Brown-and-White Pound Cake

  • Active Time 25m
  • Total Time 1h 25m
  • Rating ****

Makes 1 loaf


  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons double-acting baking powder
  • 1/4 teaspoon mace
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup unsweetened cocoa powder, sifted


Preheat the oven to 325 degrees F.

Grease and flour a 9-by-5-by-3-inch loaf pan, using the 2 tablespoons of flour, shaking out the excess flour.

Sift the remaining 2 cups of flour with the salt, baking powder and mace.

In a bowl, using an electric mixer, cream the butter, adding sugar gradually until light and fluffy.

Add the eggs, one at a time, incorporating one before adding the next.

Mix the vanilla into the milk and add it alternately with the flour mixture to the creamed mixture. Stir only until blended.

Divide the batter in half and fold the cocoa into one half.

Carefully place the chocolate batter in one side (lengthwise) of the pan and the plain batter in the other side.

Bake for 1 hour. Cool on a wire rack, removing the cake from the pan after about 10 minutes.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3996

nutrition information per serving

472 calories; 21g total fat; 154mg cholesterol; 310mg sodium; 66g carbohydrates; 2g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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