Get ready to indulge in the rich, comforting flavor of a classic chocolate pound cake! This recipe delivers a moist, tender crumb with deep cocoa notes, perfect for satisfying any sweet tooth. You’ll be amazed at how easy it is to achieve bakery-quality results right in your own kitchen. This simple guide makes baking a breeze for everyone.

Why You’ll Love This Chocolate Pound Cake

This isn’t just any cake; it’s a slice of pure joy, designed with simplicity and deliciousness in mind for busy parents and beginners alike.

Ultimate Chocolate Satisfaction: Each bite is packed with deep, intense chocolate flavor that truly hits the spot.
Incredibly Moist Texture: This chocolate pound cake boasts a perfectly dense yet tender crumb, melting in your mouth.
Easy, Straightforward Recipe: Our step-by-step instructions make baking this classic treat simple and stress-free.
Perfect for Any Occasion: Whether it’s a special gathering or a quiet evening craving, this cake fits every moment.

Ingredients

Gather these simple ingredients to create your moist and flavorful chocolate pound cake. Using high-quality components ensures the best taste and texture.

For the Cake:

1 1/2 cup unsalted butter (room temperature)
1 tbsp vegetable oil
2 cups granulated sugar
1 cup light brown sugar (packed)
6 large eggs (room temperature)
2 ½ cups cake flour (sifted)
½ cup cocoa powder
1 tsp salt
1/4 tsp baking soda
8 oz sour cream (room temperature)
¼ cup brewed coffee (room temperature)
1 tbsp pure vanilla extract

For the Icing:

1 cup semi-sweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
Pinch of salt

Notes & Substitutions

Unsalted Butter: Always use unsalted butter to control the salt content. If using salted butter, reduce the added salt in the recipe by ¼ teaspoon.
Vegetable Oil: Canola oil or another neutral-flavored oil works wonderfully for added moisture.
Sugars: You can use all granulated sugar, but the brown sugar adds a lovely moistness and subtle caramel note.
Cake Flour: For a homemade substitute, measure 2 ½ cups all-purpose flour. Remove 5 tablespoons of flour, then add 5 tablespoons of cornstarch back into the flour. Sift well before using.
Cocoa Powder: Use unsweetened natural cocoa powder for a classic flavor. Dutch-processed cocoa will yield a darker cake with a milder chocolate taste.
Sour Cream: Full-fat Greek yogurt (plain) is an excellent substitute, adding similar moisture and tang.
Brewed Coffee: Hot water can be used, but brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
Chocolate Chips: Feel free to use bittersweet, semi-sweet, or even milk chocolate chips for the icing, depending on your preference.
Heavy Whipping Cream: Half-and-half can be used for a slightly thinner, less rich icing.
Vanilla Extract: Always opt for pure vanilla extract for the best flavor in your rich chocolate cake.

Equipment

Having the right tools makes baking this classic chocolate pound cake even simpler.

Stand Mixer with Paddle Attachment: Essential for thoroughly creaming butter and sugar.
12-Cup Bundt Pan: Gives the cake its signature shape.
Microwave-Safe Bowl: For easily melting the chocolate icing.
Whisk: Ensures a smooth, lump-free chocolate ganache.
Wire Cooling Rack: Crucial for allowing the cake to cool evenly and prevent sogginess.

Instructions

Follow these easy steps to bake a magnificent chocolate pound cake that everyone will adore. Precision is key for the best results, so take your time and enjoy the process!

For the Cake

Start by preheating your oven to 325°F. Then, grease a 12-cup Bundt pan generously with butter or shortening. Alternatively, use a non-stick spray, and dust the pan with cocoa powder instead of flour to prevent white streaks on your rich chocolate cake.
In your stand mixer bowl, add the softened butter, vegetable oil, and both granulated and light brown sugars. Mix on high speed for 3-4 minutes until the mixture is light and fluffy. This creaming step incorporates air, contributing to the cake’s tender texture.
Next, add the large eggs one at a time. Combine well after each addition, scraping down the sides of your bowl as needed to ensure everything is incorporated.
Turn your mixer down to its lowest speed. Slowly add the sifted cake flour and cocoa powder into the batter in two increments. Then, add the salt and baking soda. Be careful not to overbeat the batter at this stage; mix only until just combined to avoid a tough chocolate pound cake.
Lastly, add in the room temperature sour cream, brewed coffee, and pure vanilla extract. Scrape down the sides of the bowl again and mix until just combined. Turn off the mixer as soon as the ingredients are incorporated.
Pour the cake batter evenly into the prepared Bundt pan. Bake for 1 hour and 10 to 20 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. This helps the cake firm up before you attempt to remove it. Then, invert the cake onto a serving plate. Allow it to cool for at least an hour, or until the cake is cool to the touch, before adding icing.

