This Chocolate Pound Cake has a deep cocoa flavor, a tight yet tender crumb, and that signature buttery richness pound cakes are loved for.
⏱ Prep Time
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Prep: 15 minutes
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Bake: 70–75 minutes
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Cool: 1 hour
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Total: ~2 hours 30 minutes
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Servings: 10–12 slices
🍳 Ingredients
Cake
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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2½ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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½ tsp baking powder
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½ tsp salt
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1 cup whole milk (or buttermilk for extra moisture)
Optional Chocolate Glaze
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½ cup heavy cream
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1 cup semi-sweet chocolate chips
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1 tbsp butter
👩🍳 Instructions
1. Prep
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Preheat oven to 325°F (165°C).
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Grease and flour a bundt or loaf pan.
2. Cream Butter & Sugar
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Beat butter and sugar until light and fluffy (3–4 minutes).
3. Add Eggs
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Add eggs one at a time, beating well after each.
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Mix in vanilla.
4. Mix Dry Ingredients
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Whisk flour, cocoa powder, baking powder, and salt.
5. Combine
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Add dry ingredients to batter alternately with milk, beginning and ending with dry ingredients.
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Mix just until combined.
6. Bake
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Pour batter into pan and smooth top.
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Bake 70–75 minutes, or until a toothpick comes out clean.
7. Cool & Glaze
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Cool 15 minutes in pan, then turn out onto a rack.
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Pour glaze over cooled cake if desired.
🍽 Texture & Flavor
✔ Rich chocolate flavor
✔ Dense yet moist crumb
✔ Not overly sweet
✔ Bakery-style pound cake
⭐ Tips & Variations
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Extra chocolate: Add chocolate chips
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Espresso boost: Add 1 tsp instant coffee
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Marble cake: Swirl with vanilla batter
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Mini loaves: Bake 40–45 minutes
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Dairy-free: Use almond milk & vegan butter
📊 Nutrition (Approx per slice)
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Calories: 430
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Carbs: 52g
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Fat: 22g
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Protein: 6g
