Easy Old Fashioned Chocolate Pound Cake Recipe

Confession time, I simply cannot resist an easy old fashioned chocolate pound cake recipe. There. I’ve said it.

And when you see what happens when you combine chocolate cake with a classic pound cake into a Bundt pan, it’s seriously so good that you’ll cry tears of joy.

For Chocolate Lovers

A slice of chocolate pound cake on a plate. The pound cake has chocolate frosting on it.

The moist crumbs cling to your fork while the rich chocolate flavor erupts in your mouth in this chocolate lover’s recipe.

It’s one of the best chocolate pound cake recipes you’re ever going to find, and it’s so easy to make you may just wind up making one every day of the next week!

Picture of a chocolate pound cake from the side. There is a slice sticking out.

Chocolate Pound Cake (In A Bundt Pan)

There’s nothing better than moist chocolate pound cake.

To get a moist pound cake, you may have heard that it takes a pound each of flour, eggs, butter, and sugar to make. Hence the name.

And while a pound cake is usually baked in a loaf pan, you can also bake it in a Bundt pan.

Traditionally, pound cakes are dusted with powdered sugar, glazed, or even topped with frosting.

Being the glutton I am for all things chocolate, I went with chocolate frosting, which turns this into one decadent chocolate pound cake.

The next time a special occasion rolls around, like a birthday party, Valentine’s Day, an anniversary, or even just because it’s Saturday, you will have the perfect cake to make.

A chocolate bundt cake on a white cake stand. There is chocolate frosting drizzled all over the cake.

Chocolate Bundt Cake Recipe Ingredients

  • Softened butter
  • White granulated sugar
  • Eggs
  • Vanilla extract
  • Liquid coffee
  • Buttermilk
  • All-purpose flour
  • Dutch process cocoa
  • Baking powder
  • Salt
  • Frosting

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

This is a very easy recipe to make, and the results are an incredibly moist, dense texture that is chocolatey and delicious.

A slice of chocolate pound cake. There is chocolate frosting on top of the slice and sliding down the side.

How To Make The Chocolate Cake

  1. Grease and flour a bundt pan.
  2. Next, mix the dry ingredients in a medium bowl, except the sugar.
  3. In another large bowl, add the softened butter and sugar, and cream.
  4. Add the eggs, vanilla extract, and coffee to the sugar mixture and combine.
  5. Next, alternate adding the dry ingredients and buttermilk and mix until combined.
  6. Pour the cake mixture into the bundt pan and bake for 60-70 minutes or until a cake tester comes out clean.

Step-By-Step Instructions

Flour, baking soda, and salt in a clear glass mixing bowl.

Start by adding the all-purpose flour to a medium bowl.

Dutch process cocoa in a clear glass mixing bowl with flour.

Add the Dutch process cocoa to the bowl.

Dutch process cocoa is an unsweetened type of cocoa powder. It creates a smoother and more mellow flavor. If you don’t have this type of cocoa powder, you can use unsweetened cocoa powder instead. 

Dry ingredients in a clear glass bowl for pound cake.

Add the baking powder and salt to the bowl and mix the ingredients.

Butter in a clear glass mixing bowl.

Add the softened butter to a large bowl.

White sugar and butter in a clear glass mixing bowl.

Next, add the sugar to the bowl with the butter and mix well.

Adding eggs to a mixing bowl with sugar and butter.

Add the eggs and mix the ingredients.

Pouring vanilla extract into a mixing bowl with butter and sugar.

Pour the vanilla extract into the bowl and mix well.

Pouring liquid coffee into the bowl with pound cake ingredients.

Pour the liquid coffee into the bowl and mix. For this recipe, I used coffee that I had brewed earlier in the day.

Instant coffee granules help you make the right liquid coffee amount that gives this chocolate pound cake more depth, or you can use some from your morning coffee.

Pouring buttermilk into a bowl with chocolate cake ingredients.

Pour part of the buttermilk into the bowl.

Adding the dry ingredients to the wet ingredients in a clear glass mixing bowl.

Alternate adding the flour mixture and the buttermilk and mixing.

Buttermilk lends a special tang and adds moisture.

It’s absolutely worth buying for making this cake, but if you don’t have any, you can make it by combining one cup of milk and one tablespoon of lemon juice or white vinegar.

Chocolate pound cake in a bundt pan.

Pour the cake batter into the prepared pan. I will give it a gentle tamp against the counter to help get out any bubbles.

Bake for 60-70 minutes or until a cake tester comes out clean.

Cooked chocolate bundt cake on top of a white cake stand.

Once the cake cools for about 20 minutes, I will place the cake stand on top of the pan and flip it over. It should come out easily.

Pouring chocolate frosting over the top of a chocolate bundt cake.

As you can see, I’ve added chocolate frosting on top of my chocolate pound cake. I’ve got an easy chocolate frosting recipe you can use for that with just four simple ingredients.

You could alternatively use chocolate ganache, chocolate glaze, or chocolate chips. And, of course, a scoop of vanilla ice cream is always a dream come true on a decadent chocolate pound cake like this!

You can also add a few fresh berries right on top for a more summery flavor.

How To Store The Cake

You can store the cake in an airtight container or cover with plastic wrap. It does not have to be refrigerated, but it will last a few days longer in the refrigerator.

