Chocolate Pound Cake Recipe with a Buttery, Tender Crumb

Oh, the sheer delight of a truly magnificent Chocolate Pound Cake Recipe! There’s something uniquely comforting about a slice of rich, deeply chocolatey cake with that signature buttery, tender crumb that just melts in your mouth. It’s not just a dessert; it’s an experience, a little piece of edible magic that reminds us of simpler times and pure, unadulterated joy.

I remember countless afternoons in my grandmother’s kitchen, the scent of vanilla and cocoa always lingering in the air. We’d be stirring batters, giggling over mishaps, and celebrating every perfectly baked treat. This recipe brings back all those cherished memories, embodying the warmth and love poured into every homemade creation.

This Chocolate Pound Cake Recipe is truly a showstopper – easy enough for any home baker to master, yet impressive enough for any special occasion. It’s perfect for family gatherings, potlucks, or simply a quiet evening with a cup of tea. My top tip? Always bake with a happy heart; it’s the secret ingredient that makes every dessert extraordinary.

What You Need to Make This Recipe

Crafting this decadent Chocolate Pound Cake Recipe relies on a few simple, yet stellar ingredients. I always choose good quality unsweetened cocoa powder for that deep, authentic chocolate flavor and pure vanilla extract, which makes all the difference. The sour cream in this recipe is also key, ensuring a wonderfully moist and tender crumb that I adore. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Chocolate Pound Cake Recipe

Whipping up this Chocolate Pound Cake Recipe is a delightful journey from start to finish. We’ll begin by creaming together the butter and sugar until light and fluffy, then gradually incorporate the eggs and vanilla. Next, we’ll gently fold in the dry ingredients with the sour cream and chocolate chips, before baking to golden perfection. Finally, a rich chocolate glaze adds that extra touch of magic.

Decadent Double Chocolate Pound Cake

A rich, dense, and deeply chocolatey pound cake, perfect for any occasion. This recipe features a moist crumb and an intense chocolate flavor that will satisfy any sweet tooth.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Course: Baked Goods, Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Chocolate Pound Cake

• 1 cup unsalted butter 2 sticks, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder Dutch-processed recommended
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream room temperature
• 4 oz semi-sweet chocolate chips melted and slightly cooled

For the Chocolate Glaze

• 1 1/2 cups powdered sugar sifted
• 3 tbsp unsweetened cocoa powder
• 3-4 tbsp milk
• 1/2 tsp vanilla extract
• pinch salt

Equipment

• 10-cup Bundt pan
• Electric mixer (stand or hand-held)
• Large mixing bowls
• Small saucepan or microwave-safe bowl
• Whisk
• Rubber Spatula
• Wire Rack
• Measuring cups and spoons

Method

 

Prepare the Cake Batter

1. Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 10-cup Bundt pan, ensuring all nooks and crannies are coated to prevent sticking.
2. Melt the 4 oz of semi-sweet chocolate chips. You can do this in a small saucepan over low heat, stirring constantly, or in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Set aside to cool slightly.
3. In a medium bowl, whisk together the all-purpose flour, 3/4 cup unsweetened cocoa powder, baking powder, and 1/2 teaspoon salt. Set aside.
4. In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes. Scrape down the sides of the bowl as needed.
5. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
6. Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined; be careful not to overmix.
7. Gently fold in the slightly cooled melted chocolate using a rubber spatula until it is just incorporated into the batter.

Bake the Cake

1. Pour the cake batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
2. Bake for 65-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached, but not wet batter. Baking times may vary, so check early.
3. Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to firm up before removal.
4. Carefully invert the cake onto the wire rack to cool completely. Do not glaze the cake until it is fully cooled, otherwise the glaze will melt.

Make the Glaze and Finish

1. While the cake cools, prepare the chocolate glaze. In a small bowl, whisk together the sifted powdered sugar, 3 tablespoons unsweetened cocoa powder, 3 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until it reaches a drizzling consistency.
2. Once the cake is completely cool, place the wire rack with the cake over a piece of parchment paper or foil (to catch drips). Drizzle the chocolate glaze evenly over the top of the cake, allowing it to cascade down the sides.
3. Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy your rich and decadent Double Chocolate Pound Cake!

Notes

For an extra moist cake, ensure all cold ingredients (butter, eggs, sour cream) are at room temperature before mixing. This helps them emulsify better with the other ingredients, leading to a smoother batter and finer crumb. This pound cake stores well at room temperature, covered, for up to 3 days, or refrigerated for up to a week. It can also be frozen, unsliced and unglazed, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw at room temperature before glazing.

Pro Tips for Making This Chocolate Pound Cake Recipe

Achieving that perfect, tender crumb and rich flavor in your Chocolate Pound Cake Recipe is easier than you think with a few of my tried-and-true secrets.

My Secret Trick: I always sift my unsweetened cocoa powder and flour together before adding them to the wet ingredients. This simple step prevents lumps and ensures your cake has an incredibly smooth, even texture, making your Chocolate Pound Cake Recipe wonderfully light and fluffy.

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  Room Temperature Ingredients are Key: I always make sure my butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother batter that bakes up more evenly and yields a superior texture for your cake. Don’t rush this step!

  
  
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  Don’t Overmix: Once you’ve added the dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to a tough, dry pound cake – and we definitely don’t want that for our rich chocolate treat!

