Indulge in the rich, decadent flavor of this Chocolate Pound Cake, a dessert that’s as comforting as it is elegant. Each slice boasts a tender, buttery crumb infused with deep cocoa flavor, with optional chocolate chips adding bursts of gooey sweetness. Perfect for weekend baking or a show-stopping dessert at family gatherings, this cake combines classic techniques with simple ingredients to deliver a bakery-worthy treat at home. Whether you’re serving it for a holiday brunch, a weeknight dessert, or a special occasion, the moist texture and chocolatey aroma are guaranteed to delight every chocolate lover. This recipe offers the perfect balance of sweet, rich chocolate and melt-in-your-mouth softness, making it ideal for comfort food enthusiasts and home bakers alike.
Why You’ll Love This Recipe
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Simple ingredients create a rich, bakery-style cake at home.
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Moist, tender crumb thanks to butter, milk, and optional sour cream.
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Deep chocolate flavor from cocoa powder and optional chocolate chips.
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Perfect for slicing and serving at parties, brunches, or dessert tables.
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Can be made ahead and stored without losing flavor or texture.
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Kid-approved and adult-friendly alike, making it ideal for family gatherings.
Ingredient Breakdown
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Unsalted butter: Provides richness, moisture, and a tender crumb.
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Granulated sugar: Sweetens the cake while helping create a light texture when creamed with butter.
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Eggs: Contribute structure, moisture, and a golden color to the cake.
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Vanilla extract: Enhances the chocolate flavor and adds aromatic depth.
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All-purpose flour: Forms the structure of the cake; sifting ensures a smooth batter.
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Cocoa powder: Gives deep chocolate flavor; Dutch-processed cocoa intensifies the color and richness.
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Baking powder: Helps the cake rise and ensures a light, airy texture.
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Salt: Balances sweetness and enhances overall flavor.
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Milk or buttermilk: Adds moisture and tenderness; buttermilk gives a subtle tang.
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Sour cream (optional): Boosts moisture and creates a more luscious texture.
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Chocolate chips (optional): Adds pockets of melty chocolate for extra indulgence.
Pro Tips
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Use room-temperature ingredients: Butter, eggs, and milk blend more evenly, ensuring a smooth batter and even baking.
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Cream butter and sugar thoroughly: This step incorporates air into the batter, giving the pound cake a lighter texture.
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Sift dry ingredients: Prevents lumps in the cocoa and flour while evenly distributing baking powder and salt.
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Alternate wet and dry additions: Adding flour and milk in stages avoids overmixing and keeps the crumb tender.
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Avoid overbaking: Check the cake with a toothpick at 60 minutes to prevent dryness; a few moist crumbs are perfect.
Ingredient Swaps or Variations
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Chocolate options: Use dark, semi-sweet, or white chocolate chips for different flavor profiles.
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Milk alternatives: Almond milk, oat milk, or coconut milk can replace whole milk for dietary preferences.
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Flour variations: Substitute with a gluten-free all-purpose flour blend for a gluten-free version.
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Flavor twists: Add espresso powder to intensify the chocolate flavor or a teaspoon of orange zest for a citrusy note.
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Frosting or glaze: Drizzle with chocolate ganache, powdered sugar glaze, or dust with cocoa for an elegant finish.
Serving Suggestions
Slice and serve plain with a cup of coffee or tea, or pair with whipped cream and fresh berries for a more elegant presentation. It also pairs beautifully with ice cream for a decadent dessert. For brunch, top slices with a dusting of powdered sugar and fresh fruit.
Make Ahead + Storage Tips
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Make ahead: Bake a day in advance; flavors intensify and the texture becomes denser and richer.
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Storing leftovers: Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days. Refrigerate for up to a week.
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Freezing: Wrap the cooled cake tightly and freeze for up to 2 months. Thaw overnight at room temperature before serving.
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Reheating: Warm slices briefly in the microwave or oven for that just-baked taste.
Cultural or Historical Notes
Pound cake dates back to 18th-century Europe and was named for the traditional recipe of one pound each of butter, sugar, eggs, and flour. This Chocolate Pound Cake is a modern twist, adding cocoa for rich chocolate flavor and optional chocolate chips for extra indulgence, making it a favorite among chocolate enthusiasts worldwide.
Frequently Asked Questions (FAQ)
Can I use unsweetened cocoa powder only? Yes, just ensure it’s Dutch-processed for deeper flavor. You can also mix with natural cocoa if preferred.
Do I have to use sour cream? No, it’s optional but recommended for extra moistness and richness.
Can I make this cake in a bundt pan? Absolutely, adjust baking time to 65-75 minutes depending on the size and depth of the pan.
Is this cake suitable for freezing? Yes, wrap tightly and freeze up to 2 months. Thaw overnight before serving.
Can I add nuts? Chopped walnuts, pecans, or almonds can be folded into the batter for added texture.
Chocolate Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan or 10-inch bundt pan with butter or spray, dust with cocoa powder.
- Cream butter and sugar until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Sift together flour, cocoa powder, baking powder, and salt.
- With mixer on low, alternately add dry mixture and milk (and sour cream if using), starting and ending with dry. Mix until just combined.
- Fold in chocolate chips if desired.
- Pour batter into prepared pan. Smooth top and bake 60–75 minutes, until toothpick comes out with moist crumbs.
- Cool in pan 15 minutes, then transfer to wire rack to cool completely.
