If you’re searching for a truly indulgent dessert, look no further than this 5 star chocolate pound cake recipe. Rich, moist, and packed with deep chocolate flavor, this cake is guaranteed to satisfy your sweet tooth and impress anyone who takes a bite.
Ingredients for Chocolate Pound Cake Recipe
- 2 cups (240g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) buttermilk (or whole milk if you prefer an old fashioned chocolate pound cake recipe)
- 2 teaspoons vanilla extract
Note:
- If you want a chocolate pound cake recipe with buttermilk, use the 1 cup of buttermilk indicated.
- You can also swap buttermilk for sour cream for extra tanginess.
Step-by-Step Directions for Chocolate Pound Cake Recipe
- Preheat the Oven
- Preheat your oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan or a standard bundt pan.
- Combine the Dry Ingredients
- In a mixing bowl, thoroughly combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy (about 3–5 minutes).
- Add Eggs One at a Time
- Mix in one egg at a time, making sure each egg is thoroughly incorporated before adding the next.
- Scrape down the sides of the bowl as needed to ensure a uniform batter.
- Alternate Dry Ingredients and Liquid
- Gradually add the dry mixture and the buttermilk (or milk) in alternating batches, beginning and ending with the dry ingredients.
- Mix just until combined; avoid overmixing to keep the cake tender.
- Blend in Vanilla
- Stir in the vanilla extract, giving the cake a wonderful aroma and flavor.
- Transfer and Bake
- Pour the batter into the prepared pan.
- Smooth the top with a spatula.
- Allow the cake to bake for 60–70 minutes, or until a toothpick inserted into the middle comes out free of batter.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frequently Asked Questions
Why Is My Chocolate Pound Cake Dry?
- To keep your cake from becoming dry, be mindful of its baking time and start checking for doneness around the 60-minute mark.
- Insufficient liquid or fat—using buttermilk or whole milk adds moisture.
- Measuring flour incorrectly—lightly spoon flour into the measuring cup and level off.
What Makes a Cake Made from Scratch Moist?
- Quality ingredients (fresh butter, good cocoa) and a balanced ratio of liquids to dry ingredients.
- Proper creaming of butter and sugar to incorporate air.
- Tangy liquids like buttermilk or sour cream to lock in moisture.
What makes a pound cake distinct from a regular cake?
Pound cakes are recognized for their dense, rich texture, primarily due to the traditional recipe calling for equal amounts of butter, sugar, eggs, and flour—giving them a heartier and more indulgent character than standard cakes.
How Do You Keep Pound Cake Moist?
- Don’t overmix—mix just until ingredients are combined.
- Store properly—keep it in an airtight container at room temperature.
- Optional glaze—a chocolate ganache or simple syrup can seal in moisture.
Serving Suggestions
- Powdered Sugar or Whipped Cream: Simple and classic.
- Chocolate Ganache: For extra decadence.
- Fresh Berries: Lighten up the richness of the cake.
Enjoy your 5 star chocolate pound cake recipe that’s super moist and deeply flavorful. With these precise measurements and clear directions, you’ll have a best chocolate pound cake recipe that can rival any bakery!