Chocolate whipping cream pound cake is the kind of dessert that brings comfort, nostalgia, and rich flavor all in one slice. This isn’t just another chocolate cake—it’s dense, moist, and deeply satisfying, thanks to the luscious addition of heavy whipping cream. If you’re tired of dry pound cakes or bland chocolate bakes, this recipe will change everything. You’ll get a perfect crumb, an intense cocoa punch, and a velvety finish that makes each bite unforgettable. Keep reading to discover how to make this classic with confidence—from ingredients to baking tips, variations, and beyond.
Table of Contents
Chocolate Whipping Cream Pound Cake That’s Moist and Fudgy
- Total Time: 1 hr 30 mins
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This chocolate whipping cream pound cake is rich, dense, and ultra-moist thanks to heavy cream and cocoa. It’s finished with a silky chocolate glaze that makes it unforgettable.
Ingredients
3 sticks (1 ½ cups) (339g) unsalted butter, softened
3 cups (600g) sugar
5 large eggs
3 cups (342g) Cake Flour
½ teaspoon (2g) baking powder
½ cup (41g) unsweetened natural cocoa powder
½ teaspoon (3g) salt
1 ½ cup heavy cream or whipping cream (348g)
2 teaspoons (8g) vanilla extract
For the Chocolate Glaze
4 oz Semi-Sweet or Dark Chocolate
3 oz Heavy Cream or Whipping Cream
Instructions
1. Preheat oven to 325°F. Grease and dust a bundt pan with cocoa powder.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing after each addition.
4. In a separate bowl, whisk together cocoa and heavy cream until smooth.
5. In another bowl, combine cake flour, baking powder, and salt.
6. Alternate adding dry ingredients and cream mixture to the butter mixture, starting and ending with flour.
7. Stir in vanilla extract and mix until just combined.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 60–75 minutes, or until a toothpick comes out clean.
10. Cool in pan for 15 minutes, then invert onto a rack to cool completely.
11. For the glaze, heat heavy cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir until smooth.
12. Drizzle glaze over cooled cake and serve.
Notes
Use room-temperature ingredients for best texture.
Don’t overmix once you add the flour—just until incorporated.
This cake tastes even better the next day.
You can freeze it for up to 3 months, fully wrapped.
Serve with fresh berries or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 39g
- Sodium: 160mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg
Keywords: chocolate whipping cream pound cake, chocolate pound cake, cream cake
Why You’ll Love This Chocolate Whipping Cream Pound Cake
I still remember the first time I made chocolate whipping cream pound cake in my momma’s old cast iron bundt pan. I was about fifteen, and we had this Sunday tradition back in Tennessee where every meal ended with something sweet. That day, I swapped the usual milk for heavy whipping cream—and I’ll never forget the look on everyone’s face after that first bite. It was richer. Smoother. Almost like biting into a chocolate truffle disguised as cake.
That’s the magic of this recipe. It’s not just about chocolate—it’s about texture, too. The whipping cream transforms a basic batter into a velvety masterpiece. You don’t just taste the chocolate—you feel it. Every forkful has that moist, melt-in-your-mouth richness that makes it impossible to stop at one slice.
The combination of unsweetened cocoa powder and rich heavy cream gives it a depth of flavor that’s hard to beat. I’ve tried this method before while developing my whipping cream pound cake, and let me tell you, the texture was so moist it melted on the tongue.
Whether you’re baking to impress or just want to treat yourself midweek, this chocolate whipping cream pound cake delivers every time. It’s the kind of recipe you pass down—and the kind that never gets old.
The Ingredients That Make This Chocolate Whipping Cream Pound Cake Unforgettable
Rich chocolate flavor starts with quality basics
The heart of a great chocolate whipping cream pound cake lies in its ingredients. This isn’t just about baking a cake—it’s about layering deep cocoa flavor with richness from real cream. If you want that velvety, melt-in-your-mouth texture that keeps folks coming back for seconds, using the right elements is essential.
Here’s a breakdown of the must-haves for this indulgent dessert:
| Ingredient | Why It Matters |
|---|---|
| Unsweetened Cocoa Powder | Delivers that deep chocolate base |
| Heavy Whipping Cream | Adds moisture, richness, and velvety texture |
| Unsalted Butter | Provides fat for flavor and softness |
| Granulated Sugar | Balances bitterness from cocoa |
| Large Eggs | Give structure and richness |
| Vanilla Extract | Boosts the chocolate depth |
A standout chocolate whipping cream pound cake begins with cream instead of milk. Cream’s higher fat content makes all the difference, giving this cake a luxurious body that regular milk simply can’t match.
