Few things are more comforting than the smell of chocolate filling the kitchen. Growing up, pound cake was always one of those recipes that made its way onto the table for special gatherings, potlucks, and Sunday afternoons. The classic buttery pound cake was a staple, but when my grandmother introduced chocolate into the mix, everything changed. Suddenly, the simple loaf became something indulgent—a rich, fudgy cake that paired just as well with coffee in the morning as it did with a scoop of vanilla ice cream at night.

I still remember sneaking into the kitchen late at night, cutting a thin slice of the cooled cake, and convincing myself that “just one more bite” wouldn’t hurt. Chocolate pound cake has that effect: it’s not overly sweet, not as rich as a brownie, but it has this dense, velvety crumb that feels luxurious. It’s one of those bakes that never goes out of style.

Over the years, I’ve experimented with different cocoa powders, chocolate chips, and even espresso to deepen the flavor. This recipe has become my go-to version—it’s moist without being heavy, chocolaty without being bitter, and sturdy enough to hold up to a glaze or frosting, though honestly, it’s perfect just as it is.

If you’re looking for a dessert that’s elegant enough for holidays yet simple enough to make on a Tuesday night, this chocolate pound cake will become your new favorite. It’s timeless, indulgent, and just the right balance of comfort and sophistication.

Why You’ll Love It

• Rich chocolate flavor – This isn’t a plain cocoa cake. It has depth from both cocoa powder and melted chocolate, giving it that true chocolate-lover’s experience.

• Moist and tender crumb – Thanks to butter, sour cream, and just the right mixing technique, this cake stays soft for days.

• Versatile – Enjoy it plain, dusted with powdered sugar, drizzled with ganache, or even toasted with a pat of butter for breakfast.

• Crowd-pleaser – It’s a dessert that adults and kids both adore. Perfect for holidays, potlucks, and birthdays.

• Make-ahead friendly – This cake actually tastes better the next day, making it ideal for prepping in advance.

Ingredient Notes & Details

• Unsalted butter – Butter gives pound cake its signature richness. Make sure it’s softened to room temperature so it creams properly with the sugar.

• Granulated sugar – Provides sweetness and structure. Don’t skimp—it balances the cocoa’s bitterness.

• Eggs – You’ll need 5 large eggs. They add richness and help create that dense, velvety texture.

• All-purpose flour – Gives the cake body without being too heavy. Sift before using to avoid clumps.

• Unsweetened cocoa powder – Use a good-quality Dutch-processed cocoa for the deepest flavor. Natural cocoa will work but yields a lighter taste.

• Melted dark chocolate – Adds intensity and moisture. Choose 60–70% cacao for a well-balanced richness.

• Sour cream – Keeps the cake tender and moist. Greek yogurt can be substituted in a pinch.

• Vanilla extract – Enhances the chocolate flavor and rounds out the sweetness.

• Salt – Essential to balance flavors.

• Optional espresso powder – Just a teaspoon deepens the chocolate flavor without making the cake taste like coffee.

Step-by-Step Instructions

1. Prep your oven and pan. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or two standard loaf pans. For best results, use baking spray with flour or butter and a dusting of cocoa powder.

2. Cream butter and sugar. In a large mixing bowl, beat softened butter and sugar together for 4–5 minutes until pale and fluffy. This step incorporates air and helps with texture.

3. Add eggs one at a time. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the bowl frequently.

4. Incorporate chocolate. Stir in the melted dark chocolate (cooled slightly) and vanilla extract until smooth.

5. Mix dry ingredients. In a separate bowl, whisk together flour, cocoa powder, salt, and optional espresso powder.

6. Alternate dry and wet. Add the dry mixture to the butter mixture in thirds, alternating with sour cream. Start and end with the dry ingredients. Mix gently until just combined—overmixing can make the cake dense.

7. Pour and smooth. Transfer the batter to your prepared pan. Smooth the top with a spatula.

8. Bake. Bake for 65–75 minutes for a Bundt pan (or 55–65 minutes for loaf pans), until a toothpick inserted into the center comes out with just a few moist crumbs.

9. Cool. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

10. Serve. Dust with powdered sugar or drizzle with chocolate ganache for an extra indulgence.

FAQ

Can I make this cake ahead of time?
Yes! Chocolate pound cake actually tastes even better the next day as the flavors deepen. Bake it the day before serving, wrap tightly in plastic wrap, and store at room temperature.

Can I freeze chocolate pound cake?
Absolutely. Wrap individual slices or the whole cake in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Can I use milk chocolate instead of dark?
Yes, but keep in mind that milk chocolate is sweeter and less intense. The cake may taste lighter, but still delicious.

Do I need a Bundt pan?
Not at all. This recipe works beautifully in two loaf pans or even as mini loaves for gifting. Just adjust the baking time.

How do I know when the cake is done?
Check around the 60-minute mark. Insert a toothpick in the center—if it comes out with moist crumbs but not raw batter, it’s done. Overbaking will dry out the cake.

Can I make this gluten-free?
Yes, swap the all-purpose flour for a good quality 1:1 gluten-free baking blend. The texture will be slightly different, but still delicious.

Storage Tips

• Store cooled cake at room temperature in an airtight container for up to 4 days.

• For longer storage, refrigerate for up to 1 week, but bring it to room temperature before serving for the best texture.

• Freeze well-wrapped slices for grab-and-go treats.

Variations

• Chocolate Chip Pound Cake – Fold in 1 cup of mini chocolate chips before baking.

• Marble Pound Cake – Swirl in some vanilla batter for a pretty marbled effect.

• Glazed Chocolate Pound Cake – Drizzle with a simple chocolate ganache (chocolate + heavy cream) for a bakery-style finish.

• Nutty Chocolate Pound Cake – Add 1 cup of chopped walnuts, pecans, or almonds for crunch.

• Mocha Pound Cake – Add 2 teaspoons espresso powder for a deeper, coffee-kissed flavor.

• Holiday Version – Add orange zest and a splash of orange liqueur for a festive twist.

This chocolate pound cake is everything you want in a dessert: rich, moist, and irresistible. Whether you enjoy it plain with a cup of coffee or dressed up with whipped cream and berries, it’s a recipe you’ll find yourself baking again and again.

Chocolate Pound Cake

This Chocolate Pound Cake is a rich and decadent dessert—dense, moist, and packed with deep chocolate flavor. Perfect on its own, dusted with powdered sugar, or served with whipped cream and berries!

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Prep Time: 15minutes minutes

Cook Time: 1hour hour

15minutes minutes

Servings: 12

Ingredients

• 1 cup 230 g unsalted butter, softened
• 1 ¾ cups 350 g granulated sugar
• 4 large eggs room temperature
• 2 cups 250 g all-purpose flour
• ½ cup 45 g unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup 240 ml whole milk (room temp)
• 2 teaspoons vanilla extract
• Optional glaze:
• ½ cup 120 ml heavy cream
• 4 oz 115 g semi-sweet chocolate, chopped

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Instructions

• Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
• Add Eggs: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Mix Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
• Combine: Add dry mixture to the butter mixture in 3 additions, alternating with milk, starting and ending with the dry ingredients. Mix until just combined (don’t overmix).
• Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean.
• Cool: Let cake cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely.
• Optional Glaze: Heat cream until just simmering, then pour over chopped chocolate. Stir until smooth, let thicken slightly, and drizzle over cooled cake.