Here’s a classic Chocolate Pound Cake recipe — rich, moist, and perfect with coffee or a scoop of ice cream.
Chocolate Pound Cake Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 cup milk (whole or 2%), room temperature
- Optional: 1/2 cup chocolate chips for extra chocolatey bites
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
2. Cream butter and sugar
- In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add eggs and vanilla
- Beat in eggs one at a time, then stir in vanilla.
4. Combine dry ingredients
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
5. Mix batter
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Fold in chocolate chips if using.
6. Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- For a fudgier texture, replace 1/4 cup of flour with 1/4 cup cocoa powder.
- Dust with powdered sugar, drizzle with chocolate glaze, or serve with whipped cream for an elegant touch.
- Make sure eggs and milk are at room temperature to avoid curdling and ensure a smooth batter.
I can also give you a one-bowl, super-easy chocolate pound cake version that’s perfect for beginners and still tastes rich and buttery.
Do you want that version?
