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Black and White Pound Cake

yield: 1 10-inch bundt cake
3 from 1 vote
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Ingredients

  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 1 2/3 cups (11.65 ounces) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 5 large eggs, at room temperature
  • 2 cups (8 ounces) sifted all-purpose flour (see baker's notes), plus 1 tablespoon
  • 1/4 teaspoon almond extract
  • 3 ounces Hershey's Chocolate Syrup, well-shaken
  • 1/8 teaspoon baking soda

Instructions

  • Position a rack in the center of the oven and preheat to 350 (F). Generously spray the bottom, sides, and tube of a 10-cup capacity bundt pan with cooking spray. Use a fine mesh sieve to sift 1 tablespoon of flour over the sprayed pan. Turn the pan over a sink or trash can and tap out any excess flour. Lightly spray the pan once more.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, vanilla, and salt. Beat on medium-high until light, creamy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as needed. Reduce the mixer to low and add the eggs, one at a time, only adding the next egg when the previous one is incorporated, scraping down the bottom and sides of the bowl with each addition. Once all the eggs have been added, gradually add the flour and beat until just combined.
  • Use a rubber spatula to scrape half (around 18 ounces) of the batter into a medium bowl. Add the almond extract to the batter and mix until just combined. Pour the batter into the prepared pan, using an offset spatula to smooth the batter evenly across the pan and smooth its top.
  • Return to the remaining half of batter in the bowl of the stand mixer. With the mixer on low, slowly pour in the Hershey's Chocolate Syrup and the baking soda beat until just combined, scraping down the bottom and sides of the bowl as necessary. Pour the chocolate batter over the vanilla batter in the pan, using an offset spatula to smooth the chocolate batter evenly across the vanilla batter and smooth its top.
  • Cover the top of the pan with a piece of aluminum foil large enough to turn down loosely around the sides of the pan. Bake for 30 minutes. At 30 minutes, open the oven door just enough to reach in and remove the foil. Continue baking, uncovered, for an additional 30 minutes (the total bake time will be around 60 minutes), or until a skewer inserted into the center of the cake comes out with few crumbs attached. The top of the cake should bounce back when gently pressed with a fingertip. Cool on a wire rack for 15 minutes, before covering the bottom of the pan with a serving plate and inverting the cake (it should still be warm!) onto it. Cool for another 30 minutes. Serve warm, or at room temperature.