Chocolate Pound Cake

Some bakes feel like home the second you pull them out of the oven. For me, this chocolate pound cake is exactly that.

I’ve made this more times than I can count—and I still get that same quiet excitement every time it comes out of the pan in one smooth lift, rich and dark with that soft chocolate sheen on top.

It’s not trying to be trendy. It’s not layered with mousse or frosted to the moon. It’s just honest. Deep chocolate flavor, that classic tight crumb, and the kind of texture that makes you stop talking mid-bite.

This isn’t one of those cakes that you bake just for birthdays or holidays. It’s more personal than that. It’s the cake I go back to when I want something familiar that always turns out right.

Something that feels like I put in effort—even when I didn’t have much time or patience to give.

The best part? It slices like a dream. No crumbs falling everywhere, no guessing if it’s done inside. Just clean, rich slices that taste even better the next day—if they make it that long.

I’m sharing my version here because I want you to have the same kind of go-to chocolate cake in your life. It’s simple, but not boring.

It’s rich, but not too heavy. And it always gets a quiet “wow” with the first bite. So yeah—this is the one I trust. And soon, you might too.

Chocolate Pound Cake Recipe

Ingredients

200g unsalted butter, softened to room temperature
200g fine granulated sugar
4 large eggs (room temperature)
1½ tsp pure vanilla extract
180g all-purpose flour (sifted)
40g unsweetened cocoa powder (Dutch-processed for deeper flavor)
1 tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
120ml whole milk (room temperature)
80g dark chocolate (minimum 55% cocoa), melted and slightly cooled
2 tbsp hot water (for loosening chocolate)

Chocolate Ganache Drizzle

100g dark chocolate (minimum 55% cocoa), finely chopped
90ml heavy cream
1 tsp light corn syrup (optional, for shine)

Instructions

Preheat your oven to 170°C (340°F), with the rack in the center position. Grease a 9×5-inch loaf pan with butter, then line it with baking parchment, leaving some overhang on the sides for easy removal. Lightly dust the inside with cocoa powder and tap out the excess.
In a large mixing bowl, beat the softened butter using a hand or stand mixer on medium speed for 1 minute until creamy. Gradually add sugar and beat on medium-high for 4–5 minutes until pale, fluffy, and fully aerated. Scrape down the sides of the bowl as needed.
Crack in one egg at a time, beating well after each addition to fully emulsify before adding the next. Add vanilla extract with the final egg. Mixture should look smooth, not curdled.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix gently with a whisk to combine evenly.
Alternate adding the dry ingredients and milk into the creamed mixture in three additions, beginning and ending with dry ingredients. Use low speed or a spatula and fold gently—do not overmix. The batter should be thick and rich.
In a small bowl, stir the melted chocolate with 2 tbsp of hot water to loosen it slightly. Fold it into the batter using a spatula until just combined—avoid overmixing to retain the cake’s tender crumb.
Pour the batter into the prepared pan and smooth the top with an offset spatula. For the signature split down the middle, dip a butter knife in oil or melted butter and run it lengthwise across the top of the batter (about 1 cm deep). Bake for 55–65 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs (not wet batter).Let the cake rest in the pan for 10 minutes. Then lift it out using the parchment overhang and place it on a wire rack to cool completely.
Heat the cream in a small saucepan until it just begins to simmer (do not boil). Pour it over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir gently until smooth and glossy. Stir in the corn syrup if using. Let it cool slightly to thicken to a pourable consistency.
Once the cake is completely cool, drizzle the ganache in a zigzag pattern over the top using a spoon or piping bag. Let the ganache set for 10–15 minutes at room temperature.
Slice cleanly with a serrated knife for best presentation. Serve as-is or lightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days. Bring to room temperature before serving for best texture.

How Do I Make a Moist Chocolate Pound Cake?

A moist cake doesn’t happen by chance. You need the right mix of ingredients and baking steps.

Use room temperature ingredients: Butter, eggs, and milk blend better and trap more air.
Don’t overmix: Mix just until everything is combined to avoid a tough texture.
Measure ingredients properly: Too much flour or cocoa powder can dry it out.
Use real butter, not margarine: Butter adds moisture and richness.
Add a bit of sour cream or yogurt: It keeps the cake moist and soft.
Don’t overbake: Take it out as soon as a toothpick comes out with moist crumbs, not dry.

What Makes a Pound Cake Dense But Soft?

The right texture is a mix of tight crumbs and soft bite. Here’s how to get it:

Use equal ratios: Butter, sugar, flour, and eggs in balanced amounts keep it dense but tender.
Cream butter and sugar properly: This traps air and makes the cake light without being fluffy.
Don’t use too much leavening: A little baking powder is fine, but too much will ruin the dense structure.
Add eggs one by one: Helps in better structure and smooth batter.
Bake at the right temperature: Slow and steady heat keeps the inside soft without overcooking the outside.

Can I Use Cocoa Powder Instead Of Melted Chocolate In Pound Cake?

Yes, but the taste and texture will be a little different.

