Williams-Sonoma Pound Cake Mix, Marble
Bake a beautiful marble pound cake that’s as decadently rich as the best made-from-scratch cakes—it’s easy with our premium mix. Swirled with Guittard cocoa rouge and creamy vanilla, this classic dessert has an exceptionally light, tender crumb. Top your home-baked pound cake with fresh fruit and ice cream for dessert, enjoy toasted slices with jam for breakfast, or cut the cake into cubes to swirl in chocolate fondue
- 1 lb. 1.5 oz. (makes a 4-by-8-inch loaf cake).
- Made in USA.
- Sugar, enriched bleached wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), cocoa (processed with alkali), canola oil (ascorbic acid, rosemary added to preserve freshness), baking powder ([sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate], leavening), natural vanilla powder, food starch modified, sea salt, nonfat dry milk.
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Next Day Delivery
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
Marble Pound Cake
1 packet cocoa powder (included) 1 packet pound cake mix (included)
2 Tbs. hot water 2 eggs
1 Tbs. melted unsalted butter ¼ cup (60 g) plus 2 Tbs. sour cream
12 Tbs. (1½ sticks/185 g) unsalted butter 2 Tbs. milk
Have all the ingredients (except the hot water) at room temperature. Preheat oven to 325°F (165°C). Spray a 4-by-8-inch (10-by-20-cm) loaf pan with nonstick cooking spray.
Put the cocoa powder in a bowl, add the hot water and the 1 Tbs. melted butter and blend with a rubber spatula until smooth; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the 12 Tbs. butter on low speed until creamy, about 30 seconds. Add the cake mix, eggs, sour cream and milk and beat until blended, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to high and beat for 1 minute.
Remove 1 cup (250 ml) of the batter and stir into the cocoa mixture until blended and no streaks remain. Spoon the white and chocolate batters alternately into the prepared pan in a checkerboard fashion. Using a butter knife, swirl the batters together in a figure-eight pattern. Tap the pan on the countertop to release any air bubbles.
Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely. Serves 8 to 10.