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.
| Prep Time | Cook Time/Cool Time | Servings | Prep Level |
|---|---|---|---|
| 15 minutes | 1 hour 5 minutes/20 minutes | 16 | Beginner + |
Chocolate Pound Cake (In A Bundt Pan)
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. While pound cakes are usually baked in a loaf pan, they can also be baked 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.
If you love easy chocolate desserts, you’ll also want to save my chocolate Bundt cake with cake mix and pudding. It’s ridiculously good.
Featured Comment
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!”
Step-By-Step Instructions
Start by adding the all-purpose flour to a medium bowl.
Add the Dutch-process cocoa to the bowl. Dutch-process cocoa is an unsweetened type of cocoa powder that creates a smoother and more mellow flavor. If you don’t have this type of cocoa powder, you can use unsweetened cocoa powder instead.
Add the baking powder and salt to the bowl and mix the ingredients.
Add the softened butter to a large bowl and beat until creamy. Next, mix the sugar with the butter.
Add the eggs and mix the ingredients.
Pour the vanilla extract into the bowl and mix well. Next, 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 amount of liquid coffee, which gives this chocolate pound cake more depth. You can also use some of your morning coffee.
Pour part of the buttermilk into the bowl.
Alternatively, add the flour mixture and the buttermilk and mix. Buttermilk lends a special tang and adds moisture. It’s absolutely worth buying to make 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.
Pour the cake batter into the prepared pan. I will gently tamp it against the counter to help remove any bubbles.
Bake for 60-70 minutes or until a cake tester comes out clean.
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.
This cake is incredible when it’s topped with my homemade chocolate frosting made from cocoa, which takes it right over the top!
How To Store The Cake
You can store the cake in an airtight container or cover it with plastic wrap. It does not have to be refrigerated, but it will last a few days longer in the refrigerator.
Make It Ahead
Believe it or not, this cake is actually better the next day. The moisture settles overnight, and the chocolate flavor gets deeper, making it richer and more tender than it is fresh out of the oven. If you’re making it for a party, holiday, or potluck, bake it the day before. Once it has fully cooled, wrap it in plastic wrap and leave it on the counter overnight. Don’t refrigerate it because that will dry out the pound cake. Unwrap it right before serving and add your frosting or powdered sugar then.
Add Some Variation To The Cake
The great thing about this cake is that you can add some variation to it and change it up a little.
- Add espresso powder. This deepens and intensifies the chocolate flavor in a way that people will notice but won’t be able to explain. It’s a small addition that makes a big difference.
- Make it in a loaf pan. If you don’t have a bundt pan, you can bake this in two standard loaf pans. Reduce the baking time and start checking for doneness earlier since loaf pans bake faster.
- Top with powdered sugar. If you want to keep it simple, a dusting of powdered sugar right before serving is all this cake needs.
Easy Old Fashioned Chocolate Pound Cake Recipe
Ingredients
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
Instructions
- Preheat oven to 325 degrees and grease and flour a 10-inch bundt pan.
- Add the flour, cocoa, baking powder, and salt to a medium bowl and mix.
- Next, add the softened butter to a large mixing bowl.
- Add the sugar and mix well.
- Add the eggs, vanilla extract, and coffee to the sugar mixture and combine.
- Next, alternate adding the dry ingredients and buttermilk and mix until combined.
- Pour the cake mixture into the bundt pan and bake for 60-70 minutes or until a cake tester comes out clean.
- Allow the cake to cool for about 20 minutes. Then, place the cake stand over the cake pan and gently flip it over.
- Frost the cake and enjoy!
Video
Nutrition
FAQs
Can I freeze chocolate pound cake?
Yes, this cake freezes really well. Let it cool completely, then slice it and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer bag and freeze for up to 3 months. To serve, let a slice thaw on the counter for about an hour or pop it in the microwave for 20-30 seconds.
Can I use a box mix instead?
Yes, you can, and it will still taste great. Use a chocolate cake mix and follow the box instructions, but bake it in your bundt pan and keep a close eye on the time, since homemade and box-mix batters bake differently.
Why did my cake crack on top?
A crack down the top of a pound cake is normal and actually a sign that it has baked properly. The crust sets before the inside is fully risen, which in turn creates the crack.
How do I keep the cake moist?
Don’t overbake the cake. Pull it out as soon as the toothpick comes out with just a few crumbs. Also, make sure you are wrapping it well after it cools. Leaving it out on the counter without storage will dry it out fast.
What can you use instead of coffee to add the extra liquid?
Hi Joyce,
You can use water or milk in place of the coffee. I hope you love it!
Excellent
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!
Hi Mary,
You can mix this in a stand mixer. I usually add the eggs one at a time, with maybe a couple seconds between each one, while the mixer is running. Here is the frosting recipe: https://www.backtomysouthernroots.com/how-to-make-chocolate-frosting-from-cocoa-powder/
Hope you love it all!
@Julie Pollitt,
Can you use a loaf pan or something comparable measurement-wise in lieu of bundt pan?
You can, but you might want to check the cake a little sooner in the oven. It might bake faster.
On this old fashioned chocolate cake what if I don’t like coffee in it. Can I just use the regular cocoa
You can use cocoa as long as it’s in liquid form. Or water will work, as well. Hope you enjoy it!
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.
Hi Terese,
Glad you liked it! Hope you had a nice Easter.
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!
Yay! I love to hear that! I am so glad you love it.
I made this cake but added a vanilla glaze on top. Absolutely delicious 😋
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!
What can I use instead of buttermilk
Hi Jennifer, You can use milk if you’d like to for this recipe instead of buttermilk.
Great
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.
That’s fantastic to hear! Thanks for sharing and so glad to hear everyone loved it!
