Chocolate Pound Cake

filed under: Cakes on February 20, 2019

A rich, delicious, mouth-watering Chocolate Pound Cake is one of my favorite things in the world. I love this recipe because those glorious chocolate crumbs seem to melt into your mouth. It’s like the cake version of velvet! If you love pound cakes, you simply must try my Cream Cheese Pound Cake!

Chocolate Pound Cake

Chocolate Pound Cake

This chocolate pound cake recipe comes from one of my favorite go-to cookbooks, the Church of the Holy Spirit Cookbook. My mom gave it to me as a gift many years ago and I have treasured it! So many wonderful recipes handed down through generations. And you know I am a sucker for any recipe that “grandma” says is good!

Chocolate Pound Cake Recipe

How to Make Chocolate Pound Cake

I can’t stress enough that this chocolate pound cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted.

What is double sifting? Well, as flour sets it becomes more compacted or settles. Double sifting not only breaks up clumps, but it adds air to the flour which helps produce a lighter cake. Sift your flour, sift it again, and then measuring to ensure an exact measurement. In addition, if you are baking at a higher altitude, be sure to check out my High Altitude Baking Tips.

As far as baking temperature and time, that is something you will want to keep a close eye on. If you happen to have any hot spots in your oven you may want to turn the cake halfway through baking. The crust should be firm, not burnt. This means that 325°F is the highest you should go, but the length of baking might be shorter or longer depending on your oven. All ovens are different, so be sure to closely watch the cake the first time you make it.

Easy Chocolate Pound Cake


How to Prepare a Bundt Pan

By far my favorite way to prepare a bundt pan is with GOOP (as grandma calls it) or Pan Release. The recipe is simple and you can easily keep it in on hand. I spread a generous coat around the bundt pan with a pastry brush. One important aspect of using Goop is when to remove the bundt cake. I will let the cake set in the pan for about 5 minutes, then invert onto a cooling rack. When allowed to cool to room temperature in the pan, I have found that it doesn’t release as beautifully.

You can also use the traditional butter + flour method, which is buttering the pan generously then adding about a 1/4 cup cocoa powder. (Only for chocolate cakes!, otherwise, use flour) Slowly turn the pan around and around making sure the cocoa powder covers every nook and cranny. Tip if over a garbage and shake out the excess.

You can also use bakers spray, which is an aerosol pan release. I prefer the “bakers” version (says it contains flour) as it seems to work best on cakes.

How to Make Chocolate Pound Cake

How to Know When Your Pound Cake is Done Baking

This can be tricky, but it super important as you don’t want to overbake it. The outside of the cake should appear firm and done, but should not be burnt. I know folks always recommend making sure your oven is calibrated (heck, even I recommend that in most cake recipes) but the truth is few of us actually do that. What we do know is the general hotness of our ovens. For instance, when you are baking a casserole or cupcakes do you notice that the back edge is crispy and the front is still a bit raw? Then simply rotate your pound cake about 40 minutes into baking. Or do you notice that the top gets brown quickly but the bottom isn’t baked? Place your pound cake on the lowest rack in your oven.

My favorite method of testing involves a long skewer, but you can also use a toothpick. Around the 55min mark, insert the skewer (or toothpick) and then remove it. (Be careful, I have more burns on my hands than I care to admit.) If you see a few crumbs that is GOOD, your pound cake is done baking. Wet batter on the skewer means it needs to bake longer. If you happen to notice that the top is browned but your pound cake still needs to bake, you can gently cover it with a foil tent to make sure it will not brown anymore


The Best Chocolate Pound Cake

How to Serve a Pound Cake

Pound cake can be served warm, room temperature, and is even delicious served cold. No matter what you do with this Chocolate Pound Cake, I know you love it! I happen to love this cake all on its own, but here are a few ways to jazz it up:

I have a feeling this is going to be your new go-to Chocolate Pound Cake recipe! <3

Love pound cakes? Don’t miss these winners:

Cream Cheese Pound Cake

Lemon Pound Cake

Pumpkin Pound Cake Dessert

4.43 from 7 votes
Chocolate Pound Cake
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins

Melt-in-your-mouth chocolate cake! It has the texture of velvet and the flavor or rich milk chocolate!

Course: Dessert
Cuisine: American
Keyword: Chocolate Pound Cake
Servings: 12
Author: Amanda Rettke
  • 1 cup (2 sticks or 226g) salted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281g) cake flour
  • 1 teaspoon baking powder
  • 3/4 cups (64 g) cocoa
  1. Preheat oven to 325 ° F. Grease a 10-inch bundt pan.

