Malted Milk Black-and-White Pound Cake

  • Serves: Makes one 10-x-4-inch tube pan with removable bottom
  • Baking Temp (degrees F): 350
  • Views: 9038
  • Comments: 9

Cake and photo by Elspeth, Premium Member © Sarah Phillips

This is a beautiful, mysterious cake. Part of a vanilla batter is spread in the pan, and then chocolate is poured over that. The two batters are not marbled or swirled, the technique we use with my Classic Two-Layer Marble Cake, Redux. During baking, the vanilla batter bakes around the chocolate batter, which is only revealed when you cut into the cake. You can find malted milk powder in supermarkets. This recipe is adapted from Greg Patent.

3 1/2 cups sifted cake flour; sift flour onto a piece of waxed paper. Spoon flour into a measuring cup and level to rim.
1/2 cup malted milk powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
21/2 cups sugar
1 tablespoon vanilla extract
7 large eggs
1/2 cup 2% or whole milk
3/4 cup chocolate syrup; I prefer Hershey's
1/4 teaspoon baking soda
1/2 teaspoon pure almond extract

1. Position an oven rack to the lower third of the oven and preheat the oven to 350 degrees F. Coat a 10-x-4-inch tube pan, with a removable bottom, with nonstick cooking spray.

2. Resift the flour with the malted milk powder and salt; set aside.

3. Beat the butter in a large bowl with an electric mixer on medium speed for 1 to 2 minutes, until smooth and creamy. Add the sugar about 1/4 cup at a time, beating for about 30 seconds after each addition. Add the vanilla and beat for 6 to 7 minutes, until fluffy and light in color. Beat in the eggs one at a time, beating for about 20 seconds after each addition. Increase the speed to medium-high and beat for 1 to 2 minutes more. Scrape the bowl and beaters.

4. On low speed, add half the flour mixture and beat only until incorporated. Beat in the milk, then the remaining flour, beating only until well combined. Scrape 5 cups of the batter into the prepared pan and level the top with a rubber spatula.
Add the chocolate syrup, baking soda, and almond extract to the remaining batter and beat only until thoroughly combined.

Pour the chocolate batter over the light batter and smooth the top; do not mix the two.

5. Bake for 1 hour and 25 to 1 hour and 30 minutes, until the cake is golden brown on top and springs back when gently pressed and a toothpick inserted into the thickest part comes out with a few moist crumbs, but not batter. Do not overbake.

6. Cool the cake in the pan on a wire rack for 20 minutes. Cover with another rack and invert the two. Carefully remove the pan, cover with another rack, and invert again to cool completely right side up.

7. Transfer to a cake plate and let stand, covered, for several hours, or preferably overnight, before serving.

Use a serrated knife to cut into thin slices.

Adapted from Baking in America: Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent

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