If you’re in the mood for something deeply chocolatey, buttery, and wonderfully nostalgic, this Chocolate Pound Cake delivers pure comfort in every bite. Rich cocoa mingles with a velvety crumb, while a hint of vanilla and optional chocolate chips make this classic loaf irresistible for chocolate lovers of all ages. It’s a simple yet decadent treat that tastes just as good for an afternoon snack as it does for an indulgent dessert—the kind of recipe you’ll want to keep close for life’s sweet moments.

Chocolate Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

These staple ingredients are easy to find, yet each one plays a special role in creating the luscious texture and depth of flavor that make Chocolate Pound Cake so memorable. From creamy butter to bold cocoa, you’ll love how these components work together to create a loaf that’s rich and irresistible.

All-purpose flour: The backbone of the cake, giving it just the right amount of structure and tenderness.
Unsweetened cocoa powder: Delivers deep, unapologetic chocolate flavor—choose the best you can find!
Baking powder: Adds a gentle lift so the loaf isn’t too dense.
Salt: Enhances and balances the sweet and chocolatey notes.
Unsalted butter, softened: Provides a rich, moist crumb and classic pound cake flavor.
Granulated sugar: Sweetens the cake and helps create that beautifully tender texture.
Large eggs, at room temperature: Bind everything together while adding richness and lift.
Vanilla extract: Rounds out the cocoa with a warm, aromatic sweetness.
Whole milk, at room temperature: Makes the batter luxuriously smooth and moist.
Semisweet chocolate chips (optional): For extra pockets of molten chocolate in every slice.

How to Make Chocolate Pound Cake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper—this extra step ensures your Chocolate Pound Cake pops right out, keeping every slice perfect for serving.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Whisking breaks up any lumps and evenly distributes the cocoa for a uniform, chocolatey crumb.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for about 3–4 minutes, until light, fluffy, and almost cloud-like. This step is crucial: properly creamed butter and sugar give your Chocolate Pound Cake its signature tender texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps to emulsify the batter, making sure your cake stays moist and even. Stir in the vanilla extract for that irresistible, homey aroma.

Step 5: Combine Dry Ingredients and Milk

Reduce the mixer speed to low. Add the dry ingredients and milk in three additions, beginning and ending with the dry ingredients. This gradual mixing technique prevents overworking the batter and creates a dense, silky loaf. If you’re using chocolate chips, fold them in gently at the end.

Step 6: Pour and Bake

Spoon the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The aroma will let you know something magical is happening in your oven!

Step 7: Cool and Slice

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Resist slicing while it’s hot—cooling helps the texture set, so each piece is moist but not crumbly. Once cooled, slice up and get ready to savor each bite.

How to Serve Chocolate Pound Cake

Garnishes

The simplest way to serve Chocolate Pound Cake is with a dusting of powdered sugar, but don’t stop there. A drizzle of chocolate glaze takes things to a new level of indulgence, or you can finish each slice with a cloud of whipped cream, fresh berries, or a scattering of toasted nuts for both flavor and visual appeal.

Side Dishes

While this cake shines on its own, pair it with a scoop of vanilla ice cream for temperature contrast or a spoonful of tangy crème fraîche to balance the richness. Sliced bananas or a compote of cherries make delicious fruity companions, adding freshness and color to your dessert plate.

Creative Ways to Present

If you’re feeling playful, turn slices of Chocolate Pound Cake into the base for mini trifles cups with chocolate mousse and berries, or cube the cake and use it for a chocolate fondue dip. For gatherings, try grilling thick slices briefly to caramelize the edges before serving—your guests will be wowed!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Chocolate Pound Cake tightly in plastic wrap or keep it in an airtight container. It will stay fresh and moist at room temperature for up to 3 days, making it perfect for satisfying those weeknight chocolate cravings.

Freezing

To freeze, wrap the fully cooled cake (or individual slices) in a double layer of plastic wrap and then in foil. Stash in the freezer for up to 2 months. Just let it thaw at room temperature for a few hours when you’re ready for a slice.

Reheating

If you want that fresh-baked warmth, pop a slice of Chocolate Pound Cake in the microwave for 10–15 seconds, or briefly in the oven on low heat. It’ll soften up and the chocolate chips (if you used them) might even turn delightfully melty again.

FAQs

Can I make Chocolate Pound Cake without chocolate chips?

Absolutely! The chocolate chips are optional; the cake itself is already packed with chocolate flavor from the cocoa powder. Feel free to skip them or stir in chopped nuts instead for extra crunch.

What can I use instead of whole milk?

You can substitute whole milk with 2% milk, buttermilk (for a subtle tang), or even part strong brewed coffee for a deeper chocolate flavor—just keep the total liquid amount the same for best results.

Why did my Chocolate Pound Cake sink in the middle?

If the cake sinks, it may be underbaked or your oven temperature might be a little off. Make sure to test doneness with a toothpick and try not to open the oven door during baking, as drafts can deflate the batter.

Can I double the recipe for a larger crowd?

Yes, you can double the ingredients and divide the batter between two loaf pans, or bake in a tube pan for a festive twist. Adjust the baking time as needed, and keep an eye on doneness with a toothpick.

How do I make the cake extra moist?

Be sure to measure your ingredients accurately, avoid overmixing the batter, and try not to overbake. Using room-temperature eggs and milk also helps the batter blend smoothly and bake up moist and tender every time.

Final Thoughts

There’s a special kind of joy in sharing a loaf of homemade Chocolate Pound Cake—whether you’re enjoying it with loved ones or sneaking a late-night slice just for yourself. Give this recipe a try, and I promise you’ll find yourself reaching for it again and again when chocolate cravings hit!

Chocolate Pound Cake Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, moist goodness of this Chocolate Pound Cake. A decadent treat that’s sure to satisfy your chocolate cravings!

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup whole milk, at room temperature
½ cup semisweet chocolate chips (optional)

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Instructions

Preheat oven and prepare pan: Preheat oven to 325°F (165°C) and grease a 9×5-inch loaf pan, lining the bottom with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Combine wet and dry: Alternately add dry ingredients and milk to the butter mixture, then fold in chocolate chips.
Bake: Pour batter into the pan and bake for 60–70 minutes until a toothpick comes out clean.
Cool and serve: Let the cake cool in the pan before transferring to a wire rack to cool completely.

Notes

For a richer chocolate flavor, substitute part of the milk with strong brewed coffee.
This cake can be dusted with powdered sugar or drizzled with chocolate glaze for an extra indulgent finish.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American