Chocolate Pound Cake cravings tend to hit when you want something chocolatey, rich, and cozy without fuss. Maybe you had a long day and need a simple bake that always works. Or you want a reliable dessert for guests but do not feel like juggling layers and fillings. This recipe is my go to for that exact mood. It is buttery, deeply chocolate, and easy to slice and share. Let me show you how to make it so it turns out tender and gorgeous every time. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This Chocolate Pound Cake was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Chocolate Pound Cake cravings tend to hit when you want something chocolatey, rich, and cozy without fuss. Maybe you had a long day and need a…
Chocolate Pound Cake Ingredient Notes
Let us talk ingredients first, because the right ones make a huge difference with pound cake. The magic here is balance: fat for tenderness, cocoa for depth, and just enough moisture to keep each slice velvety instead of dry.
- Butter: Use real unsalted butter at room temp. When pressed, it should give a little, not collapse. Butter is what gives pound cake its classic tight crumb and rich flavor.
- Sugar: Granulated sugar only. It creams with butter to build air and create a soft texture.
- Eggs: Room temp, added one at a time. This helps the batter emulsify so your cake bakes evenly and rises just right.
- Flour: All purpose flour works great. Measure with care. Spoon into the cup and level off to avoid packing in too much.
- Cocoa powder: I like Dutch process for deeper color and smooth flavor. Natural cocoa works too, just keep it fresh and sift it so there are no lumps.
- Salt and vanilla: Salt lifts the chocolate flavor. Use a good splash of vanilla, because chocolate and vanilla amplify each other. It makes your kitchen smell amazing.
- Sour cream or Greek yogurt: This is the secret to a moist crumb. Full fat is best. The tang helps balance the sweetness and keeps the cake plush.
- Liquid: A bit of milk or brewed coffee. Coffee will not make the cake taste like coffee. It simply boosts the chocolate flavor. If coffee is not your thing, milk is perfect.
- Chocolate chips or chopped chocolate: Optional, but a handful folded in adds melty bits that feel extra special. Mini chips distribute best.
By the way, if you love playful variations, you might enjoy my creamy, cookie packed cookies and cream pound cake too. It is a fun cousin to this recipe and always a hit at potlucks.
Pro tip: Keep everything at room temperature before you start. Your batter will come together smoother and bake more evenly.
How to make Chocolate Pound Cake
If you have a mixer, this is blissfully simple. Hand mixers work just fine, and you can use a stand mixer on medium low speed so you do not overwork the batter.
- Prep: Heat the oven to 325 F. Grease and flour a loaf pan or bundt pan thoroughly. Line the bottom with parchment if using a loaf pan.
- Cream: In a large bowl, beat butter and sugar until pale and fluffy. This takes 3 to 5 minutes. The mixture should look light and airy.
- Eggs: Add eggs one at a time, mixing just until each disappears. Scrape down the bowl as needed.
- Dry ingredients: In another bowl, whisk flour, cocoa, and salt until evenly combined. Sift if your cocoa is clumpy.
- Combine: Add the dry ingredients to the butter mixture in 3 parts, alternating with sour cream and your liquid. Start and end with dry. Mix on low speed just until the flour vanishes. Do not overmix.
- Fold ins: If using chocolate chips, fold them in gently with a spatula. The batter should be thick and smooth.
- Bake: Spoon batter into the pan, smooth the top, and bake until a tester comes out with a few moist crumbs, around 60 to 75 minutes depending on your pan. If the top is browning too fast, tent with foil near the end.
- Cool and glaze: Cool in the pan 15 minutes, then turn out onto a rack to finish cooling. Drizzle with a simple chocolate glaze or dust with powdered sugar.
In the mood to play with colors and flavors after mastering this Chocolate Pound Cake? Try the classic drama of red velvet pound cake next. It bakes like a dream and slices beautifully for gatherings.
Recipe Tips
Measure lightly. Scooping flour straight from the bag packs it down. When in doubt, weigh it. Too much flour is the fastest way to a dry cake.
Do not rush the creaming step. The goal is to trap tiny air bubbles in the butter. That air expands in the oven and gives your cake lift. If your butter and sugar still look dense after a minute, keep going until it looks pale and fluffy.
Room temp is everything. Cold eggs cause curdling and dense patches. Set eggs and dairy on the counter for 30 to 45 minutes before baking.
Check early. Every oven runs a little differently. Start checking your cake 10 minutes before you think it is done. A few moist crumbs on the tester is perfect. Wet batter means it needs more time.
Flavor boosts. A teaspoon of instant espresso or a little brewed coffee deepens chocolate flavor. If you prefer milder chocolate, stick with milk. For a richer dessert night, pair it with this silky chocolate fudge truffle cheesecake.
