Chocolate Pound Cake

Chocolate Pound Cake is a rich, dense, and ultra-moist dessert with deep chocolate flavor in every bite. Made with real cocoa powder and butter, this classic cake has a velvety crumb and a slightly crisp crust—perfect for slicing thick and pairing with a glass of milk or a scoop of vanilla ice cream.

Why You’ll Love This Recipe

I love how this chocolate pound cake is both simple and indulgent. It’s easy to make with pantry staples, and the texture is everything I want in a pound cake—moist, buttery, and satisfyingly rich. It’s just sweet enough without being overpowering, making it perfect for everyday treats or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Whole milk or buttermilk

• Vanilla extract

• Optional: chocolate chips or chopped chocolate for extra richness

Directions

1. I preheat the oven to 325°F and grease a loaf or bundt pan generously with butter and flour.

2. In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy—about 3–4 minutes.

4. I add the eggs one at a time, mixing well after each addition.

5. I stir in the vanilla extract.

6. I alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry. I mix just until combined.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

Servings and timing

This cake serves about 10–12 slices. It takes around 1 hour 30 minutes total—20 minutes to prep and 55–65 minutes to bake, plus cooling time.

Variations

I sometimes stir in chocolate chips or chopped chocolate for double chocolate flavor. For a mocha version, I add a teaspoon of instant espresso powder to the dry mix. I’ve also topped the cooled cake with a simple chocolate ganache or dusted it with powdered sugar for a more elegant presentation.

storage/reheating

I store the cake wrapped tightly at room temperature for up to 3 days or in the fridge for up to 5 days. It also freezes well—once fully cooled, I wrap it in plastic wrap and foil, then freeze for up to 2 months. I thaw it at room temperature before serving.

FAQs

Can I use Dutch-process cocoa powder?

Yes, I’ve used both natural and Dutch-process cocoa. Dutch-process gives a deeper, smoother flavor, while natural cocoa has a slightly sharper chocolate taste.

Can I use buttermilk instead of milk?

Absolutely. Buttermilk makes the cake even more tender and adds a slight tang that pairs beautifully with the chocolate.

Why is my pound cake dry?

I avoid overbaking and make sure to measure the flour and cocoa correctly. Using room-temperature butter and eggs helps keep the texture soft.

Can I bake this in mini loaf pans?

Yes, I divide the batter among mini pans and reduce the baking time to around 30–40 minutes, depending on the size.

What can I serve with chocolate pound cake?

I love serving it with whipped cream, berries, or a scoop of vanilla ice cream. It also makes a great base for layered desserts.

Conclusion

Chocolate Pound Cake is a rich, chocolatey classic that I come back to time and time again. With its dense crumb, deep cocoa flavor, and simple prep, it’s the kind of dessert that satisfies both the chocolate lover and the comfort food fan in me. Whether plain or dressed up, it’s always a delicious choice.