Chocolate Pound Cake is a rich, dense, and buttery dessert that’s perfect for chocolate lovers. This classic cake has a velvety crumb and deep cocoa flavor, making it ideal for serving plain, with powdered sugar, or topped with a luscious glaze.
Whether enjoyed with coffee, as a dessert, or for a special occasion, this cake is always a hit.
Kitchen Equipment Needed
- 9×5-inch loaf pan (or bundt pan)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients Overview
- Butter and sugar: Create the rich, moist texture and sweetness of the cake.
- Eggs: Add structure and richness.
- Flour and cocoa: Form the base and provide the chocolate flavor.
- Sour cream or yogurt: Keeps the cake moist and tender.
- Vanilla: Enhances the chocolate flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: powdered sugar or chocolate glaze for topping
Directions
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream or yogurt in two parts (dry-sour cream-dry-sour cream-dry). Mix just until combined; do not overmix.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar or drizzle with glaze if desired.
Prep Time
20 minutes
Bake Time
60–70 minutes
Total Time
1 hour 30 minutes
Nutrition (per slice, ~12 slices)
- Calories: ~320
- Fat: ~17g
- Carbohydrates: ~40g
- Sugar: ~25g
- Protein: ~4g
Expert Tips
- Room temperature ingredients Ensure butter, eggs, and sour cream are at room temperature for a smooth batter and even texture.
- Use high-quality cocoa Dutch-processed cocoa provides a deeper chocolate flavor, but natural cocoa works as well.
- Don’t overmix Overmixing can result in a dense, tough cake. Stop mixing once the ingredients are just combined.
FAQs
Can I use a bundt pan instead of a loaf pan?
Yes, but baking time may vary slightly. Start checking for doneness at 55–60 minutes.
How do I store this cake?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
What can I use instead of sour cream?
Plain Greek yogurt or buttermilk are great substitutes.
Storing & Reheating
- Storing Keep the cake at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Substitutions & Variations
- Gluten-free Use a 1:1 gluten-free flour blend.
- Extra chocolate Fold in 1 cup of chocolate chips for added richness.
- Flavored twist Add 1 teaspoon of espresso powder or orange zest to enhance the chocolate flavor.
Chocolate Pound Cake
Chocolate Pound Cake is a rich, dense, and buttery dessert that’s perfect for chocolate lovers. This classic cake has a velvety crumb and deep cocoa flavor, making it ideal for serving plain, with powdered sugar, or topped with a luscious glaze.
Ingredients
Equipment
Method
- **Preheat the oven** Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- **Cream butter and sugar** In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- **Add eggs and vanilla** Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- **Mix dry ingredients** In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- **Combine wet and dry** Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream or yogurt in two parts (dry-sour cream-dry-sour cream-dry). Mix just until combined; do not overmix.
- **Bake** Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- **Cool** Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar or drizzle with glaze if desired.
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