Sweetened Condensed Milk Chocolate Pound Cake with Chocolate Frosting
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.
This old-fashioned pound cake recipe is easy to make and is the perfect dessert for any holiday, party, or church potluck.
What We Love About This Recipe
- It’s incredibly moist and rich, thanks to the sweetened condensed milk.
- The chocolate flavor is indulgent and satisfying.
- The pound cake’s simplicity makes it a perfect treat for any occasion.
Ingredients
Pound Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks butter
- 3 eggs
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 14-ounce can of sweetened condensed milk
- 1/2 cup chocolate syrup
Frosting
- 1 stick butter
- 1/4 cup half and half
- 1/2 cup unsweetened cocoa
- 3-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
A full printable recipe with instructions is at the bottom of the post in the recipe card.
How To Make The Pound Cake
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.
Pour the entire can of sweetened condensed milk into the bowl and mix together. You can use Eagle Brand or a generic brand.
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.
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 prepared loaf 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 for this recipe if you’d like, or add the cake batter to a deeper bread pan.
TIP: 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.
Chocolate Frosting
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. Mix everything together once you’ve added the powdered sugar to the saucepan. 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, which will still cover both pound cakes.
Optional Ingredients
- Caramel Sauce to drizzle over the top of the chocolate for a rich dessert.
- Add lots of strawberries over the chocolate frosting. Or slice up some fresh peaches or fresh fruits.
- Whip up some cream cheese frosting to top the classic pound cake.
- Sprinkle a few chocolate chips on top for some crunch.
Drizzle the chocolate frosting over the top and let it cool for an irresistible dessert.
This chocolate pound cake with sweetened condensed milk is a delightful dessert that combines the richness of chocolate with the right amount of sweetness. Serve it with fresh berries and a dollop of ice cream for an indulgent breakfast or a delicious dessert that everyone will love.
Sweetened Condensed Milk Chocolate Pound Cake with Chocolate Frosting
Ingredients
Pound Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks butter
- 3 eggs
- 1/2 cup sugar
- 2 teaspoon vanilla extract
- 14 ounce can sweetened condensed milk
- 1/2 cup chocolate syrup
Frosting
- 1 stick butter
- 1/4 cup half and half
- 1/2 cup unsweetened cocoa
- 3-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 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.
Pound Cake
- Add the flour, baking powder, and salt to a medium-sized bowl, mix together with an electric mixer, and 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 the cake tester comes out clean.
Frosting
- 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.
Video
Notes
Nutrition
