Prepare to treat yourself to the ultimate cozy indulgence: Old-Fashioned Southern Chocolate Pound Cake. This velvety, rich cake combines chocolate’s deep, decadent flavor with the dense, buttery texture of a classic pound cake. Every bite is soft, tender, and practically melts in your mouth, leaving you craving another slice!
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While I’m neither a baker nor a pastry chef, I know a thing or two about pound cake. And, since I’m married to a guy who can never pass up anything chocolate, I knew I needed to find a way to make a chocolate pound cake that was simple enough for beginners yet fancy enough for his birthday celebration. And like my Million Dollar Pound Cake and my Southern Pound Cake, this chocolate cake does just that in true Southern style!
What Makes This Chocolate Pound Cake So Good?
This Southern chocolate pound cake is one of those recipes that just feels like home. It’s rich, buttery, and full of deep chocolate flavor without being too sweet. I love how the texture is perfectly dense yet still soft and stays moist for days. Y’all, it’s perfect for everything from Sunday dinner to special celebrations!
Tips For Making The Best Chocolate Bundt Cake
- Use room temperature ingredients: This will help create a smooth batter.
- Cream the butter and sugar well: Do this in a large bowl so that the butter and sugar become light and fluffy. Take your time with this step, using a stand mixer or hand mixer, about 3–5 minutes.
- Don’t over-mix: Once you add the dry ingredients to the wet mixture, mix just until combined. I can’t stress this point enough since over-mixing can lead to a dense and tough cake.
Chocolate Pound Cake Ingredients
- Unsalted Butter: Make sure it’s at room temperature when you start.
- Granulated Sugar: Keeping it classic.
- Eggs should also be at room temperature so they don’t react with the butter. Pop them in a bowl of warm water to bring them to room temperature quickly.
- Pure Vanilla Extract: This helps elevate all the other flavors.
- Buttermilk: If you don’t have buttermilk, you can make it. For each cup of buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes, and stir before using.
- Coffee: And the key to any great chocolate cake! Either brewed or instant mixed with water. And no, you won’t taste it, the cake will just be extra chocolatey.
- All-purpose Flour: A 1:1 gluten-free replacement should work here, too.
- Unsweetened Cocoa Powder: For all that chocolate flavor.
- Baking Powder: This helps the cake rise. Be sure to check that it’s no more than 1 year old for the best leavening powers.
- Salt: Just a pinch enhances any dessert.
Step By Step Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- The Wet Ingredients: Using an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Then add in the eggs and vanilla. Combine the buttermilk and coffee in another small bowl.
- Alternate Mixing: Gradually add the dry ingredients to the batter, alternating with the buttermilk mixture. Start and end with the dry ingredients, mixing until just combined.
- Pour and Bake: Pour the batter into the prepared bundt pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Then let cool and serve.
How Do I Make Sure The Cake Doesn’t Stick To The Bundt Pan?
This is tricky, but the best way I’ve found is to generously grease and flour the pan with cocoa powder so that the cake comes out without breaking. To make sure the cake is fully baked, insert a toothpick into the center, and if it comes out clean or with a few crumbs, your homemade chocolate pound cake is ready.
Frequently Asked Questions
Look for a high-quality brand that uses premium cocoa beans for the best flavor and quality. Make sure to check the label for any additional flavorings or additives, and opt for pure, unsweetened cocoa powder for baking.
Stored properly, this chocolate pound cake stays moist and delicious for up to 5 days. Wrap it tightly in plastic wrap or store in an airtight container at room temperature. For longer storage, freeze the cake for up to 3 months. Just thaw at room temperature before serving.
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How To Serve Classic Chocolate Pound Cake
This cake is perfect on its own, but here are a few ways to elevate your serving game:
- With Whipped Cream or Frosting: A dollop of fresh whipped cream adds lightness while chocolate frosting makes this a rich and decadent cake.
- A Scoop of Ice Cream: Vanilla ice cream is a classic pairing and my family loves a scoop of Homemade Peach Ice Cream.
- Drizzled with Ganache: Double down on the chocolate with a homemade ganache!
Craving More? Try These Pound Cake Recipes
If you tried this Chocolate Southern Pound Cake Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 ½ cups room temperature butter
- 3 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
- 2 teaspoons coffee – from brewed or instant dissolved in water
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon salt
Instructions
- Heat oven to 325 degrees. Grease and flour (use cocoa powder with a little flour) a 10-inch bundt pan.
- Whisk together dry ingredients.
- Cream together the butter and sugar until fluffy using an electric mixer. Add eggs 1 at a time and blend well.
- Stir coffee and buttermilk together.
- Mix dry ingredients into batter alternating with the milk/coffee making sure to end with flour.
- Pour batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
- Cool the cake for 20 minutes in the pan on a wire rack, then turn out onto a cake stand or platter.
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Notes
- Buttermilk adds a slight tang and moisture to the pound cake, but you can substitute it with regular milk. You can also make buttermilk. For each cup of buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes, and stir before using.
- Place this chocolate bundt cake on the countertop covered to keep it fresh. You can also cover it with plastic wrap or aluminum foil, stored at room temperature.
- To freeze, wrap the cake tightly with plastic wrap and place it in the freezer for up to 3 months. Thaw it in the refrigerator, then place it on the countertop to come to room temperature before serving.
Nutrition
This post was originally posted in March, 2012 and updated in May, 2023.
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Thanks Donya for this amazing recipe i cant wait to make it at home!!
Thank you for the terrific rating!