Chocolate Pound Cake

Chocolate Pound Cake

5 from 12 reviews

A delectable classic buttery Chocolate Pound Cake with a slightly dense crumb, velvety texture, and rich chocolate flavor.  


  • 3 cups all purpose flour
  • ¾ cup Dutch processed unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups butter softened
  • 2 ½ cups sugar
  • 5 large eggs room temperature
  • 1 ¼ cups buttermilk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees.  Grease and flour a 10 inch bundt pan. 
  2. Whisk together the flour, cocoa, baking powder, and salt. Set it aside for a few minutes.
  3. Using a stand or hand mixer beat the butter and sugar on medium speed until pale yellow, fluffy and light. This can take several minutes.
  4. Turn the mixer to low and add the eggs one at time beating until incorporated. Add the flour mixture and milk alternating between the two scraping down the bowl and beaters when needed. Mix in the vanilla.
  5. Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 20 minutes before inverting onto a wire rack. 


  • Use great quality baking Dutch process cocoa like Ghirardelli or Guittard. You can use regular baking cocoa for this recipe if needed but the Dutch process cocoa really takes it over the top.
  • Grease the pan well with butter and dust with flour or cocoa. powder. Cocoa powder does not leave those white splotches on your gorgeous chocolate cake like flour does but it can make your cake appear very dark depending on the cocoa you are using.
  • Use good quality unsalted butter like Land O Lakes, Kerrygold, or Challenge butter.
  • Cream the butter and sugar using a stand or hand mixer on medium until it is pale yellow, fluffy, and light.
  • Pound cakes are easy to overbake. They are done when they reach an internal temperature of 210 degrees. An instant read thermometer is an inexpensive kitchen gadget and really a lifesaver for so many recipes.
  • Cool the cake in the pan for 25-30 minutes before inverting.
  • Once inverted fully cool before dusting with powdered sugar.
  • Store the well wrapped cake on the counter for 4-5 days.
  • To freeze cool the cake completely and double wrap. Freeze for up to 3 months. Defrost in the fridge overnight. 

Keywords: how to make a chocolate pound cake from scratch, easy chocolate pound cake, chocolate cake pound cake

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