Why You’ll Love This Recipe

Chocolate Pound Cake is a rich, dense, and moist dessert with a deep cocoa flavor and a buttery crumb. Perfect for chocolate lovers, this classic cake is ideal for serving at gatherings, pairing with coffee, or enjoying as a comforting slice any time of day. It’s easy to make and even better the next day, making it a go-to recipe for bakers of all skill levels.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powderunsalted buttersugareggsvanilla extractsour creambaking powderbaking sodasaltbrewed coffee or water (to enhance the chocolate flavor)

directions

Preheat your oven to 325°F (163°C) and grease a loaf or bundt pan.

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate large mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract and sour cream until smooth.

Gradually add the dry ingredients, alternating with the brewed coffee or water, beginning and ending with the dry ingredients.

Mix just until combined—do not overmix.

Pour the batter into the prepared pan and smooth the top.

Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 10–12 slices.Preparation time: 15 minutesBaking time: 60–70 minutesCooling time: 45 minutesTotal time: 2 hours

Variations

Add chocolate chips or chunks for an extra chocolate boost.

Stir in a bit of espresso powder to intensify the chocolate flavor.

Top with a chocolate ganache or dust with powdered sugar.

Add a swirl of peanut butter or cream cheese to the batter before baking.

Use mini loaf pans for individual-sized servings.

storage/reheating

Store Chocolate Pound Cake in an airtight container at room temperature for up to 4 days.Refrigerate for up to 7 days or freeze for up to 2 months.Thaw at room temperature before serving.To reheat, warm a slice in the microwave for 10–15 seconds.

FAQs

What makes a pound cake different from regular cake?

Pound cake has a denser texture and traditionally uses equal parts butter, sugar, eggs, and flour.

Can I use Dutch-processed cocoa?

Yes, but reduce the baking soda slightly, as Dutch cocoa is less acidic.

Why is there coffee in the recipe?

Coffee enhances the chocolate flavor without making the cake taste like coffee.

Can I make this cake without sour cream?

Yes, you can substitute with Greek yogurt or buttermilk for a similar texture.

How do I prevent my pound cake from cracking?

Bake at a lower temperature and avoid opening the oven during the first 45 minutes.

Can I use a bundt pan?

Absolutely, just make sure to grease it thoroughly to prevent sticking.

Is this cake good for layering?

It can be used as a base for layered cakes, though it’s dense and rich.

Can I add nuts or fruit?

Yes, chopped nuts or dried fruit like cherries pair well with the chocolate base.

Can I frost this cake?

Yes, try a chocolate glaze, ganache, or even cream cheese frosting.

Can I use oil instead of butter?

Butter is preferred for flavor, but oil can be used for a slightly moister texture.

Conclusion

Chocolate Pound Cake is the ultimate comfort dessert—decadent, satisfying, and full of rich cocoa flavor. Whether served plain, with a glaze, or alongside fruit and whipped cream, it’s a versatile treat that’s sure to please any crowd. Keep this recipe in your baking rotation for an easy, reliable chocolate fix that never disappoints.