Enjoy the rich taste of this classic chocolate pound cake recipe. It’s a family favorite that’s been updated for today. It’s moist and flavorful, great for any event. Or, if you just want a comforting treat, this homemade chocolate cake is perfect.
This chocolate pound cake uses simple, top-notch ingredients. You’ll find all-purpose flour, Dutch processed cocoa powder, and espresso powder in it. It has a deep, rich chocolate taste that will make your mouth happy. And with just 5 easy steps, you’ll have a slice ready to enjoy.
Table of Contents
Classic Chocolate Pound Cake Recipe
Ingredients and Instructions
Indulge in the rich, moist goodness of this classic chocolate pound cake recipe. It’s a true delight for chocolate lovers. With a perfect balance of cocoa and a touch of espresso, this easy-to-make pound cake is sure to become a new family favorite.
To make this classic chocolate pound cake, you’ll need all-purpose flour, Dutch processed cocoa powder, baking powder, salt, unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, brewed espresso, and sour cream. The detailed instructions guide you through the process of preheating the oven, preparing the bundt pan, mixing the dry and wet ingredients, and baking the cake until a toothpick inserted in the center comes out with a few moist crumbs.
- Preheat your oven to 325°F (163°C) and grease a 10-inch (12 cup) capacity bundt pan.
- In a medium bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking powder, and salt.
- In a large bowl, cream the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and brewed espresso.
- Alternately fold in the dry ingredients and sour cream, mixing just until combined.
- Pour the chocolate pound cake batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
This classic chocolate pound cake is the perfect dessert for any occasion. Enjoy a slice with a dusting of powdered sugar or a drizzle of rich chocolate glaze for an even more indulgent treat.
The Perfect Moist Chocolate Pound Cake
Indulge in the decadent richness of a moist chocolate pound cake. It offers the perfect balance of velvety texture and old-fashioned charm. This recipe, made with simple pantry staples, is sure to impress and delight your taste buds.
The secret to this velvety chocolate pound cake is in the ingredients. The right amount of Dutch-processed cocoa powder, a touch of instant coffee, and a mix of wet and dry elements make it moist, dense, and full of intense chocolate flavor.
- The recipe calls for 2 cups of granulated sugar, ensuring a sweetness that perfectly complements the rich cocoa.
- 3/4 cups of Dutch-processed cocoa powder lend a deep, complex chocolate taste, while 2 cups of all-purpose flour provide structure and a tender crumb.
- A combination of 2 large eggs, 1 large egg yolk, and a cup of buttermilk contribute to the moist chocolate pound cake‘s luscious, velvety texture.
With a touch of vanilla extract and a hint of baking soda and powder, this old fashioned chocolate cake comes together seamlessly. It creates a dessert that is both impressive and effortless to prepare.
Ingredient | Quantity |
---|---|
Granulated Sugar | 2 cups |
Dutch-processed Cocoa Powder | 3/4 cups |
All-purpose Flour | 2 cups |
Large Eggs | 2 |
Large Egg Yolk | 1 |
Buttermilk | 1 cup |
With its luscious texture and rich chocolate flavor, this moist chocolate pound cake is the ultimate indulgence. Whether served as a decadent dessert or enjoyed as a midday treat, it is sure to become a cherished recipe in your repertoire.
Preparing the chocolate pound cake batter
Making the perfect chocolate pound cake begins with the batter. This recipe requires a few important steps for a rich, moist cake. First, cream the butter and sugars until light and fluffy, about 2 minutes. This step adds air, making the cake tender.
Then, add the eggs one at a time, beating well after each. This ensures they’re fully incorporated.
Next, mix the dry ingredients – cake flour, cocoa powder, baking powder, and salt – with the wet ingredients. Alternate with brewed espresso and sour cream. Mix just until combined to avoid a tough texture. The batter should be thick, smooth, and even.
- Cream 2 cups of butter and 3 cups of sugar for 2 minutes until light and fluffy.
- Add 5 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups of cake flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and a pinch of salt.
- Alternate adding the dry ingredients and 1 cup of milk and 1/2 cup of brewed espresso to the butter-sugar mixture, mixing just until combined.
- Fold in 1/2 cup of sour cream until no streaks remain.
- Evenly scoop the chocolate pound cake batter into a prepared Bundt pan, ready for baking.
By following these steps, you’ll get a luscious chocolate pound cake batter. The key is to avoid over-mixing. Instead, gently fold in the ingredients. This keeps the cake light and airy, making it irresistible.
Baking the chocolate pound cake
Baking the perfect chocolate pound cake is an art. The secret is in the temperature and timing. Bake it at 325°F (163°C) for 60-70 minutes. A toothpick inserted into the center should have a few moist crumbs.
After baking, let the cake cool in the pan for 10 minutes. Then, invert it onto a serving plate or cooling rack. This step helps the cake set and prevents it from falling apart. Once cool, top it with a rich chocolate glaze or your favorite toppings.
Temperature and Timing
Getting the temperature and timing right is key for a moist and delicious cake. Here are some tips:
- Preheat your oven to 325°F (163°C).
- Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate or cooling rack.
- Let the cake cool completely before topping it with the chocolate glaze or your desired toppings.
Follow these tips to make a stunning chocolate pound cake. It will impress everyone.

