Chocolate Pound Cake is so moist and decadent. It is perfect for chocolate lovers and so simple to make.

I love to make traditional Pound Cake and wanted to try a chocolate version. This homemade cake recipe is effortless to make and there is chocolate packed in every bite. From the rich chocolate cake to the irresistible chocolate frosting, it is an absolute delight.

This Chocolate Pound Cake recipe is a family favorite and often requested for birthdays and holidays.

Why This Recipe Works
Ingredients
- Cake
Frosting
Variations
Step By Step Instructions
Storage
Expert Tips

Why This Recipe Works

Rich and Decadent. The cake has the best taste and texture. It’s definitely a showstopper.
Easy to make. This recipe is super easy and provides simple step by step instructions.
Inexpensive. The entire cake is budget friendly with simple ingredients needed.

Ingredients

Cake

All-purpose flour. Make sure to use plain all-purpose flour and not self-rising flour. Always spoon the flour into the cup so it’s measured correctly.
Dutch-process cocoa powder. This has a milder flavor than natural cocoa powder. It’s darker in color and has less acidity.
Softened butter. Allow the unsalted butter to come to room temperature.
Large Eggs. Room temperature before using.
Vanilla extract. Always use pure vanilla extract for the best flavor.
Liquid coffee. Make sure it is not hot and room temperature.
Sour Cream. Room temperature before mixing into the batter.

Frosting

Powdered Sugar. If the powdered sugar is lumpy, sift before making the frosting.
Dutch process Cocoa. This is unsweetened cocoa powder and gives the frosting a rich chocolate flavor.
Butter. Melted and always use real butter.
Heavy Cream. This makes the frosting rich and creamy.

Find the complete list of ingredients at the bottom of the page.

Variations

Nuts. Fold in the chopped pecans or walnuts into the batter.
Topping. Chocolate Ganache is another delicious option. Also, serve with Homemade Whipped Cream or a scoop of Vanilla Ice Cream serving.
Fresh Berries. Top with strawberries, blueberries or raspberries.
Chocolate Chips. Add chocolate chips to the batter for more chocolate flavor. You can also add white chocolate chips into the batter for a different flavor.
Brown Sugar. Use brown sugar instead of granulated sugar for a sweeter flavor.
Skip the frosting. Omit the frosting and sprinkle with powdered sugar on top.
Instant Coffee. You can use instant coffee granules in hot water to make the coffee if desired.
Espresso Powder. This can be used instead of coffee.

Step By Step Instructions

Step 1. First, preheat the oven to 325 degrees. Then grease and flour a bundt pan. I used a 10 cup bundt pan for this recipe.
Step 2. Next, get out a large mixing bowl. Whisk together the flour, cocoa, baking powder and salt until combined. Set aside the flour mixture for later.

Butter and sugar beat together in a bowl.

Step 3. Combine the butter and sugar in the bowl of a stand mixer with a paddle attachment. Beat on medium speed until light and fluffy. It will take about 3-4 minutes.

Eggs gradually added to the butter mixture.

Step 4. Lower the speed on the electric hand mixer to low. Then slowly add in the eggs, 1 at a time, until just combined. Mix in the vanilla extract and coffee into the wet ingredients.

Wet and dry ingredients combined in a bowl.

Step 5. Mix together the dry ingredients into the butter mixture either on low speed or by hand until just combined. Be careful not to over mix the ingredients. Once combined, carefully stir in the sour cream.

Step 6. Finally, pour the batter into the prepared pan. Gently tap the pan on the countertop to get the air bubbles out of the batter. Bake for 60-70 minutes in the center of the oven until a toothpick inserted into the center of the cake comes out clean without any wet batter.

Step 7. Let the cake cool in the pan for 10 minutes. Then carefully invert the pan onto a wire rack or serving plate to cool completely.

Step 8. Make the frosting while the cake is cooling. Beat together the powdered sugar, cocoa and butter for the frosting until combined with an electric mixer. Gradually mix the heavy cream into the frosting until it’s the consistency that you prefer.

Step 9. Lastly, pour the chocolate glaze all over the cake.

Step 10. Let set for 30-40 minutes before slicing and serving.

Storage

Store any leftover cake, covered, at room temperature for up to 5 days.

You can also freeze the pound cake up to 3 months. Wrap in plastic wrap and then aluminum foil. Allow to thaw in the fridge overnight when ready to serve.

Expert Tips

Room temperature ingredients. Make sure that all ingredients are at room temperature before making to ensure that they are all thoroughly mixed together. It will also give the cake the perfect crumb.
Prepare the bundt pan. I recommend greasing and flouring the bundt pan instead of just spraying it with a non-stick cooking spray to ensure that the cake can easily be removed from the pan.
Don’t skip the coffee. You won’t taste it, but it does intensify the chocolate flavor.
Cool completely. Slicing the cake too soon will cause the cake to crumble.
Scrape the sides of the bowl. Scrape down the sides of the bowl while mixing the batter. This will make sure the batter is evenly combined.
Make in advance. The pound cake is even better the next day!
Don’t substitute the Dutch Processed Cocoa Powder. It gives the cake a less bitter flavor.
Don’t overmix. This will create too much air in the batter and result in the cake overflowing and deflating.
Loaves. Use a loaf pan to make this cake if desired. Just make sure to adjust the baking time accordingly if you change the pan. Also, line the loaf pan with parchment paper.

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