Rich, dense, and incredibly moist, this Chocolate Pound Cake is the ultimate indulgence for chocolate lovers. Made with cocoa powder and butter, this cake has a deep chocolate flavor and a perfectly tender crumb. Whether served on its own, with a dusting of powdered sugar, or topped with a luscious glaze, this classic dessert is perfect for any occasion.
Why You’ll Love This Recipe
- Rich and Chocolatey – Made with cocoa powder for an intense chocolate flavor.
- Moist and Buttery – The perfect pound cake texture with a tender crumb.
- Simple Ingredients – Uses pantry staples for an easy yet impressive dessert.
- Perfect for Any Occasion – Great for breakfast, dessert, or as an afternoon treat.
- Versatile – Enjoy it plain, with a glaze, or topped with whipped cream and berries.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Semi-sweet chocolate (optional, for extra richness)
Directions
- Preheat Oven – Set your oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
- Prepare Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream Butter and Sugar – Beat the butter and sugar together until light and fluffy.
- Add Eggs and Vanilla – Mix in eggs one at a time, then add vanilla extract.
- Incorporate Dry and Wet Ingredients – Alternately add the dry ingredients and buttermilk, mixing just until combined.
- Bake – Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Serve – Enjoy plain, dusted with powdered sugar, or drizzled with chocolate glaze.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
Variations
- Extra Moist Cake – Add sour cream or Greek yogurt for an even richer texture.
- Glazed Chocolate Pound Cake – Drizzle with a chocolate ganache or vanilla glaze.
- Nutty Twist – Mix in chopped walnuts or pecans for added crunch.
- Spiced Chocolate Cake – Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
- Double Chocolate – Stir in chocolate chips for extra decadence.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well in the fridge for up to a week.
- Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Microwave a slice for 10-15 seconds for a warm, fresh-from-the-oven taste.
FAQs
Can I make this cake ahead of time?
Yes! It tastes even better the next day as the flavors deepen.
Why is my pound cake dry?
Overbaking or using too much flour can cause dryness. Check for doneness early and measure ingredients correctly.
Can I use Dutch-process cocoa powder?
Yes, but you may need to adjust the leavening agents since Dutch-process cocoa is less acidic.
How do I make a chocolate glaze for this cake?
Mix powdered sugar, cocoa powder, milk, and vanilla extract until smooth, then drizzle over the cake.
Can I bake this in a bundt pan instead of a loaf pan?
Absolutely! Just adjust the baking time as bundt pans may bake faster.
What can I serve with chocolate pound cake?
It pairs well with whipped cream, vanilla ice cream, or fresh berries.
Can I substitute buttermilk?
Yes! Use regular milk with a teaspoon of vinegar or lemon juice as a substitute.
Can I use oil instead of butter?
Butter gives the best flavor, but you can use oil for a slightly lighter texture.
How do I keep the cake from sticking to the pan?
Grease and flour the pan well, or use parchment paper for easy removal.
Can I make this cake gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend.
Conclusion
This Chocolate Pound Cake is a rich, moist, and indulgent dessert that’s easy to make and perfect for any occasion. Whether enjoyed plain, dusted with powdered sugar, or topped with a luscious glaze, this cake is sure to satisfy any chocolate craving. Try it today and enjoy every decadent bite!
Print
Chocolate Pound Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Pound Cake is dense, buttery, and packed with deep chocolate flavor. It’s perfect on its own, dusted with powdered sugar, or topped with chocolate ganache. Whether served as a dessert or with coffee, this cake is a chocolate lover’s dream!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips (optional)
For the Chocolate Ganache (Optional):
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Alternate Adding Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
- Fold in Chocolate Chips (Optional): If using, gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Prepare Ganache (Optional): Heat heavy cream until warm (but not boiling), then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth. Drizzle over the cooled cake.
- Serve & Enjoy! Slice and enjoy your rich, chocolatey pound cake!
Notes
- For extra moisture, use buttermilk instead of whole milk.
- To enhance the chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
- Storage: Store at room temperature in an airtight container for up to 4 days, or refrigerate for up to a week.