Chocolate Pound Cake Recipe

If you are a devoted chocolate lover, then this Chocolate Pound Cake is going to become your new favorite indulgence. Imagine a luxuriously moist and velvety cake, where rich Dutch-processed cocoa meets the smooth creaminess of cream cheese, creating a depth of flavor that simply melts on your tongue. This Chocolate Pound Cake manages to be both dazzlingly decadent and comfortingly familiar, perfect for any occasion where you want to impress without the fuss. With every bite, you’ll experience the perfect balance between buttery softness and intense chocolate goodness — it’s truly like cake velvet for your soul!

Ingredients You’ll Need

The secret to a truly remarkable Chocolate Pound Cake lies in using simple, high-quality ingredients that harmonize perfectly. Each item plays a crucial role in crafting the tender crumb, rich flavor, and beautiful color that makes this cake a standout dessert.

• Unsalted butter (1 cup / 2 sticks / 227 g): Provides richness and moisture, creating a tender crumb.
• Cream cheese (8 ounces, softened): Adds a subtle tang and ultra-creamy texture that lifts the cake’s flavor.
• Granulated sugar (3 cups / 600 g): Sweetens and helps with the structure for a perfect rise.
• Large eggs (6, room temperature): Bind the ingredients and add protein for stability.
• Vanilla extract (1 teaspoon): Enhances the chocolate flavor with a warm, aromatic note.
• Cake flour (2 ¼ cups / 281 g): Gives a lighter texture than all-purpose flour, making the crumb fine and soft.
• Baking powder (1 teaspoon): Leavens the cake just enough to rise beautifully without drying out.
• Dutch-processed cocoa (¾ cup / 64 g): Imparts deep chocolate intensity and a rich dark color.
• Kosher salt (a pinch): Balances sweetness and enhances all the flavors.

How to Make Chocolate Pound Cake

Step 1: Prepare and Preheat

Start by preheating your oven to 325°F and generously spraying a 10-inch bundt pan with nonstick cooking spray. This ensures the cake will release perfectly after baking, preserving its signature shape and delicate texture.

Step 2: Cream Butter, Cream Cheese, and Sugar

Using a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, cream cheese, and granulated sugar. This step is key for incorporating air into the batter so your Chocolate Pound Cake has that irresistible lightness beneath its rich exterior.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time to the mixture, beating thoroughly after each addition. This careful approach prevents the batter from curdling and ensures a smooth texture. Follow with the vanilla extract, which adds a lovely aromatic hint to the chocolate profile.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together cake flour, baking powder, Dutch-processed cocoa, and kosher salt. This dry mix will bring together the essential lift, color, and chocolate intensity the cake demands.

Step 5: Mix Dry Ingredients into Wet

Add about half of your dry ingredient mixture to the butter and egg batter and beat well to incorporate. Then add the remaining half and mix until just combined, scraping down the sides of the bowl as needed. This careful folding helps maintain the tender crumb.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan and bake for 1 hour and 15 minutes. Start checking for doneness at 55 minutes by inserting a toothpick into the center. If it comes out with just a few moist crumbs and no wet batter, your Chocolate Pound Cake is perfectly baked and ready to cool.

How to Serve Chocolate Pound Cake

Garnishes

A simple dusting of powdered sugar can add a delicate touch, but for a more decadent experience, try garnishing slices with fresh berries, a drizzle of chocolate ganache, or a dollop of whipped cream. Each adds a delightful contrast in texture and complements the cake’s rich chocolate flavor beautifully.

Side Dishes

Pair this luscious cake with a scoop of vanilla ice cream for an effortless dessert that feels special, or serve alongside fresh fruit salad for a lighter counterbalance. A cup of strong coffee or a bold red wine also pairs excellently, enhancing the flavors.

Creative Ways to Present

Surprise your guests by serving individual mini slices topped with edible gold leaf or chocolate shavings. Alternatively, transform your Chocolate Pound Cake into an elegant layered dessert by slicing it into layers and adding whipped cream and fruit compote between each.

Make Ahead and Storage

Storing Leftovers

Your Chocolate Pound Cake keeps wonderfully covered at room temperature for up to 3 days, maintaining its moist, tender texture. Wrapped well in plastic wrap or stored in an airtight container, you won’t lose a bit of its rich flavor.

Freezing

This cake freezes beautifully, making it a perfect make-ahead treat. Wrap it tightly in plastic wrap and then foil, or place in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving to preserve that fresh-baked texture.

Reheating

To revive a slice of chilled Chocolate Pound Cake, warm it lightly in the microwave for 15 to 20 seconds. This brings back that freshly baked softness and makes the chocolate flavors even more aromatic and inviting.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but you’ll want to measure carefully and consider sifting it with a bit of cornstarch to mimic cake flour’s lightness. The texture might be a bit denser but will still result in a delicious cake.

Is Dutch-processed cocoa necessary?

Using Dutch-processed cocoa gives this Chocolate Pound Cake a smoother, less acidic taste and a deeper chocolate color. You can substitute unsweetened cocoa powder but expect a slightly more acidic and brighter chocolate flavor.

Can I make this cake dairy-free?

This recipe heavily relies on butter and cream cheese for texture and flavor, so dairy-free substitutions could change the outcome. However, you might try plant-based butter and a vegan cream cheese alternative, but results can vary and may affect the cake’s moistness.

Why does the recipe use so many eggs?

The six eggs provide structure, moisture, and richness that are essential for the dense yet tender crumb of this pound cake. Eggs also help the cake hold together well during baking and slicing.

Can I make this recipe into cupcakes?

Absolutely! Just reduce the baking time to about 20-25 minutes and keep the temperature the same. Use standard cupcake liners and fill them about two-thirds full for the best rise and texture.

Final Thoughts

If you want to treat yourself and loved ones to something truly spectacular, you can’t go wrong with this Chocolate Pound Cake. Its luscious texture and intense chocolate flavor make it a joyous celebration in every bite. Trust me, once you make this, it’ll be your go-to dessert for birthdays, holidays, or just because you deserve a little chocolate bliss!