Chocolate Pound Cake


chocolate pound cake

Granny gave me her cherished pound cake recipe and, with it, her blessing to make the recipe my own.

That’s the beauty of passing down recipes in the family. The details are meant to change with each generation, but the spirit stays the same. In the case of this cake, I found inspiration in generations before Granny. I saw a recipe in an old cookbook that started the batter in a cold oven. After trying that technique, I never turned back. It gives the cake an incredible short, dense crumb. The slow rise yields a cake that is a dream for chocolate lovers with a center nearly as creamy as a chocolate truffle. The cocoa deepens over days even as the cake stays moist, creating a rich chocolate flavor and making this ideal for shipping to loved ones far away or baking ahead of time for a party.

This recipe is the perfect dessert full of simple ingredients that will give you a moist pound cake your friends and family will love.

Tips for the Best Chocolate Pound Cake

Commit to a cold oven.

Many cakes and baked good require a preheated oven to increase success. Not the cake when it comes to pound cake.

A cold oven helps your pound cake develop a delicious, goldenish brown crust that caramelizes just right. It also helps create a cake that is moist and fluffy.

Add the eggs one by one.

For best results, it’s important to add the eggs one by one. This allows each ingredient to mix together perfectly and create the suspension that will give your cake the texture you desire.

Use buttermilk.

Buttermilk is a tenderizer that helps add additional moisture. If you want an ultra moist cake, using buttermilk will help you knock it out of the park. It also helps cakes rise adding height and fluff to your cake.

Add chocolate chips.

The more chocolate the better!

Cocoa gets your chocolate flavor started, but the chocolate chips take it to the next level. Remember, you can’t have too much chocolate in this recipe.

Scrape, scrape, and scrape some more.

One mistake so many people make when baking is not ensuring things are mixed well. It’s important incorporate your ingredients well if you want to end with a delicious cake.

Be sure you scrape the sides of the bowl multiple times after you add ingredients so everything is well mixed.

Make ahead note.

Wrap tightly in plastic wrap or foil and the cake will keep at room temperature for up to a week.

Chocolate Pound Cake

chocolate pound cake


  • 1 pound unsalted butter, cut into cubes, at room temperature, plus more for the pan
  • 3½ cups all-purpose flour, plus more for the pan 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 large eggs, at room temperature
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk
  • 1 cup mini chocolate chips


  1. Butter and flour a 10-inch tube pan.
  2. Sift the flour, cocoa powder, baking powder, and salt into a large bowl.
  3. Break the eggs into a separate bowl. Beat the butter with both sugars in a stand mixer with the paddle attachment on low speed until blended.
  4. Scrape the bowl, raise the speed to medium, and beat until really creamy.
  5. Scrape the bowl, turn the speed to medium, and add the eggs one at a time, beating really well after each addition. Scrape the bowl, add the vanilla, and beat again on medium speed until well blended.
  6. With the speed on low, gradually add the dry ingredients in thirds, alternating with the buttermilk. Scrape the bowl, add the chocolate chips, and mix just until blended. Pour into the prepared pan and smooth the top.
  7. Put the pan in the center of a cold oven and turn the heat to 325°F. Bake until a tester or skewer comes out clean, about 1 hour and 45 minutes.
  8. Let cool in the pan on a wire rack for 30 minutes, then unmold and let cool completely on the rack.

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