Black and White Pound Cake is a delicious blend of chocolate and vanilla in one cake.
Sometimes you can’t decide between chocolate and vanilla. And this cake helps with those challenging moments. Black and White Pound Cake has swirls of both chocolate and vanilla cake throughout. It’s the best of both worlds! And to top it all off, chocolate ganache covers the top of this cake.
How to make Black and White Pound Cake:
You’ll begin by spraying a bundt cake pan with nonstick cooking spray, and then you’ll sprinkle in granulated sugar and shake it around to dust the surface of the pan with the sugar. Next you’ll make a typical vanilla pound cake batter. Two-thirds of that batter will be poured into the bundt pan.
The rest of the batter is combined with some chocolate syrup and baking soda, and then the chocolate batter is poured on top of the vanilla batter. You don’t have to swirl it or anything because it’ll just do its thing on its own in the oven. When you take the cake out of the oven, let it sit in the bundt pan for about 15 minutes. Then you can turn it over and ease it onto a rack to cool.
How to make the chocolate ganache:
You need 8 ounces of chocolate for the ganache. Chopped chocolate of your choice, or chocolate chips of your choice– either will work just fine. The chocolate goes into a glass bowl. On the stove, you’ll heat heavy cream and sugar. Then you’ll add that mixture to the bowl of chocolate and let it sit for a minute or two. That should be enough time to melt the chocolate, so you’ll whisk it and add a little butter to it. Keep whisking until the chocolate is nice and smooth and the butter has melted into it. There’s your chocolate ganache! Spoon it over the cake and let it drip down the sides.
The best bundt cake pans:
The photos here show this Black and White Pound Cake made in a classic bundt pan. I love this pan, I’ve had it for years, and it just seems to last forever. I also have this Nordic Ware bundt pan that I absolutely love. The cakes come out in such a neat pattern.
How to store pound cake and make-ahead tips:
Make it one day ahead, and this cake will be just fine! For storage, of course I’m going to recommend the Bundt Cake Keeper. It’s just the right size and shape for keeping your bundt cakes sealed up and fresh! I do love this Cake Server/Carrier too though because the lid locks in place, and it has a handle on top so you can easily take it with you if you are bringing it to a party!
Here are a few more pound cake recipes you might like to try:
- Cream Cheese Pound Cake
- Cherry Limeade Pound Cake
- Lemon Pound Cake
- Vanilla Pound Cake
- Funfetti Pound Cake
- Chocolate Pound Cake
- 7-Up Pound Cake
- Thin Mint Pound Cake
Black and White Pound Cake
Ingredients
CAKE:
- 3 tablespoons granulated white sugar
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1½ sticks) butter, 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
CHOCOLATE GANACHE:
- 8 ounces chopped chocolate (or chocolate chips)
- 3/4 cup heavy whipping cream
- 2 tablespoons granulated white sugar
- 2 tablespoons butter
Instructions
PREPARE THE CAKE:
- Preheat the oven to 350°F. Coat a bundt pan with cooking spray and dust it with 3 tablespoons granulated sugar.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In a large bowl, use an electric mixer to beat the butter at medium speed until light and fluffy. Gradually add in the sugar and vanilla, beating until blended. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with milk, beating at a low speed, beginning and ending with the flour mixture. Beat just until blended.
- Spoon 2/3 of the batter (about 4 cups) into the prepared pan. Add the syrup and baking soda to the remaining batter in the bowl, stirring just until blended; spoon on top of the batter in the pan.
- Bake for 1 hour to 1 hour and 15 minutes, until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Cool in the pan for about 15 minutes; gently remove the cake from the pan and cool completely on a wire rack.
PREPARE THE GANACHE:
- Place the chocolate in a stainless steel or glass bowl and set it aside. Bring the cream and sugar just to a boil in a small saucepan (or microwave) then pour over the chocolate and let it sit for one minute. Whisk together until smooth, and then stir in the butter until melted.
- Drizzle the ganache over the cake, or you can choose to drizzle the ganache over individual servings instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use cocoa powder instead of chocolate syrup to make the bottoms part of the cake chocolate?
I’m not sure… I think that would mess with the texture since you’re adding quite a bit of syrup to the batter.
Saw it, had to make it with my daughter. It`s in the oven as I write. Great recipe !!!
This looks wonderful I am always on the look out for new desserts and cakes to serve our customers, I will have to try this one…Thats if the children don’t get to it first!!