There’s nothing like the smell of chocolate drifting from the oven—it instantly feels like home. Growing up, pound cake was a staple for family gatherings and quiet Sunday afternoons. The classic buttery version was lovely, but adding chocolate turned it into something unforgettable: rich, dense, and velvety, with just the right sweetness. This cake is moist without being heavy, perfect on its own or dressed with a simple glaze. Whether for a celebration or a midweek treat, this chocolate pound cake is timeless, comforting, and effortlessly indulgent—a dessert that feels as special as it tastes.
Chocolate Pound Cake
Ingredient
Quantity
Unsalted butter, softened
1 cup (230 g)
Granulated sugar
1¾ cups (350 g)
Large eggs, room temperature
4
All-purpose flour
2 cups (250 g)
Unsweetened cocoa powder
½ cup (45 g)
Baking powder
½ teaspoon
Salt
½ teaspoon
Whole milk, room temperature
1 cup (240 ml)
Vanilla extract
2 teaspoons
Optional Glaze:
Ingredient
Quantity
Heavy cream
½ cup (120 ml)
Semi-sweet chocolate, chopped
4 oz (115 g)
Instructions
Preheat the oven Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Cream butter and sugar Beat the butter and sugar together in a large bowl until light and fluffy, about 3–4 minutes.
Add eggs and vanilla Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Mix dry ingredients Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
Combine wet and dry Add the dry mixture to the butter mixture in three portions, alternating with milk, starting and ending with dry ingredients. Mix gently until just combined—avoid overmixing.
Bake Pour batter into the prepared loaf pan, smooth the top, and bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Optional glaze Heat the cream until it just simmers, then pour over chopped chocolate. Stir until smooth, let thicken slightly, and drizzle over the cooled cake.
