Brownie Swirl Pound Cake Recipe

up close cross section of pound cake on a plater

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4.95 from 17 votes

Brownie Swirl Pound Cake Recipe

This Brownie Swirl pound cake is the most delicious combination of brownie, baileys espresso, and chocolate glaze.

Prep Time35

Cook Time1 10

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 408kcal

Author: Jocelyn Delk Adams

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.

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