Easy Old Fashioned Chocolate Pound Cake Recipe

This delicious cake is a chocolate lover’s dream come true for dessert. It’s one of my favorite ways to show my love to others. It’s a great recipe for any occasion.

Of course, I’m happy to share with my family, though I do love savoring every rich and chocolatey bite of my slice. Enjoy!

A slice of chocolate pound cake. There is chocolate frosting on top of the slice and sliding down the side.

Easy Old Fashioned Chocolate Pound Cake Recipe

Yield: 16
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 20 minutes
Total Time: 1 hour 40 minutes

Easy old fashioned chocolate pound cake is made with fresh ingredients and turns out so moist and rich. This might be the best chocolate cake you've ever eaten!


Pound Cake

  • 2 cups all-purpose flour
  • 3/4 cup Dutch process cocoa (or unsweetened cocoa)
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups softened butter
  • 3 cups white granulated sugar
  • 5 eggs
  • 3 teaspoons vanilla extract
  • 1/4 cup liquid coffee
  • 1 cup buttermilk


1. Preheat oven to 325 degrees and grease and flour a 10-inch bundt pan.

2. Add the flour, cocoa, baking powder, and salt to a medium bowl and mix.

3. Next, add the softened butter to a large mixing bowl.

4. Add the sugar and mix well.

5. Add the eggs, vanilla extract, and coffee to the sugar mixture and combine.

6. Next, alternate adding the dry ingredients and buttermilk and mix until combined.

7. Pour the cake mixture into the bundt pan and bake for 60-70 minutes or until a cake tester comes out clean.

8. Allow the cake to cool for about 20 minutes. Then, place the cake stand over the cake pan and gently flip it over.

9. Frost the cake and enjoy!

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 104mgSodium: 336mgCarbohydrates: 53gFiber: 1gSugar: 38gProtein: 5g

Nutrition is approximate.

Did you make this recipe?

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  1. What can you use instead of coffee to add the extra liquid?

    1. Julie Pollitt says:

      Hi Joyce,

      You can use water or milk in place of the coffee. I hope you love it!

  2. Can this be made in a stand mixer? Also are the eggs added all at once or one at a time? And where is the chocolate frosting recipe? I didn’t see it here. Thanks!

    1. Lisa pickett says:

      @Julie Pollitt,

  3. Can you use a loaf pan or something comparable measurement-wise in lieu of bundt pan?

    1. Julie Pollitt says:

      You can, but you might want to check the cake a little sooner in the oven. It might bake faster.

  4. Edith Boyce says:

    On this old fashioned chocolate cake what if I don’t like coffee in it. Can I just use the regular cocoa

    1. Julie Pollitt says:

      You can use cocoa as long as it’s in liquid form. Or water will work, as well. Hope you enjoy it!

  5. Made this pound cake for Easter. It was very moist, dense. The flavor was not too chocolaty. The buttermilk give as my husband says an interesting flavor. I doubled the frosting recipe just in case it wasn’t enough. Glad I did it.

    1. Julie Pollitt says:

      Hi Terese,

      Glad you liked it! Hope you had a nice Easter.

  6. Quincella says:

    Fantastic Chocolate Pound Cake. I’ve been searching and trying different recipes but none of them seem to work for me until this one. I followed the instructions exactly with the exception of adding 3/4 cup of mini chocolate chips. It was so rich, chocolatety, moist and EASY to make. My search has ended. This is the one!

    1. Julie Pollitt says:

      Yay! I love to hear that! I am so glad you love it.

  7. I made this cake but added a vanilla glaze on top. Absolutely delicious 😋

    1. Julie Pollitt says:

      Oh boy, that sounds wonderful. Can you share how did you made the glaze? I’d love to try it and I bet some other readers would, too!

  8. What can I use instead of buttermilk

    1. Julie Pollitt says:

      Hi Jennifer, You can use milk if you’d like to for this recipe instead of buttermilk.

  9. Love this recipe! I have never used coffee in my pound cakes in the past but this was perfect! Very moist and turned out great. Big hit with my family.

    1. Julie Pollitt says:

      That’s fantastic to hear! Thanks for sharing and so glad to hear everyone loved it!

  10. Geraldine Cason says:

    This cake came out awesome. Very moist and delicious. I’m going to make another one to day for my sons birthday. Thank you for sharing

    1. Julie Pollitt says:

      Hi Geraldine, that’s so great to hear! I am glad you liked it. Happy birthday to your son!

  11. SO DANG TASTY – and easy! The Bundt pan is so much better than layers.
    Came out perfect – I added a few toasted cinnamon-sugared walnuts to the bottom, ‘cuz we love nuts, and topped it with a simple glaze for my husband’s birthday – he (and I) LOVED it! Thanks Julie, I’ll be making this one again with variations.

    1. Julie Pollitt says:

      Sounds wonderful! I am so glad you liked it. Happy Birthday to your hubby!

  12. There are no amounts listed for the ingredients….

    1. Julie Pollitt says:

      Hi Rick,

      If you click on the “Jump to Recipe” button at the top it will pop you right down to the recipe card with the measurements and instructions. You can also print it out.

  13. Thank you for the recipe! I’m wondering if you could add cream cheese to the recipe? And if so, would something need to be removed?

    1. Julie Pollitt says:

      Hey Jackie! I haven’t tried adding cream cheese to this recipe, but I am sure it would work. I would just add 8 ounces of cream cheese and not adjust anything else. Let me know how it goes!