Go Back
Homemade Black and White Pound Cake photo
Print Recipe Save it for later

Black and White Pound Cake

A classic moist pound cake with a ribbon of chocolate for a rich black-and-white finish.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Servings: 18 servings

Ingredients

  • 3 tablespoons granulated white sugar for dusting the pan
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter 1½ sticks, at room temperature
  • 2 cups granulated white sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup 2% reduced-fat milk
  • 3/4 cup chocolate syrup
  • 1/4 teaspoon baking soda
  • 8 ounces chopped chocolate or chocolate chips
  • 3/4 cup heavy whipping cream
  • 2 tablespoons granulated white sugar for ganache
  • 2 tablespoons butter for ganache

Instructions

  • Preheat the oven to 350°F (175°C). Grease a bundt pan with cooking spray and evenly dust the inside with 3 tablespoons granulated sugar; set aside.
  • In a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt; set aside.
  • In a large bowl, beat 3/4 cup (1½ sticks) butter at medium speed with an electric mixer until light and fluffy. Gradually add 2 cups granulated sugar and 2 teaspoons vanilla extract, beating until blended.
  • Add the 3 large eggs one at a time, beating well after each addition.
  • With the mixer on low, add the flour mixture alternately with 1 cup milk, beginning and ending with the flour mixture. Beat just until combined; do not overmix.
  • Spoon about two-thirds of the batter (about 4 cups) into the prepared bundt pan and smooth the top.
  • To the remaining batter in the bowl, stir in 3/4 cup chocolate syrup and 1/4 teaspoon baking soda until just blended. Spoon the chocolate batter over the batter already in the pan.
  • Bake for 1 hour to 1 hour 15 minutes (about 60–75 minutes), until the cake pulls away from the pan sides and a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan about 15 minutes, then gently invert onto a wire rack and cool completely.
  • For the ganache, place 8 ounces chopped chocolate in a heatproof bowl. Bring 3/4 cup heavy cream and 2 tablespoons granulated sugar just to a boil, then pour over the chocolate and let sit 1 minute. Whisk until smooth, then stir in 2 tablespoons butter until melted.
  • Drizzle the warm ganache over the cooled cake, or drizzle over individual slices as desired.

Equipment

  • Bundt Pan
  • Electric Mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Wire Rack
  • Small Saucepan
  • heatproof bowl
  • Spatula

Notes

  • Use room-temperature butter and eggs for best texture.
  • Do not overmix the batter to keep the cake tender.
  • Check doneness starting at 60 minutes to avoid overbaking.
  • Let the cake cool before adding ganache so it doesn't melt.