Swirl Condensed Milk
& Chocolate Pound Cake

I love a good old-fashioned pound cake with its aristocratic crumb. I use Cake Flour in this recipe to make sure you get the majestic crumb you deserve. The chocolate swirl gives this pound flair and adds another flavor dimension. You absolutely must serve it with the Condensed Milk Whipped Cream as it accentuates the star flavor. My husband Nick described this combination as “obnoxiously good.”

Tip: If you have a ferocious oven, you may want to turn it down to 325F so the cake doesn’t take on too much color.  If the cake is taking on too much color place a foil tent over the top during the second half of the bake to protect it, or turn your oven temperature down slightly.

One 9 by 5-inch Loaf Pan. Bake for 60-70 minutes.
Preparation: 25 minutes

Recipe and article featured in Parents Magazine.
Photo Linda Xiao


1 1 ⅓ (170g) cups cake flour
½ teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks, 230g) unsalted butter, at room temperature
½ cup (100g) granulated sugar
1½ teaspoon vanilla extract
3 large eggs, at room temperature
¾ cup (180ml) condensed milk
1 tablespoon unsweetened Dutch-processed cocoa powder
2 tablespoon hot water

Condensed Milk Whipped Cream

⅓ cup (80ml) condensed milk 1 cup (240ml) heavy cream

1—Preheat oven to 350F.  Grease the pan with butter and line with parchment paper.

2—Place a large sifter or sieve in a large bowl. Add the cake flour, salt and baking powder and sift.

3—Using an electric mixer with beaters, or a paddle attachment, on medium to high speed, cream the butter, sugar and vanilla for about 4 minutes, or until very light in color and fluffy.

4—Add the eggs one at a time. Scrape down the sides, and continue to beat for a minute.

5—On low speed, gradually add the flour mixture. Then pour in the condensed milk and beat until the batter is just smooth. Don’t overbeat.

6—In a small bowl add the cocoa and hot water and stir until dissolved.

7—Scoop a third of the batter into another mixing bowl. Add the cocoa mixture and stir until combined.

8—Spoon the two batters into the prepared pan, alternating between them to create a contrasting pattern. Then use a butter knife to make a zigzag pattern. Don’t go crazy here or you’ll lose the marble effect.

9—Bake in the center of the oven for 60-70 minutes, or until a skewer inserted in the center comes out clean.

10—Remove the cake from the oven. Transfer to a wire rack to cool. 

Condensed Milk Whipped Cream
1—Pour the condensed milk and cream into a cold large metal bowl. Using a balloon whisk, begin to whisk until it has doubled in volume, has pillowy soft peaks, and dollops easily off a spoon.

Odette Williams is a cook,
writer & author of best selling
cookbook Simple Cake.

© 2020 OW