The Best Chocolate Pound Cake Recipe You’ll Ever Bake
In this guide, I’ll Walk you through a foolproof recipe for the best chocolate pound cake you’ll ever bake. From ingredient choices to baking tips, you’ll learn everything you need to know to achieve that perfect crumb and irresistible chocolate flavor.
Servings: 1
Calories: 330kcal
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat Your Oven to 325°F (165°C)
- Grease and Flour Your Pan. Whether you’re using a loaf or bundt pan, greasing and flouring it properly is essential.
- Sift the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt together.
- In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy.
- Make sure the butter is at room temperature for easy blending and a smooth batter.
- Take your Eggs and start by adding them one by one and give them a good mix. This gradual process ensures that the eggs fully incorporate into the butter-sugar mixture, creating a smooth, consistent batter.
- Begin by mixing in roughly a third of the sifted dry ingredients, including the flour, cocoa powder, baking powder, and salt. Mix gently to combine.
- Pour in about a third of the buttermilk and mix until it blends smoothly into the batter.
- Continue by incorporating the next portion of the dry ingredients, followed by the second portion of buttermilk, mixing gently each time.
- Finish with the remaining third of the dry ingredients and mix gently until the batter is just combined. Be careful not to overmix.
- Transfer the batter to your greased and floured pan, spreading it evenly with a spatula. Bake in the oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with slight moist crumbs.
- Once your chocolate pound cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. This helps it set before transferring. Slice and serve
Notes
- Use Quality Cocoa: Cheap cocoa powders often lack depth of flavor. Invest in a high-quality Dutch-processed cocoa for the best results.
- Stir 1 teaspoon of instant espresso powder into the dry ingredients for an added depth of flavor. It won’t taste like coffee but will enhance the richness of the chocolate.
- Carefully slice the cake with a serrated knife for a clean cut. This helps avoid crumbling, especially if the cake is still slightly warm.
- Using room-temperature butter, eggs, and buttermilk helps create a smooth batter and prevents curdling.