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A whole, dense chocolate pound cake with a deep cocoa color, displayed on a simple cake stand for an elegant presentation.

Heavenly Chocolate Pound Cake

This Classic Chocolate Pound Cake is rich, dense, and perfectly moist, with deep cocoa flavor and a tender crumb. Baked in a Bundt pan, it’s the kind of timeless dessert that’s perfect for both special occasions and everyday indulgence.

Heavenly Chocolate Pound Cake

Rated 5.0 stars by 1 users

Category

Dessert

Author:

Jessica Cain Montano

Servings

16

Prep Time

20 minutes

Cook Time

80 minutes

This classic and heavenly Chocolate Pound Cake is a deeply satisfying dessert with a velvety crumb and rich cocoa flavor. Made with a blend of butter and shortening, this cake bakes into a perfectly dense and moist texture that’s characteristic of a true pound cake. Buttermilk adds a subtle tang and softness, while six eggs give it a rich, golden color. Baked low and slow in a tube pan, this cake slices beautifully and stands alone or pairs well with whipped cream, berries, or a dusting of powdered sugar.

A whole, dense chocolate pound cake with a deep cocoa color, displayed on a simple cake stand for an elegant presentation.

Ingredients

3 cups sugar
½ cup butter
½ cup Crisco
3 cups plain flour
½ tsp baking powder
4 heaping Tbsp cocoa
1 cup buttermilk
6 eggs
1 Tbsp vanilla

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Directions

Preheat oven to 325°F. Grease and flour a 10-inch tube or Bundt pan.
In a large mixing bowl, cream together the butter and Crisco until smooth.
Add the sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and cocoa.
Add half of the dry ingredients and half of the buttermilk to the creamed mixture. Mix until just combined.
Add the remaining dry ingredients, buttermilk, and the vanilla. Mix until smooth and fully incorporated.
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely before slicing.

Recipe Note

“Heaping” tablespoons of cocoa add deeper chocolate flavor—use good-quality cocoa for best results.
This cake stores well at room temperature, covered tightly, for up to 3 days.
For added indulgence, top with a chocolate glaze or serve with vanilla ice cream.
Freezes beautifully—wrap tightly and freeze for up to 3 months.