Double-Chocolate Swirl Pound Cake

Double-Chocolate Swirl Pound CakeRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Look for whole-wheat pastry flour in the baking aisle at major supermarkets.


Serves 16 (serving size: 1 slice)
Total time: 1 Hour, 26 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 26 Minutes
Total: 1 Hour, 26 Minutes

Nutritional Information

Calories 311
Fat 12.7 g
Satfat 4.8 g
Sodium 124 mg


1 3/4 cups sugar
1/3 cup canola oil
6 tablespoons butter, softened
2 large eggs
1/2 teaspoon vanilla extract
9 ounces all-purpose flour (about 2 cups)
3.4 ounces whole-wheat pastry flour (about 3/4 cup)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup light sour cream
1/4 cup 2% reduced-fat milk
1 teaspoon canola oil
1 ounce chopped bittersweet chocolate
2 tablespoons unsweetened cocoa
Baking spray with flour
2/3 cup powdered sugar
2 tablespoons 2% reduced-fat milk
1 tablespoon unsweetened cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt


1. Preheat oven to 350°.

2. Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.

3. Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and 1/4 teaspoon salt. Combine sour cream and 1/4 cup milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.

4. Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.

5. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl.

6. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack.

7. Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.