Chocolate Pound Cake

This chocolate pound cake is so moist and decadent it’s sure to become your new favorite chocolate cake recipe! The rich chocolate flavor is balanced out by a few of my secret ingredients for the best flavor. Trust me, you’ve never had a pound cake this good before!

A Moist Chocolate Pound Cake Everyone Will Love

So, I know pound cakes have been around for ages, but chocolate ones aren’t as popular.  Since I’m a chocolate lover, I had to put a chocolatey twist on a traditional pound cake, and that’s where this recipe came from. 

This chocolate pound cake is absolutely delicious! One bite of this sweet treat and you’ll discover the decadent flavor of rich, chocolatey goodness and wonder where this recipe has been all your life.

Whip up this recipe for your next family party cause it’s just too good not to share!

Ingredients For Chocolate Pound Cake

• Butter- unsalted, room temperature. The butter will cream with the sugar easier at room temperature.
• Sugar- white granulated sugar is the perfect sweetner.
• Eggs- room temperature. Again, room temperature ingredients will incorporate better than cold.
• Vanilla- pure vanilla extract, not imitation vanilla.
• Flour- all purpose flour works great, or you could use cake flour.
• Cocoa powder- this chocolatey powder is what brings that decadent flavor.
• Baking soda- helps to give the cake a fluffy interior.
• Salt- a very important flavor enhancer.
• Buttermilk- deliciously creamy, buttermilk is a must.
• Powdered sugar- for dusting the top of this chocolate pound cake.

How to make chocolate pound cake

Step 1: Preheat the oven to 325°F and grease a regular-sized bundt pan with butter. Then, beat the butter with the sugar until they are fluffy.

Step 2: Add the eggs, one at a time, to the creamed butter and sugar. Beat well after each addition. Then, add the vanilla extract.

Step 3: Sift the flour with the baking soda, salt, and cocoa powder. Stir the dry ingredients into the batter. 

Step 4: Fold in the buttermilk. Stir until the batter comes together, making sure not to over-mix the batter.

Step 5: Spoon the batter into the prepared bundt pan. Bake the cake for 65-75 minutes or until an inserted toothpick comes out clean. 

Step 6: Cool the cake completely before removing it from the pan. You can set the cake pan on a wire rack to help speed up the cooling process.

Step 7: Dust the cake with powdered sugar before slicing and serving with fresh fruit and your favorite warm drink.

Tips To Make The Best Chocolate Pound Cake

• Be careful not to over-mix your batter. An overworked cake batter will give you a dense, heavy texture.
• Don’t overbake your cake. You can begin testing your cake for doneness at the 60-minute mark. If you overbake the cake, it could become crumbly.
• If you’d like to dress the cake up a little, you can whip up this cream cheese frosting to spread on top.
• If you find your batter is starting to split or curdle when you’re adding the adds, don’t worry! Everything will come back together when you add the flour.

How to store and reheat leftover chocolate pound cake

At room temperature: Pound cakes are best stored at room temperature. They stay nice and moist when you wrap them tightly in plastic wrap or storing in an airtight container. Your cake will stay fresh for up to 3 days this way.

In the freezer: You can also store your pound cake longer in the freezer. Again, wrap it tightly before placing it in a ziploc bag or airtight container. The cake will stay fresh in the freezer for up to 3 months. Allow the cake to defrost in the fridge before enjoying.

Chocolate Pound Cake FAQS

Can I make this cake with almond flour?

No, almond flour is not the same as all purpose flour. If you need an alternative for dietary purposes, you can use your favorite gluten-free flour as an equal substitute.

Can I make this in a loaf pan instead?

Definitely! You will get a different look, of course, using a loaf pan, but the cake will taste the same. Be sure to adjust the cooking time based on the size of your pan.

Why is my chocolate pound cake dry?

You may have added too much flour or cocoa powder. Be sure to follow this recipe exactly as it is written for the best, moist chocolate pound cake. Another reason is overbaking the cake, so check it frequently towards the end of baking.

More Cake Recipes

• Peach cobbler pound cake
• Cinnamon bundt cake
• Sweet potato pound cake
• Nothing Bakeries lemon bundt cake

Yield: 12 slices

Chocolate Pound Cake

Print

Prep Time
10 minutes

Cook Time
1 hour 5 minutes

Total Time
1 hour 15 minutes

Ingredients

• 1 ½ cup unsalted butter, room temperature
• 3 cups sugar
• 5 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cup flour
• ½ cup cocoa powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 325°F. Grease a 10-12 cup capacity bundt pan with some butter.
2. Beat butter with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract.
3. Sift flour with baking soda, salt, and cocoa powder. 
4. Stir a few times, then fold in the buttermilk. Stir until the batter comes together. 
5. Spoon the batter into the bundt pan. Bake the cake for 65-75 minutes or until the inserted toothpick comes out clean. 
6. Cool the cake completely before removing it from the pan.
7. Dust the cake with powdered sugar before slicing and serving.

Nutrition Information:

Serving Size:

1 slice

Amount Per Serving:

Calories: 348Total Fat: 15gSaturated Fat: 8gCarbohydrates: 43gFiber: 2gSugar: 26gProtein: 8g

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