Chocolate lovers unite! This chocolate pound cake recipe is everything you love in a pound cake…but make it chocolate. This cake recipe is a perfect dessert for your next picnic, potluck, or after a family dinner. The pound cake is dense and moist, and its rich chocolate flavor creates a chocolate lover’s dream!
What is chocolate pound cake made of?
Next time you’re craving chocolate, try this easy chocolate pound cake recipe! You’ll need:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
Protip: Plan ahead!
For this recipe, you must add the eggs at room temperature. Set them out at room temperature for about an hour before starting this recipe, or set them in a bowl of warm water for 15 minutes.
How do I make this chocolate pound cake?
This recipe makes the best cake, and it also happens to be a very easy recipe!
- Preheat the oven and prepare a loaf pan.
- Sift the dry ingredients, whisk them together, and set the bowl aside.
- In a separate bowl, beat the butter and sugar together.
- Add the eggs to the creamed butter, one at a time.
- Mix the vanilla extract into the eggs.
- Add about half the dry ingredients and mix until combined. Add the other half and mix until the batter is smooth.
- Pour the batter into the loaf pan and bake until done in the middle.
- Allow the chocolate pound cake to cool completely before removing it from the pan. Dust it with powdered sugar (optional), slice, and serve!
Protip: Check the top!
You may need to cover your pound cake with aluminum foil if the cake starts to brown too much on the top. Check it around the 50-60 minute mark to see if it needs to be covered.
Do I have to sift the dry ingredients for this recipe?
Yes, sifting is essential for this recipe. Sifting the dry ingredients creates a lighter and airier consistency for the flour; without it, your pound cake will become too dense. This dense texture creates a very dry cake—no thank you! For a better cake, sift the dry ingredients.
Do I have to use powdered sugar for this recipe?
Not if you don’t want to. Powdered sugar is optional but makes your cake look beautiful and taste good too!
Can I flour the bread pan with flour instead of cocoa powder?
Yes, you can flour your bread pan with flour instead of cocoa powder. However, for the best results, we encourage you to use cocoa powder as it keeps the bread looking dark and extra chocolatey.
The most decadent chocolate pound cake
This recipe for chocolate pound cake is a delicious twist on the classic pound cake recipe. It uses all the same basic ingredients of the traditional recipe to create the best chocolate cake recipe you’ll ever try!
Kids love this cake recipe because of its chocolate flavor, and adults do too! It is the perfect cake for a family dinner or even an afternoon snack. It will be the favorite dessert at any potluck or picnic. People will be begging for this recipe!
Storing your chocolate pound cake
Store this chocolate pound cake for up to three days in an airtight container. Just slice and serve at room temperature when ready for another piece!
What should I serve with my chocolate pound cake?
Wondering what goes well with this delicious chocolate cake? Serve with whipped cream, a scoop of vanilla ice cream, fruit, or custard! We especially love it with fresh berries.
Want more easy dessert recipes like this one?
Chocolate Pound Cake Recipe
Chocolate pound cake is a simple and satisfying dessert that is perfect when served with fresh fruit and a light dusting of powdered sugar.
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, plus more for dusting the pan
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F and prepare a loaf pan with butter or cooking spray and cocoa powder.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl and set aside.
- Beat the butter and sugar together until light and fluffy.
- Add the 4 large eggs, one at a time, mixing on low speed after each addition.
- Scrape down the sides of the mixing bowl, add the vanilla extract, and then turn the speed on your electric mixer up to medium and beat for 1 minute.
- Add about half the dry ingredients, mixing on low until combined. Add the other half and continue to mix on low until the batter is smooth.
- Pour the batter into the loaf pan and bake for 70-75 minutes or until done in the middle. You may need to cover it with aluminum foil if the pound cake starts to brown too much on the top. Check it around 50-60 minutes.
- Allow to cool, remove from the pan, dust with powdered sugar (optional), slice, and serve!
Notes
- The eggs really need to be at room temperature for this recipe. Set them out at room temperature for about an hour before starting the recipe, or set them in a bowl of warm water for 15 minutes.
- You can flour the bread pan with flour if desired, but the cocoa powder keeps the bread looking dark and extra chocolatey.
- Sifting the dry ingredients together is absolutely necessary! Otherwise, the pound cake ends up too dense.
- The powdered sugar is optional but recommended, making it look beautiful and taste great, too!
- This cake tastes great served on its own or with whipped cream, ice cream, fruit, or custard!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 123mgSodium: 186mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 5g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