It’s a technique I used when making my mascarpone pound cake, which relied on rich dairy for structure and flavor. And the same rules apply to this chocolate version—cream equals richness.
Avoid These Mistakes When Baking Chocolate Whipping Cream Pound Cake
Now that you’ve got the right ingredients, let’s make sure you don’t fall into the usual traps. I’ve baked this chocolate whipping cream pound cake more times than I can count—and trust me, avoiding these missteps makes a huge difference:
- Don’t overmix the batter once flour is added. Too much mixing can make the cake dense instead of tender.
- Always use room-temperature ingredients. Cold butter or eggs lead to a lumpy batter and uneven bake.
- Stick to 325°F. Unlike lighter cakes, a pound cake like this one bakes best low and slow.
- Measure flour carefully. Spoon and level it—don’t scoop—or you’ll end up with a dry cake.
If you’re experimenting with new flavor pairings, check out how I paired soft fillings in this strawberry cake with strawberry filling, which also benefits from a delicate but firm base.
Step-by-Step Recipe Instructions
How to Make the Perfect Chocolate Whipping Cream Pound Cake
This cake has become a go-to in my kitchen for a reason. It’s rich, smooth, and full of deep cocoa flavor with a texture that stays moist for days. When you use heavy cream instead of milk, it changes everything—especially in a chocolate whipping cream pound cake, where richness is the goal, not just an accident.
Here’s how to bring it all together:
- Preheat your oven to 325°F. Grease a bundt or loaf pan with butter and dust it lightly with cocoa powder for extra chocolate flavor.
- Cream the butter and sugar in a large mixing bowl until pale and fluffy—about 3–5 minutes using an electric mixer.
- Add the eggs one at a time, mixing well between each addition. Scrape down the bowl as needed to keep the batter smooth.
- In a separate bowl, mix cocoa powder and heavy whipping cream until completely smooth.
- Alternate adding flour and the chocolate-cream mixture into your batter, beginning and ending with flour. Mix only until combined—don’t overwork the batter.
- Stir in vanilla extract and gently fold to finish.
Your batter should look thick and glossy—exactly what you want for a proper chocolate whipping cream pound cake. This step alone makes the cake feel luxurious from the very first spoonful.
If you’ve ever worked on a complex build like a chocolate cake with chocolate mousse, you already know the power of temperature control.
Baking, Cooling, and Storing the Cake
Now comes the part where patience pays off:
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60 to 75 minutes, depending on your oven. Start checking around 60 minutes with a toothpick inserted near the center.
- Cool the cake in the pan for 15 minutes, then carefully invert it onto a wire rack to finish cooling completely.
This cake holds up beautifully for days and often tastes even better the next day. Once fully cooled, wrap it tightly and store at room temperature for up to 3 days—or refrigerate for longer shelf life.
You can serve it just as it is, or take inspiration from my Texas sheet cake by adding a glossy chocolate glaze. Also i love combining rich chocolates in more adventurous bakes like two chocolate chip cookies—the textures and layers come through beautifully.
Fun Twists & Flavor Variations
Easy Ways to Customize Your Chocolate Whipping Cream Pound Cake
One of the best parts of making a classic like this is how easy it is to tweak. Once you’ve mastered the basic chocolate whipping cream pound cake, it becomes a blank canvas for flavor ideas, seasonal ingredients, and fun presentation. Whether you’re baking for the holidays, a birthday, or just to treat yourself, these variations add a fresh spin without complicating the process.
Here are a few of my favorite add-ins and swaps:
- Espresso powder – Just a teaspoon mixed into the cocoa intensifies the chocolate and gives a mocha kick.
- Orange zest – Adds a bright, citrusy note that cuts through the richness.
- Chopped nuts – Toasted pecans or walnuts give a satisfying crunch.
- Chocolate chunks – Stir in semi-sweet or dark chocolate pieces for extra gooey bites.
- Coconut flakes – For a tropical spin, try folding in unsweetened coconut.
You can also fold in some mascarpone like I do in my mascarpone pound cake, which adds richness and complexity to the batter. Another fun touch is to mix berries into the batter—just coat them lightly in flour first so they don’t sink. That trick works beautifully in the old-fashioned hummingbird cake too.
