Layered Pound Cake
A soft and buttery two-layer cake enriched with flavors of vanilla and chocolate, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 cup unsalted butter, softened Preferred for pure flavor.
- 2 cups granulated sugar
- 4 large eggs Room temperature for better incorporation.
- 1 tablespoon vanilla extract
- 1/2 cup milk Whole or dairy-free substitute recommended.
- 1/2 cup cocoa powder Consider using Dutch-processed for deeper flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, starting and ending with the flour.
- Divide the batter into two bowls. Mix one bowl with cocoa powder.
- Pour the vanilla batter into one prepared cake pan and the chocolate batter into another.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
Assembly
- Assemble the cake by layering the vanilla and chocolate cakes together with frosting if desired.
- Serve and enjoy! Garnish with powdered sugar or fresh fruits.
Notes
Store in an airtight container in the fridge for up to a week. Can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 1gSugar: 30g
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