Use Dutch-processed: cocoa for a deep chocolate flavor.
Adjust the fat: Cocoa powder has no fat, so add a bit more butter or cream.
Mix with hot water: Make a smooth paste before adding it into the batter for even mixing.
Use the right amount: Don’t overload—replace melted chocolate with 3 tablespoons cocoa + 1 tablespoon butter per ounce.

Why Did My Chocolate Pound Cake Crack On Top?

Cracks are actually a sign of a good pound cake, but they can be controlled.

Top cooks faster than the middle: As the batter rises, it splits the surface.
Oven may be too hot: High heat causes a quick rise and cracks.
Batter is too thick: Heavy batter rises unevenly and creates a crack.
Pan too small or overfilled: Leaves no space for expansion, so the center bursts open.

Can I Make Chocolate Pound Cake Without Eggs?

Yes, it’s possible, but you need the right substitutes to keep the texture right.

Use mashed banana: ¼ cup for every egg. Gives moisture and slight sweetness.
Use plain yogurt: ¼ cup per egg. Great for texture and softness.
Use buttermilk: Adds richness and a bit of lift.
Use applesauce: ¼ cup unsweetened per egg. Makes it moist and tender.
Don’t skip baking soda: If you skip eggs, baking soda helps with structure and rise.

How Do I Keep Chocolate Pound Cake From Drying Out?

No one likes a dry cake. Keep it fresh with these simple tricks.

Wrap it in foil or cling film: Locks in moisture.
Store in an airtight container: Keeps air out and softness in.
Don’t refrigerate without reason: Fridge can dry it out unless it’s extra humid outside.
Add a slice of bread in the container: It gives up moisture to the cake and keeps it soft.
Brush with sugar syrup: Lightly coat the cake for extra moisture if it starts to dry.

How To Get a Perfect Crack Down The Center Of a Pound Cake?

That signature crack isn’t just luck—it’s technique.

Use a butter knife dipped in oil: Run it lengthwise down the center of the batter before baking.
Use room temperature batter: Cold batter bakes unevenly.
Don’t bang the pan: Let air pockets create lift naturally.
Oven should be fully preheated: Even heat helps crack form properly.

Why Is My Pound Cake Crumbly Instead Of Smooth?

Crumbly cakes usually point to a few common problems.

Too much flour: Always measure using the spoon and level method.
Not enough fat: Butter or oil gives the cake its smoothness.
Overbaking: Dries it out and breaks the texture.
Didn’t cream butter and sugar enough: Airy butter helps bind ingredients.
Batter was overmixed: Breaks down the structure and makes the cake fall apart.

What Pan Is Best For Baking a Pound Cake?

The pan you use makes a big difference in baking evenness.

Use a metal loaf pan or bundt pan: Gives better heat distribution.
Avoid dark pans: They bake the outside too fast and may burn.
Use 9×5 inch pan: Ideal size for most pound cake recipes.
Use parchment if needed: Helps remove cake easily without cracks.

Should I Sift Flour And Cocoa Powder For Pound Cake?

Yes, it helps in both texture and even mixing.

Removes lumps: Cocoa powder especially can clump easily.
Even mixing: Sifting blends flour, cocoa, and leavening better.
Adds lightness: Helps the cake stay soft, not heavy.
Prevents overmixing: You don’t need to mix the batter as much when dry ingredients are already smooth.

Why Does My Pound Cake Taste Eggy?

That strong egg taste can be avoided with a few small tweaks.

Too many eggs: Use only what the recipe says.
Eggs weren’t fresh: Old eggs can leave a strong smell and taste.
Didn’t add enough flavoring: Add good vanilla or a bit of coffee to balance the flavor.
Undermixed eggs: Make sure eggs are fully beaten into the batter.

Can I Make Chocolate Pound Cake Without a Mixer?

Yes, but you’ll need to put in a bit more effort.

Use a large bowl and strong whisk or spatula: Cream butter and sugar by hand.
Soften butter fully: It’s easier to beat and blend.
Mix in eggs one at a time: Make sure each one is fully mixed before adding the next.
Fold dry ingredients gently: Don’t beat it—just mix until combined.
Expect a bit more work: But the result will still be worth it.

Can I Freeze Chocolate Pound Cake?

Yes, you can freeze it and still enjoy it fresh later.

Let it cool fully first: Freezing warm cake traps steam and ruins texture.
Wrap tightly in plastic and foil: Double wrap for full protection.
Use freezer-safe bags: Squeeze out extra air.
Label with date: So you use it in time—best within 2 months.
Thaw at room temp: Keep wrapped while thawing to prevent dryness.

How Do I Store Chocolate Pound Cake Overnight?

Storing it right makes all the difference the next day.

Let it cool completely: Storing a warm cake makes it soggy.
Wrap tightly in foil or cling film: Keeps it from drying out.
Keep it in a cake box or airtight container: Especially if your kitchen is dry.
No fridge needed: Room temp is best for 1–2 days unless your area is very humid.