Black and White Pound Cake will flood your taste buds with happiness. A delicious chocolate layer over a lovely almond flavored layer. This is a simple recipe to prepare and you’ll be a Betty cROCK star wherever it’s served, even at home.
As an Amazon Associate I earn from qualifying purchases.,
My Black & White Pound Cake Vision
You’re probably thinking why don’t you just call this a marble pound cake and you’re somewhat right.
My vision was to make the pound cake version of New York’s Black & White Cookie. You know the cookie from the famous Seinfeld episode.
The cookie is evenly divided, half white and half black, right down the middle.
This is the look I wanted for my Black and White pound cake. An even divide, with the top half chocolate and the bottom plain.
But, to no avail, I just couldn’t get the even divide. I chilled the chocolate batter before putting it on top, thinking that would stop the spread. Nope, this cake was hell bent on marbleizing with no even divide.
Gee this cake Taste terrific
Despite the fact the cake didn’t look as I had envisioned, it tasted amazing. I used my cream cheese pound cake recipe as a reference, so this cake has all that pound cake goodness that comes from cream cheese, butter, eggs and sugar. Plus, I added a little almond to the plain portion of the cake, which paired perfect with the chocolate portion.
I then turned around and proudly served it to some friends who’d come over for dessert and it was met with outstanding reviews.
This cake was simple to bake. It takes a little more time, because you’re preparing two recipes. But, there’s nothing complicated and you probably already have all or most of the ingredients.
Because it tasted so good, I wanted to share the recipe now. I will continue to try to get an even line down the middle of the cake (if you have any ideas or expertise please comment below), but until that time…let them eat marble pound cake.
How to freeze black and white pound cake
As I point out in all my pound cake posts, a huge attribute of pound cakes is they freeze so well. At least 4 to 6 months. In fact, I believe pound cakes are tastier after serving freezer time.
To freeze the cake or a portion of the cake:
- Cool the cake completely
- Wrap the cake 2 or 3 times in plastic wrap and aluminum foil. I usually use just aluminum foil.
- Put in large freezer storage bag. I skip this sometimes and just freeze in foil.
To freeze in slices:
- You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
- You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
Other pound cakes you might like
- Confectioner’s Sugar Pound Cake
- Easy Chocolate Syrup Pound Cake
- Cold Oven Cream Cheese Pound Cake
- 3 Vintage Chocolate Pound Cakes from Southern Living
Black and White Pound Cake
Equipment
- Stand or Hand Mixer
- Large Bundt or Tube Pan
- Long Spatula
Ingredients
Ingredients for Plain Layer (Bottom)
- 1½ cups All Purpose Flour Sifted
- ¾ cups Butter Softened
- 1½ cups Sugar
- ¾ tsp Almond Flavoring You can use vanilla or nothing, but I suggest the almond
- 4 ounces Cream Cheese Room Temperature
- 3 Eggs Room Temperature
Ingredients for Chocolate Layer (Top)
- 1¼ cups All Purpose Flour Sifted
- ¼ cup Cocoa Sifted
- ¾ cups Butter Softened
- 1½ cups Sugar
- ¾ tsp Vanilla Optional
- 4 ounces Cream Cheese Room Temperature
- 3 Eggs Room Temperature
Instructions
Instructions for Plain Layer (Bottom)
- Grease and flour bundt or tube pan
- Cream butter and cream cheese until smooth, getting all the cream cheese lumps out.
- Add sugar gradually and beat until it's light and fluffy. Gritty texture should be gone.
- Sift flour
- Add the flour alternately with the eggs to the cream sugar mixture.
- Add almond flavoring. You can use vanilla or nothing, but I think the almond matches well with the chocolate.
- Pour batter into a well greased and floured tube or bundt pan
- Set aside or set in refrigerator while you prepare chocolate layer.
Instructions for Chocolate Layer (Top)
- Preheat over to 325°
- Cream butter and cream cheese until smooth, getting all the cream cheese lumps out.
- Add sugar gradually and beat until it's light and fluffy. Gritty texture should be gone.
- Sift flour and cocoa
- Add the flour/cocoa mixture alternately with the eggs to the cream sugar mixture.
- Add vanilla (optional)
- Pour batter on top of plain layer. I let it sit in the refrigerator for 30 minutes before I put it in the oven. However, it still didn't get an even divide.
- Bake for around 1 hour and 30 minutes. I start checking mine at 1 hour and 15 minutes.
- Insert a sharp knife or long wooden pick in middle of cake to verify it's done. If there's batter on the knife, it goes back in the oven. If it comes out with nothing on it or a few crumbs, it's done.
- Let cool for 10 to 15 minutes and invert pan.