Have you ever had one of those days when nothing but chocolate will do? I certainly have. There’s something almost magical about that first bite of a rich, moist chocolate cake that seems to melt away the day’s stresses. That’s exactly what this chocolate pound cake does for me, and I bet it will for you too.

Prep Time	Cook Time	Total Time	Servings
20 minutes	1 hour 10 minutes	1 hour 30 minutes	12 slices

Jump to Nutrition Facts

Jump to Recipe Print Recipe

Essential Kitchen Tools for Perfect Chocolate Pound Cake

Before diving into the chocolatey goodness, make sure you have these tools ready:

12-cup bundt pan or 10-inch tube pan (the shape makes all the difference in presentation)
Stand mixer or hand mixer (your arm will thank you)
Large mixing bowls (for separate dry and wet ingredients)
Measuring cups and spoons (precision matters in baking)
Sifter or fine-mesh strainer (for perfectly smooth dry ingredients)
Rubber spatula (to get every last bit of that delicious batter)
Cooling rack (crucial for proper cooling)
Toothpick or cake tester (to check for doneness)
Pastry brush (optional, but helpful for applying glaze evenly)

Ingredients

To make about 12 small servings, you’ll need:

For the Cake:

1½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs, at room temperature
3 cups all-purpose flour
½ cup high-quality cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
4 ounces semi-sweet chocolate, melted and cooled

For the Chocolate Glaze:

4 ounces semi-sweet chocolate, chopped
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Pinch of salt

Ingredient Variations and Substitutions

I love this recipe because it’s so adaptable. Depending on what you have on hand or dietary preferences, try these swaps:

Don’t have enough butter? Substitute with high-quality margarine or try half coconut oil for an interesting flavor twist
Looking for a deeper flavor profile? Replace up to half the white sugar with light brown sugar
Want a nuttier dimension? Substitute up to ½ cup of all-purpose flour with almond flour for added moisture and flavor
Need a dairy alternative? Use buttermilk for a pleasant tang or your favorite plant-based milk
Looking to intensify that chocolate flavor? Add 1 teaspoon espresso powder—you won’t taste coffee, just more chocolate!
Craving some texture? Fold in ½ cup chocolate chips, chopped nuts, or dried cherries just before pouring into the pan

Step-by-Step Instructions

Preparing the Pan

First things first, preheat your oven to 325°F (165°C).
Now for an important step many people rush—thoroughly grease your bundt or tube pan. If you’re using one with intricate details, take extra time here to get into all those nooks and crannies.
Here’s a baker’s secret: dust the greased pan with cocoa powder instead of flour. This prevents that unattractive white residue on your beautiful chocolate cake.

Making the Cake Batter

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In your stand mixer bowl with the paddle attachment, cream the butter on medium speed until it looks smooth and lighter in color, about 1 minute.
Now for the magic—gradually add sugar and continue beating on medium-high until the mixture transforms to pale and fluffy, about 4-5 minutes. This step is absolutely worth the time as it incorporates air for a lighter cake.
Add eggs one at a time, making sure each is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl occasionally.
Reduce your mixer speed to low and add the dry ingredients in three portions, alternating with the milk. Always begin and end with the dry ingredients—this helps everything mix properly.
Gently stir in the vanilla extract and that gorgeous melted chocolate until just combined. Remember, overmixing at this stage can make your cake tough.
The finished batter should look thick and smooth with a silky, almost glossy consistency.

Baking the Pound Cake

Pour your luscious batter into the prepared pan, using your spatula to smooth the top.
Tap the pan gently on the counter a few times—this helps eliminate any large air bubbles.
Slide the pan into your preheated oven and bake for 70-80 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Once baked, allow the cake to cool in the pan for 15 minutes—no more, no less. This timing is crucial for a clean release.
Carefully invert the cake onto a cooling rack and let it cool completely before glazing. Patience is key here—give it at least 1-2 hours.

Making the Chocolate Glaze

Place your chopped chocolate in a medium heat-proof bowl.
Heat heavy cream in a small saucepan just until tiny bubbles form around the edges—don’t let it come to a full boil.
Pour the hot cream over the chocolate and let it sit undisturbed for a full minute. This minute feels like forever, but it’s essential.
Now whisk until the mixture becomes smooth, then add butter, vanilla, and salt.
Continue whisking until everything is beautifully glossy and completely incorporated.
Allow the glaze to cool slightly until it reaches a pourable consistency that’s still thick enough to coat the back of a spoon.

Glazing the Cake

Place your cooled cake (still on the wire rack) over a baking sheet to catch any drips—your future self will thank you during cleanup.
Pour the glaze evenly over the top of the cake, starting from the center and moving outward. Watch as it cascades down the sides.
If needed, use a spatula to help guide the glaze into any spots it missed.
Let the glaze set for at least 30 minutes before slicing into this masterpiece.

How to Serve Chocolate Pound Cake

You’ve put in the work, now it’s time for the reward. Here’s how to serve this cake for maximum enjoyment:

For everyday indulgence, serve slices at room temperature when the flavors and texture are at their peak
Creating a show-stopping dessert? Warm individual slices slightly and top with a scoop of vanilla ice cream that slowly melts into the cake
Looking for something refreshing? Pair with fresh berries and a dollop of whipped cream for a lovely contrast
Making it fancy? Dust with a light snowfall of powdered sugar or add delicate chocolate curls just before serving

What to Serve Chocolate Pound Cake With

This cake plays well with many accompaniments:

Fresh seasonal berries—strawberries, raspberries, or blackberries add a gorgeous pop of color and tartness
Lightly sweetened fresh whipped cream or a spoonful of crème fraîche
A scoop of high-quality vanilla ice cream ( or coffee ice cream )
A perfectly brewed cup of coffee, espresso, or cappuccino to balance the sweetness