Chocolate Toppings That Take It to the Next Level
If you want to dress it up, try one of these simple but stunning toppings:
- Dark chocolate ganache – Pour over the cooled cake for a shiny, smooth finish.
- Cocoa glaze – A thinner, sweet drizzle that hardens to a delicate shell.
- Whipped cream rosettes – Piped along the top, they make the cake party-ready.
- Fresh raspberries or strawberries – Especially beautiful for spring gatherings.
Presentation matters, and with a cake this rich, a little goes a long way. A well-placed garnish or drizzle can turn a slice of chocolate whipping cream pound cake into the highlight of any dessert table.
How to Store, Serve & Gift This Cake
Storing Your Chocolate Whipping Cream Pound Cake the Right Way
The beauty of this cake—besides its deep flavor and creamy texture—is how well it keeps. A properly wrapped chocolate whipping cream pound cake will taste just as moist two days later as it did fresh out of the oven.
Here’s how I store mine:
- Room temperature: Wrap it tightly in plastic wrap or place it in an airtight container. It keeps fresh on the counter for up to 3 days.
- Refrigerator: If you’ve added fresh fruit or toppings like whipped cream, store it chilled for up to 5 days.
- Freezer: Wrap individual slices in plastic and then foil, or store the whole cake in a freezer-safe container. It freezes beautifully for up to 3 months. Thaw at room temp for a few hours before serving.
If you’re someone who likes to bake ahead, this cake is perfect for make-ahead entertaining. Just pull it from the freezer the day before and you’re good to go.
Serving Ideas & Thoughtful Gifting
There’s something nostalgic about handing someone a loaf of cake wrapped in wax paper and tied with twine. This chocolate whipping cream pound cake makes an exceptional gift—whether for holidays, birthdays, or “just because.”
For serving, try these easy ideas:
- Warm a slice and top it with a scoop of vanilla ice cream.
- Add a dollop of whipped cream and a few raspberries.
- Dust it lightly with powdered sugar for a classic look.
- Serve it alongside coffee for an afternoon pick-me-up.
If you enjoyed this cake, you might also love my tres leches pound cake, which takes creamy desserts to another level. Or, for a fruit-forward twist, check out my strawberry cake with strawberry filling—another reader favorite when gifting sweet treats.
With the right wrapping and a handwritten note, this cake becomes more than dessert—it becomes a memory.
For more chocolate whipping cream pound cake ideas and other homemade favorites, follow me on Facebook. You’ll find daily recipes, tips, and inspiration on Pinterest too.
Frequently Asked Questions
What happens if you use heavy whipping cream instead of milk in cake?
Using heavy whipping cream in place of milk creates a richer, denser texture. In a chocolate whipping cream pound cake, the cream adds fat that helps the cake stay moist longer, while also giving it a luxurious mouthfeel. It’s one of the key reasons this cake stands out compared to traditional pound cakes.
Is it better to bake pound cake at 325 or 350?
Baking pound cake at 325°F is ideal. The lower temperature allows the thick batter to cook evenly and reduces the risk of the outside browning too fast while the center remains underdone. For dense cakes like this one, slow and steady wins every time.
Can you fold melted chocolate into whipped cream?
Yes—but make sure both are at similar temperatures. If the chocolate is too hot, it will deflate the cream or create clumps. Let the melted chocolate cool slightly, then gently fold it into whipped cream. This creates a mousse-like texture that’s perfect as a topping for your chocolate whipping cream pound cake.
Why is my chocolate pound cake dry?
Dry pound cakes usually result from overbaking, using too much flour, or not enough fat. To avoid dryness, measure your flour properly using the spoon-and-level method, don’t overmix the batter, and be sure to use full-fat ingredients like butter and heavy cream. Always check doneness with a toothpick and don’t rely solely on bake times.
Conclusion
If you’ve made it this far, you’re ready to bake a chocolate whipping cream pound cake that’s as satisfying to make as it is to eat. From the rich, creamy batter to the perfect moist crumb, this recipe is one that’s close to my heart—and now I hope it becomes a favorite in your kitchen too.
It’s not just about dessert. It’s about tradition, comfort, and sharing something made with care. Whether you’re slicing it fresh out of the oven or wrapping it to gift a friend, this cake is more than a sweet bite—it’s a memory in the making.