The Best Chocolate Pound Cake Recipe

There's something magical about a perfectly baked chocolate pound cake. This classic dessert combines the dense, buttery goodness of traditional pound cake with deep chocolate flavors to create an irresistible treat. Whether you're serving it for afternoon tea or as a decadent dessert, this chocolate pound cake recipe delivers consistent results with its fool-proof instructions and premium ingredients. The result is a rich, moist cake that will have everyone asking for seconds.

Why You'll Love This Chocolate Pound Cake Recipe

This chocolate pound cake stands out for its perfect balance of flavors and textures. The cake maintains the signature density of a traditional pound cake while incorporating rich chocolate notes that make it feel truly special. It's an excellent make-ahead dessert that actually tastes better the next day, as the flavors continue to develop and deepen.

Jump to:

• Why You'll Love This Chocolate Pound Cake Recipe
• Ingredients
• Instructions
• Optional Chocolate Glaze
• Pro Tips for Perfect Results
• Storage Instructions
• Variations and Substitutions
• Equipment Needed
• FAQ
• Related
• Pairing
• Chocolate Pound Cake Recipe

Ingredients

the Cake:

• 1½ cups (340g) unsalted butter, softened at room temperature
• 2¾ cups (550g) granulated sugar
• 5 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• ¾ cup (75g) premium cocoa powder, Dutch-processed
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240ml) whole milk, room temperature
• 2 teaspoons pure vanilla extract

the Optional Chocolate Glaze:

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream
• 2 tablespoons unsalted butter

Instructions

Preparation

1. Preheat your oven to 325°F (165°C)
2. Grease and flour a 10-inch tube pan or bundt pan
3. Set out all ingredients to reach room temperature

Mix Dry Ingredients

1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt
2. Sift the mixture to remove any cocoa powder lumps
3. Set aside

Cream Butter and Sugar

1. In a large bowl using an electric mixer, beat butter until creamy (about 2 minutes)
2. Gradually add sugar, beating until light and fluffy (about 5 minutes)
3. Scrape down the sides of the bowl as needed

Add Eggs

1. Add eggs one at a time, beating well after each addition
2. Scrape down the bowl between additions
3. Mix in vanilla extract

Combine Wet and Dry Ingredients

1. Alternately add the flour mixture and milk to the butter mixture
2. Begin and end with the flour mixture (three additions of flour, two of milk)
3. Mix just until combined after each addition

Bake

1. Pour batter into the prepared pan
2. Smooth the top with a spatula
3. Bake for 1 hour and 15-25 minutes, or until a toothpick comes out clean
4. Cool in pan for 15 minutes before removing

Optional Chocolate Glaze

1. Heat heavy cream until just simmering
2. Pour over chocolate chips and butter
3. Let stand for 5 minutes, then stir until smooth
4. Pour over cooled cake

Pro Tips for Perfect Results

• Use room temperature ingredients for the best texture
• Don't rush the creaming process – proper aeration is key
• Measure flour correctly by spooning into measuring cups and leveling off
• Avoid opening the oven door while baking
• Test for doneness in several spots with a toothpick

Storage Instructions

This chocolate pound cake keeps beautifully at room temperature for up to 5 days when stored in an airtight container. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Variations and Substitutions

• Make it gluten-free by using a 1:1 gluten-free flour blend
• Add 1 cup of chocolate chips to the batter for extra chocolate flavor
• Substitute coffee for the milk to enhance the chocolate flavor
• Add 1 teaspoon of espresso powder for deeper chocolate notes
• Top with fresh berries and whipped cream instead of glaze

Equipment Needed

• 10-inch tube pan or bundt pan
• Electric mixer (stand mixer preferred)
• Mixing bowls
• Measuring cups and spoons
• Sifter or fine-mesh strainer
• Rubber spatula
• Cooling rack

FAQ

This chocolate pound cake recipe brings together rich chocolate flavor and classic pound cake texture in an easy-to-follow format. Perfect for any occasion, from casual gatherings to special events. Enjoy it plain or glazed, and store properly for up to 5 days at room temperature or 3 months in the freezer.

Related

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Pairing

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