Recipe

Chocolate Pound Cake

Dense, buttery, and unapologetically chocolate with a tight crumb and crisp edges. A classic loaf that feels fancy with almost zero drama.

By Matt Campbell

•

4.8

A sliced chocolate pound cake loaf on a wooden cutting board with a few crumbs scattered on a neutral kitchen counter

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Chocolate pound cake is one of those baked goods that never needs an excuse. It is not trying to be airy. It is not trying to be dainty. It is here to be rich, buttery, and sliceable, with that classic tight crumb that somehow feels even better on day two.

This is my go-to version when I want deep chocolate flavor without necessarily needing a stand mixer and a life story worth of steps. We bloom cocoa in hot coffee for a faster, bolder chocolate hit, then keep the method simple so you get a cake that rises nicely, bakes evenly, and does not turn dry the second you look away.

Measured ingredients for chocolate pound cake including cocoa powder, flour, butter, sugar, eggs, and sour cream arranged on a light stone countertop

Why It Works

Big chocolate flavor without extra fuss: Blooming cocoa in hot coffee wakes it up fast and makes the cake taste like more than the sum of its parts.
Classic pound cake texture: Butter and sugar are creamed for structure, then we alternate dry and wet ingredients to keep the crumb tight but tender.
Moist, not greasy: A little sour cream adds richness and softness so the cake stays plush for days.
Crisp edges, clean slices: Bundt or loaf both work, and the cake cuts beautifully once cooled.

Pairs Well With

Storage Tips

Room temperature: Wrap the cooled cake tightly in plastic wrap or keep in an airtight container for up to 4 days. Pound cake honestly loves a good rest.

Refrigerator: If your kitchen runs warm or you add a perishable topping, refrigerate up to 6 days. Bring slices to room temp before serving for the best texture.

Freezer: Freeze the whole loaf or individual slices. Wrap in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge or for a couple hours on the counter.

Best reheating trick: Warm a slice for 10 to 15 seconds in the microwave. It turns the crumb extra fudgy.

Common Questions

Can I make this in a Bundt pan instead of a loaf?

Yes. A 10 to 12 cup Bundt pan works great. Grease it thoroughly, dust with cocoa, and start checking doneness around 50 to 55 minutes. It may take up to 65 minutes depending on your pan and oven.

Why did my pound cake crack on top?

That crack is normal and kind of a pound cake badge of honor. The outside sets before the inside finishes rising, so it splits. If it cracks aggressively, your oven may run hot. Use an oven thermometer if you can.

Can I skip the coffee?

Absolutely. The cake will not taste like coffee, it just boosts chocolate. If you want to skip it, use hot water or hot milk instead.

How do I keep it from being dry?

Two big moves: do not overmix once flour goes in, and do not overbake. Pull the cake when a tester comes out with a few moist crumbs, not totally clean.

Can I add chocolate chips?

Yes. Fold in 3/4 cup mini chocolate chips at the end. Toss them with a teaspoon of flour first so they stay suspended.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan (or 10 to 12 cup Bundt pan)
Mixing bowls
Hand mixer or stand mixer
Whisk and rubber spatula
Fine mesh sieve (optional for cocoa and flour)
Cooling rack
Instant-read thermometer (optional but helpful)

I have a soft spot for recipes that feel like they belong on a slightly scratched index card. Pound cake is that friend. It shows up, it does its job, and it gets better after it has had a minute to cool down and collect itself.

This chocolate version is the one I make when I want a dessert that can handle real life: a quick slice with afternoon coffee, a midnight fridge raid, or a neighbor who “just stopped by” and somehow ends up with two pieces. If you glaze it, it looks like you tried really hard. If you do not, it still tastes like you did.

Chocolate Pound Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 65 minutes

Total Time 1 hour 25 minutes

Servings 10 slices

Ingredients

1 3/4 cups all-purpose flour (210 g)
3/4 cup unsweetened cocoa powder, natural or Dutch-process (75 g)
1 tsp baking powder
1/2 tsp fine salt
1 cup unsalted butter, softened (227 g)
1 3/4 cups granulated sugar (350 g)
4 large eggs, room temperature
2 tsp vanilla extract
3/4 cup sour cream, room temperature (180 g)
1/2 cup hot coffee or hot water (120 ml)
2 tbsp neutral oil (optional, for extra plush texture)

Optional quick chocolate glaze

3/4 cup powdered sugar (90 g)
3 tbsp unsweetened cocoa powder
2 to 4 tbsp milk or cream
1/2 tsp vanilla extract
Pinch of salt

Measured sour cream, eggs, vanilla extract, and cocoa powder on a countertop with measuring spoons nearby

Instructions

Prep the pan and oven. Heat oven to 325°F. Grease a 9x5-inch loaf pan and line with a parchment sling. Lightly grease the parchment too.
Bloom the cocoa. In a small bowl, whisk the cocoa powder with the hot coffee until smooth and glossy. Set aside to cool slightly.
Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar. In a large bowl, beat butter and sugar on medium speed until very light and fluffy, about 3 to 4 minutes. Scrape the bowl once or twice.
Add eggs and vanilla. Beat in eggs one at a time, mixing well after each and scraping the bowl. Beat in vanilla.
Combine the wet ingredients. In a small bowl, stir the sour cream into the cooled cocoa mixture until smooth. Stir in the optional oil, if using. (This helps everything blend in without breaking the batter.)
Alternate dry and wet. With the mixer on low, add the dry ingredients in 3 additions, alternating with the cocoa-sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Finish the batter. Give the bowl a final scrape and fold a few times with a spatula to catch any pockets of flour. Batter will be thick.
Bake. Smooth the top, then bake for 60 to 75 minutes. Start checking at 60. A toothpick should come out with moist crumbs, and the center should read about 200 to 205°F if using a thermometer.
Cool correctly. Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing. This is where the crumb sets, so try not to rush it.
Optional glaze. Whisk powdered sugar, cocoa, salt, vanilla, and enough milk or cream to make a thick but pourable glaze. Drizzle over the cooled cake and let set for 10 minutes before slicing.