  2. In a medium mixing bowl, cream together butter, cream cheese, and sugar.

  3. Add eggs one at a time, beating well after each egg. Add vanilla.

  4. In a separate bowl, combine and sift flour, baking powder, and cocoa. 

  5. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well (about 2 minutes). You can also do this in your stand mixer with the paddle attachment.

  6. Pour into pan and bake for 1 hour and 15 minutes or until done. Use a toothpick to test at 55 minutes. If the toothpick is removed *mostly* clean, the cake is done. 

Recipe Video

Recipe Notes



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  • Marie lourdes Michel says:

    This is the best chocolate cake I never taste.

  • Michelle says:

    I have some silicone mini individual bundt cake pans that I’ve never used. Can you recommend this recipe for those? If so, how long would you suggest that I bake them?

  • Maria Roaquin says:

    Hi Amanda, can I substitute buttermilk for cream cheese in this recipe? If so, how much buttermilk? Thank you!

  • Sonia says:

    I love this app. Recipes are awesome!

  • Gloria says:

    Chocolate Pound Cake is a GREAT, easy recipe. I also made a rum glaze to pour over warm cake. Went from 100% GREAT to 150% Great😁

  • Dianne says:

    Made this chocolate pound cake and it is delicious! I did add a little espresso powder to the batter, maybe about a teaspoon. I mixed some cocoa powder and confectioner sugar together and lightly dusted the top.

  • Olga Lopez says:

    Wow I made the chocolate pound cake and it was so so good.

    Thank you for sharing great recipes.


  • Jude Hanson says:

    I made the chocolate pound cake today, covered it with chocolate ganache, it is superb.

    • Amanda says:

      So glad Jude!

  • Dierdre says:

    Is this natual o dutch processed cocoa?

  • Patricia Tiggett says:

    I chose this recipe because it had five stars. The cake was extremely dry and I followed the recipe exactly!
    Very disappointed!

  • Ashley Pilcher says:

    Hi. Can I use whipped cream cheese?


  • Susan Howard says:

    This recipe sounds wonderful. My question is can I use spice rum instead of vanilla extract?

    • Amanda Rettke says:

      Sure, that sounds amazing.

  • Hodaya says:

    Thank you for this incredible recipe!
    One question: the cocoa powder, is it unsweetened? Because 600 g of sugar seems a lot so I don’t want to do a mistake!
    Thanks for your help

    • Amanda Rettke says:

      Yes, it is unsweetened.

  • Mary Wash says:

    Can I use all purpose flour if I sift 2 times. I will send a photo after I make it

  • Ana says:

    You are fantastic. Wish you success.

  • Lope Jones says:

    I thought the texture and moistness of this pound cake were excellent. However, it seemed to have a slight aftertaste. I’m wondering why there was no baking soda In addition to the baking powder. I’d like to add some next time, how much would you recommend?

  • Emma says:

    Can you use a loaf pan instead of Bundt pan?

    • Elizabeth Keeney says:

      Hi, Emma! I work with iambaker and am happy to help with questions. Since we used a 10-inch bundt pan for this recipe, you would need two loaf pans when baking this cake. Have a great day!

  • Arlene says:

    Hi Amanda, Your recipes look delicious. I am a diabetic. What can I substitute as a natural sugar for the chocolate cake? What sugars can I use in your recipes?

    • Elizabeth Keeney says:

      Hi, Arlene! I work with iambaker and am happy to help with questions. We have not tried any sugar substitutions in our recipes, so I can’t say how they would affect them. Have a great day!

  • Ellen says:

    I AM NOT A BAKER! Never have ever been successful baking a cake! Or anything, not even packaged boxed cake mixes. this cake has been a winner for the last four times I have baked it. I have even screwed it up by cooking on the wrong temperature….it didn’t matter! The cake still turned out close to perfection! I am now a super star! This is my go to and always have the dry ingredients ready & measured to make another each time I make
    One I just measure out for the next! Next time I’m going to add some expresso extract to a chocolate ganache glaze with some confection sugar and see how that provides something different! Thank you so much for Sharing this recipe. I’m going to try my luck with your lemon pound cake recipe soon 🙂 thank you!

  • Boo says:

    This cake was so easy to make. It came out so perfect I couldn’t believe how it looked and taste. I plan to make another one this week.

    • Amanda Rettke says:

      So glad you enjoyed it!

  • Lakshmi says:

    Can I add chocolate chip to this recipe?

  • Kimberley says:

    Ok, with only 2 cups of white, very fine sugar, I decided to use 1 cup of light brown sugar for the third cup… omg… we’re dying! I baked it on the lowest rack and at 55min began testing. It went until maybe 70 minutes before I was able to remove it, but got it out in perfect time to have a very moist cake!! It’s sweet so no glaze or topping necessary… maybe some vanilla ice-cream!!

  • Regina says:

    Can I use this recipe for individual mini Bundt cakes?