. Failing that, I usually weigh butter out with my kitchen scale. 1 Tbsp. of butter weighs 1/2-oz, so 6 Tbsp. would be 3 oz. in weight on the scale. One last tip, that doesn’t work so well with 6 Tbsp measures, but works well with 1/2 cup, 3/4 cup, 1 cup etc. So if you needed 1/2 cup butter, you put 1/2 cup water in a liquid measuring cup, then add dollops of butter until the water level in the cup reaches 1 cup. The butter in the measuring cup = 1/2 cup! Of course, your butter is now wet, but it doesn’t hurt it :) Hope that helps!

  • This is like a black and tan in pound cake form! Pretty cool:) I bet it will pair well with a glass in the absence of coffee:)
    My son recently asked me to bake him half a chocolate cake and half of vanilla cake, but not one chocolate layer and one vanilla stacked, just literally a half moon of each joined together. This cake gives me an idea of how I could approach the problem:)

    • Sounds like a perfect solution to your half vanilla/half chocolate cake issue! This whole layering thing gave me a ton of ideas too :)

  • This is definitely the best of both worlds. How can you say no to a little vanilla and chocolate swirl action?!? It looks absolutely divine! I love that it freezes well, too. Makes life a little easier sometimes, right?

  • What a delicious recipe for those indecisive eaters like me :) I want a little of everything most of the time, lol. Sounds like the perfect combination and would go so lovely with a nice cup of coffee right about now!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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