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Chocolate Pound Cake Rich Moist Homemade Cake
Emily

Chocolate Pound Cake

A rich and moist chocolate pound cake made with butter, cocoa, and a touch of sour cream for extra tenderness. Perfect as a dessert centerpiece or with your afternoon coffee.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk or buttermilk
  • ½ cup sour cream (optional)
  • ½ cup semi-sweet or dark chocolate chips (optional)

Equipment

  • 9×5-inch loaf pan or 10-inch bundt pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • sifter
  • Spatula
  • Wire rack

Method
 

  1. 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.
  2. Cream butter and sugar until light and fluffy, about 4–5 minutes.
  3. Add eggs one at a time, beating well after each. Mix in vanilla.
  4. Sift together flour, cocoa powder, baking powder, and salt.
  5. With mixer on low, alternately add dry mixture and milk (and sour cream if using), starting and ending with dry. Mix until just combined.
  6. Fold in chocolate chips if desired.
  7. Pour batter into prepared pan. Smooth top and bake 60–75 minutes, until toothpick comes out with moist crumbs.
  8. Cool in pan 15 minutes, then transfer to wire rack to cool completely.

Notes

For deeper flavor, use Dutch-processed cocoa. Swap buttermilk for milk to add tanginess, or add chocolate chips for bursts of chocolate. Best enjoyed the next day as the flavors deepen.