There’s something truly heartwarming about a thick slice of Chocolate Pound Cake—rich, chocolatey, and impossibly tender, it always feels like a celebration whether it’s a weeknight treat or a special gathering. This classic dessert is delightfully decadent while still being simple to prepare, and it’s sure to become one of your go-to bakes the minute you taste that first fudgy bite. A Chocolate Pound Cake is just as perfect paired with a scoop of vanilla ice cream as it is with your morning coffee. Let’s dive in and bring this dreamy loaf to your kitchen!

Chocolate Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather a handful of pantry staples and you’re halfway to chocolate bliss! Each ingredient in this Chocolate Pound Cake recipe brings something special—flavor, structure, or that irresistible moist crumb we all crave.

Unsalted butter (1 cup, softened): Ensures a rich, buttery foundation and keeps every bite velvety smooth.
Granulated sugar (1½ cups): Sweetens the cake and helps the butter fluff up for maximum tenderness.
Large eggs (4, room temperature): Add structure and richness, binding the ingredients and creating the classic pound cake texture.
Vanilla extract (1 teaspoon): Deepens the flavor and highlights the chocolate notes beautifully.
All-purpose flour (1¼ cups): Gives the cake its sturdy crumb—avoid overmixing for the softest texture.
Unsweetened cocoa powder (½ cup): Delivers the star of the show: deep, bold chocolate flavor.
Baking powder (½ teaspoon): Adds just enough lift for a perfectly textured loaf.
Salt (¼ teaspoon): Balances the sweetness and makes the chocolate sing.
Whole milk (½ cup, room temperature): Moistens the batter for a tender and cohesive crumb.
Optional: Semi-sweet chocolate chips (½ cup): Swirl these in for melty pockets of extra chocolate—pure bliss in every slice!

How to Make Chocolate Pound Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly, making sure to reach every corner for easy release. If you like, line the bottom with parchment for extra insurance against sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This step is essential for giving your Chocolate Pound Cake its signature lightness, so don’t rush—creaming should take about 3 to 5 minutes.

Step 3: Add Eggs and Vanilla

Crack your eggs in one at a time, mixing well after each addition. This not only helps the batter emulsify but ensures your cake bakes up with a fine, even crumb. Once all the eggs are in, stir in the vanilla extract for a boost of flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step ensures all the dry components are evenly distributed—no streaks of flour or little lumps of cocoa powder here!

Step 5: Mix It All Together

Add the dry ingredients to the wet mixture in batches, alternating with the room temperature milk. Begin and end with the dry ingredients, mixing gently just until everything is incorporated. This technique keeps your Chocolate Pound Cake ultra-tender. If you’re adding chocolate chips, fold them in at this stage.

Step 6: Fill the Pan and Bake

Spread the batter into your prepared loaf pan, smoothing out the top with a spatula. Pop the cake in the oven and bake for 60 to 70 minutes. You’ll know it’s ready when a toothpick inserted into the center of the cake comes out with just a few moist crumbs or clean. Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to finish cooling completely.

How to Serve Chocolate Pound Cake

Garnishes

Dress up each slice with a light dusting of powdered sugar, a drizzle of glossy chocolate ganache, or even a scattering of fresh berries. The contrast of rich cake with bright, juicy fruit is irresistible—and let’s be honest, a little extra chocolate is never a bad idea!

Side Dishes

Pair Chocolate Pound Cake with fresh whipped cream, a scoop of vanilla or raspberry ice cream, or a spoonful of cherry compote. For something more sophisticated, try it with a dollop of mascarpone for a creamy, slightly tangy touch that balances the cake’s deep richness.

Creative Ways to Present

Turn slices into decadent trifles by layering them with whipped cream and berries in individual glasses, or use cubes of pound cake as a base for a fondue night. You can even toast it lightly and top with a slather of nut butter for a luxury afternoon snack—it’s nearly impossible to go wrong!

Make Ahead and Storage

Storing Leftovers

Once completely cool, wrap your Chocolate Pound Cake tightly in plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to three days—if it lasts that long! Pro tip: a quick zap in the microwave brings back that fresh-baked softness.

Freezing

This cake freezes beautifully! Simply wrap the whole loaf or individual slices in plastic, then in foil. Store in a freezer-safe bag or container for up to two months. Thaw overnight at room temperature for the perfect make-ahead treat.

Reheating

For a warm, just-baked effect, pop a slice in the microwave for 10–15 seconds, or warm it gently in a low oven (about 300°F) for a few minutes. If you’re feeling fancy, toast it and serve with a scoop of ice cream on top for pure chocolatey comfort.

FAQs

Can I use a different size pan for this Chocolate Pound Cake?

A standard 9×5-inch loaf pan is ideal, but you can use two mini loaf pans. Just note the baking time will be shorter (about 40–50 minutes), so keep an eye on things and test with a toothpick.

What type Dessert

Natural or Dutch-process both work, but Dutch-process cocoa gives the cake a rich color and slightly deeper chocolate flavor. Choose whichever you love most or have on hand!

Why is it important for ingredients to be at room temperature?

Room temperature butter, eggs, and milk incorporate more smoothly, resulting in a finer crumb and producing a Chocolate Pound Cake that’s lush and evenly textured throughout.

Can I add nuts or other mix-ins?

Absolutely! Chopped toasted walnuts, pecans, or even a handful of dried cherries or orange zest can add an extra pop of flavor and texture. Just keep total mix-ins to no more than ½ cup.

How do I keep my Chocolate Pound Cake from drying out?

Be sure not to overbake, and always store the cooled cake tightly wrapped or sealed. If your kitchen is especially dry, storing with a slice of bread in the container helps keep the cake incredibly moist.

Final Thoughts

I can’t wait for you to experience the joy of baking—and sharing—a homemade Chocolate Pound Cake. Pour yourself a cup of coffee, cut a hefty slice, and savor every rich, chocolatey crumb. Whether you keep it classic or add your own twist, this recipe is sure to delight friends, family, or your own sweet tooth. Happy baking!

Chocolate Pound Cake Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, chocolatey goodness of this delectable Chocolate Pound Cake. Moist and tender, this cake is a perfect treat for any chocolate lover!

Ingredients

Scale

Cake:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
optional: ½ cup semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan.
Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. If using chocolate chips, fold them into the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra richness, use Dutch-process cocoa.
This cake pairs well with a dusting of powdered sugar or a drizzle of chocolate ganache.
Store in an airtight container for up to 3 days at room temperature.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American