Storing and Reheating Tips

Made too much? (Is that even possible with chocolate cake?) Here’s how to keep it delicious:

For unglazed cake, keep it covered at room temperature for up to 3 days
If you’ve already glazed it, store in an airtight container in the refrigerator for up to a week
This cake freezes beautifully—wrap individual slices or the whole unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months
To thaw, leave in the refrigerator overnight or on the counter for several hours
To recapture that fresh-baked taste, microwave individual slices for 10-15 seconds
If your cake has gotten a bit stale, briefly warm slices and serve with ice cream or berries—the moisture will revive the texture

Tips

After making this cake countless times, I’ve learned a few tricks:

Room temperature ingredients aren’t just a suggestion—they’re essential for the best texture
Once you add flour, mix just until incorporated to avoid a tough cake
All ovens are a bit different, so start checking for doneness around 65 minutes
Patience pays off—allow the cake to cool completely before glazing
If you’re baking at high altitude, reduce sugar by 2 tablespoons and increase oven temperature by 25°F
My grandmother’s secret: place a slice of bread in the container with leftover cake to help maintain moisture

Common Questions

Why did my pound cake crack on top?

Don’t worry! This is perfectly normal for pound cakes. That crack forms as the exterior sets while the interior continues to rise. If it bothers you, place the pan on a baking sheet in the oven for more even heat distribution.

Can I make this cake without a stand mixer?

Absolutely! A hand mixer works wonderfully, though you’ll need to beat the butter and sugar a bit longer. No electric mixer at all? You can mix by hand with a wooden spoon, but prepare for an arm workout worthy of a gym session!

How do I know when my chocolate pound cake is truly done?

The toothpick test is reliable—insert it into the thickest part of the cake. It should come out clean or with a few moist crumbs, but no wet batter. You’ll also notice the cake beginning to pull away slightly from the sides of the pan.

Can I make this cake ahead of time for a special occasion?

This cake actually improves after a day as the flavors develop! You can bake it up to two days in advance, store it covered at room temperature, and glaze it a few hours before serving.

Why is my pound cake dry?

The two most common culprits are overbaking or heavy-handed flour measuring. Use the spoon-and-level method for measuring flour, and start checking for doneness early.

Can I make this recipe as cupcakes or mini bundts?

Definitely! Fill cupcake liners about 2/3 full and bake at 325°F for approximately 18-22 minutes. For mini bundt cakes, bake for 25-30 minutes. They make adorable individual desserts!

If you’ve tried this “Decadent Chocolate Pound Cake” recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Decadent Chocolate Pound Cake

Craving chocolate? This Decadent Chocolate Pound Cake recipe delivers rich flavor and perfect texture every time. Learn expert tips and variations for this crowd-pleasing dessert!

Print Recipe

Prep Time :20

Cook Time :1 10

Total Time :1 30

Cuisine :American

Servings :12

Ingredients

For the Cake:

1½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs, at room temperature
3 cups all-purpose flour
½ cup high-quality cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
4 ounces semi-sweet chocolate, melted and cooled

For the Chocolate Glaze:

4 ounces semi-sweet chocolate, chopped
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Pinch of salt

Instructions

Preparing the Pan:

First things first, preheat your oven to 325°F (165°C).
Now for an important step many people rush—thoroughly grease your bundt or tube pan. If you’re using one with intricate details, take extra time here to get into all those nooks and crannies.
Here’s a baker’s secret: dust the greased pan with cocoa powder instead of flour. This prevents that unattractive white residue on your beautiful chocolate cake.

Making the Cake Batter:

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In your stand mixer bowl with the paddle attachment, cream the butter on medium speed until it looks smooth and lighter in color, about 1 minute.
Now for the magic—gradually add sugar and continue beating on medium-high until the mixture transforms to pale and fluffy, about 4-5 minutes. This step is absolutely worth the time as it incorporates air for a lighter cake.
Add eggs one at a time, making sure each is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl occasionally.
Reduce your mixer speed to low and add the dry ingredients in three portions, alternating with the milk. Always begin and end with the dry ingredients—this helps everything mix properly.
Gently stir in the vanilla extract and that gorgeous melted chocolate until just combined. Remember, overmixing at this stage can make your cake tough.
The finished batter should look thick and smooth with a silky, almost glossy consistency.

Baking the Pound Cake:

Pour your luscious batter into the prepared pan, using your spatula to smooth the top.
Tap the pan gently on the counter a few times—this helps eliminate any large air bubbles.
Slide the pan into your preheated oven and bake for 70-80 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Once baked, allow the cake to cool in the pan for 15 minutes—no more, no less. This timing is crucial for a clean release.
Carefully invert the cake onto a cooling rack and let it cool completely before glazing. Patience is key here—give it at least 1-2 hours.

Making the Chocolate Glaze:

Place your chopped chocolate in a medium heat-proof bowl.
Heat heavy cream in a small saucepan just until tiny bubbles form around the edges—don’t let it come to a full boil.
Pour the hot cream over the chocolate and let it sit undisturbed for a full minute. This minute feels like forever, but it’s essential.
Now whisk until the mixture becomes smooth, then add butter, vanilla, and salt.
Continue whisking until everything is beautifully glossy and completely incorporated.
Allow the glaze to cool slightly until it reaches a pourable consistency that’s still thick enough to coat the back of a spoon.

Glazing the Cake:

Place your cooled cake (still on the wire rack) over a baking sheet to catch any drips—your future self will thank you during cleanup.
Pour the glaze evenly over the top of the cake, starting from the center and moving outward. Watch as it cascades down the sides.
If needed, use a spatula to help guide the glaze into any spots it missed.
Let the glaze set for at least 30 minutes before slicing into this masterpiece.