This Chocolate Pound Cake is a rich, buttery classic with a deep chocolate flavor and a perfectly dense, moist crumb—ideal for slicing and serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
- 1 ½ cups 190 g all-purpose flour
- ½ cup 50 g unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup 226 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup 120 ml whole milk
- ½ cup 120 ml sour cream or plain yogurt
Optional Chocolate Glaze
- ½ cup 85 g semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
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Prep
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
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Mix Dry Ingredients
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In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
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Cream Butter & Sugar
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In a large bowl, beat the softened butter and sugar until light and fluffy (about 3–4 minutes).
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Add Eggs & Vanilla
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Add eggs one at a time, mixing well after each addition.
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Stir in the vanilla extract.
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Combine Wet & Dry
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Add the dry ingredients in three parts, alternating with milk and sour cream:
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Dry ingredients (⅓) → mix
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Milk (½) → mix
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Dry ingredients (⅓) → mix
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Sour cream → mix
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Dry ingredients (⅓) → mix
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Bake
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Pour batter into the prepared pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick comes out mostly clean.
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Cool
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Let the cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.