Chocolate Pound Cake

Chocolate Pound Cake

Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion!

Chocolate desserts are made to eat anywhere, any time, and for any occasion! Try out some more of these delicious ones that are sure to be a hit at any party. The favorites in our family are this chocolate zucchini cake, this amazing death by chocolate cheesecake, or this to-die-for classic chocolate cake!

A slice of chocolate pound cake with some raspberries next to it, on a plate.

Chocolate Pound Cake Recipe

A dessert that keeps me thinking about it for days after is my kind of dessert! And this chocolate pound cake is so delicious that your entire family will be asking for seconds! This chocolate pound cake is made in a bundt pan which gives it that unique shape. It looks stunning, and I actually love serving this at holiday parties because you can decorate it with simple touches of any season!

This chocolate pound cake is not hard to make but it looks like you spent all day baking in the kitchen! Bundt cakes always look so stunning, and this one is no exception. It has a rich chocolate flavor and is a great recipe that you will want to keep on hand for any occasion!

Ingredients in Chocolate Pound Cake

This list of ingredients will surprise you! It’s very simple, and you probably already have most of the ingredients in your pantry! Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Flour: I used all-purpose flour in this recipe.
  • Unsweetened Cocoa Powder: The cocoa powder adds in the chocolate flavor and the chocolate color!
  • Baking Powder: This helps the cake to rise and be soft.
  • Salt: The salt enhances all of the other ingredients in the recipe.
  • Butter: I use unsalted butter in this recipe.
  • Granulated Sugar: This provides a good balance and creates a sweet flavor!
  • Eggs: I always use large eggs when I am cooking. These will mix in better if you let them come down to room temperature before starting!
  • Buttermilk: You can buy this at the store or easily make it at home with this recipe.
  • Sour Cream: This adds moisture to the cake and helps make a soft texture.
  • Vanilla Extract: Add a splash of sweet vanilla flavor to this chocolate pound cake with this extract!

Let’s Bake a Cake!

This chocolate pound cake is rich and soft and melts in your mouth with every single bite. Topped with some powdered sugar and berries, this makes the absolute perfect dessert!

  1. Prep: Preheat the oven to 350℉. Grease a 10-inch bundt pan and dust with cocoa powder. Set aside.
  2. Whisk: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. Beat: In a separate bowl, beat the butter and sugar together on medium speed with an electric mixer until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.
  4. Combine: Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.
  5. Bake: Pour the cake batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.
  6. Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a cooling rack to finish cooling.
  7. Dust: Dust the chocolate pound cake with powdered sugar and some fresh berries before serving.
4 pictures showing how to make the cake batter and add it to a bundt pan.

Easy Tips

If you have never baked a cake in a bundt pan, then don’t stress! I have all of the tips that you need to make this cake turn out perfect!

  • Prepare the Bundt Pan: The best pan spray to use for bundt cakes is one that is meant for baking and contains flour in it. This, plus the dusting of cocoa powder, will help ensure your bundt cake releases from the pan in one piece. 
  • Don’t Over-Fill the Pan: If your bundt pan is smaller than 10 cups, only fill it ⅔ of the way full. This will help avoid the bottom of the cake rising too much and spilling over the sides of the pan. 
  • Let it Cool: Resist the urge to remove the cake from the pan before it has cooled enough. It needs time to pull away from the pan. It doesn’t have to be completely cooled, but the bottom of the cake should feel only barely warm to the touch before you give the pan enough of a shake for it to come loose from the pan. 

The side view of a chocolate pound cake on a cake stand with a slice being taken out.

How to Store Leftovers

If you are lucky enough to have a few extra slices of this cake leftover, then you will be glad to know that this stores well! It tastes just as good the next day. All you have to do is store your leftover cake in an airtight container (or covered tightly with plastic wrap) on your counter. It will store well for up to 5 days.

The top view of a chocolate pound cake on a cake stand with a few pieces sliced.

Print

Chocolate Pound Cake

Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion! 
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Baking Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 People
Calories 554kcal
Author Alyssa Rivers

Ingredients

  • 3 cups all purpose flour
  • ¾ cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter softened
  • 2 ⅔ cups granulated sugar
  • 5 large eggs room temperature
  • 1 cup buttermilk
  • ¼ cup sour cream
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350℉. Grease a 10-inch Bundt pan and dust with cocoa powder. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In a large bowl, beat the butter and sugar together on medium-high until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.
  • Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.
  • Pour the batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.
  • Let the cake cool in the pan for 15-20 minutes before inverting onto a cooling rack to finish cooling.
  • Dust with powdered sugar before serving.

Nutrition

Calories: 554kcal | Carbohydrates: 73g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 155mg | Potassium: 219mg | Fiber: 3g | Sugar: 46g | Vitamin A: 884IU | Vitamin C: 0.04mg | Calcium: 73mg | Iron: 3mg