This velvety dessert combines the richness of chocolate with the dense and moist texture of a traditional pound cake. Old Fashioned Chocolate Southern Pound Cake is soft with a tender texture that melts in your mouth with every heavenly bite.
Million Dollar Pound Cake, and Lemon Pound Cake are more delicious easy-to-make cakes that my family loves.
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This old fashioned chocolate pound cake recipe is a chocolate lover’s dream. And, since I’m married to a guy that can never pass up anything chocolate, making this cake for my “boyfriend” has been a labor of love for years.
While I’m not a baker by nature nor a pastry chef, I do know a thing or two about pound cake. Like my Million Dollar Pound Cake and my Southern Pound Cake, this chocolate cake is beautiful and rich yet simple to make in true Southern style.
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What Is Pound Cake?
The name “pound cake” refers to a simple recipe with a precise ratio of four main ingredients: a pound each of flour, butter, sugar, and eggs. This straightforward approach makes it easy to remember, replicate and pass down.
A classic pound cake combines simplicity, richness, velvety texture, versatility, and tradition. This Southern chocolate pound cake has all of those qualities and more that come together to create a dessert that is both comforting and indulgent.
Choosing The Right Pan
There are three different pan options you can use to bake this chocolate cake:
I love using a bundt pan for this recipe because the cake comes out with a pretty design that makes a beautiful presentation when served. Bundt cake pans have a hole down the middle, which means the cakes come out in a donut shape. The hole helps the cakes cook more evenly.
You can make this recipe in two loaf pans. Shorten the baking time by about 15 to 20 minutes and check to ensure the cake is fully cooked.
A tube pan is similar to a bundt pan but without the fluted edges.
Easy Chocolate Pound Cake Ingredients
- Unsalted Butter – room temperature
- Granulated Sugar
- Eggs – room temperature
- Pure Vanilla Extract
- Buttermilk
- Coffee – either brewed or instant mixed with water.
- All-purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Salt
Scroll Down For Measurements And Instructions
Tips For Making The Best Chocolate Bundt Cake
- Use room temperature ingredients. This will help create a smooth batter.
- Cream the butter and sugar properly 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.
- Prepare the bundt pan properly. Generously grease and flour the pan so that the cake comes out without breaking.
- Make sure the cake is done. Oven temperatures vary, so start checking around the 60-minute mark. Insert a toothpick into the center, and if it comes out clean or with a few crumbs, your cake is ready.
Pound Cake Variations
There’s something special about indulging in a dessert that has stood the test of time. While a classic pound cake is wonderful on its own, it also serves as a perfect canvas for different flavor combinations. Here are a few of my favorites:
Frequently Asked Questions With Answers
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.
Once the cake comes out of the oven, place the pan on a wire rack to cool for 20 minutes. After cooling, invert it onto a cake plate and cool it completely.
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.
To keep this chocolate bundt cake fresh, place it on the countertop covered. You can also cover it with plastic wrap or aluminum foil stored at room temperature.
Yes, you sure can! Wrap it tightly with plastic wrap and freeze for up to 3 months. Thaw it in the refrigerator, then place it on the countertop to come to room temperature before serving.
How To Serve This Amazing Cake
This really is one of the best chocolate pound cake recipes ever, and I like to serve it with just a sprinkle of powdered sugar so that the rich chocolate flavor comes through. I guess I’m just a purist.
However, you can go for it and add toppings like chocolate ganache, chocolate frosting, or a chocolate glaze with a sprinkle of chocolate chips.
This beautiful cake has been the star of many birthday celebrations and disappears fast on a holiday buffet. It’s hard to resist with a scoop of vanilla ice cream and great with fresh berries and whipped cream.
The thing is, no matter how you serve this cake, a slice of this timeless goodness has the power to evoke memories and bring smiles to faces.
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.
Video
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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robert creed Mullins
Thanks Donya for this amazing recipe i cant wait to make it at home!!
Thank you for the terrific rating!