Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
12
Yield:
1 (10-inch tube) cake
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
Beat butter and cream cheese together in a bowl using an electric mixer until well combined; beat in sugar until fluffy, 3 to 4 minutes. Beat in almond extract, vanilla extract, salt, and baking powder; beat in 2 eggs. Add 1 cup flour; mix well. Add 2 eggs; mix well. Add 1 cup flour; mix well. Add remaining 2 eggs; mix well. Add remaining 1 cup flour; mix until batter is smooth.
Transfer 2 cups batter to a separate bowl; stir in cocoa powder. Pour 1/2 plain batter into the prepared pan; add 1/2 chocolate batter and swirl with a knife. Repeat with remaining batters, swirling gently.
Bake on the middle rack of the preheated oven until a toothpick inserted into center comes out clean, about 90 minutes.
Cook's Notes:
Ensure all ingredients are at room temperature, or your baking time will be off.
If you have parchment paper, grease the pan, then line it so the paper hangs over two opposite sides by a few inches. Grease the paper (or coat with cooking spray). Once the cake has cooled, use the parchment sling to easily remove the cake from the pan.
Nutrition Facts (per serving)
636
Calories
33g
Fat
80g
Carbs
8g
Protein
