Rich, moist Chocolate Pound Cake made with simple ingredients and deep chocolate flavor. Perfect for dessert, holidays and more.
Chocolate Pound Cake is a rich, dense dessert with deep chocolate flavor and a soft, buttery crumb. Made with simple pantry ingredients, this classic cake is perfect for holidays, special occasions, or an everyday treat.
Serve it with chocolate frosting for a truly indulgent dessert. This recipe is a family favorite and often requested for birthdays and holidays. For more chocolate flavor, try Guinness Chocolate Cake and Chocolate Icebox Cake.
Table of contents
Why This Recipe Works
- Deep Chocolate Flavor – Rich and indulgent without being overly sweet.
- Perfectly Moist – Dense yet tender with a melt-in-your-mouth texture.
- Simple Ingredients – No fancy ingredients required.
- Versatile Dessert – Delicious on its own or dressed up with toppings.
- Great for Any Occasion – Ideal for holidays, gatherings, or weeknight dessert.
Ingredients
Cake
- All-Purpose Flour – Use plain all-purpose flour, not self-rising. Spoon and level the flour to measure accurately.
- Dutch-Process Cocoa Powder – Darker in color with a smooth, mellow chocolate flavor and less acidity than natural cocoa.
- Unsalted Butter – Softened to room temperature so it creams smoothly into the batter.
- Large Eggs – Bring to room temperature for better mixing and structure.
- Vanilla Extract – Pure vanilla extract provides the best flavor.
- Liquid Coffee – Use brewed coffee that has cooled to room temperature; it enhances the chocolate flavor without tasting like coffee.
- Sour Cream – Room temperature sour cream adds moisture and richness to the cake.
Frosting
- Powdered Sugar – Sift first if lumpy to ensure a smooth, creamy frosting.
- Dutch-Process Cocoa Powder – Unsweetened cocoa that adds a deep, rich chocolate flavor.
- Butter – Melted; always use real butter for the best taste and texture.
- Heavy Cream – Creates a rich, smooth, and creamy frosting consistency.
Find the complete list of ingredients at the bottom of the page.
Variations
- Add Nuts: Fold chopped pecans or walnuts into the batter for added crunch and flavor.
- Chocolate Ganache Topping: Swap the frosting for a rich chocolate ganache, or serve slices with homemade whipped cream or a scoop of vanilla ice cream.Fresh Berries: Top with strawberries, blueberries, or raspberries for a bright, fresh contrast to the rich chocolate.
- Chocolate Chips: Stir chocolate chips into the batter for extra chocolate in every bite. White chocolate chips also work for a fun flavor twist.
- Brown Sugar Swap: Replace granulated sugar with brown sugar for a deeper, slightly sweeter flavor.
- Skip the Frosting: Leave the cake unfrosted and finish with a simple dusting of powdered sugar.
- Instant Coffee Option: Dissolve instant coffee granules in hot water and let cool before adding to the batter.
- Espresso Powder: Use espresso powder instead of brewed coffee to intensify the chocolate flavor.
- Mini Loaves or Bundt: Bake the batter in mini loaf pans or a Bundt pan for a different presentation—just adjust the bake time.
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.
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.
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.
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
- Room Temperature: Store unfrosted cake tightly wrapped or in an airtight container at room temperature for up to 3 days.
- Refrigerator: If frosted or topped with cream, store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cake (whole or sliced) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Serving Tip: Bring refrigerated cake to room temperature before serving for the best texture and flavor.
Expert Tips
- Use Room Temperature Ingredients: Bring all ingredients to room temperature before starting. This helps everything blend smoothly and creates the perfect crumb.
- Prepare the Bundt Pan Properly: Grease and flour the Bundt pan instead of relying only on nonstick spray to ensure the cake releases cleanly.
- Don’t Skip the Coffee: You won’t taste it, but the coffee deepens and enhances the chocolate flavor.
- Cool Completely Before Slicing: Cutting the cake too early can cause it to crumble. Let it cool fully for clean slices.
- Scrape the Bowl Often: Stop and scrape down the sides of the bowl while mixing to ensure the batter is evenly combined.
- Make Ahead Friendly: This pound cake tastes even better the next day after the flavors have had time to develop.
- Stick With Dutch-Process Cocoa: Substituting cocoa types can affect flavor and texture. Dutch-process cocoa gives a smoother, less bitter chocolate taste.
- Avoid Overmixing: Mixing too much adds excess air, which can cause the cake to overflow and collapse as it bakes.
- Loaf Pan Option: This recipe can be baked in loaf pans if desired. Adjust the baking time and line the pans with parchment paper for easy removal.
More Pound Cake Recipes
Bake this rich and indulgent Chocolate Pound Cake and treat yourself to a classic dessert everyone will love! If you try it, leave a comment and a star rating, and let us know how you served it. Don’t forget to share it with friends and family!
Chocolate Pound Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 3/4 cup Dutch process Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups softened butter
- 3 cups white granulated sugar
- 5 eggs room temperature
- 3 teaspoons vanilla extract
- 1/4 cup liquid coffee room temperature
- 3/4 cup Sour Cream room temperature
For the Frosting:
- 1 cup Powdered Sugar
- 2 Tablespoons Dutch process Cocoa
- 2 Tablespoons Butter melted
- 1/4 cup Heavy Cream
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Instructions
For the Cake:
- Preheat the oven to 325 degrees Fahrenheit and grease and flour a bundt pan (10 cup bundt pan).
- In a large mixing bowl, whisk together the flour, cocoa, baking powder and salt until combined. Set aside.
- Beat together the butter and sugar in the bowl of a stand up mixer on medium speed until light and fluffy (approximately 3-4 minutes).
- Reduce the speed on the mixer to low and slowly add in the eggs, 1 at a time, until just combined. Mix in the vanilla extract and coffee.
- Carefully mix 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.
- Gently stir in the sour cream.
- 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.
- Cool the cake in the pan for 10 minutes and then carefully invert the pan onto a serving plate or platter to cool completely.
For the Frosting:
- While the cake is cooling, beat together the powdered sugar, cocoa and butter for the frosting until combined with a hand held mixer. Gradually mix the heavy cream into the frosting until the frosting is the consistency that you prefer.
- Pour the chocolate glaze onto the cake and let it set for 30-40 minutes before slicing and serving. Enjoy!
SO moist and delicious. Love the chocolate flavor!
Will make this as it is my husband’s favorite pound cake. Instead of icing, I will probably serve with whipped cream and berries or vanilla ice cream. Thank you for this lovely recipe.
Serving it with whipped cream and berries sounds amazing! Thank you for sharing and thank you for the positive review!