Chocolate Pound Cake Recipe | The recipe critic

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Get ready to eat the best dessert you’ll have all year! This chocolate pound cake tastes as good as it looks, and it’s the perfect dessert for any occasion!

Chocolate desserts are made to be eaten anywhere, anytime and for any occasion! Try more of these delicious treats that are sure to be a hit at any party. Our family favorites are this chocolate zucchini cake, this amazing chocolate cheesecake, or this classic chocolate cake to die for!

A slice of chocolate pound cake with a few raspberries alongside, on a plate.

Chocolate pound cake recipe

A dessert that makes me think for days afterwards, this is my kind of dessert! And this chocolate pound cake is so delicious your whole family will want more! This chocolate pound cake is made in a funnel mold which gives it this unique shape. It looks gorgeous, and I really love serving it at holiday parties because you can decorate it with simple touches from any season!

This chocolate pound cake isn’t hard to make, but it looks like you’ve been cooking all day! Bundt cakes always look great, and this one is no exception. It has a rich chocolate flavor and is a great recipe you’ll want to keep on hand for any occasion!

Chocolate Pound Cake Ingredients

This list of ingredients will surprise you! It’s very simple, and you probably already have most of the ingredients in your pantry! See the recipe card at the bottom of the article for all the exact measurements.

  • Plain flour: I used all purpose flour in this recipe.
  • Cocoa powder without sugar: Cocoa powder adds the flavor and color of chocolate!
  • Baking powder: This helps the cake to rise and be moist.
  • Salt: Salt enhances all the other ingredients in the recipe.
  • Butter: I use unsalted butter in this recipe.
  • Granulated sugar: This provides good balance and creates a sweet flavor!
  • Eggs: I always use large eggs when I cook. These will mix better if you let them come to room temperature before you start!
  • Buttermilk: You can buy it at the store or easily make it at home with this recipe.
  • Sour cream: This adds moisture to the cake and helps create a soft texture.
  • Vanilla extract: Add a hint of sweet vanilla flavor to this chocolate pound cake with this extract!

Let’s make a cake!

This chocolate pound cake is rich and moist and melts in your mouth with every bite. Topped with powdered sugar and berries, this is the absolute perfect dessert!

  1. Preparation: Preheat the oven to 350℉. Grease a 10 inch tube pan and sprinkle with cocoa powder. Put aside.
  2. Whip: In a medium bowl, combine flour, cocoa powder, baking powder and salt.
  3. To beat: In a separate bowl, beat butter and sugar together on medium speed with an electric mixer until light and fluffy, about 4-5 minutes. Add the eggs one at a time, mixing until each is incorporated.
  4. Combine: Add flour mixture and buttermilk alternately, starting and ending with flour. Add sour cream and vanilla and mix until just combined.
  5. Bake: Pour the cake batter into the prepared pan. Bake for 65 to 70 minutes or until a toothpick comes out clean from the center. You can also check for doneness with a thermometer. Cooking will be complete when the internal temperature reaches 210℉.
  6. Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a cooling rack to finish cooling.
  7. Dust: Sprinkle the chocolate pound cake with powdered sugar and a few fresh berries before serving.
4 photos showing how to prepare the cake batter and add it to a cake tin.

Easy tips

If you’ve never baked a cake in a tube pan, don’t worry! I have all the tips you need to make this cake perfect!

  • Prepare the Bundt pan: The best spray to use for Bundt cakes is one that is intended for baking and that contains flour. This, plus the dusting of cocoa powder, will help ensure that your Bundt cake comes off the pan in one piece.
  • Do not overfill the pan: If your tube pan holds less than 10 cups, fill it only ⅔ of its height. This will prevent the bottom of the cake from puffing up too much and spilling over the sides of the pan.
  • Let cool : Resist the urge to remove the cake from the pan before it has cooled enough. It needs time to detach from the pan. It doesn’t need to be completely cooled, but the bottom of the cake should only be barely warm to the touch before shaking the pan enough to loosen it from the pan.

The side view of a chocolate pound cake on a cake stand with one slice removed.

How to store leftovers

If you’re lucky enough to have a few extra slices of this cake, you’ll be happy to know it keeps well! It’s just as good the next day. All you need to do is store your leftover cake in an airtight container (or tightly covered with plastic wrap) on your counter. It will keep well for up to 5 days.

The top view of a chocolate pound cake on a cake stand with some sliced ​​pieces.


  • Preheat the oven to 350℉. Grease a 10 inch Bundt pan and sprinkle with cocoa powder. Put aside.

  • In a medium bowl, combine flour, cocoa powder, baking powder and salt.

  • In a large bowl, beat butter and sugar over medium-high heat until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, mixing until each is incorporated.

  • Add flour mixture and buttermilk alternately, starting and ending with flour. Add sour cream and vanilla and mix until just combined.

  • Pour the batter into the prepared pan. Bake for 65 to 70 minutes or until a toothpick comes out clean from the center. You can also check for doneness with a thermometer. Cooking will be complete when the internal temperature reaches 210℉.

  • Let the cake cool in the pan for 15-20 minutes before inverting it onto a cooling rack to finish cooling.

  • Sprinkle with powdered sugar before serving.



Serves: 12

calories554calories (28%)Carbohydrates73g (24%)Protein8g (16%)Big28g (43%)Saturated fat17g (85%)Polyunsaturated fats1gMonounsaturated fatsevengtrans fat1gCholesterol144mg (48%)Sodium155mg (6%)Potassium219mg (6%)Fiber3g (12%)Sugar46g (51%)Vitamin A884UI (18%)Vitamin C0.04mgCalcium73mg (seven%)The iron3mg (17%)

All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.

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