Martha Stewart’s Triple Layer Poundcake
It occurred to me that it just might be possible not everyone is a pie fan. I don’t know anyone in my immediate circle who feels this way. By the slew of orders that’ve come in from the pie fundraiser I’m doing for our school, there are certainly a lot of pie lovers at Woodstock Day School (so far I’ll be baking 41 pies the Monday before Thanksgiving with the help of a friend—pray for us).
Still, I imagine somewhere out there, someone is already thinking about the dilemma of wanting dessert for Thanksgiving, and nothing but a sea of pies (sounds like heaven to me!). Then I remembered Martha Stewart’s Triple Layer Poundcake that I made from a recent issue of her magazine. Side note: this thought process all happened while washing my hair in the shower. Obviously, I’ve got pie on the brain these days.
Whilst you plan away, finalizing your Thanksgiving menu, should you be in need of a non-traditional dessert—you know, the kind that’s a show stopper but really pretty easy to make, Martha Stewart’s Triple Layer Poundcake might just be the way to go.
I take poundcake seriously. Very seriously.
I remember watching my nana eat it, toasted with butter when I was little. My mother and aunt also love it this way. To me, that ritual, toasting it, applying a thin coat of butter, and eating with a cup of coffee (most likely tea for my auntie), seemed one of the major benefits of adulthood.
This poundcake is one that needs nothing more than a day to rest—save the toasting and butter for a more ordinary poundcake. And yes, I said a day’s rest, maybe even two, to reach peak flavor, which means it’s a perfect make ahead dessert for Thanksgiving, freeing you up to plow through the rest of your To Do list on Thanksgiving morning.
Any company arriving would most definitely welcome this for breakfast, too. And if they don’t, just tell me where and when, and I’ll show up with some pie to swap you for a slice of poundcake.
Martha Stewart's Triple Layer Poundcake
- 2 sticks plus 2 tablespoons 252 grams unsalted butter, room temperature, cut into pieces, plus more for pan
- 3 large eggs room temperature, whisked
- 1/3 cup 80 ml whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup plus 2 tablespoons 225 grams sugar
- 1 3/4 cups 225 grams unbleached all-purpose flour
- 1 1/4 teaspoons 6 grams baking powder
- 1 teaspoon kosher salt
- 3 tablespoons 18 grams Dutch-process cocoa powder
- 4 ounces 112 grams semisweet chocolate, melted and cooled
- Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together eggs, milk, and vanilla. In another bowl, beat together sugar, flour, baking powder, and salt on low speed. Continue beating while adding butter until mixture is crumbly. Add half of milk mixture; beat on medium-high until fluffy, 1 minute. Add remaining milk mixture and beat until incorporated, about 30 seconds.
- In another large bowl, whisk 2 tablespoons cocoa into chocolate. Stir in 1 1/2 cups (285 grams) batter. Spoon into prepared pan, smoothing top with a small offset spatula. Whisk remaining 1 tablespoon cocoa into another 1 1/2 cups (285 grams) batter in bowl; spoon over dark-chocolate layer and smooth top. Spoon in remaining batter; smooth top.
- Bake until a tester inserted in center comes out clean, about 1 hour, 30 minutes (if top is browning too quickly, tent with foil). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely, about 2 hours.
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That is one beautiful cake! I so wish I was near you — I love making/baking pies. Would love to join you and help out. Best of luck to you and your friend with all that baking!
Years ago I made this with the bottom layer flavored with raspberry and folded in chopped strawberries. I did not care for chocolate, go figure! Happy Thanksgiving.
Okay, you know my love of pound cake, so as my Christmas present I’ll take one and need nothing else, but that. Gosh, I think I can almost smell it. H-m-m-m- Whoops! Just opened my eyes and realized I was dreaming. Oh well, a girl has to dream of something, why not pound cake.
Someday I’ll be able to reach into the screen and grab some of those goodies I so love. Black & White Cookies, hint, hint. Would make an awesome present with that pound cake.
Okay, stop giggling. I can hear you.
That sounds amazing, Nancie! My girls didn’t like the dark chocolate layer, either. xo-Jennie
Auntie, I thought of you the whole time I made it! I knew you’d love it. Love you. -jp
Hi Jennifer, it’s your cousin Maria. I’m going to make this Poundcake for thanksgiving. I was reading the story behind your love of Poundcake a and it’s funny my dad, your Uncle Larry also always toasted and buttered his pound cake. So in honor of him I’ll be making this recipe this thanksgiving, I know you understand.
Hi Maria. So lovely to see you stopped by here! I guess Uncle Larry and my nana were true siblings in that respect. So many hugs coming your way. I hope we get to see you during Christmas. Love-JP
Hi, I am late to the party and just reading this post. I appreciate your thoughtfulness for those of us who do not like pie. I make lots of pies for my family, but do not like to eat it. This pound cake looks delicious! Thanks for the recipe and I will keep it in mind for the next time I make pie and make this for myself!