Chocolate Pound Cake

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

Course Dessert

Cuisine American

Keyword chocolate cake pound cake, chocolate pound cake recipe, how do you make a chocolate pound cake, how to make a chocolate pound cake from scratch

Prep Time 15

Cook Time 1

Servings srevings

Calories 534kcal

Author Beth Pierce

Ingredients

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

Instructions

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
Whisk together the flour, cocoa, baking powder, and salt. Set it aside for a few minutes.
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.
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.
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.

Notes

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 as flour does, but it can make your cake appear very dark, depending on the cocoa you are using.
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 a lifesaver for many recipes.
Cool the cake in the pan for 25-30 minutes before inverting.
Once inverted, fully cool before dusting it with powdered sugar.
I like the simple powdered sugar dusting, but you can top it with chocolate ganache or a chocolate glaze.

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