chocolate pound cake recipe Variations
The classic chocolate glaze is a great topping for this rich chocolate pound cake. But, there are many other ways to make it even better. Try dusting it with powdered sugar for a simple yet elegant look. Or, serve it with homemade vanilla sauce or whipped cream for a special treat.
For a stunning look, top the cake with fresh berries. Raspberries, blackberries, or a mix of both add color and contrast to the chocolate. Place the berries around the cake’s edges or scatter them on top for a beautiful dessert.
Toppings and Garnishes
- Powdered sugar
- Vanilla sauce
- Whipped cream
- Fresh raspberries
- Fresh blackberries
Topping | Calories | Carbs | Fat | Protein |
---|---|---|---|---|
Powdered sugar (2 tbsp) | 30 | 7g | 0g | 0g |
Vanilla sauce (2 tbsp) | 120 | 16g | 6g | 1g |
Whipped cream (2 tbsp) | 52 | 1g | 5g | 0g |
Fresh raspberries (1/2 cup) | 32 | 7g | 0g | 1g |
Fresh blackberries (1/2 cup) | 31 | 7g | 0g | 1g |
Whether you choose a simple powdered sugar dusting or a berry-topped masterpiece, these toppings can make your cake a showstopper. Try different combinations to find your favorite!
Expert Tips for Perfect Results
To bake the perfect chocolate pound cake, follow some key steps. Use room-temperature eggs and butter for a smooth batter. This makes the cake velvety and lump-free.
Sifting the dry ingredients is also crucial. This includes flour, cocoa powder, baking powder, and salt. It makes the cake even and textured. If you swap Dutch process cocoa for natural unsweetened cocoa, adjust the leavening agent for the best taste.
- Use room-temperature eggs and butter for smooth batter incorporation.
- Sift dry ingredients to create an even, aerated texture.
- Adjust leavening when substituting cocoa powder types.
- Allow the cake to cool fully before glazing or slicing for the best texture.
Patience is key when baking this cake. Let it cool completely in the pan and then on a wire rack. This ensures a perfect slice every time. Follow these tips for a moist, rich, and perfectly risen chocolate pound cake.
Tip | Description |
---|---|
Room-temperature Ingredients | Using room-temperature eggs and butter helps them incorporate smoothly into the batter for a velvety, lump-free consistency. |
Sifting Dry Ingredients | Sifting the flour, cocoa powder, baking powder, and salt aerates the mixture for an evenly textured cake. |
Cocoa Powder Substitution | When substituting Dutch process cocoa with natural unsweetened cocoa, adjust the leavening agent accordingly for the best results. |
Cooling the Cake | Allow the cake to cool completely in the pan and then on a wire rack for the perfect slice texture. |

Storing and Freezing Instructions
After baking the perfect chocolate pound cake, keeping it fresh is crucial. The cake can be stored in different ways to meet your needs.
For short-term storage, keep the cake at room temperature in an airtight container for 3-4 days. This helps keep the cake moist and prevents it from drying out. If you need to store it longer, refrigerate it for 1-2 more days.
To enjoy the cake for months, freeze it. Wrap it tightly in plastic wrap and aluminum foil and store it for up to 3 months. When you’re ready, thaw it at room temperature. After thawing, you can add chocolate ganache or other toppings.
Storage Method | Duration |
---|---|
Room Temperature | 3-4 days |
Refrigerator | 1-2 additional days |
Freezer | Up to 3 months |
By following these simple storing and freezing tips, you can enjoy your homemade chocolate pound cake for a long time. Whether you need it for a few days or months, this cake is a delight to have around.
Conclusion
This chocolate pound cake is a true indulgence that will satisfy any chocolate craving. It has classic flavors and easy instructions, making it a timeless recipe. Whether you serve it warm, at room temperature, or chilled, it will impress everyone.
The cake’s perfectly balanced cocoa and sugar make every bite a delight. You can stick to the traditional recipe or try gluten-free or vegan versions. Either way, it’s a crowd-pleaser for any occasion.
Make your chocolate desserts special with a homemade chocolate pound cake. Its irresistible flavors and simple instructions make it a must-have in your baking collection. Enjoy every slice and let the chocolate take you to a place of pure bliss.
FAQ
What are the key ingredients in this chocolate pound cake recipe?
This chocolate pound cake recipe includes flour, Dutch processed cocoa powder, and baking powder. It also has salt, unsalted butter, and granulated sugar. Light brown sugar, eggs, vanilla extract, brewed espresso, and sour cream are also key ingredients.
How do you ensure the perfect texture and rise for the chocolate pound cake?
For the perfect texture and rise, use room temperature eggs and butter. Sift the dry ingredients for a smooth batter. Let the cake cool fully before glazing or slicing.
Can you substitute ingredients in this recipe?
You can substitute unsweetened cocoa powder for Dutch process cocoa, but adjust the leavening agent. The other ingredients are common in most homes.
How long can the chocolate pound cake be stored?
Store the cake at room temperature in an airtight container for 3-4 days. Refrigerate for 1-2 days more. Freeze for months in an airtight container.
What are some topping and garnish options for the chocolate pound cake?
Try a chocolate glaze or dust with powdered sugar. Serve with vanilla sauce or whipped cream. Garnish with fresh raspberries or berries for a special touch.