  
  
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  Patience is a Virtue (Especially Cooling): I know it’s tempting to slice into this fragrant chocolate pound cake straight from the oven, but letting it cool in the pan for the recommended time, and then completely on a wire rack, is crucial. This allows the cake to set properly and prevents it from crumbling when you glaze and slice it.

  
  

Fun Variations for Chocolate Pound Cake Recipe

One of my favorite things about baking is the freedom to get creative, and this Chocolate Pound Cake Recipe is wonderfully adaptable! Here are a few ways I love to play with it:

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  Spiced Chocolate Delight: My friend, Emily, adores a hint of warmth, so sometimes I add a teaspoon of instant espresso powder or a pinch of cinnamon to the cocoa powder. It deepens the chocolate flavor beautifully without making it taste like coffee, turning your Chocolate Pound Cake Recipe into an even more complex and inviting treat.

  
  
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  Nutty Crunch: For an added layer of texture and flavor, try folding in a cup of chopped toasted pecans or walnuts along with the chocolate chips. My sister always asks me to add walnuts; she says the crunch is irresistible!

  
  
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  Fruity Swirl: Imagine a ribbon of sweetness through your cake! You could swirl in about half a cup of raspberry jam or cherry preserves into the batter just before baking. This adds a lovely fruity tang that pairs wonderfully with the rich chocolate.

  
  
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  Cream Cheese Glaze: While the chocolate glaze is divine, sometimes I’ll opt for a simple cream cheese glaze for a tangier, sweeter finish. Just whisk together softened cream cheese, powdered sugar, a splash of milk, and a touch of vanilla for a delightful alternative.

  
  

What to Serve With Chocolate Pound Cake Recipe

This Chocolate Pound Cake Recipe is a star all on its own, but a few simple accompaniments can truly elevate the experience.

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  A Scoop of Creamy Vanilla: My ultimate go-to pairing! A generous scoop of good quality vanilla bean ice cream melting gently over a warm slice of this Chocolate Pound Cake Recipe is pure bliss. The coolness and creamy texture are the perfect contrast to the rich, tender cake.

  
  
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  Fresh Berries and Whipped Cream: For a lighter, brighter touch, I love to serve slices with a handful of fresh raspberries, strawberries, or a mix of seasonal berries. A dollop of homemade whipped cream adds an elegant, airy finish that feels absolutely divine.

  
  
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  A Warm Beverage: There’s nothing quite like a slice of this rich chocolate cake with a steaming cup of coffee, a robust espresso, or a comforting mug of hot cocoa. My mom always pairs it with hot cocoa in winter, making for a truly cozy moment.

  
  
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  Salted Caramel Drizzle: If you’re feeling extra indulgent, a quick drizzle of homemade or store-bought salted caramel sauce takes this Chocolate Pound Cake Recipe to a whole new level of decadent sweetness.

  
  

How to Store Chocolate Pound Cake Recipe

Keeping your Chocolate Pound Cake Recipe fresh and delicious is simple with a few smart storage tips. You’ve put so much love into baking it, so let’s make sure it stays perfect!

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  Room Temperature Storage: For optimal freshness, store your Chocolate Pound Cake Recipe at room temperature in an airtight container for up to 3-4 days. I find that storing it this way helps maintain its moist, tender crumb without drying it out.

  
  
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  Refrigeration (If Glazed or Hot Climate): If your cake has a perishable glaze or if your kitchen is particularly warm, you can store it in the refrigerator. Just be sure to bring it back to room temperature before serving for the best flavor and texture.

  
  
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  Freezer Friendly: This Chocolate Pound Cake Recipe freezes beautifully! Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then in foil. It will keep in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then let it come to room temperature. A light dusting of fresh powdered sugar after reheating truly brings it back to life!

  
  

Nutritional Benefits

While this Chocolate Pound Cake Recipe is undeniably a treat, it’s also a reminder that homemade desserts, made with wholesome ingredients like real butter and eggs, can be both satisfying and nourishing. This decadent chocolate treat offers a wonderful moment of indulgence, providing comfort and joy that feeds the soul.

FAQs

Faq 1

Can I make this chocolate pound cake recipe ahead of time?
Absolutely! This Chocolate Pound Cake Recipe is a fantastic make-ahead dessert. You can bake it a day or two in advance and store it at room temperature, or even freeze it for longer storage.

Faq 2

Why is my pound cake dry?
A dry Chocolate Pound Cake Recipe is usually a sign of overbaking or overmixing. Ensure you measure your flour accurately, don’t overmix the batter, and remove the cake from the oven as soon as a toothpick inserted comes out with moist crumbs.

Faq 3

Can I use a different type of chocolate for the glaze?
Yes, you can! While semi-sweet chocolate chips are traditional, you could use dark chocolate for a more intense flavor in your Chocolate Pound Cake Recipe glaze, or even milk chocolate for a sweeter, creamier finish.

Faq 4

What kind of pan is best for this chocolate pound cake recipe?
I always recommend a good quality Bundt pan or a standard loaf pan for this Chocolate Pound Cake Recipe. A lighter colored metal pan will bake more evenly than a darker one, preventing over-browning.

Conclusion

Baking this Chocolate Pound Cake Recipe is more than just following steps; it’s about creating something truly special with your own hands, infusing it with love, and sharing that joy with others. This recipe promises a buttery, tender crumb and rich chocolate flavor that will bring smiles and create lasting memories around your kitchen table. So, gather your ingredients, embrace the warmth of your kitchen, and bake a batch of this delightful Chocolate Pound Cake Recipe today! Happy baking!