This chocolate pound cake is soft, moist, and delicious with a tender crumb. A simple recipe that takes just 10 minutes to prep and 40 minutes to bake. It is absolutely delicious on its own, but can also be accompanied by a glaze, frosting, or whipped cream, and fresh fruits.
Table of Content
If you looking for the best pound cake, I think you are going to love this recipe. It is a variation on my vanilla pound cake.
Pound cake is simply a traditional cake made of flour, eggs, butter, and sugar with all ingredients measured by the pound. Though the ingredients and process are simple, it is quite tricky to make this cake, and often it has a bad reputation of being dry and dense. But, not this one..!
Why make this cake?
- The recipe is simple and easy using ingredients you probably already have in your pantry.
- The process is also very simple and standard using the creaming method, then baking in a loaf pan.
- Most importantly it is moist and absolutely delicious on its own. So you can serve it right out of the pan.
- This cake is the best candidate for trifles or layered with fruit fillings, curds, sauces, or just whipping cream.
Ingredients and substitutes
- Butter - I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- White sugar - White sugar contributes to a nice soft tender crumb and gives a nice color. You can add brown sugar it will contribute to taste and color differently.
- Cocoa powder - Simple dutch processed cocoa powder works best for this recipe. I've used regular but feel free to use dark or light cocoa as well.
- Eggs - Always use large size eggs when baking unless specified. The eggs are a part of the leavening in this recipe.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. You can also make homemade vanilla extract, bean paste, or sugar.
- All-purpose flour - Yes, regular plain flour is all you need for this cake. I do not prefer self-raising or cake flour for my chocolate cakes - read more about cake flour.
Step by step instructions
Cake
- Preheat oven to 325°F / 165°C/ Gas Mark 3.
- Butter and flour a 9 x 4 x 4-inch loaf pan. You can also line it with parchment for easy removal.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. And set aside.
Pro tip - Sifting the flour will give a light and airy texture to the cake.
- In the bowl of a stand mixer, with the paddle attachment, cream butter and sugar until light and fluffy.
Pro tip - We want to add some volume in the batter and the sugar completely dissolved. So, make sure to cream well. - Next, add the eggs, one at a time. Then, add the vanilla extract.
Pro tip - Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
- Followed by the flour mixture and milk in three batches.
Pro tip - The batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink. - Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
- Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.
For the chocolate glaze
- In a bowl, combine the powdered sugar, and cocoa powder with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).
Pro tip - You want a thick glaze so start with less milk then add as necessary to bring to consistency.
Storage
- This cake will stay at room temperature for up to 3 days.
- Wrap well and keep in the fridge for up to 5 days.
- Can be frozen well wrapped for up to a month.
Serving suggestions
A Pound cake can be eaten on its own, especially when it's fresh. It tastes absolutely delicious warm fresh out of the oven. But there is so much more you can serve it with. For example, try whipped cream and fresh fruits - an absolute classic are strawberries and cream. In addition, you can try fruit coulis or fruit fillings. And my favorite is blueberry filling and cherry filling. Also, if you love curds try lemon curd or orange curd. Sauces - Caramel Sauce, Butterscotch Sauce.
Frequently asked questions
This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 5 days.
You can also freeze it for up to a month.
A long time ago all the ingredients used to make a cake were measured by the pound. There are just four main ingredients and each the same amount: 1 lb each - Butter, sugar, eggs, and flour. That is all you need to make a basic cake. Also, they never used any leavening either. The eggs helped the pound cake rise.
The pound cake is the original cake formula made with all equal ingredients by the pound. The butter cake is derived from the pound cake and has more butter than eggs.
A classic pound cake had no leavening agent, just equal parts of butter, eggs, sugar, and flour. The eggs in the recipe are the leavening ingredient. Today, I have used a little baking powder as well as a little milk to help keep the cake light and airy as well as moist.
It is very easy to customize a pound cake.
- Try simple additions like chocolate chips.
- Add nuts such as walnuts, pecans, or cashews.
- Substitute some of the flour with a nut meal like an almond meal.
- Try adding orange zest, lemon zest or both
- Replace the milk with buttermilk, cream cheese, or orange juice.
- Of course, spices are always a good addition like cinnamon, pumpkin spice, gingerbread spice, or chai spice.
