Chocolate Pound Cake

Why You’ll Love This Recipe

Chocolate Pound Cake is a dense, rich, and buttery dessert with deep chocolate flavor and a tender crumb. Perfect for slicing and serving with coffee, ice cream, or fresh berries, this classic cake is a crowd-pleaser for any occasion. Its simple preparation and luxurious texture make it a go-to recipe for chocolate lovers.

ingredients

this Recipe

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

all-purpose flourunsweetened cocoa powderbaking powdersaltunsalted buttergranulated sugareggsvanilla extractsour cream or buttermilkmilksemisweet or dark chocolate (optional, melted or chips)

directions

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

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

In a large bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Mix in the dry ingredients alternately with the sour cream and milk, beginning and ending with the dry mixture.

Fold in melted chocolate or chips if using for added richness.

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

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

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

Servings and timing

This recipe yields 10-12 slices.Preparation time: 15 minutesBaking time: 55-65 minutesCooling time: 1 hourTotal time: 2 hours 15 minutes

Variations

Top with chocolate glaze or dust with powdered sugar.

Add espresso powder to enhance the chocolate flavor.

Mix in chopped nuts or dried cherries for texture.

Use a bundt pan for an elegant presentation.

Serve with whipped cream or ice cream for a decadent dessert.

storage/reheating

Store Chocolate Pound Cake wrapped tightly at room temperature for up to 4 days or in the refrigerator for up to 7 days.Freeze for up to 2 months; thaw at room temperature before serving.Warm slices briefly in the microwave for a softer texture.

FAQs

Can I use Dutch-processed cocoa?

Yes, just ensure your leavening agent is compatible (use baking powder, not just baking soda).

Can I substitute sour cream?

Buttermilk or plain Greek yogurt work well as substitutes.

Why is my cake dry?

Be sure not to overbake and measure ingredients accurately.

Can I make cupcakes with this batter?

Yes, fill liners ⅔ full and bake for 20–25 minutes.

Can I add chocolate chips?

Absolutely—they add extra richness and texture.

Can I make it gluten-free?

Use a gluten-free all-purpose flour blend made for baking.

Do I need to sift the cocoa powder?

It helps prevent lumps and creates a smoother batter.

Why didn’t my cake rise?

Check the freshness of your baking powder and avoid overmixing.

Can I make this ahead?

Yes, it keeps well and the flavor deepens after a day.

Do I have to use both sour cream and milk?

Using both provides ideal moisture and texture, but you can use just one in a pinch.

Conclusion

Chocolate Pound Cake is a rich, comforting dessert that’s easy to make and always satisfying. With its moist crumb, bold chocolate flavor, and versatile presentation, it’s perfect for everything from everyday treats to special occasions. Serve it plain or dressed up—it’s delicious every time.

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