For the Icing

Add the semi-sweet chocolate chips and heavy cream to a microwave-safe container.
Microwave on high for about 1 minute and 15 seconds. Then, whisk the mixture until the chocolate is completely melted and smooth. The icing should be thin enough to drizzle beautifully but not too runny.
Add in the pure vanilla extract and a pinch of salt. Whisk again until fully incorporated.
Pour the warm icing generously over your cooled chocolate pound cake. Let the icing set for about 10 minutes before serving. Enjoy your delicious creation!

Pro Tips & Troubleshooting

Achieving the perfect chocolate pound cake is easier with a few pointers.

Ensure Baking Soda Freshness: Always use fresh baking soda for proper leavening; stale soda can result in a flat cake.
Cream Butter and Sugar Thoroughly: This step incorporates air, leading to a light and fluffy texture in your rich chocolate cake.
Begin Checking Cake Doneness Early: Ovens vary, so start checking your cake around the 60-minute mark to prevent overbaking.
Troubleshoot Cake Removal from Pan: If the cake sticks, let it cool completely, then gently run a thin knife around the edges before inverting.

Scientific explanations confirm that using room temperature ingredients in baking is essential for a smooth batter and proper emulsification, leading to a better cake texture.

Room Temperature Ingredients are Key: Cold ingredients don’t emulsify properly, affecting the cake’s texture.
Don’t Overmix Cake Batter: Overmixing develops gluten, which can lead to a tough and dry chocolate pound cake.

Serving, Storage & Variations

Your delectable chocolate pound cake is versatile for any occasion.

Serving Suggestions

Serve warm slices with a scoop of vanilla bean ice cream for a delightful contrast.
Top individual slices with a dollop of fresh, homemade whipped cream for extra richness.
Pair a slice with a comforting cup of hot chocolate or your favorite brewed coffee.
Include this stunning chocolate pound cake as a centerpiece in any decadent dessert spread.

Storage Instructions

Store the unfrosted or iced chocolate pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays fresh for up to 4-5 days.
Ensure the icing is completely set and cool before wrapping to prevent sticking.

Freezing Instructions

To freeze, wrap the entire cake or individual slices securely in plastic wrap, then an additional layer of aluminum foil.
Freeze for up to three months. Thaw overnight in the refrigerator before serving.

Variations

Extracts: Experiment with almond extract for a subtle nutty note, or a hint of orange extract to brighten the chocolate flavor.
Chocolate Chunks: Fold an extra cup of chocolate chunks into the batter before baking for melty pockets of chocolate.
Cream Cheese Frosting: Instead of the ganache, consider a tangy cream cheese frosting for a different flavor profile on your chocolate loaf cake.

Nutrition Information

Enjoying a slice of this delicious chocolate pound cake can be part of a balanced diet. Here’s an estimated nutritional breakdown per serving.

Nutrition	Amount
Calories	724 kcal
Carbohydrates	82 g
Protein	9 g
Fat	42 g
Saturated Fat	24 g
Trans Fat	1 g
Cholesterol	172 mg
Sodium	269 mg
Fiber	3 g
Sugar	58 g
Unsaturated Fat	14 g
Serving Size	1 serving

Values are estimates and may vary based on specific ingredients and preparation.

Frequently Asked Questions (FAQ)

You’ve got questions, we’ve got answers! Here are some common inquiries about making this wonderful chocolate pound cake.

Can I make this cake gluten-free? Yes, you can absolutely make this recipe gluten-free. Simply substitute the cake flour with a 1:1 gluten-free all-purpose flour blend.
What if I don’t have a Bundt pan? No problem! You can use two standard 9×5 inch loaf pans instead. Adjust the baking time, as they will likely bake faster.
Can I make the icing ahead of time? Yes, you can prepare the chocolate icing ahead of time. Store it in an airtight container in the refrigerator, then gently reheat it in the microwave or over a double boiler until pourable when ready to use.
Can I use espresso powder instead of brewed coffee? Absolutely! Espresso powder is a fantastic way to deepen the chocolate flavor. Dissolve 1-2 teaspoons of espresso powder in ¼ cup of hot water and let it cool before adding to the batter.

Conclusion

This chocolate pound cake is more than just a dessert; it’s a delightful experience that combines rich flavor with a wonderfully moist, dense texture. It’s perfect for both seasoned bakers and beginners, promising a homemade treat that tastes like it came from a gourmet bakery. We truly hope you’ll give this recipe a try and enjoy every chocolatey bite. Please share your delicious results with us!