Chocolate Pound Cake Recipe
A rich, dense, and buttery chocolate pound cake with a moist crumb and deep chocolate flavor. Perfect as a classic dessert or an everyday indulgence, this cake uses simple ingredients and reliable techniques to deliver melt-in-your-mouth results every time.
Equipment
- Bundt pan (10-inch) or 9x5-inch loaf pan
- Stand mixer or hand mixer
- Mixing bowls
- Measuring Cups and Spoons
- Sifter or fine mesh sieve
- Spatula
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (240g) all-purpose flour
- ¾ cup (75g) Dutch-processed cocoa powder (sifted)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) sour cream or buttermilk, room temperature
- ½ cup (120ml) whole milk, room temperature
- 2 tsp vanilla extract
- 1 tsp espresso powder (optional, enhances chocolate flavor)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour your pan thoroughly.
- In a large bowl, beat butter and sugar together with a mixer on medium-high speed until pale and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with sour cream and milk (start and end with dry ingredients). Mix gently after each addition until just combined.
- Fold in vanilla extract and espresso powder, if using.
- Pour batter evenly into prepared pan and smooth the surface.
- Bake for 60–70 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Avoid opening the oven in the first 40 minutes.
- Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
- Using room temperature ingredients ensures better emulsification and smoother batter.
- Dutch-processed cocoa offers a richer flavor and deeper color, but natural cocoa can be used with a slight flavor difference.
- For a lighter texture, substitute ½ cup of all-purpose flour with cake flour.
- To enhance the chocolate taste, adding espresso powder is a subtle but effective trick.
- Store cake wrapped at room temperature for up to 3 days or freeze slices for longer storage.
- Avoid overmixing after adding flour to prevent a tough crumb.