If you are searching for a rich, moist, and utterly irresistible dessert, this Chocolate Pound Cake Recipe is going to become your new favorite. With its deep chocolate flavor and tender crumb, this cake strikes the perfect balance between chocolate indulgence and traditional pound cake elegance. Whether you’re celebrating a special occasion or simply craving a comforting sweet treat, this recipe brings a homemade charm that never disappoints.
Ingredients You’ll Need
Gathering simple, well-chosen ingredients is key to nailing this Chocolate Pound Cake Recipe. Each component plays an essential role—from the richness of butter and cream cheese to the luscious cocoa powder that delivers that signature chocolate taste and beautiful color.
- Unsalted butter, 1 cup (2 sticks / 227 g), softened: Provides the cake with moisture, richness, and a tender crumb.
- Cream cheese, 8 ounces, softened: Adds a subtle tang and extra creaminess that makes the cake irresistibly moist.
- Granulated sugar, 3 cups (600 g): Sweetens the cake perfectly while helping to create the ideal texture.
- Large eggs, 6 (room temperature): Essential for structure and richness; room temperature eggs blend better.
- Vanilla extract, 1 teaspoon: Enhances the chocolate flavor and adds depth.
- Cake flour, 2 ¼ cups (281 g): Produces a lighter, finer crumb compared to all-purpose flour.
- Baking powder, 1 teaspoon: Leavens the cake for the right rise and soft texture.
- Dutch-processed cocoa, ¾ cup (64 g): Offers a smooth, rich chocolate flavor with deep color.
- Kosher salt, 1 pinch: Balances sweetness and intensifies overall flavor.
How to Make Chocolate Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 325 degrees Fahrenheit and thoroughly spray a 10-inch bundt pan with nonstick cooking spray. This preparation ensures that your beautiful cake releases easily after baking and that the baking temperature is set for even cooking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and creamy. This step is crucial for creating a tender crumb and incorporating air into your batter for a lift.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract as well. This gradual process helps maintain the batter’s consistency and ensures a smooth, luscious texture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, Dutch-processed cocoa, and kosher salt. Mixing these ingredients separately helps distribute the leavening and cocoa evenly throughout your cake.
Step 5: Mix Dry Ingredients into Wet Ingredients
Add half of the flour mixture to the creamed butter mixture and beat well. Then add the remaining flour mixture and mix just until everything is combined. Be sure to scrape down the sides of the bowl as you go to ensure a uniform batter without overmixing, which could toughen the cake.
Step 6: Bake to Perfection
Pour the batter into the prepared bundt pan and bake for about 1 hour and 15 minutes. Begin testing for doneness at 55 minutes using a toothpick; it should come out with a few moist crumbs but no wet batter. This gentle bake time lets the cake develop that perfect dense yet tender texture.
How to Serve Chocolate Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of glossy chocolate ganache instantly elevates this cake’s look and taste. For a fresh twist, sprinkle chopped nuts or fresh berries on top for added texture and pops of color.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream—each bite feels like a cozy hug. You can also serve it alongside warm espresso or a cup of your favorite tea to balance the rich chocolate flavor.
Creative Ways to Present
Consider slicing the Chocolate Pound Cake Recipe thick and serving it warm with a spread of raspberry jam, or layering it with mascarpone and fresh fruits to create a decadent trifle. Its sturdy structure makes it perfect for dipping, stacking, and decorating.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it moist and delicious without drying out.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil or place in a freezer-safe bag. It will stay fresh for up to 3 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
Warm slices gently in a microwave for 15-20 seconds or in a low oven at 300 degrees Fahrenheit for 5-10 minutes to revive its soft texture and melt any chocolate layers you might have added.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, cake flour is preferred because it produces a lighter, finer crumb. If using all-purpose flour, consider reducing it slightly and sifting well to mimic cake flour’s texture.
Does the cream cheese affect the taste much?
Yes! The cream cheese adds subtle tanginess and moisture that sets this Chocolate Pound Cake Recipe apart from traditional versions, giving it extra richness and softness.
Can I make this cake without a bundt pan?
Definitely. You can use a loaf pan or two 8-inch round pans, but baking times will vary. Keep an eye on the cake and perform a toothpick test to check for doneness.
Is Dutch-processed cocoa necessary?
Dutch-processed cocoa offers a smooth, mellow chocolate flavor and a darker color, which really makes this cake shine. Natural cocoa can be used but expect a slightly different taste and rise.
How do I know when the cake is fully baked?
Start checking at 55 minutes with a toothpick inserted into the center. When it comes out with a few moist crumbs but no wet batter, your cake is perfectly done and ready to cool.
Final Thoughts
This Chocolate Pound Cake Recipe is a true baking gem, combining classic pound cake texture with rich chocolate indulgence. Once you try it, you’ll find yourself reaching for it again and again, whether for celebrations or simple moments of chocolate bliss. So grab your ingredients, get baking, and enjoy every moist, chocolaty bite!
Print
Chocolate Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Pound Cake combines creamy butter and cream cheese with Dutch-processed cocoa for a decadent dessert perfect for any occasion. Baked in a bundt pan, this classic cake balances a dense yet tender crumb with deep chocolate flavor.
Ingredients
Wet Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups (281 g) cake flour
- 1 teaspoon baking powder
- ¾ cup (64 g) Dutch-processed cocoa powder
- 1 pinch kosher salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Spray a 10-inch bundt pan with nonstick cooking spray to ensure easy release of the cake after baking.
- Cream butter, cream cheese, and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This forms the base of your cake batter.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract to enhance the flavor.
- Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, Dutch-processed cocoa powder, and kosher salt until well combined.
- Combine wet and dry ingredients: Gradually add about half of the dry flour mixture into the wet batter and beat well. Then incorporate the remaining dry ingredients, mixing until fully combined. Be sure to scrape down the sides of the bowl to evenly distribute all ingredients.
- Pour batter and bake: Pour the batter evenly into the prepared bundt pan. Place in the preheated oven and bake for approximately 1 hour and 15 minutes. Begin testing for doneness at about 55 minutes by inserting a toothpick into the center; if it comes out with a few moist crumbs but no wet batter, the cake is done.
- Cool and serve: Allow the cake to cool in the pan for 15-20 minutes before carefully inverting onto a wire rack to cool completely. Slice and enjoy your rich chocolate pound cake.
Notes
- Room temperature eggs help ensure a smooth, even batter and better rise.
- Dutch-processed cocoa powder gives a deeper chocolate flavor and darker color.
- Make sure to thoroughly grease the bundt pan to avoid sticking.
- Testing for doneness with a toothpick is crucial to prevent under- or over-baking.
- This cake can be stored tightly covered at room temperature for up to 3 days or refrigerated for up to a week.
- For extra flair, dust the cooled cake with powdered sugar or drizzle with chocolate glaze.
