Simple Chocolate Pound Cake

Easy to Bake at Home Rich Chocolate Pound Cake Recipe

Easy to make, this homemade chocolate pound cake combines the simplicity of pound cake with the decadence of chocolate cake. Perfect anytime of year and for so many occasions, it is the best homemade chocolate pound cake.

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best chocolate cake recipe from scratch

This is the third of three homemade chocolate pound cake recipes from the 1971 Southern Living Homemaker’s Cookbook: Cakes  that I have baked and will be sharing. 

Unfortunately, this traditional cakes cookbook gives their three overwhemingly delicious chocolate pound cake recipes such underwhelming names, chocolate pound cake #1, chocolate pound cake #2, and chocolate pound cake #3. This is #3.

Chocolate Pound Cake #3 is a simple pound cake recipe that has an amazing dense texture and such a delicious, deep, explosive chocolate flavor.  When serving this pound cake as a chocolaty holiday dessert over Christmas, my sister in law commented on its super deep chocolate flavor.  And, when it comes to chocolate there’s nothing such as being in to deep.  

As with most traditional pound cake recipes, this simple homemade pound cake recipe is very easy to throw together and prepare.  It requires ingredients that you probably have on hand. 

Once you pull it out of the oven, and let it cool for 15 minutes, it’s ready to go.  No icing, frosting or ganache required.  Though, it would taste good with any of these also.  Bottom line, it’s delicious naked or frosted.

Southern Living Cakes Cookbook

Homemade Chocolate Pound Cake – Ingredients

  • Butter – for best results use real butter at room temperature.
  • Shortening
  • Sugar
  • Eggs – for best results use room temperature.
  • Cocoa Powder – the recipe calls for 4 Tbs. You can use heaping Tbs if desired.
  • Milk
Southern Chocolate Pound Cake

How To Make a Super Moist Chocolate Pound Cake

  • Cream butter and shortening and add sugar.
  • Add eggs and vanilla.
  • Add sifted dry ingredients alternately with milk.
  • Pour batter into a greased tube or bundt pan
  • Bake at 325° for 1 hour and 20 minutes.

Does your bundt pan sit in the sink for days because you dread scraping it until you’re out of breath trying to  get the thing clean?

Then what you need is THIS!!!! It will get in those unreachable crevices and curves and make cleaning your pan much easier.

Do You Sift Flour For A Chocolate Pound Cake?

According to this post from All Recipes, it’s best to use a sifter or wire whisk to make sure all the lumps are out of the dry ingredients. Big holes and tunnels that run through the cake, alongside lumps of raw flour, can be created by ingredients not evenly mixed.

How Long Should You Beat A Chocolate Pound Cake?

  • Always cream the sugar mixture until light and fluffy. There should be no grittiness. This should take between 3 to 7 minutes with the mixer on medium high to high speed.
  • When adding flour or liquids use the low to medium speed. Stop mixing the flour as soon as it is incorporated throughout the batter.
  • Add the eggs one at a time and mix each egg just long enough for the yellow to disappear.
homemade chocolate pound cake recipe

How To Store a Homemade Chocolate Pound Cake

  • You can store pound cake at room temperature in an airtight container or wrapped securely in plastic wrap and aluminum foil for up to three days.
  • You can store it in the refrigerator wrapped in plastic wrap and aluminum foil or placed in an airtight container wrapped in plastic wrap and aluminum foil up to a week.
homemade chocolate pound cake recipe

How To Properly Freeze A Chocolate Pound Cake

It tastes just as delicious, if not more so, after serving time in the freezer.

Freeze the whole cake or a large portion

  • Completely cool the cake.
  • Wrap the cake 2 or 3 times in plastic wrap and then cover with aluminum foil.  
  • Put in large freezer storage bag or container.  If you don’t have a large enough freezer bag or container, freeze it wrapped well in plastic wrap and aluminum foil.

Freeze slices:

  • Wrap your slices individually in plastic wrap and aluminum foil and place them in a freezer storage bag or container.
  • Slice the cake and put slices of parchment paper  between the slices.  Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above, with plastic wrap and aluminum foil.

How Long Can You Freeze a Chocolate Pound Cake?

Properly frozen, pound cake can taste really good for 4 to 6 months. It will remain safe after this time, but might not have the same delicious flavor.

Final Thoughts On The Best Homemade Chocolate Pound Cake Recipe

No exciting decorations or elaborate frosting, but if you like a homemade chocolate pound cake with deep chocolate flavor, this is the best.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Homemade Pound Cake Recipes

Chocolate Pound Cake #3
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Easy to Bake at Home Chocolate Pound Cake Recipe

Decadent homemade chocolate pound cake that has deep chocolate flavor. Easy and simple to prepare, it's the best.
Course Dessert
Cuisine American
Keyword Easy, old fashion, chocolate, glaze, best, bundt, desserts, classic, homemade, simple, frosting, recipe, amazing, pound, icing, ganache, dense
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 10 minutes
Servings 18 Slices
Calories 380kcal
Cost $4

Equipment

  • Stand or Hand Mixer
  • Large Bundt or Tube Pan

Ingredients

  • 1 cup Butter
  • ½ cup Shortening
  • 3 cups Sugar
  • 5 Eggs
  • 3 cups All purpose flour
  • 2 tsp Baking powder
  • ½ cup Cocoa
  • ½ tsp Salt
  • cups Milk
  • 1 Tbsp Vanilla extract

Instructions

  • Cream butter and shortening
  • Add sugar gradually
  • Add eggs one at a time, beating well after each addition
  • Add vanilla
  • Sift together flour, baking powder, cocoa and salt
  • Add flour mixture to creamed mixture alternately with the milk
  • Pour batter into a large tube or bundt pan that has been greased and dusted with flour.
  • Bake at 325° for 1½ hours
  • Cool in pan for 15 minutes

Nutrition

Calories: 380kcal

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