This chocolate pound cake is rich, moist, and packed with deep chocolate flavor, making it a delight for chocolate lovers. It’s easy to prepare with simple ingredients like cocoa powder, butter, and milk, and it bakes beautifully in a Bundt pan for an elegant presentation. Topped with a smooth cocoa sugar glaze, it’s the perfect treat for any occasion!
Whenever I’m heading to a gathering with friends, this Chocolate Pound Cake is my go-to. Baked in a Bundt pan for that perfect shape and drizzled with a rich chocolate glaze, it’s simple, indulgent, and always a crowd-pleaser.
I love how this cake is deeply chocolatey without being too heavy—just the right balance of moist, soft, and fudgy. The glossy chocolate glaze takes it to the next level, making it look as good as it tastes without needing any extra decoration.
I’ve taken this cake to so many get-togethers, and it’s the kind that people immediately cut into—no waiting, no fuss. Someone always asks, “Did you bring that chocolate cake again?” And honestly? That’s why I keep making it. Because sometimes, the best cakes are the ones that bring people together—one slice at a time.
Why make this cake?
- Rich Chocolate Flavor: The use of cocoa powder in the batter provides a deep, intense chocolate flavor, making this cake a true delight for chocolate lovers.
- Moist and Tender Texture: The combination of butter, sugar, and milk ensures the cake remains moist and tender, avoiding the dryness that can sometimes be an issue with pound cakes.
- Simple and Reliable: With straightforward ingredients and easy-to-follow instructions, this recipe is accessible to both beginner and experienced bakers.
- Versatile and Impressive Presentation: Baking this cake in a Bundt pan gives it an elegant and impressive shape, perfect for special occasions and gatherings.
Ingredients and substitutes
- Unsalted Butter: Provides richness and a creamy texture to the cake, while helping to create a tender crumb. Salted butter (reduce added salt in the recipe by half), or margarine for a dairy-free option.
- Granulated Sugar: Adds sweetness and helps to create a light, fluffy texture by incorporating air during the creaming process. Brown sugar can be used for a deeper, more caramel-like flavor, or coconut sugar for a less processed, slightly different sweet flavor.
- Eggs: Provide structure, moisture, and richness to the cake. They also help bind the ingredients together.
- Vanilla Extract: Enhances the flavor, bringing out the chocolate taste and adding a sweet, aromatic note. Vanilla bean paste for a more intense flavor, or an equal amount of essence. Almond extract can also be used for a different flavor profile.
- All-Purpose Flour: Provides structure to the cake. It’s the base that holds everything together. Cake flour can be used for a lighter texture, or a gluten-free flour blend for a gluten-free option.
- Unsweetened Cocoa Powder: Gives the cake its rich chocolate flavor. It’s the main source of chocolate in this recipe. Dutch-processed cocoa powder can be used for a milder, smoother chocolate taste, or use a blend of hot chocolate mix and flour in equal parts (though this will make the cake sweeter and lighter in chocolate flavor).
- Whole Milk: Adds moisture and richness to the cake, ensuring a soft and tender crumb. Buttermilk for a slightly tangy flavor and more tender crumb, or any non-dairy milk like almond milk, soy milk, or oat milk for a dairy-free option.
- Powdered Sugar (for glaze): Used to make the cocoa sugar glaze, adding sweetness and a smooth texture. Make your own by blending granulated sugar in a blender until fine. Use a sugar substitute like powdered erythritol for a sugar-free option.
Step-by-step: Chocolate pound cake recipe
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 4 x 4-inch loaf pan or a 10-cup Bundt pan. You can also spray it with non-stick baking spray to ensure easy release.
- Wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This helps create a light texture in the cake. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
- Combine Dry Ingredients: Add the flour, cocoa powder, baking powder, and salt to the milk. Mix at low speed until combined after each addition, being careful not to overmix.
- Bake: Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cover the top loosely with aluminum foil if it begins to brown too quickly.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Prepare the Cocoa Sugar Glaze: In a small bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach the desired consistency.
- Glaze the Cake: Once the cake is completely cool, drizzle the cocoa sugar glaze over the top, allowing it to run down the sides for a decorative effect. Let the glaze set for a few minutes before serving.
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 for 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.
Absolutely! This pound cake stays moist and delicious for several days. Store it in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months. Thaw at room temperature before serving.
Yes, you can use two 9×5-inch loaf pans instead of a Bundt pan. Adjust the baking time to 40-50 minutes, as loaf pans may bake slightly faster.
A pound cake can be eaten on its own, especially when it’s fresh. It tastes absolutely delicious, warm and 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 is 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.
Moist Chocolate Pound Cake
This chocolate pound cake is rich, moist, and packed with deep chocolate flavor, making it a delight for chocolate lovers. It’s easy to prepare with simple ingredients like cocoa powder, butter, and milk, and bakes beautifully in a Bundt pan for an elegant presentation. Topped with a smooth cocoa sugar glaze, it’s the perfect treat for any occasion!
