• Prep Time: 20 mins
  • Cooking Time: 1 hour 45 minutes
  • Serves: 12

Vanilla Brownie Pound Cake Loaf

  • Recipe Submitted by on

 Ingredients List

  • 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


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).
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.
Prepare the Pound Cake Batter: In a medium bowl, whisk together well the flour, baking powder and salt. Set aside.
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.
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.
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.)
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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