Sweetened Condensed Milk Chocolate Pound Cake with Chocolate Frosting is the perfect homemade dessert any time of year. This is an easy pound cake recipe with a chocolate powdered sugar frosting drizzled across the top.
Pound cake? Sweetened condensed milk? Drizzled chocolate over the top? Yes, yes, and more yes! It’s heaven on a plate.
This old-fashioned pound cake recipe is easy to make and is the perfect dessert for any holiday, party, or church potluck. Or… just bake it, pull up a chair, and eat it. Who needs a reason?
Pound cakes are always rich desserts. This one is a rich, dense, and filling cake. You won’t need more than one piece because it’s so rich. The drizzled chocolate on top is just as incredible and really adds flavor to the pound cake.
If you love recipes with sweetened condensed milk and chocolate, give these buckeye brownies a try, I’m sure you’ll love them.
Recipe and Printable Instructions Listed Below
Add the flour, baking powder, and salt to a medium-sized bowl, mix together and set aside.
In a large bowl, cream the butter.
Butter adds so much flavor to a chocolate pound cake loaf.
Next, add the eggs, sugar, and vanilla to the bowl. Mix everything together well. (I think I forgot the picture of the third egg – oops).
Pour the entire can of sweetened condensed milk into the bowl and mix together. This might just be the best part of the entire dish. It adds so much flavor to a dessert. And, it can be used in so many dishes. It’s great for fudge, cakes, pies, and so much more.
One of my favorite desserts is a lemon pie. My grandmother made it for us when we would visit her on her farm in Tennessee. The pie consists of sweetened condensed milk, lemon juice, and eggs. Besides the meringue, that’s pretty much it. Gooooood stuff. You can find the recipe here.
Add the chocolate syrup to the bowl and mix it all up. It will turn such a pretty chocolatey color. I didn’t add tons of chocolate, so it’s kind of a lighter chocolate flavor in this moist pound cake. You can always add more.
Add the flour, baking powder, and salt mixture to the bowl. Mix everything up for a nice thick batter.
Pour the batter into greased bread pans. I split mine up into two loaves. My bread pans are a little smaller, so I wanted to spread them out. But, you can also use a bundt pan if you’d like for this recipe or add the batter to a deeper bread pan.
Bake for about 75-minutes. I would start checking on the pound cake after about 65-minutes. If your oven bakes faster than mine, you will need to take it out sooner. Once the cake tester comes out clean, it’s done and you can get started on the chocolate frosting to drizzle over the top.
Pour the half and half into a saucepan with a stick of butter. Stir the two together as the butter melts. Keep the burner on medium because it will boil fast otherwise.
Put the unsweetened cocoa into the saucepan and mix everything together. It will look kind of lumpy until you add the powdered sugar and mix it together.
Let it come to a boil and then remove it from the burner.
Add the powdered sugar. Once you’ve added the powdered sugar to the saucepan, mix everything together. I used a hand mixer to get all of the lumps out. It will seem like there’s not enough liquid to make the frosting thin enough, but it should be fine. If you need a little more liquid, just add a teaspoon of half and half at a time and mix it in.
The chocolate frosting is so pretty when it’s all mixed up and ready to pour. If you want it to have a thicker consistency, leave it as it is, but if you want it to pour, you might need to add a little more half and half.
This recipe for chocolate frosting is also a very large recipe. It covered both of my pound cakes and I still had plenty left over. It would be perfect for a large cake. You can also cut the chocolate frosting recipe in half and it will still cover both pound cakes.
Drizzle the chocolate frosting over the top and let it cool for an irresistible dessert.
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 2 sticks butter
- 3 eggs
- 1/2 cup sugar
- 2 tsp. vanilla
- 1 - 14 oz. can sweetened condensed milk
- 1/2 cup chocolate syrup
- 1 stick butter
- 1/4 cup half and half
- 1/2 cup unsweetened cocoa
- 3-1/2 cups powdered sugar
- 1 tsp. vanilla
Preheat oven to 300-degrees.
Grease one or two bread pans or a bundt pan. If you use a bundt pan, grease and flour it.
- Add the flour, baking powder, and salt to a medium-sized bowl and mix together. Set aside.
- In a large bowl, cream the butter.
- Add the eggs, sugar, and vanilla to the bowl and mix well.
- Pour the can of sweetened condensed milk into the bowl and mix well.
- Pour the chocolate syrup into the bowl and mix together.
- Add the flour mixture and mix together.
- Pour into greased bread pans (use one or two, depending on desired thickness).
- Bake for 75-minutes or until cake tester comes out clean.
- Add the stick of butter to a saucepan on medium heat.
- Add the half and half. Allow the butter to melt.
- Turn the burner on high and add the unsweetened cocoa. Bring to a boil and remove from burner.
- Add the vanilla and powdered sugar and mix well with a hand mixer until smooth.
- Pour over pound cake.
For a thinner frosting, add more half and half, one teaspoon at a time, if needed.
Nutrition Information:Yield: 16 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 451Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 86mgSodium: 322mgCarbohydrates: 62gFiber: 2gSugar: 48gProtein: 6g
Sweetened Condensed Milk Recipes