Classic Chocolate Pound Cake
Rich, moist, and finished with a silky chocolate glaze.
Introduction
Pound cake has always been a symbol of comfort baking — simple ingredients, a tender crumb, and a flavor that never goes out of style. This chocolate version takes the traditional recipe and infuses it with cocoa for a deep, indulgent taste. Topped with a smooth chocolate glaze, it’s the kind of cake that feels both nostalgic and luxurious.
Perfect for birthdays, holidays, or a cozy afternoon with coffee, this cake is easy to make yet impressive enough to serve to guests.
Ingredients
For the Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups all‑purpose flour
½ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
1 cup whole milk
For the Chocolate Glaze
1 cup powdered sugar
2 tbsp unsweetened cocoa powder
2–3 tbsp milk
½ tsp vanilla extract
Instructions
Preheat Oven
Heat oven to 325°F (165°C). Grease and flour a Bundt or loaf pan.
Cream Butter & Sugar
Beat butter and sugar until light and fluffy.
Add Eggs
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
Mix Dry Ingredients
In a separate bowl, whisk flour, cocoa, baking powder, and salt.
Combine
Gradually add dry ingredients to butter mixture, alternating with milk.
Begin and end with dry ingredients. Mix just until combined.
Bake
Pour batter into prepared pan.
Bake 70–80 minutes, until a toothpick inserted in the center comes out clean.
Cool
Let cake cool in pan for 15 minutes.
Turn out onto wire rack to cool completely.
Prepare Glaze
Whisk powdered sugar, cocoa, milk, and vanilla until smooth.
Drizzle over cooled cake.
Recipe Notes
Prep Time: 20 minutes
Bake Time: 75 minutes
Total Time: ~1 hour 35 minutes
Servings: 12–14
Tips for Success
Use room‑temperature butter and eggs for a smooth batter.
Don’t overmix once flour is added — it keeps the cake tender.
For a richer glaze, use cream instead of milk.
Store cake in an airtight container for up to 4 days.
Fun Variations
Mocha Pound Cake: Add 1 tbsp instant coffee granules to the batter.
Nutty Twist: Fold in chopped walnuts or pecans.
Double Chocolate: Add chocolate chips to the batter.
Festive Finish: Dust with powdered sugar or sprinkles after glazing.
Serving Ideas
Pair with vanilla ice cream for a decadent dessert.
Serve with fresh berries for a refreshing contrast.
Slice thick and enjoy with coffee or tea.
Wrap slices individually for lunchbox treats.
Storytelling Element
Imagine slicing into this cake: the rich chocolate aroma fills the kitchen, the crumb is moist and tender, and the glaze glistens as it drips down the sides. It’s the kind of dessert that makes ordinary days feel special and celebrations even sweeter.
Conclusion
This Chocolate Pound Cake is a timeless recipe that blends simplicity with indulgence. Moist, flavorful, and topped with a silky glaze, it’s a cake you’ll want to bake again and again.