If you’re seeking a showstopper that will dazzle on any dessert table, the Mile High Chocolate Pound Cake with Chocolate Frosting is the answer to every chocolate lover’s dreams. Imagine a towering, ultra-moist cake swirled with deep, dark cocoa flavor and blanketed in an impossibly rich frosting. This is not your average chocolate cake; it’s indulgent, velvety, and so satisfying that just one slice feels like a celebration. Whether you’re baking for a birthday, family gathering, or just craving something spectacular, this recipe delivers pure chocolate bliss from the very first bite.

Ingredients You’ll Need

Mile High Chocolate Pound Cake with Chocolate Frosting Recipe - Recipe Image

Ingredients You’ll Need

What I love about the Mile High Chocolate Pound Cake with Chocolate Frosting is that the ingredient list is full of kitchen classics you probably already have on hand, but each one plays an essential part. From the creamy butter creating that iconic pound cake crumb to the touch of sour cream for moisture and tang, these ingredients come together in harmony to make something truly unforgettable.

Unsalted butter: Gives the cake and frosting their decadent richness and classic tender crumb—use the real thing, and make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the batter and helps incorporate air as you cream it with butter, making each slice lighter.
Eggs: Add structure, moisture, and richness—room temperature eggs blend seamlessly into the batter.
All-purpose flour: The backbone of the cake, giving it structure while staying delightfully soft.
Unsweetened cocoa powder: Delivers that deep, chocolatey flavor that makes this cake shine—use a good-quality brand for the boldest taste.
Baking powder & baking soda: A pairing that helps this tall cake rise sky-high without becoming dense.
Salt: Just a hint to balance out the sweetness and boost chocolate flavor.
Sour cream: Creates an unbelievably moist and tender crumb—don’t skip it!
Whole milk (or buttermilk): Adds moisture and richness, and buttermilk will lend a subtle tang if you use it.
Vanilla extract: Enhances and rounds out all the chocolate notes in both cake and frosting.
Powdered sugar: The key for a smooth and spreadable chocolate frosting—always sift for the best texture.
Heavy cream: Makes the frosting luxuriously silky—add more for a softer, whipped finish.
Chocolate curls or shavings (optional): For a lavish decoration and an extra chocolate crunch.

How to Make Mile High Chocolate Pound Cake with Chocolate Frosting

Step 1: Prep Your Pan and Oven

To ensure your gorgeous Mile High Chocolate Pound Cake with Chocolate Frosting doesn’t stick, thoroughly grease and flour a 10-inch tube or deep Bundt pan—even the nooks and crannies. Preheat your oven to 325°F (165°C). Starting with a well-prepped pan means you’ll be able to admire every ridge and swirl of your finished cake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. This simple step makes sure the leaveners and cocoa get evenly blended, so your finished cake rises evenly and has a consistent rich chocolate flavor throughout.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter with granulated sugar until it’s light, pale, and fluffy—this usually takes about 4 to 5 minutes with an electric mixer. This process traps air in the batter and is the secret behind that luscious, tender texture. Don’t rush it!

Step 4: Add Eggs and Vanilla

One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Stir in the vanilla extract after all the eggs are added for that inviting aroma and rounded flavor.

Step 5: Mix in Sour Cream

Add the sour cream and mix until just smooth. This is what will keep your Mile High Chocolate Pound Cake with Chocolate Frosting from ever drying out, and it gives the crumb that irresistible moistness.

Step 6: Alternate Flour and Milk

With the mixer on low, alternate adding your flour mixture and milk to the batter (start and end with the flour). Gently mix until everything is just combined. Overmixing can make pound cake tough, so a light touch is key.

Step 7: Pour and Bake

Spoon the thick, chocolatey batter into your prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes until a toothpick or skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully turn it onto a wire rack to cool completely—patience here ensures a beautiful, unbroken cake.

Step 8: Make the Chocolate Frosting

In a large bowl, beat butter until creamy, then mix in cocoa powder until smooth. Gradually add sifted powdered sugar, alternating with heavy cream, and beat until the frosting is fluffy and easy to spread. Stir in vanilla and a pinch of salt to round out the flavor. If the frosting feels too thick, add a little more cream to loosen it up.

Step 9: Frost and Decorate

Once the cake is cool, lavish the top and sides with rich chocolate frosting. For a dramatic finish, drizzle on some melted chocolate and scatter chocolate curls or shavings over the top. Your Mile High Chocolate Pound Cake with Chocolate Frosting is now ready to be admired—and devoured!

How to Serve Mile High Chocolate Pound Cake with Chocolate Frosting

Garnishes

Dress this majestic cake for the occasion! Chocolate curls, shavings, or even a light dusting of cocoa powder make the Mile High Chocolate Pound Cake with Chocolate Frosting look bakery-worthy. Add a few plump raspberries or a sprinkle of flaky sea salt for extra pizzazz and contrast.

Side Dishes

While a decadent slice is bliss all on its own, consider serving with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a scattering of fresh berries. A bracing cup of espresso or a glass of cold milk turns every serving into a truly luxurious treat.

Creative Ways to Present

If you’re in the mood for fun, cut the pound cake into slim fingers and stack them on a platter with little pitchers of warm chocolate sauce for dipping. Or slice and layer it in glasses with whipped cream and berries for a deconstructed trifle vibe. No matter how you serve it, expect plenty of “wow!”s around the table.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices of Mile High Chocolate Pound Cake with Chocolate Frosting tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake stays incredibly moist, and the flavors only mellow and deepen, making each bite just as delightful the next day.

Freezing

To freeze, wrap unfrosted cake slices (or the whole cake) well in plastic wrap and then in foil. It’ll keep its fabulous texture in the freezer for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before frosting and serving, so it tastes freshly baked.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for 10–15 seconds. This enhances the aroma and makes the frosting gently melt for an almost molten chocolate effect—just heavenly!

FAQs

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

Yes, you can use Dutch-processed cocoa powder, which will give the cake an even deeper, darker chocolate flavor. Just keep in mind that the original recipe is balanced for natural cocoa, so the color and taste will both be slightly richer with Dutch-processed.

What if I don’t have sour cream—can I substitute something else?

Absolutely! Full-fat Greek yogurt is a great stand-in, providing the same moisture and tang as sour cream without changing the cake’s texture.

Is it possible to make this Mile High Chocolate Pound Cake with Chocolate Frosting gluten-free?

Yes, you can substitute a cup-for-cup gluten-free all-purpose flour blend for the regular flour. The cake will still rise beautifully, but be sure to check for doneness a few minutes early as oven times can vary.

Why did my pound cake sink in the middle?

A sunken middle usually means the cake was underbaked or the oven door was opened too early. Make sure to follow the baking time, test with a toothpick, and resist the urge to peek before it’s nearly done.

Can I use this recipe for cupcakes or layer cakes?

Definitely! The Mile High Chocolate Pound Cake with Chocolate Frosting batter works beautifully for cupcakes (just reduce the baking time) or bake it in two 9-inch round pans for a stunning layer cake—just keep an eye on baking times and check for doneness early.

Final Thoughts

I hope you’ll give this Mile High Chocolate Pound Cake with Chocolate Frosting a try next time you crave a big, bold chocolate dessert. Whether you’re baking for a special occasion or just want to surprise your favorite chocolate fan, this recipe is sure to become a trusted favorite. Grab your apron and prepare for rave reviews!