Skip to Content

Chocolate Pound Cake

A traditional pound cake is great, but a Chocolate Pound Cake is next level! Get the dense texture you love about pound cakes, but with an added rich chocolate flavor. It’s the perfect base for toppings and pound cakes are great bare or with added frostings or glaze. This Chocolate Pound Cake bakes perfectly every time and it’s always requested at our family gatherings.

The best Chocolate Pound Cake recipe you've ever tried!

My husband is the one who loves pound cakes. They’ve got extra eggs and butter which gives them the dense texture that they’re known for. This is not a light and fluffy cake – it’s definitely heavier. That dense texture is what makes it an awesome base for toppings. The possibilities are endless – from fresh fruit to even more chocolate.

This cake bakes in a bundt pan, but don’t let that discourage you from making it. I’ll walk you through all of the steps, below, to ensure that your Bundt Cake comes out beautifully from every angle. They’re such pretty cakes to serve for special occasions!

Looking for even more cakes made in a bundt pan? I use my bundt pan almost every time I make a cake because I love the gorgeous shape it makes. Here are my most popular bundt cakes:

How To Make Chocolate Pound Cake

The type of bundt pan you use, and how you prepare it, makes all the difference in the world. I trust no other brand than NordicWare. Invest in one of the NordicWare 10-15 cup Bundt Cake Pans and you’ll be set for life. Then, just follow my tips below to remove the cake from the pan for the picture-perfect finish!

Chocolate Pound Cake on cake stand
This is the BEST Chocolate Pound Cake recipe!

What To Serve With Chocolate Pound Cake

This cake is so versatile and one of the many reasons I love it. You can dress it up with fresh berries in the center or serve it alongside your favorite fruit. Make a homemade whipped cream to go along with it or a rich chocolate ganache to drip over the edges. If you want a flavor, like vanilla, to balance the chocolate – a simple vanilla glaze would work well too.

Our family loves it bare. I dust a little powdered sugar over the top of the Chocolate Pound Cake and serve it with fresh berries. If I’m feeling fancy, I add a mint leaf for presentation. Keep it simple and easy!

How To Remove Your Cake From The Bundt Pan

Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:

  • Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it.
  • Let the cake cool completely before you even attempt to remove it from the pan.
  • If it sticks, hit the bundt cake pan with a spoon to loosen it.
  • If the sides are sticking, use a knife around the edges.
  • Flip it onto the cooling rack and walk away – let gravity take over.
  • If all else fails –  add a topping to hide the imperfections!
Easy chocolate bundt cake recipe

Why Did My Cake Bake Unevenly On The Bottom?

You’re going to invert your bundt cake onto a cake plate. So essentially, the cake bakes upside down. A common problem with bundt cakes is the bottom being uneven when you flip it because it bakes up towards the center of the tube pan. You can invert your cake onto the cake plate and then AGAIN onto another plate, so the bottom is facing up. Use a bread knife to gently level the bottom of the cake. Flip it back over onto your cake plate and add your toppings.

How To Keep Leftover Pound Cake Fresh

If your cake is on a cake stand, you want to cover it as best as possible. If you’re ok to transfer your cake, place it in an airtight food storage container. For best freshness, enjoy the cake within 3-4 days of baking. It doesn’t need to be refrigerated.

Can You Freeze Leftover Chocolate Pound Cake?

YES! You can easily freeze Chocolate Pound Cake. Cover your cake with plastic wrap or put pieces into freezer bags. Preventing freezer burn is important. Keep the cake in the freezer for up to three months. When you’re ready to enjoy a slice again, let it thaw to room temperature before slicing.

Recipe Substitutions You Can Make

If you don’t have a bundt pan, you can also bake your Chocolate Pound Cake in a tube pan! If you don’t have any heavy whipping cream, you can easily use a heavy whipping cream substitute and get the same results. Want to use a sugar substitute? Follow the sugar substitute brand directions, on the packaging, to see how much you’ll need to use.

What You’ll Need From The Store:

  • Unsalted Butter
  • Vegetable Shortening
  • Granulated Sugar
  • Eggs
  • Vanilla
  • All-Purpose Flour
  • Cocoa Powder
  • Salt
  • Baking Powder
  • Heavy Whipping Cream
  • Baker’s Joy Spray

Step-By-Step Directions To Make Chocolate Pound Cake

Preheat the oven to 325 degrees. Spray your 10-cup Bundt Cake Pan with Baker’s Joy Spray and set aside. In a large stand mixer, cream the butter, shortening and sugar together until fluffy (about 3-4 minutes).

beating together sugar and butter

Add the eggs, one at a time, scraping down the sides of the bowl in-between. Mix well after adding each egg. Blend in the vanilla extract.

sifted dry ingredients for cake

Sift together the flour, cocoa powder, salt and baking powder into a small bowl. Add the dry ingredients to the butter mixture, alternating with the cream. Start and end with your flour mixture.

Cake before baking

Pour the Chocolate Pound Cake batter into your prepared baking pan. Bake for 1 1/2 hours until a toothpick comes out clean. Add more time baking time, if needed. Let the cake cool completely before flipping. Serve with your favorite toppings!

Chocolate Pound Cake Recipe
Yield: 12 Servings

Chocolate Pound Cake

Chocolate Pound Cake on cake stand

The BEST Chocolate Pound Cake recipe, with a dense texture and perfect for any topping that you want!

Prep Time 20 minutes
Cook Time 2 hours 2 seconds
Total Time 2 hours 20 minutes 2 seconds

Ingredients

  • 1 Cup Unsalted Butter, Softened
  • 1/2 Cup Shortening
  • 3 Cups Granulated Sugar
  • 5 Eggs
  • 1 1/2 Teaspoons Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1/2 Cup Cocoa Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/2 Cup Heavy Whipping Cream
  • Baker's Joy Spray

Instructions

1. Preheat the oven to 325 degrees. Spray your 10-cup Bundt Cake Pan with Baker's Joy Spray and set aside. In a large stand mixer, cream the butter, shortening and sugar together until fluffy (about 3-4 minutes).

2. Add the eggs, one at a time, scraping down the sides of the bowl in-between. Mix well after adding each egg. Blend in the vanilla extract.

3. Sift together the flour, cocoa powder, salt and baking powder into a small bowl. Add the dry ingredients to the butter mixture, alternating with the cream. Start and end with your flour mixture.

4. Pour the Chocolate Pound Cake batter into your prepared baking pan. Bake for 1 1/2 hours until a toothpick comes out clean. Add more time baking time, if needed. Let the cake cool completely before flipping. Serve with your favorite toppings!

Notes

Store leftover Chocolate Pound Cake in an airtight food storage container. For best freshness, enjoy within 3-4 days of baking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 599Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 134mgSodium: 144mgCarbohydrates: 76gFiber: 2gSugar: 50gProtein: 7g

**Nutrition is calculated by a third party. Actual values may vary.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Judy Pardue

Sunday 21st of August 2022

Can I use cream cheese or sour cream instead of heavy cream?

Kimberly Stroh

Sunday 21st of August 2022

Heavy Whipping Cream is your best bet, but sour cream can be used. Cream cheese won't work because it's a different consistency. Let me know how it turns out with sour cream!

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe