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Chocolate Pound Cake makes a delicious pound cake you’ll love to serve for special occasions and celebrations!
This absolutely delicious Chocolate Pound Cake has always been my sister’s signature birthday cake.
As early as I can remember, my Grandmother Verdie would make her amazing Chocolate Pound Cake topped with her fudge icing for my sister each year. It seriously was the highlight of my sister’s birthday.
At least for me it was. And once you try this pound cake, you’ll know why.
Chocolate Pound Cake Recipe
My birthday is in the cold of winter – in January – and when I was a kid it seemed as if every year it snowed.
In most places, that won’t sound like a big deal and may even sound fun. But, when you grow up in the south, you learn that snow isn’t your friend when you are planning a birthday party. Roads shut down, schools close, milk and bread are gone.
In a nutshell – you have to reschedule a lot of birthday parties when you are a Southern kid with a January birthday. On the other hand, my sister has a mild, warm-weathered May birthday. Birthday parties aren’t usually cancelled in May.
Before you feel too sorry for me as a little girl, my Mama always rescheduled birthday parties when we had crazy weather.
But I guess it was all meant to happen this way, because one of my best memories with her birthday is making this iconic, decadent Chocolate Pound Cake with my Grandmother. Grandmothers are just cool like that – and mine was extra special. Here’s how to make this family favorite Chocolate Pound Cake.
How to Make Chocolate Pound Cake
This pound cake is super simple to make and oh so worth it too! It’s delicious with or without the fudge icing, but do me a favor and try it with the icing. Oh mercy is it ever a cake to remember!
To make this favorite moist, rich pound cake, you’ll need the following ingredients.
- Cream Cheese
- All-purpose flour
- Cocoa Powder – unsweetened
- Vanilla – or another favorite vanilla extract
Start by letting butter, cream cheese and eggs come to room temperature.
Then you’ll preheat the oven to 325 degrees Fahrenheit. Prepare your Bundt pan or tube pan and set aside.
Cream (mix) together butter, cream cheese and sugar until fluffy. Then add one egg at a time, mixing until just combined after each one. Add flour, cocoa powder, salt and vanilla.
Mix until just well combined but do not over mix. Pour into prepared bundt or tube pan.
Bake until golden brown and skewer inserted into the middle of cake comes out clean. This is about 1 and half hours. You can follow my tips for how to tell when your cake is done.
Let the cake cool for about 10 minutes in the pan. Then carefully transfer the cake out onto a rack to completely cool. After cake is completely cool, place on cake plate and add Fudge Icing if you wish. Serve and enjoy!
So, here’s my Chocolate Pound Cake recipe. I hope it makes it to many of your favorite celebrations or even nurses your wounded heart. Whichever the case may be.
Chocolate Pound Cake Recipe
- 1 ½ cups butter
- 1 (8-ounce) package cream cheese
- 3 cups sugar
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 6 eggs
- 1 tablespoon vanilla
- Preheat oven to 325 degrees. Prepare bundt or tube pan and set aside.
- Let butter, cream cheese, and eggs come to room temperature.
- Cream together butter, cream cheese and sugar til fluffy. Add eggs one at a time. Add flour, cocoa powder, salt and vanilla.
- Mix until just well-combined but do not over mix.
- Pour into prepared bundt or tube pan.
- Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 and half hours.
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For more delicious cake recipes, you might enjoy these:
The Best Chocolate Cake Recipe. Ever
Cream Cheese Pound Cake Recipe
Thank you for offering a recipe that does not have shortening. The full fat cream cheese and using real butter is very good. I did not use icing. I was so surprised and pleased this recipe made 4 Mini loaves, 24 mini muffins, 6 jumbo muffins and 4 regular muffins. I originally wanted to make 4 mini loaves but found myself grabbing for more pans. Thanks again, Robyn.
So glad you liked the cake. Thanks!
hey, would this work with gluten free flour?
Yes, it would, Eve. I use Cup4Cup Flour for gluten-free cakes.
Amazing cake! Thank you!! Made it for my husband’s birthday and topped with a dark chocolate ganache icing and sprinkles…it looked like a chocolate donut. I am curious, though….does it have to be refrigerated for storage? I did last time and not sure I want to this time. I made it last night and now it’s cool… serving it tonight at Bible study and I don’t want it to be too stiff from fridge. So if it can stay out I’ll do that instead.
Ganache icing can usually stay out at room temperature for about 2 days before it has to be refrigerated. It should be fine to leave out and serve tonight before you have to refrigerate. Happy Birthday to your husband!
Absolutely delicious pound cake that I take to every party, event, and family gathering. My family will ask for it, and then ask to take some home!
Thank you, Jordan. I’m so happy this cake has worked so well for you. I have always loved this cake.
So, you pour the icing over the cake? Butter cream would be too sweet. Do you have a fudge icing recipe to share? Thanks!
Yes, David, I pour the icing over the cake. I used my Fudge Icing in the photo. Just click on the link for the recipe. I hope you enjoy!