Name: Chocolate Pound Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 1 cup (2 sticks) unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1 tsp pure vanilla extract; 3/4 cup whole milk or buttermilk; 1/2 cup chocolate chips or chunks (optional); 1 tsp espresso powder (optional)

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Why You’ll Love This Recipe

Chocolate Pound Cake delivers the perfect balance of rich chocolate taste and buttery texture. It’s sturdy enough to hold up to toppings but so moist and flavorful that it’s incredible on its own. This cake is easy to make with pantry staples, keeps well, and works for everything from casual snacking to elegant dessert spreads.

Ingredients

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

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Whole milk or buttermilk
Pure vanilla extract
Optional: chocolate chips or espresso powder for added depth

Directions

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–5 minutes.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined — do not overmix.
If using chocolate chips or espresso powder, fold them in at this stage.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe serves 10–12.
Prep time: 15 minutes
Cook time: 65 minutes
Cooling time: 1 hour
Total time: 2 hours 20 minutes

Variations

Marble Pound Cake: Swirl in a vanilla batter for a marbled effect.
Double Chocolate: Add chocolate chips to the batter for melty pockets of chocolate.
Mocha Pound Cake: Add 1 teaspoon of espresso powder for a coffee-chocolate blend.
Orange-Chocolate Twist: Add orange zest and a splash of orange juice for a citrusy contrast.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Storage/Reheating

Store the cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

To freeze, wrap the cake tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

To reheat, microwave individual slices for about 10–15 seconds to bring back moisture and warmth.

FAQs

What makes pound cake different from regular cake?

Pound cake is denser, richer, and typically made with equal parts butter, sugar, eggs, and flour — though modern versions adjust for taste and texture.

Can I use Dutch-processed cocoa powder?

Yes, Dutch-processed cocoa adds a smoother, more mellow chocolate flavor and pairs well with baking powder.

Can I make this cake in a bundt pan?

Absolutely. A bundt pan adds a beautiful shape and bakes evenly. Grease it thoroughly to prevent sticking.

Why is my pound cake dry?

Overbaking or using too much flour can cause dryness. Be sure to measure carefully and check for doneness on time.

Can I make this ahead of time?

Yes, pound cake holds up well and actually tastes better the next day as the flavors settle.

What’s the best way to serve chocolate pound cake?

Serve it plain, dusted with powdered sugar, drizzled with ganache, or topped with berries and whipped cream.

Can I substitute buttermilk for milk?

Yes, buttermilk adds tanginess and extra tenderness. It’s a great substitution for a richer texture.

Can I make mini pound cakes?

Yes, divide the batter into mini loaf pans and reduce the baking time to about 30–40 minutes.

Is this cake very sweet?

It’s moderately sweet, balanced by the richness of cocoa and butter. You can adjust the sugar slightly to taste.

Can I add nuts?

Yes, chopped walnuts or pecans make a great addition to the batter or as a topping before baking.

Conclusion

Chocolate Pound Cake is a classic dessert that’s rich, moist, and deeply satisfying. Whether you enjoy it as-is or dress it up with toppings, this cake is versatile, dependable, and always delicious. It’s the kind of recipe you’ll come back to again and again — perfect for sharing or keeping all to yourself.

Chocolate Pound Cake

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Chocolate Pound Cake is a rich, dense, and buttery loaf cake with deep cocoa flavor and a fine, moist crumb. It’s perfect for casual snacking or dressed up for dessert with toppings like whipped cream or ganache.

Author: Laura
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 2 hours 20 minutes
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
Fold in chocolate chips and espresso powder if using.
Pour batter into prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use buttermilk instead of milk for extra moisture and tenderness.
For a mocha twist, add espresso powder to intensify the chocolate flavor.
Do not overmix the batter to keep the crumb tender.
Chocolate glaze or dusted powdered sugar make great toppings.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 33g
Sodium: 180mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 46g
Fiber: 3g
Protein: 6g
Cholesterol: 120mg