Chocolate Pound Cake Recipe

5 from 1 vote

Chocolate pound cake is a simple and satisfying dessert that is perfect when served with fresh fruit and a light dusting of powdered sugar.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Desserts

Cuisine: American

Servings: slices

Calories: 373kcal

Preheat oven to 350°F and prepare a loaf pan with butter or cooking spray and cocoa powder.
Whisk together 1 ¼ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl and set aside.
Beat 1 cup unsalted butter and 1 ½ cups granulated sugar together until light and fluffy.
Add 4 large eggs, one at a time, mixing on low speed after each addition.
Scrape down the sides of the mixing bowl, add 2 teaspoons vanilla extract, and then turn the speed on your electric mixer up to medium and beat for 1 minute.
Add about half the dry ingredients, mixing on low until combined. Add the other half and continue to mix on low until the batter is smooth.
Pour the batter into the loaf pan and bake for 70-75 minutes or until done in the middle. You may need to cover it with aluminum foil if the pound cake starts to brown too much on the top. Check it around 50-60 minutes.
Allow to cool, remove from the pan, dust with powdered sugar (optional), slice, and serve!

The eggs really need to be at room temperature for this recipe. Set them out at room temperature for about an hour before starting the recipe, or set them in a bowl of warm water for 15 minutes.
You can flour the bread pan with flour if desired, but the cocoa powder keeps the bread looking dark and extra chocolatey.
Sifting the dry ingredients together is absolutely necessary! Otherwise, the pound cake ends up too dense.
The powdered sugar is optional but recommended, making it look beautiful and taste great, too!
This cake tastes great served on its own or with whipped cream, ice cream, fruit, or custard!