I adore chewy brownies and I adore pound cake. It made sense that I combined the two. I was straight up in my bag when I created this brownie swirl pound cake, and it isn’t as hard as it looks to pull off. It does require a little extra time because we have to make the fudgy brownie batter then make the buttery moist cake batter but it’s worth it. When they bake up, it’s just chef’s kiss. I finish it off with a chocolate ganache because it just ain’t decadent enough boos ha!
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How to Make Brownie Pound Cake
Step 1: Make the Brownie Swirl
- Combine the melted butter, granulated sugar, and brown sugar in a medium bowl. Mix with your hand mixer on medium speed. Add the egg and mix it into the butter and sugar mixture. Last, mix in the oil and vanilla extract.
- Mix the flour, cocoa powder, baking soda, and salt in a separate bowl. Add the flour mixture to the wet ingredients mixing in with your mixer on low speed.
Step 2: Make the Cake Batter
- Beat the butter and sugar together for 3-4 minutes on high speed until the mixture is very pale yellow and fluffy. Add the eggs one at a time to the bowl. Mix well after adding each one, stopping to scrape down the sides of your bowl as needed.
- Add the flour in two increments and mix in each with your mixer down to its lowest speed. Add the salt and baking soda. Be careful not to overbeat. Last, add in sour cream and vanilla extract, scrape down the sides, and mix until they are just combined with the ingredients.
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Step 3: Assemble and Bake the Cake
- Pour half of the cake batter into the prepared bundt pan. Add half of the brownie batter over the top and swirl it into the cake batter. Repeat with the remaining batters and swirl them together. Bake the cake until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes and then invert the cake onto a serving plate. Let it cool for at least an hour or until the cake is cool to the touch.
Step 4: Make the Glaze
- Add the butter and chocolate to a microwave-safe bowl and microwave in intervals of 30 seconds stirring after each heating.
- Whisk the confectioner’s sugar into the melted butter and chocolate mixture. Add the hot water to thin it out until it’s pourable.
- Pour it over the top of the cake.
Brownie Swirl Pound Cake Recipe
This Brownie Swirl pound cake is the most delicious combination of brownie, baileys espresso, and chocolate glaze.
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Servings: 16 servings
Equipment
Ingredients
For the Brownie Swirl
- ¼ cup unsalted butter melted
- 1/2 cup granulated sugar plus 2 tablespoons
- ¼ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
For the Cake
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 cups cake flour sifted
- ½ teaspoon kosher salt
- 1/8 teaspoon baking soda
- ½ cup sour cream room temperature
- ¼ cup Baileys sspresso or coffee
- 1 tablespoon pure vanilla extract
For the Glaze
- 3 tablespoons unsalted butter
- 4 ounces unsweetened chocolate coarsely chopped
- pinch kosher salt
- 1/4 teaspoon vanilla extract
- 1/2 cup confectioners' sugar plus 2 tablespoons
- 4-5 tablespoons boiling water
Instructions
For the Brownie Swirl
- In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
- Add the egg and vanilla mix well!
- Combine flour, cocoa powder, and salt in a bowl. Reduce speed of mixer.
- In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
For the Cake Batter
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray or grease with my cake release.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream, espresso and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.
To Assemble and Bake
- Pour half of the cake batter into the prepared bundt pan then dollop half of brownie batter over it and swirl it into cake batter. Finally repeat with remaining cake batter and brownie batter swirling the last amount. Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate or platter for at least an hour or until the cake is cool to touch.
For the Glaze
- Add the butter and chocolate to a microwave safe bowl and microwave for about 1 1/2 minutes in intervals of 30 seconds stirring after each heating.
- Once completely melted and smooth, add in salt and vanilla then whisk in the confectioners sugar then add in hot water to thin.
- Check consistency to make sure it is pourable then pour over cooled cake and serve.
Notes
How to Store
Make sure it’s all covered up in a cake container so the icing doesn’t stick. It should last at room temp for up to 2 days. If you want to freeze, freeze pieces before you add the glaze. Wrap tightly in plastic wrap and store in the freezer for up to 3 months.Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 139mg | Potassium: 110mg | Fiber: 2g | Sugar: 35g | Vitamin A: 616IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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Recipe Tips
- Preparing the Pan. In order for your cakes to come out clean, really greae that bundt pan boos. I like to use my homemade cake release made with oil, flour and shortening to give me extra insurance.
- Avoid Over Mixing. Always add the dry ingredients TO the wet and use the lowest speed on your mixer or even fold it in with a spatula so you don’t overmix.
- Keep the Oven Door Closed. Don’t open the oven door until it’s time to check the cake for doneness. Heat escapes each time the door is open which may lengthen the baking time or result in an unevenly baked cake.
- Go Room Temp. Make sure the butter, sour cream and eggs are room temp so the batter blends smoothly.
Recipe Help
What’s the best tool to use to swirl the cake and distribute the swirls evenly?
My favorite tool to use is a wooden or metal skewer. It’s narrow enough to create a nice even pattern of swirls in the cake. It’s also super helpful to do start with half of the batters and swirl them together. Then add the remaining batter and swirl them. This way you get swirls from the top to the bottom of your pound cake.
More Pound Cake Recipes
- Cream Cheese Pound Cake Recipe
- Fresh Strawberry Pound Cake Recipe
- Brown Sugar Pound Cake Recipe
- Deep Chocolate Pound Cake Recipe
- Sweet Potato Chocolate Marble Cake
- Peach Pound Cake
- Baileys Chocolate Bundt Cake Recipe with Cream Cheese Filling
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Can you substitute Baileys with something else?
You can use regular coffee or espresso. Hope you enjoy!
Absolutely delicious. Thank you so much for sharing your recipes with the world. I used bittersweet chocolate for the glaze because it was what I had at home, but still so moist and so delicious.
You’re so welcome! I am glad you enjoyed it!
I am turning 65 on Sunday and since I am the baker of the family I am choosing to make this cake for my birthday cake. I LOVE marble pound cake (entenmanns LOL) and have never tried to make on. But your Lemon pound cake was to die for so wish me luck!!!
Hooray! I know you will do an amazing job!