Rainbow Marbled Pound Cake
Add a splash of magic to your week! This buttery Rainbow Marble Cake, swirled with the enchanting hues of Suncore Foods® Powders - Midori Jade Matcha, Purple Sweet Potato, and Red Beet - is like a rainbow on your plate. Each slice is a delightful burst of sweetness that promises not just to brighten your day but also to set the tone for an amazing week ahead! If this colorful confection isn’t a sign that good vibes are coming your way, we don’t know what is! So why wait? Bake this recipe and unleash your inner baker. Stock up on these vibrant powders and let the baking adventures begin! Your happy slice awaits!
Ingredients
Vanilla Base Batter:
2 tbsp (30ml) melted unsalted butter (for greasing the pan)
2 cups (240g) cake flour
2 tsp (9g) baking powder
1 tsp baking soda
1 tsp salt
1 cup (240ml) olive, avocado, or vegetable oil
1¾ cups (350g) raw sugar
4 large eggs, at room temperature
1 tbsp (15ml) pure vanilla extract
¼ cup (60ml) sour cream, at room temperature
¾ cup (180ml) whole milk
Suncore Foods® Color Batters (set aside 2–3 tbsp vanilla batter per color):
2/3 cup vanilla batter + 1 tbsp Suncore Foods® Midori Jade Matcha Powder
2/3 cup vanilla batter + 1 tbsp Suncore Foods® Purple Sweet Potato Powder
2/3 cup vanilla batter + 1 tbsp Suncore Foods® Red Beet Powder
Add ½–1 tsp warm milk to each if needed for better mixing
Directions
1. Preheat the oven to 350°F (175°C). Grease a 9×5" loaf pan with melted butter and line with parchment.
2. In a bowl: whisk cake flour, baking powder, baking soda, and salt.
3. In a large bowl: beat oil and raw sugar for 2 minutes. Add eggs one at a time. Mix in vanilla, sour cream, and milk. Slowly mix in dry ingredients until just combined. This is your main vanilla batter.
4. Scoop 2/3rd cup of the vanilla batter into three small bowls. Mix each with its respective Suncore Foods® Powder until smooth. Add a tiny splash of warm milk if too thick.
5. Pour ALL the remaining vanilla batter into the loaf pan and smooth the top. Use a spoon to drop random dollops of each colored batter across the surface (and a few deeper drops if desired).
6. Use a toothpick or skewer to swirl gently—1 or 2 S-shaped passes only! Tap pan to release bubbles.
7. Bake for 50–60 min, covering loosely with foil if browning too quickly. Check with a toothpick—it should come out with moist crumbs. Cool 10 min in pan, then transfer to a wire rack.