If you’re craving something irresistibly chocolatey but also want the nostalgic comfort of a classic cake, look no further than this Chocolate Pound Cake. With its dense, moist crumb and deep chocolate flavor, this cake is the ultimate treat for chocolate lovers and pound cake purists alike. It bakes up beautifully in a bundt or loaf pan, is easy enough for weeknights, and feels special enough for a celebration. You’ll be amazed by how satisfying and rich each slice is, especially with a glossy chocolate glaze on top or a simple dusting of powdered sugar.

Chocolate Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of kitchen staples transform into a decadent masterpiece here! Each ingredient plays a crucial part in building the iconic texture and taste that make this cake so memorable.

Unsalted butter (1 cup, softened): This gives the Chocolate Pound Cake its trademark richness and incredibly tender crumb.
Granulated sugar (2 cups): Not only does sugar add sweetness, but it helps aerate the butter for a lighter texture.
Large eggs (4, room temperature): Eggs add structure and keep the cake moist—don’t skip bringing them to room temperature for the best results.
All-purpose flour (2 cups): Provides the backbone of the cake, ensuring it’s sturdy yet soft.
Unsweetened cocoa powder (1/2 cup): Choose a good-quality cocoa for deep, chocolatey flavor in every bite.
Baking powder (1/2 tsp): Just a touch, to give the pound cake its subtle lift.
Salt (1/2 tsp): Balances the sweetness and intensifies the chocolate notes.
Whole milk (1 cup, or buttermilk for extra richness): Adds moisture and a hint of tang—if you have buttermilk on hand, definitely give it a try!
Vanilla extract (2 tsp): Enhances all the flavors, giving a bakery-style aroma and depth.
Semisweet chocolate chips (1 cup, optional for glaze): If you want extra indulgence, melt these down for a truly dreamy chocolate glaze.
Heavy cream (1/2 cup, optional for glaze): Makes the glaze silky smooth and rich.
Butter (1 tbsp, optional for glaze): Adds gloss and an extra touch of luxury to your glaze.

How to Make Chocolate Pound Cake

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 325°F (165°C). Generously grease and flour a bundt pan or a large loaf pan, making sure every nook and cranny is covered so nothing sticks—there’s nothing sadder than a beautiful cake that won’t come out!

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and sugar together for about 3 to 4 minutes. You’re looking for a light, fluffy texture that’s paler in color—this step is crucial for that signature pound cake crumb.

Step 3: Add the Eggs and Vanilla

Beat in the eggs, one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla extract. This method ensures the eggs blend seamlessly, keeping the Chocolate Pound Cake smooth, tender, and never dense.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together your flour, unsweetened cocoa powder, baking powder, and salt. This not only distributes the leavening evenly but also prevents any cocoa clumps, ensuring your cake bakes up uniformly chocolatey and delicious.

Step 5: Combine Wet and Dry Ingredients

Now, with your mixer on low, alternate adding the dry ingredients and milk (or buttermilk) to the butter mixture. Begin and end with the dry ingredients, mixing just until everything is smooth and combined. Resist the urge to overmix—just a few gentle strokes will yield a moist, tender cake!

Step 6: Bake to Perfection

Pour that luscious batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs. Trust your nose—the warm, chocolate scent is always a great clue!

Step 7: Cool and Glaze

Let the cake cool in the pan for about 15 minutes, then gently turn it onto a wire rack to finish cooling. If you want to go all out, heat the heavy cream and butter until just simmering, pour over the chocolate chips, and stir until silky. Drizzle over the cooled cake for glorious shine and even more chocolate flavor.

How to Serve Chocolate Pound Cake

Garnishes

For a special finishing touch, try dusting your Chocolate Pound Cake with powdered sugar or cocoa powder. Fresh berries, whipped cream, or a few shavings of chocolate are also perfect for dressing up each slice. If you’re feeling really fancy, a sprig of mint can make it feel like a bakery window display.

Side Dishes

This cake pairs like a dream with a scoop of vanilla or coffee ice cream. Want to keep things comforting? Serve with a glass of cold milk or a piping hot mug of coffee for the coziest treat. Even a simple fruit salad can bring out the best in every bite of this rich dessert.

Creative Ways to Present

Cut the Chocolate Pound Cake into thick slices and layer with whipped cream for a stunning trifle, or cube it for a chocolatey fondue dip. It’s also gorgeous sliced and served picnic-style on a platter, ready for guests to grab and savor. A drizzle of caramel or a handful of toasted nuts never go amiss for extra texture and flavor.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Chocolate Pound Cake well-wrapped in plastic wrap or a tight-sealed container at room temperature. It stays moist and delicious for up to four days—if it lasts that long (it rarely does in my house)!

Freezing

To freeze, wrap cooled slices or the whole cake in two layers of plastic, then foil, and stash it in the freezer for up to three months. Thaw overnight in the fridge or at room temperature for a ready-to-serve treat anytime.

Reheating

If you crave that just-baked warmth, simply microwave slices for about 10–15 seconds. A brief warming brings back all the fudgy richness, making it taste as if it just came out of the oven.

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa powder?

Absolutely! Dutch-processed cocoa will give your Chocolate Pound Cake a deeper, slightly more mellow chocolate flavor. Just be aware it might alter the cake’s rise and color a tiny bit—but it will still taste fantastic.

Why does my pound cake sometimes come out dense or dry?

Overmixing or overbaking are usually the culprits. Mix gently until just combined, and keep an eye on the baking time—every oven is a little different. Trust that toothpick method to check for doneness!

Can this recipe be made ahead?

Yes, the Chocolate Pound Cake is a perfect make-ahead dessert. You can bake it one or even two days before serving—just wrap well and keep at room temperature, then glaze or decorate right before eating.

What’s the best way to get the cake out of the bundt pan?

Be generous with the greasing and flouring! Letting the cake cool for 15 minutes before turning out also helps. Running a thin knife around the edges can loosen any stubborn bits for a perfect unmolding.

Can I add mix-ins like chocolate chips or nuts to the batter?

Absolutely! Stirring in a cup of chocolate chips, toasted walnuts, or pecans before baking can add fun textures and flavors to your Chocolate Pound Cake. Fold them in gently at the very end for the best results.

Final Thoughts

If you’re looking for a chocolate dessert that always delights, this Chocolate Pound Cake is sure to become a cherished favorite. You’ll love how simple it is to throw together and just how decadent every bite feels. I can’t wait for you to share a slice (or two) with your favorite people!