Why You’ll Love This Recipe

Chocolate Pound Cake is a rich, dense, and indulgent dessert that combines the classic buttery texture of a traditional pound cake with deep chocolate flavor. Perfect for celebrations, potlucks, or a cozy evening treat, this cake is satisfying on its own or even more decadent when paired with whipped cream or berries. Its moist crumb and rich cocoa flavor make it a timeless favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powderunsalted buttergranulated sugareggsvanilla extractbaking powdersaltwhole milkor hot coffee (to deepen the chocolate flavor)

directions

Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

Cream the butter and sugar in a large mixing bowl until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Gradually add the dry ingredients, alternating with milk or coffee, beginning and ending with the dry mixture.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar or drizzle with chocolate glaze if desired.

Servings and timing

This recipe yields 8-10 slices.Preparation time: 20 minutesBaking time: 60-70 minutesCooling time: 30 minutesTotal time: 1 hour 50 minutes

Variations

Add chocolate chips or chunks for extra richness.

Swirl in a cream cheese mixture before baking for a marbled effect.

Use almond or hazelnut extract instead of vanilla for a twist.

Top with ganache and chopped nuts for a layered flavor and texture.

storage/reheating

Store Chocolate Pound Cake tightly wrapped at room temperature for up to 4 days.Refrigerate for up to 7 days or freeze for up to 3 months.To reheat, microwave individual slices for 10-15 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

What makes a pound cake different from regular cake?

Pound cakes are denser and richer, traditionally made with a pound each of butter, sugar, eggs, and flour.

Can I use Dutch-processed cocoa?

Yes, but adjust the leavening agents accordingly if not using baking powder.

Can I make this recipe gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend designed for baking.

Why is my pound cake dry?

Overbaking or incorrect flour measurement can cause dryness. Use the spoon-and-level method and check doneness early.

Can I use oil instead of butter?

Butter is preferred for flavor and texture, but melted coconut oil can be used in a pinch.

Can I double this recipe?

Yes, just divide the batter between two loaf pans or use a bundt pan.

Should I sift the cocoa powder?

Sifting helps avoid lumps and ensures even distribution in the batter.

Can I add espresso powder?

Yes, a teaspoon enhances the chocolate flavor beautifully.

Is it okay to frost this cake?

Absolutely, cream cheese or chocolate frosting are great options.

What kind of milk is best?

Whole milk or buttermilk provide the richest results, but any milk works.

Conclusion

Chocolate Pound Cake is the perfect blend of comfort and indulgence, offering a dense crumb and intense chocolate flavor that satisfies every craving. Whether served plain, dressed up with toppings, or enjoyed warm with a scoop of ice cream, this cake is a reliable go-to for chocolate lovers. Once you try it, it’s bound to become a cherished part of your baking repertoire.