BLACK AND WHITE POUND CAKE

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.

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BLACK AND WHITE POUND CAKE

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.  

Black and White Cookie

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.

Black and White Pound Cake

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:

To freeze in slices:

Other pound cakes you might like

Black and White Pound Cake
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Black and White Pound Cake

A delicious combo of chocolate and plain pound cake that's simple to make.
Course Dessert
Cuisine American
Keyword Easy, cream cheese, old fashion, chocolate, vanilla, almond, moist, dense, loaf, marble, best, bundt, desserts, icing, classic, homemade, simple, frosting
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings 18 slices
Calories 405kcal
Cost $5.50

Equipment

  • Stand or Hand Mixer
  • Large Bundt or Tube Pan
  • Long Spatula

Ingredients

Ingredients for Plain Layer (Bottom)

  • cups All Purpose Flour Sifted
  • ¾ cups Butter Softened
  • 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)

  • cups All Purpose Flour Sifted
  • ¼ cup Cocoa Sifted
  • ¾ cups Butter Softened
  • 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.

Notes

Depending on the size of your pan, there maybe to much batter.  I always make a cupcake or 2 or 3 with the extra batter.

Nutrition

Calories: 405kcal
Black & White Pound Cake

USEFUL TOOLS FOR MAKING THIS RECIPE

Nordic Ware Bundt Pan

Kitchen Aid Classic Stand Mixer

Hand Mixer

Pouring Shield for  Kitchen Aid Mixer

Nordic Ware Tube Pan

Cake Cooling and Serving Grid

Long Baking Spatula

Nordic Ware Aluminum Loaf Pan

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