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Printable Recipe
Moist Chocolate Pound Cake
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake (9 x 4 x 4-inch loaf pan)
- 9 oz (250 g) Butter (unsalted, room temperature )
- 1¼ cup (250 g) Sugar
- 1 ½ cup (190 g) All purpose flour
- ¾ cup (60 g) Cocoa powder
- 4 Eggs (large)
- 1 teaspoon Baking powder
- ¾ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ cup (120 ml) Milk
Chocolate glaze (optional)
- 8 oz (225 g) Powdered sugar
- ¼ cup (20 g) Cocoa powder
- 2 - 4 tablespoon Milk (or cream)
Instructions
Cake
- Preheat oven to 325°F / 165°C/ Gas Mark 3.
- Butter and flour a 9 x 4 x 4-inch loaf pan. You can also line it with parchment for easy removal.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. And set aside.Pro tip - Sifting the flour will give a light and airy texture to the cake.
- hand mixerIn the bowl of a stand mixer, with the paddle attachment, cream butter and sugar until light and fluffy.Pro tip - We want to add some volume in the batter and the sugar completely dissolved. So, make sure to cream well.
- Next, add the eggs, one at a time. Then, add the vanilla extract.Pro tip - Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
- Followed by the flour mixture and milk in three batches.Pro tip - The batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.
- Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
- Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.
For the chocolate glaze
- In a bowl, combine the powdered sugar, and cocoa powder with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).Pro tip - You want a thick glaze so start with less milk then add as necessary to bring to consistency.
Recipe Notes & Tips
- Make sure all the ingredients are at room temperature.
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Grease and flour bundt pan well. Nothing is worst than to have a delicious cake stuck in the bundt
- Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won't have a pretty thick coverage.
- Serve any leftover glaze alongside the cake. People do love extra glaze.
- Overbaking - Over-baking a cake can make it dry. You must test the cake a few minutes before the cooking time guide because all ovens work differently.
- Dense cake - Often this could be the reason for overmixing the cake. When you activate too much gluten in the cake, the cake rises when baking but sinks as soon as it comes out of the oven. The resulting sink causes the cake to be dense.
- Undercooked pound cake -Cakes bake from outside in so often the cake may appear cooked while still not finished cooking on the inside. That is why we need to test for doneness by inserting a skewer in the center of the cake. If the skewer inserted in the center comes out clean without any batter it means the cake is done.
- Pound cake sunk after baking - Usually, too much leavening agent such a baking powder or baking soda.
- It is very easy to customize a pound cake.
- Try simple additions like chocolate chips.
- Add nuts such as walnuts, pecans, or cashews.
- Substitute some of the flour with a nut meal like an almond meal.
- Try adding orange zest, lemon zest or both
- Replace the milk with buttermilk, cream cheese, or orange juice.
- Of course, spices are always a good addition like cinnamon, pumpkin spice, gingerbread spice, or chai spice.
Other pans suggestions
If you don’t want to make a layer cake like this. you can- You can also bake this in a 7 x 7-inch square cake pan
- Double this recipe to make a 9 x 13 sheet pan – sheet Cake.
- This cake will make a 2 x 6-inch layer cake
- And these can also be baked into 15 1o 18 beautiful cupcakes
- This cake will stay at room temperature for up to 3 days.
- Wrap well and keep in the fridge for up to 5 days.
- Can be frozen well wrapped for up to a month.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Elda Christy
Hi Veena, The cake turned out delicious. But the glaze had a powdered texture to it. Is this how it's supposed to be?
Veena Azmanov
Elda. You must add just enough water to make a thick glaze. And yes, since it is powdered sugar the glaze is sugary.
Sherry
Do you recommend this or your "Chocolate Cake Perfect for Carving The BEST Sculpting Cake Recipe" gor a novelty cake pan (highly detailed steam train) decorated with buttercream.
Veena Azmanov
Both these cakes are perfect for carving. This one cuts nicely with sponge texture. The carvings cake has a denser brownie-like texture. You can use either which you would like.
Shenaz
Hi veena,
I love your recipes. I wanted to know that can I use cake flour instead of all purpose flour. Thanks
Veena Azmanov
Thank you Shenaz. You can use cake flour too - I have always used all-purpose flour
Linda
Hi Veena,
Am looking for a chocolate cake recipe that can be covered with marzipan and fondant. Which of your chocolate cake recipes can i use. Also can sugar syrup be used in the recipe you suggest.
Thanks
Linda
Veena Azmanov
This pound cake definitely works for under marzipan. Unless you want a light cake. Personally I think this would be perfect and yes you can sugar syrup it.
Priceless Treasure
Hello Veena, please can this cake be made without cream of tartar? If no what can I use as a substitute in case I don't get cream of tartar?
Veena Azmanov
Yes you can make it without cream of tartar. It's fine.. Just add a pinch of salt to the eggs.