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Chocolate Pound Cake Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in this rich and moist Chocolate Pound Cake, combining the classic buttery flavor of a traditional pound cake with a luscious cocoa twist. Perfect for dessert or an indulgent snack, this recipe yields a dense, tender crumb packed with deep chocolate flavor and a subtle tang from the buttermilk.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan to prevent the cake from sticking and ensure even baking.
  2. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps to create a tender cake texture.
  3. Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract to enhance the cake’s flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter which can make the cake dense.
  6. Pour batter and smooth top: Pour the prepared batter into the greased loaf pan and smooth the surface with a spatula for even baking and an attractive finish.
  7. Bake: Bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked without being dry.
  8. Cool: Allow the cake to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.

Notes

  • Room temperature ingredients ensure better mixing and a smoother batter.
  • Do not overmix once dry ingredients are added to avoid a tough cake.
  • You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar as a buttermilk alternative.
  • Storage: Store the cake wrapped in plastic wrap at room temperature for up to 3 days or freeze for longer storage.
  • For extra indulgence, serve with a dusting of powdered sugar or a drizzle of chocolate ganache.

Find it online: https://slsrecipes.com/chocolate-pound-cake-recipe-2/