Video
Ingredients
- 1 cup (227 g) Butter unsalted, room temperature
- 1½ cup (300 g) Sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 1 ¾ cup (220 g) All purpose flour
- ½ cup (43 g) Cocoa powder
- 1 tsp Baking powder
- ¾ tsp Salt
- ½ cup (120 ml) Milk
- 1 cup (120 g) Powdered sugar
- ¼ cup (20 g) Cocoa powder
- 2 – 4 tbsp Milk or cream
- 1 tsp Vanilla extract
Method
- Wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This helps create a light texture in the cake. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.1 cup Butter, 1½ cup Sugar , 4 large Eggs, 1 tsp Vanilla extract
- Combine Dry Ingredients: Add the flour, cocoa powder, baking powder, and salt to the milk. Mix at low speed until combined after each addition, being careful not to overmix.1 ¾ cup All purpose flour, ½ cup Cocoa powder , 1 tsp Baking powder, ¾ tsp Salt, ½ cup Milk
- Bake: Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cover the top loosely with aluminum foil if it begins to brown too quickly.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.4 large Eggs, 1 tsp Vanilla extract
- Prepare the Cocoa Sugar Glaze: In a small bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach the desired consistency.1 cup Powdered sugar, ¼ cup Cocoa powder, 2 – 4 tbsp Milk, 1 tsp Vanilla extract
Notes
- Use High-Quality Cocoa Powder: For the best chocolate flavor, use a high-quality unsweetened cocoa powder. The quality of the cocoa powder greatly affects the taste of the cake. Dutch-processed cocoa powder can be used for a more refined flavor, but regular unsweetened cocoa powder works well too.
- Cream Butter and Sugar Thoroughly: Beat the butter and sugar together for 3-5 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, which contributes to a lighter texture in the finished cake. Proper creaming results in a cake that is tender and rises well.
- Measure Ingredients Accurately: Use the spoon-and-level method to measure the flour and cocoa powder to avoid packing them into the measuring cup, which can lead to a dense cake. Accurate measurements ensure the right texture and consistency in the batter.
- Mix Dry and Wet Ingredients Gradually: When adding the dry ingredients and milk to the butter mixture, alternate between the two, starting and ending with the dry ingredients. Mix on low speed and only until just combined to avoid overmixing, which can make the cake tough.
- Grease and Flour the Bundt Pan Well: Thoroughly grease the Bundt pan with butter or non-stick spray, and dust with flour to prevent the cake from sticking. Make sure all crevices are covered to ensure a smooth release. Alternatively, use a non-stick baking spray with flour for an even easier release.
- Check for Doneness: Start checking the cake for doneness at around 50 minutes, but it may take up to 60 minutes depending on your oven. Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. Avoid opening the oven door too often to maintain a steady baking temperature.
- Cool Before Glazing: Let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely. The cake needs to be fully cooled before applying the glaze to ensure the glaze sets properly and doesn’t melt off.
- Adjust Glaze Consistency: When making the cocoa sugar glaze, adjust the consistency by adding milk a little at a time. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle over the cake. This ensures a smooth, glossy finish that enhances the cake’s appearance and flavor.
- Store Properly: To keep the cake moist, store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi Mam,
Just wanted to know how much ganache would be required for a 4 kg two tier cake.
Also,how far in advance can we make it and store.
Regards
Arushi(India)
Arushi – I’m sorry I have not clue about cakes and their weights. I do my cakes by servings not weights. So an 8 inch cake would serve 24. As for Ganache. I think this batch will be good to fill and ice an 8 inch round cake.
Hi veena in the chocolate pound cake it says 1200 gms sugar ..is that the amount of sugar or a typo. Pls let me know .
Thanks
it’s 200 grams sugar Mich.. thank yo so much for bringing that to my attention. I updated some images so much has pressed the 1 by mistake. thanks again.
Hi I bought the calculated version for this but it said transaction successful then when I clicked on it it said failed. It’s a great recipe xx
Hi Jakia, I see you have purchased the Double Chocolate Chocolate cake recipe –
Can you check your spam folder. In any case I will re-send it to you now.
Thanks
Hi Veena.
Can I use buttermilk instead of yogurt? Many thanks
Joanne
Yes you can !
Can I use plain flour for this recipe? that is all purpose flour
Hi Veena!
I have tried this on a 2 9 inch pan because I don’t have an 8 and it was perfect. Would you mind helping me downsize this to a 2 6 inch pan?
Thanks in advance 🙂
I have some calculated recipe in my online shop. Check them out on my Facebook page.
is this chocolate pound cake recipe good for stacking or carving specialty cakes? Thanks! Love your work!
Hi Veena, is this cake good to carve? Thanks
Regards
Sara
Hi Rochelle,
Nice to see you on my blog.
These mini pans I just spray them lightly with my Pam spray. I believe you do not need to grease and flour them but I'm a creature of habit so I do it.
This recipe is very versatile. I use the 27% sour cream. It doesn't matter if you use the 15 or 9%.
I usually use whole milk but you could use skimmed milk too.
These
Shalom Veena!
I have several questions:
Do the pans get greased? and floured?
In Israel one can get 9%, 15% or 27% fat sour cream. Which do you use? Also do you use whole milk in this recipe?
How long do you bake the cakes of different sizes?
Thanks!