RECIPE
9 INGREDIENTS6 STEPS1HR

Mini Pound Cake

5.0
1 Ratings
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Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
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This mini pound cake is buttery, dense and fragrant and with the addition of cocoa powder enhances the flavour. Alternatively, you can layer the cocoa batter or just swirl it in for a marbling effect. This is an easy to follow recipe and perfectly serves 3-4 people topped with a scoop of chocolate ice cream especially for kids or, a hot pot of coffee for anytime of the day.

1HR

Total Cooking Time

9

Ingredients
Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2/3 cup
Butter , softened
2
(100 g)
Small Eggs
lightly beaten together with the 20g egg yolk
1
Egg , separated
yolk only, 20 grams
1 tsp
Baking Powder
2 1/2 Tbsp
Unsweetened Cocoa Powder
Hershey Cocoa Powder
1 1/2 Tbsp
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Directions

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Step 1
Line a small loaf pan all sides up.
Step 2
Beat Butter (2/3 cup) and Caster Sugar (1/2 cup) till light and fluffy with an electric mixer. Gradually add the Small Eggs (2) and Egg (1) Yolk into it, followed by Vanilla Extract (1 tsp) and mix well.
Step 3
Sieve in All-Purpose Flour (1 cup) and Baking Powder (1 tsp) . Fold well with a rubber spatula. Take out a third of the batter into a bowl and fold well with the Unsweetened Cocoa Powder (2 1/2 Tbsp) and Milk (1 1/2 Tbsp) .
Step 4
Layer the plain and chocolate batter (3 each) alternately into prepared pan or lightly swirl the batters with a fork to create marbling effects.
Step 5
Bake in preheated oven at 180 degrees C (350 degrees F) for 15 minutes.
Step 6
Lower temperature to 160 degrees C (320 degrees F) for another 20-25 minutes. Leave cake in pan until completely cool before slicing. Enjoy!

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