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
Hi Geraldine, that’s so great to hear! I am glad you liked it. Happy birthday to your son!
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.
Sounds wonderful! I am so glad you liked it. Happy Birthday to your hubby!
There are no amounts listed for the ingredients….
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.
Amazing recipe!! I followed everything exactly as written (ok, I’m heavy on the vanilla and I added a capful or two of butter extract) and it came out perfectly moist and delicious! Almost like a cakey brownie. I won’t ever use another chocolate pound cake recipe. This is the one!!!
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?
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!
Can this be frozen?
Hi Gayle,
You can freeze this. Just make sure you seal it up well. Enjoy!
This is very close to the recipe on the side of the Hershey’s Cocoa Can and it’s delicious. I’ve been making that cake since I was a kid (now I’m 71) and it has never failed me. I was wondering what happened to the recipe for the frosting/glaze shown in the photo? I often use brown sugar frosting (an old Amish/Shaker recipe) and it’s absolutely delicious on this cake, but I don’t think it would work on a bundt cake, just a cake made in a 9 x 12 pan. Don’t over bake the cake or overcook the frosting no matter what kind you use. The brown sugar frosting burns easily so be careful with it!
Hi there! Brown sugar frosting sounds amazing! Thanks for the tip on not overcooking. I’ve done that a few times. 😉
Here’s the recipe for the chocolate frosting in the picture. Hope you love it! https://www.backtomysouthernroots.com/how-to-make-chocolate-frosting-from-cocoa-powder/
This cake is absolutely delicious. And I doubled the icing to cover the whole cake, it’s wonderful.
I’m usually not a chocolate cake lover but this being a scratch POUND cake was amazing. I recommend it if you like chocolate cake.
Hi Benita,
I am so glad you loved it! It’s definitely addictive!
Any suggestions for preventing a cake from sticking to the bottom of the pan?
Hi Maxine,
I do a couple of things. Make sure you spray the inside with nonstick cooking spray and dust it with some flour. After it cooks, only let it cool for about 10-15 minutes and then turn it over. If you let it cool for longer it will stick to the pan.
I made this cake last night and it turned out really good. I’ve made hundreds of pound cakes in my time and many times, chocolate ones will turn out dry – but this one is perfectly moist and very rich. I just used my pound cake pan instead of my bundt pan because it was handier to get to. This is definitely a keeper. Thanks for sharing it.
I love to hear that! Good tip on the pound cake pan!
now this is just frustrating who posts the cake recipe without the icing?! Absurdity!
Sorry about that. The link is there above the recipe card.
This was so yummy! Very moist and the perfect chocolate flavor. I didn’t have buttermilk so substituted 1 cup of milk with a T white vinegar. Topped with a chocolate glaze. Can’t stop eating it! Definitely a keeper!
Hi Debbie, I am so glad to hear you loved it! Such great buttermilk subs, too!
I have made this recipe quite a few times since finding it over a year ago. One problem I have is that when it bakes, it puffs up nicely, but then when I take it out of the oven and let it cool for 10 minutes before removing it from the pan, it sinks. When cutting it looks like it is not cooked enough, however, I test it with a cake tester, it comes out clean. The butter and eggs were at room temperature. I have been baking for quite some time and can’t figure out why this happens — unless it is supposed do that after it is baked. It looks like it is undercooked, but it isn’t. Can you please shed some light on what could be wrong, or if its supposed to be that way.
Thank you.
Hi Evelyne, I think it’s fairly normal for a pound cake to deflate a little. But here are a couple of reasons why that might happen:
Are you mixing the butter and sugar too long? It can create air pockets that deflate as it cools. Try to mix until light and fluffy at medium speed.
Is your oven temp inconsistent? I would keep an oven thermometer in there to see if it’s staying the same temp throughout. That can make it fall or bake too fast.
Are any of your ingredients expired? Make sure your flour and baking powder is not expired.
Let me know if it’s any of these things and if it’s still happening, we can troubleshoot some more.
Can you use salted butter and leave out the teaspoon of salt
Yes, you can do that. Hope you love it!
Just make sure you have the right size pan. I’m still crying over all the superior ingredients I used that ended up burning on the bottom of the oven. I was able to taste the top part of the cake when I took it out early – I just couldn’t take the burning smell any longer, and it was delicious. Not the recipe’s fault, so I still gave it four stars. It wouldn’t let me give five, IDKW
So sorry that happened, but thanks for mentioning that!
Am I able to use cake flour instead or does it have to be all purpose flour
You can, but it will change the texture a little. It will be more soft, delicate, and more crumbly. It will still taste great!
Can thus be baked in a ten-inch tube pan? Thx.
Hi Cheryl,
You can cook it in a tube pan. But it will most likely bake faster than in the Bundt pan. I would start checking with a cake tester after about 45 minutes of baking time.
Hope my cake comes out ok. The recipe reads as if you start dumping the butter and sugar in and start mixing. The recipe needs to state set the dry ingredients aside and add at the end alternating with the liquids. My fault!! Was in a hurry and did not read all the way through the recipe!!!
How’d you like it?
can you use cake flour instead of all purpose?
Hi Susan, I haven’t tried it with cake flour. But, you could switch out the flour. I would use 2-1/4 cups of cake flour. Everything else is the same.
What can you use instead of buttermilk?
Here’s what you can use in place of 1 cup of buttermilk: add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes. Then, add it to your cake. Or, you can also mix 3/4 cup plain yogurt or sour cream with 1/4 cup milk until smooth. Hope that helps!
Yes! I tried this recipe. Very good recipe. Came out of the pan beautifully. As smooth as Butter❣️
That’s great! I am so glad it came out so easily and you loved it!