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Black and White Pound Cake

Jonathan Brasil · kingarthurbaking.com · 16 / one large Bundt cake

Against 462 pound cake recipes

Less butter than 99% of recipes and less egg than 96%.

See how all 462 pound cake recipes compare →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less butter than 99% of recipes: 47% of the flour weight against the typical recipe's 91%, about half as much.
  • Less egg than 96% of recipes: 50% of the flour weight against the typical recipe's 80%.
  • Less sugar than 92% of recipes: 83% of the flour weight against the typical recipe's 120%.
  • More leavening than 93% of recipes: 4.6% of the flour weight against the typical recipe's 1.6%, about 3 times as much.
Butter: 47%, 1st percentileSugar: 83%, 7th percentileEgg: 50%, 4th percentileDairy: 85%, 89th percentileLeavening: 4.6%, 94th percentileSalt: 2%, 96th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1 1/4 cups (248g) granulated sugar248 g
  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour300 g
  • 1 teaspoon table salt≈ 6 g
  • 2 1/2 teaspoons baking powder≈ 12 g
  • 10 tablespoons (142g) unsalted butter, softened142 g
  • 3 large eggs, at room temperature≈ 150 g
  • 1 cup (227g) buttermilk, at room temperature227 g
  • 1 tablespoon (14g) King Arthur Pure Vanilla Extract14 g
  • 1/4 teaspoon espresso powder, optional; for enhanced chocolate flavor≈ 0.6 g
  • 1/4 cup (21g) Dutch-process cocoa or natural cocoa powder21 g
  • 2 tablespoons (28g) water28 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 1 cup vanilla batter, from above≈ 202 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (113g) confectioners' sugar113 g
  • 1 tablespoon (14g) butter, softened14 g
  • 3 tablespoons (43g) water43 g

flour 300 gbatter 1352 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter47% · 1st percentile
  • Sugar83% · 7th percentile
  • Egg50% · 4th percentile
  • Dairy85% · 89th percentile
  • Leavening4.6% · 94th percentile
  • Salt2% · 96th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 to 45 minutes
median 60 minutes

Keep exploring

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