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Chocolate Pound Cake Recipe

Chocolate Pound Cake Recipe

This rich and decadent chocolate pound cake features a velvety cream cheese-enhanced texture and deep chocolate flavor. Perfect for special occasions, this moist cake stays fresh for days and can be served plain or with an optional chocolate glaze. Made with both cocoa powder and melted chocolate for the ultimate chocolate experience.
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Course: Dessert, Snack
Cuisine: American
Keyword: 5 star chocolate pound cake recipe, chocolate pound cake recipe, Chocolate pound cake recipe with cocoa powder, Easy chocolate pound cake recipe, Old fashioned chocolate pound cake recipe
Prep Time: 30 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 55 minutes
Servings: 14 slices
Calories: 580kcal
Cost: $27.5

Equipment

  • 10-inch tube pan or bundt pan Greased and floured
  • Stand mixer or hand mixer For creaming butter
  • Sifter For dry ingredients
  • Mixing bowls Large and medium sizes
  • Measuring cups and spoons Accurate measuring is key
  • Rubber spatula For scraping batter
  • Cooling rack For proper cooling

Ingredients

For the Cake

  • 3 cups all-purpose flour
  • 1 cup premium cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 8 oz semi-sweet chocolate melted and cooled
  • 1 cup whole milk room temperature
  • For the Chocolate Glaze Optional

For the Chocolate Glaze (Optional)

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

Preparation:

  • Preheat oven to 325°F (165°C)
  • Grease and flour 10-inch tube pan
  • Sift together flour, cocoa powder, baking powder, and salt
  • Ensure all ingredients are at room temperature

Making the Cake:

  • Beat butter until creamy (2 minutes)
  • Add sugar gradually, beat until light and fluffy (5-7 minutes)
  • Add eggs one at a time, beating well after each
  • Mix in vanilla extract
  • Alternate adding flour mixture and milk (begin/end with flour)
  • Pour into prepared pan
  • Tap pan to remove air bubbles
  • Bake 75-85 minutes until toothpick comes out clean
  • Cool in pan 15 minutes

Glazing:

  • Heat cream until simmering
  • Pour over chocolate and butter
  • Let stand 5 minutes
  • Stir until smooth
  • Add vanilla
  • Pour over cooled cake

Quality Checks

  • Properly creamed butter should be very light and fluffy
  • Cake should crack on top (normal)
  • Toothpick inserted should come out clean
  • Cake should be deep brown in color
  • Glaze should be glossy and smooth

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300G | Calories: 580kcal | Carbohydrates: 72g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 320mg | Potassium: 380mg | Fiber: 4g | Sugar: 48g | Vitamin A: 900IU | Calcium: 90mg | Iron: 4mg