Step 1: Prepare Your Oven and Pan
Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3–4 minutes until light and fluffy.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition to ensure a smooth, even mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Step 5: Mix Wet and Dry Ingredients
Alternately add the dry mixture and milk to the butter-egg mixture, starting and ending with the dry ingredients. Mix gently until just combined—avoid overmixing. Stir in vanilla extract.
Step 6: Optional Chocolate Chips
Gently fold in chocolate chips for an extra layer of chocolate indulgence.
Step 7: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
Step 8: Cool and Serve
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Pro Tips for the Perfect Chocolate Pound Cake
Room temperature eggs and butter help achieve a light, airy texture.
Buttermilk instead of milk adds extra moisture and richness.
Check the cake at 60 minutes; ovens vary, and you don’t want to overbake.
Add a drizzle of chocolate ganache over the top for an extra decadent touch.
This chocolate pound cake is perfect for any occasion—from casual family snacks to celebratory desserts. Moist, chocolatey, and utterly irresistible.
Enjoy.
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