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Chocolate Pound Cake

A classic Southern Chocolate Pound Cake is the perfect easy dessert for any occasion!

Prep Time
35 mins
Cook Time
1 hr 35 mins
Additional Time
2 hrs
Total Time
3 hrs 55 mins
Servings: 16 slices
Calories: 367 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) salted butter, softened at room temperature
  • 3 cups granulated sugar
  • 1 teaspoon instant coffee granules
  • ¼ cup warm water
  • 1 ¼ cups buttermilk, warmed but not boiling
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 6 eggs, at room temperature
  • Powdered sugar, for dusting

Instructions

    Cup of Yum
  1. Preheat oven to 325° F.
  2. Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 10-15 minutes.
  3. Meanwhile, in a separate bowl or glass measuring cup, stir together the instant coffee granules and the warm water until the coffee granules are completely dissolved. Stir in the buttermilk and vanilla extract; set aside.
  4. Also while the butter and sugar are creaming, use a separate bowl to sift together the flour, cocoa powder, salt and baking powder. Set aside.
  5. Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl. With the mixer on low speed, add the eggs one at a time, beating well after each addition.
  6. Scrape the sides and bottom of the bowl; mix on low speed for 5 more minutes.
  7. While the mixer is on low, alternately add the flour mixture and the warm buttermilk mixture, beginning and ending with the flour mixture. Mix until combined, scraping the sides of the bowl if necessary.
  8. Grease and flour a Bundt pan. Pour the batter into the pan, just until it is about 1-1 ½ inches from the top. Do not over-fill the pan. Tap the pan on the counter once or twice to release air bubbles.
  9. Bake for 75-85 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  10. Cool in the pan for about 10-15 minutes, and then remove to a wire rack to cool completely.
  11. Once the cake is cool, dust with powdered sugar just before serving.

Notes

  • Properly measure the flour. Spoon flour into the cups and lightly level with the straight edge of a knife. Too much flour will result in a dry cake.
  • While most cakes do best with cake flour, I recommend all-purpose flour for this recipe. That's because the chocolate cake includes cocoa powder – which already has a soft, dry texture. The combination of both cake flour and cocoa powder can result in a flimsy cake. All-purpose flour has a higher protein content and is milled to a slightly coarser consistency, which keeps this cake nice and sturdy.
  • Always sift the flour for pound cake. This extra step prevents any dry lumps in the batter and helps to evenly distribute and incorporate the ingredients.
  • Make sure that all of your ingredients are at room temperature so that they blend together easily and smoothly.
  • Cream the butter and sugar until the mixture is light and fluffy. This can take up to 15 minutes! Whipping this air into the batter will help it rise during baking.
  • Don't leave the cake in the pan for too long after baking -- about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
  • Make the cake about 1 day ahead of when you plan to serve it. The cake just gets better as it sits!
  • Dust with powdered sugar right before serving.

Nutrition Information

Serving 1slice Calories 367kcal (18%) Carbohydrates 57g (19%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 94mg (31%) Sodium 255mg (11%) Potassium 169mg (5%) Fiber 2g (8%) Sugar 39g (78%) Vitamin A 475IU (10%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 367

% Daily Value*

Serving 1slice
Calories 367kcal 18%
Carbohydrates 57g 19%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 94mg 31%
Sodium 255mg 11%
Potassium 169mg 4%
Fiber 2g 8%
Sugar 39g 78%
Vitamin A 475IU 10%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.