There are few pleasures quite as soul-satisfying as a slice of rich, dense Chocolate Pound Cake. This classic bake wraps deep cocoa flavor and buttery tenderness into every nibble, making it a stand-out treat whether served for an afternoon indulgence or as a showstopper dessert at your next gathering. The recipe manages to be both nostalgic and elegantly simple, with familiar ingredients coming together in a way that results in a truly memorable chocolate experience.
Ingredients You’ll Need
The beauty of this Chocolate Pound Cake lies in its straightforward ingredient list, each one playing a vital role in delivering the cake’s fudgy crumb and velvety finish. Don’t skip or substitute if you want to capture that perfect blend of richness and structure!
- Unsalted butter (1 cup, softened): Provides richness and the unmistakably tender crumb you crave in any great pound cake.
- Granulated sugar (2 cups): Sweetens and lightens the batter, ensuring each slice tastes just right.
- Large eggs (4): Bring structure and extra moisture, contributing to the cake’s dense yet tender texture.
- Vanilla extract (1 teaspoon): Enhances both the chocolate notes and the overall warmth of the cake.
- All-purpose flour (1 ¾ cups): Gives the cake its sturdy framework while staying delightfully soft.
- Unsweetened cocoa powder (¾ cup): Delivers that deep, genuine chocolate flavor; choose a high-quality brand for the best results.
- Baking powder (½ teaspoon): Adds a subtle lift so the crumb stays balanced and not too heavy.
- Salt (½ teaspoon): Brightens and sharpens both the chocolate and sweet elements.
- Whole milk (1 cup): Brings everything together for an ultra-moist, luscious cake every time.
How to Make Chocolate Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F. Generously grease and flour a 10-inch bundt pan or a standard loaf pan. Don’t be shy with the butter—every nook and cranny should be coated so your Chocolate Pound Cake pops out without a hitch!
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together. Let it go for about 3–4 minutes until the mixture becomes pale and fluffy. This step is where you whip in air and build that signature pound cake lightness.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, blending well after each addition. This ensures every egg emulsifies smoothly into your batter. Stir in the vanilla extract at the end, and take a moment to inhale that aromatic blend—it’s already smelling amazing!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Mixing these ingredients on the side prevents streaks and ensures your cocoa and leavening are evenly distributed.
Step 5: Alternate Dry Ingredients and Milk
Now, gradually add your dry mixture to the creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients for best results. Mix gently after each addition; overmixing is the enemy here, as it can lead to a dense cake.
Step 6: Fill the Pan and Bake
Pour the glossy, chocolate-hued batter into your prepared pan. Give the pan a few gentle taps on the counter to settle the batter and remove any air bubbles. Bake in the center of your oven for 60–70 minutes, until a toothpick inserted comes out mostly clean with a few moist crumbs attached.
Step 7: Cool and Unmold
Let the cake rest in the pan for 15 minutes (this helps it set and makes unmolding easier), then carefully invert onto a wire rack to cool completely. Slicing before it’s fully cooled risks crumbling—so go ahead and practice your patience for just a little longer.
How to Serve Chocolate Pound Cake
Garnishes
Dress up your Chocolate Pound Cake with a simple dusting of powdered sugar for an elegant touch, or drizzle it with a silky chocolate ganache if you’re feeling a bit extra. A sprinkle of mini chocolate chips or even fresh raspberries can turn each slice into a decadent masterpiece.
Side Dishes
Pair a thick slice with a scoop of vanilla ice cream or a generous dollop of whipped cream for balance. Fresh berries—think strawberries, raspberries, or even pitted cherries—add a burst of acidity that perfectly offsets the cake’s richness.
Creative Ways to Present
If you’re serving to a crowd or want something playful, try slicing your Chocolate Pound Cake into fingers for dipping into chocolate fondue. You can also use it as a base for a chocolate trifle with layers of pudding and fruit or package up generous slices as delicious edible gifts.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Chocolate Pound Cake tightly in plastic wrap or foil and keep it at room temperature. It stays moist and delicious for 3–4 days (if it even lasts that long) and actually develops even more flavor on day two.
Freezing
This cake freezes beautifully. Slice or leave whole, wrap securely in a double layer of plastic wrap followed by foil, and store in the freezer for up to 3 months. Thaw overnight on the counter for a ready-made treat any time.
Reheating
If you want your Chocolate Pound Cake warm for serving, just pop a slice in the microwave for about 10 seconds. This brings back some of that just-baked softness, especially delicious when paired with ice cream or berries.
FAQs
Can I use Dutch-processed cocoa powder instead of natural cocoa?
Absolutely. Dutch-processed cocoa yields a smoother, slightly deeper chocolate flavor and will work nicely in this pound cake. Just be aware the color may turn a bit darker and the flavor more mellow.
Can I add chocolate chips or nuts to the batter?
Yes, you can fold in up to ½ cup of mini chocolate chips or chopped nuts right before pouring the batter into the pan. This adds great texture and even more cocoa decadence to your Chocolate Pound Cake.
What’s the best way to avoid a dry pound cake?
Be sure not to overmix the batter and keep a close eye on the cake during the last 10 minutes of baking. Remove from the oven as soon as a toothpick comes out clean or with a few moist crumbs—this locks in moisture.
Can I make this cake in advance for a party?
Definitely! Chocolate Pound Cake is even better the next day, making it perfect for baking ahead. Wrap it tightly and store at room temperature or freeze if you need to prep further in advance.
How do I keep my cake from sticking to the pan?
Generously grease and flour every inch of your pan, especially if you’re using a bundt pan with details. You can also use a baking spray that contains flour for extra insurance against sticking.
Final Thoughts
If you’ve never tried baking a Chocolate Pound Cake from scratch, trust me: you’re in for something truly special. This recipe delivers all the cozy nostalgia and chocolatey comfort you could hope for, and it’s a joy to share with friends and family. So grab your favorite mixing bowl and take that delicious leap—your new favorite treat is waiting!
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Chocolate Pound Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent goodness of this moist and flavorful Chocolate Pound Cake. With a deep cocoa flavor and a tender crumb, this cake is perfect for any chocolate lover’s cravings.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan or standard loaf pan.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix batter: Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
- For a richer flavor, add ½ cup mini chocolate chips to the batter.
- Dust with powdered sugar or drizzle with chocolate ganache once cooled for an elegant finish.
- This cake stores well at room temperature for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
