Description
This Chocolate Pound Cake is rich, dense, and ultra-moist with deep cocoa flavor and a buttery crumb. Perfect on its own, dusted with powdered sugar, or topped with chocolate glaze or whipped cream — a classic bakery-style dessert that slices beautifully.
⏱ Time
Prep: 15 minutes
Bake: 65–75 minutes
Cool: 20 minutes
Total: 1 hour 50 minutes
🍽 Servings
12 slices
🛒 Ingredients
Cake
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1½ cups (3 sticks) unsalted butter, softened
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2½ cups granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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½ cup unsweetened cocoa powder
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½ tsp baking powder
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½ tsp salt
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1 cup whole milk or buttermilk
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2 tsp vanilla extract
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½ cup sour cream or Greek yogurt
Optional Chocolate Glaze
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½ cup heavy cream
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¾ cup semi-sweet chocolate chips
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1 tbsp butter
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
2️⃣ Cream Butter & Sugar
Beat butter and sugar until pale and fluffy (3–4 minutes).
3️⃣ Add Eggs
Add eggs one at a time, beating well after each.
4️⃣ Mix Dry Ingredients
Whisk flour, cocoa powder, baking powder, and salt.
5️⃣ Combine
Add dry ingredients alternately with milk, starting and ending with dry. Mix in vanilla and sour cream.
6️⃣ Bake
Pour batter into pan. Bake 65–75 minutes (loaf) or 55–65 minutes (bundt) until toothpick comes out clean.
7️⃣ Cool
Cool in pan 15 minutes, then turn out onto rack.
8️⃣ Glaze (Optional)
Heat cream until steaming, pour over chocolate chips and butter. Stir smooth and drizzle over cake.
📝 Notes
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Sour cream keeps cake ultra-moist.
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Use Dutch-process cocoa for deeper chocolate flavor.
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Pound cake improves in flavor the next day.
💡 Tips
✔ Don’t overmix once flour is added
✔ Tap pan before baking to remove air bubbles
✔ Serve with berries or whipped cream
✔ Store tightly wrapped for 4 days
❓ Q & A
Q: Can I freeze chocolate pound cake?
Yes — wrap tightly and freeze up to 3 months.
Q: Can I make cupcakes?
Yes — bake at 325°F for 18–22 minutes.
Q: Can I reduce sugar?
Yes — reduce by ¼ cup with minimal texture change.
Q: Can I make it dairy-free?
Yes — use plant butter, almond milk, and coconut yogurt.
WW Points (per slice — 1/12 cake)
Blue: 11 points
Green: 13 points
Purple: 11 points
💡 Lower-Point Tips
✔ Use light butter & reduced sugar
✔ Skip glaze
✔ Cut into smaller slices