I tried this on a rainy Sunday and it was exactly what I wanted. Moist, chocolatey, and surprisingly easy. I shared slices with neighbors and got three texts asking for the recipe that same night.
Storage: Wrap tightly and keep at room temp up to 3 days. For longer storage, freeze slices in a single layer, then bag them. Thaw at room temp. The texture stays lovely.
Baking Pan recommendations
You can bake this Chocolate Pound Cake in different pans depending on your mood and occasion. Here is what to expect with each.
Loaf pan: A standard 9×5 inch loaf pan delivers those classic bakery style slices. It usually needs 65 to 75 minutes. Always test the center. If it domes too much, that is normal with loaf cakes.
Bundt pan: A 10 to 12 cup bundt pan makes a showstopper with pretty ridges. Grease every nook carefully with softened butter, then dust with cocoa. Baking time is often closer to 55 to 65 minutes, thanks to the metal design and wider surface area.
Tube pan: If you have a tube pan, it bakes evenly and unmolds easily. Great for parties when you want clean slices for a crowd.
Pan color matters: Dark metal pans brown faster. If you are using a dark pan, start checking for doneness a bit earlier. Shiny pans reflect heat, so your bake may be slightly longer.
When in doubt, test twice. Insert a thin skewer in two spots. If both come out with just a few damp crumbs, you are golden. Want a fruit twist for summer gatherings? My peach cobbler pound cake is irresistible with vanilla ice cream.
Pound Cake vs Regular Cake
I get this question a lot, and the difference shows up in both texture and method. Pound cake tastes richer and more buttery, with a tight, fine crumb that slices neatly. Regular cakes often feel lighter, with more lift and fluff.
Ratios: Traditional pound cakes used equal parts butter, sugar, eggs, and flour. Modern versions tweak those amounts a little, adding sour cream or milk for softer crumb. Regular cakes tend to rely more on liquid and may use oil for a lighter feel.
Mixing: Pound cake relies on careful creaming to trap air and give structure. With regular cakes, you might beat eggs with sugar, or whisk wet and dry separately, and leaven with baking powder for height.
Flavor profile: Pound cake shines with simple flavors like vanilla, citrus, or chocolate. It is sturdy yet moist, perfect for glazing or topping with fruit. Regular cakes often carry frostings, fillings, and more elaborate decorations.
Serving style: Pound cake is a slice and snack situation. It is picnic friendly and keeps well for days. Regular cakes are event cakes for birthdays and holidays, often layered and frosted.
Common Questions
Can I make this Chocolate Pound Cake without sour cream?
Yes. Use full fat Greek yogurt instead. The texture will be similar and still moist.
How do I know when it is done?
Look for a cracked top and a tester with a few moist crumbs. If it comes out wet, bake a bit longer and test again.
Can I add nuts or swirls?
Absolutely. Fold in chopped pecans or walnuts, or marble in a ribbon of warmed chocolate spread. Keep add ins to about one cup.
What glaze works best?
A simple mix of powdered sugar, cocoa, a pinch of salt, and milk makes a glossy glaze. Add vanilla or a touch of espresso for more flavor.
How should I store leftovers?
Wrap the cooled cake snugly in plastic or place in an airtight container. Keep at room temp up to three days, or freeze slices for a month.
Ready to bake your new favorite?
If you love dependable, chocolate forward desserts, this Chocolate Pound Cake will become your weeknight hero. It is rich, smooth, and easy enough for beginners. For more inspiration, I also like learning from trusted bakers like the classic style in Slap Ya’ Mama Chocolate Pound Cake – Grandbaby Cakes and the tender crumb of Chocolate Sour Cream Pound Cake – I Scream for Buttercream. Now grab some butter, preheat the oven, and let your kitchen smell amazing. I cannot wait to hear how your bake turns out.
Chocolate Pound Cake
Ingredients
Method
- Preheat the oven to 325°F (163°C). Grease and flour a loaf pan or bundt pan thoroughly, lining the bottom with parchment if using a loaf pan.
- In a large bowl, beat the unsalted butter and granulated sugar until pale and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing just until each is incorporated.
- In another bowl, whisk together the flour, cocoa powder, and salt until evenly combined.
- Add the dry ingredients to the butter mixture in three parts, alternating with sour cream and your liquid (milk or coffee), starting and ending with dry ingredients. Mix on low speed just until combined.
- If using, gently fold in the chocolate chips or chopped chocolate.
- Spoon the batter into the prepared pan, smooth the top, and bake for 60 to 75 minutes, or until a tester comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then turn out onto a cooling rack.
- Drizzle with chocolate glaze or dust with powdered sugar before serving.
