Chocolate Pound Cake (Rich, Moist & Classic)
This Chocolate Pound Cake is dense, rich, buttery, and deeply chocolatey. Perfect for holidays, birthdays, potlucks, or everyday dessert, this classic cake delivers bakery-style flavor and texture with simple ingredients.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup milk or buttermilk
Optional Chocolate Glaze:
1 cup powdered sugar
2 tablespoons cocoa powder
2–3 tablespoons milk
½ teaspoon vanilla extract
Preparation
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients alternately with milk, mixing just until combined.
Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
For glaze, whisk all glaze ingredients until smooth and drizzle over cooled cake.
Helpful Tips
Use room-temperature ingredients for best texture.
Do not overmix to keep cake tender.
Add chocolate chips for extra richness.
Dust with powdered sugar if skipping glaze.
Common Questions
Can I freeze chocolate pound cake?
Yes, wrap tightly and freeze for up to 3 months.
Can I use Dutch-processed cocoa?
Yes, but reduce baking powder slightly.
Can I bake this in loaf pans?
Yes, divide batter into two loaf pans and bake 45–50 minutes.
How do I keep pound cake moist?
Wrap tightly once cooled and store properly.
Storage
Store covered at room temperature for up to 4 days or refrigerate for up to 7 days.