Chocolate Pound Cake (Moist, Rich, & Easy to Make)
If you’re looking for a rich, moist chocolate pound cake that stays soft for days, this is the recipe you’ve been waiting for. It’s dense but tender, deeply chocolatey without being dry, and finished with melted chocolate chunks that make every slice irresistible.
This recipe is adapted from my viral vanilla pound cake, which thousands of bakers love for its buttery, moist texture and foolproof results. I took that same base and transformed it into a chocolate version that’s just as reliable, but even more indulgent. And if you’ve watched my videos, you know I always say it’s “better than grandma’s.” And honestly? This chocolate pound cake really is.
Whether you’re baking for a holiday, a celebration, or just because you’re craving chocolate, this chocolate pound cake delivers every time.
What Is Chocolate Pound Cake?
Chocolate pound cake is a rich, dense cake made with a high ratio of butter, sugar, and eggs, giving it a tight, moist crumb and a buttery texture. Unlike regular chocolate cake, which is typically light and fluffy, pound cake is meant to be denser, more indulgent, and sliceable.
Traditionally, pound cake gets its name from using a pound of butter, sugar, eggs, and flour. Although I find this yields a drier pound cake, so I created a new pound cake recipe that has been slightly updated for better texture and flavor. The nostalgia stays the same, but with better results thanks to key ingredients like sour cream and oil!
Chocolate Pound Cake vs. Chocolate Cake
While they may look similar, they’re actually very different:
Chocolate Pound Cake
- Dense and buttery
- Rich, almost fudge-like texture
- Made with butter, eggs, and sour cream
- Holds its shape when sliced
- Perfect for loaf or bundt pans
Chocolate Cake
- Light and fluffy
- Softer, more sponge-like texture
- More crumbly
- Often layered with frosting in between
Both chocolate cake and chocolate pound cake are delicious, but they serve different purposes. If you’re looking for a lighter, more traditional cake, you may prefer my classic chocolate cake recipe. But if you want something richer, denser, and more indulgent, this chocolate pound cake is the one to make.
Why You’ll Love This Chocolate Pound Cake Recipe
- Ultra moist texture thanks to the sour cream and oil
- Deep chocolate flavor without tasting bitter
- Melted chocolate chunks in every bite
- Easy to make with simple ingredients you already have
- Stays soft for days, making it great for make-ahead baking
I’ve made many pound cakes, and this one just might be my favorite yet!
What Makes This the Best Chocolate Pound Cake
- Sour Cream for Moisture. Sour cream adds fat and acidity, keeping the crumb tender and preventing dryness. It’s the secret to that soft, bakery-style texture.
- Cocoa Blooming. Blooming cocoa powder in hot liquid releases its full flavor. This step gives the cake a deeper chocolate taste without adding more cocoa.
- Oil + Butter Combo. Oil equals moisture. Butter equals flavor. Together, they create the perfect balance for any cake recipe!
- Chocolate Chunks (Not Chips). Chopped chocolate melts into pockets throughout the cake, rather than holding its shape as chips do. The result? Rich, gooey bites in every slice. Don’t worry, chocolate chips will work in a pinch, too, if that’s all you have.
Ingredients You’ll Need
This chocolate pound cake uses simple, classic ingredients, but each one plays an important role in creating the perfect texture and flavor.
(Scroll to the Bottom for the Full Recipe with Measurements)
- Salted Butter – provides richness and that classic pound cake flavor. Using salted butter enhances the chocolate and balances the sweetness.
- Neutral Oil – A small amount of oil keeps the cake extra moist, even days after baking. It helps prevent the cake from drying out, especially since pound cakes take longer to bake than regular cakes.
- Granulated White Sugar – sweetens the cake and also helps create a tender crumb by trapping air when creamed with butter.
- Eggs – provide structure and richness. They help the cake rise while keeping the texture dense and smooth rather than fluffy.
- Vanilla Bean Paste or Extract – Vanilla enhances the chocolate flavor and adds depth. Even in chocolate cakes, vanilla plays an important supporting role.
- Sour Cream – Sour cream is key for moisture and tenderness. Its fat content keeps the cake soft, while its acidity balances the sweetness and improves texture.
- All-Purpose Flour – Flour provides structure to the cake. Using all-purpose flour keeps the crumb sturdy but still tender, perfect for slicing.
- Cocoa Powder – gives the cake its rich chocolate flavor. Blooming it in hot liquid deepens the flavor and prevents a dry or bitter taste.
- Baking Powder – Baking powder provides just enough lift without turning the cake fluffy. Pound cake should be dense but not heavy.
- Salt – Salt enhances all the flavors in the cake and balances the sweetness and chocolate.
- Hot Coffee or Hot Water – Hot liquid “blooms” the cocoa powder, intensifying the chocolate flavor. The cake will not taste like coffee; it simply makes the chocolate richer.
- Chocolate Chunks – Chopped chocolate melts into pockets throughout the cake, giving you rich, gooey bites. Chunks work better than chips because they melt more smoothly.
How to Make Chocolate Pound Cake
1. Prepare the Pan
Grease your loaf or bundt pan and dust it with cocoa powder instead of flour. This prevents white residue and enhances the chocolate flavor.
2. Bloom the Cocoa
Mix cocoa powder with hot coffee or hot water. This step intensifies the chocolate flavor and makes the cake taste richer.
3. Cream the Butter and Sugar
Beat until light and fluffy. This step is key for structure and texture.
4. Add Eggs, Sour Cream, and Bloomed Cocoa
Add eggs one at a time, then mix in the sour cream, vanilla, and bloomed cocoa powder mixture.
5. Combine Dry Ingredients
Gently mix in flour, baking powder, and salt. Fold in the chocolate chunks, avoiding overmixing.
7. Pour into the Prepared Pan and Bake
Pour into the prepared 10–12 cup Bundt pan. Bake at 325°F until a toothpick comes out with a few moist crumbs, about 80-90 minutes.
8. Cool and Glaze
Allow the cake to cool before glazing or slicing for the best texture.
Expert Tips for the Perfect Chocolate Pound Cake
- Use room temperature ingredients. Cold butter, eggs, or sour cream won’t blend properly and can lead to a dense or uneven crumb. Learn why room temperature ingredients matter + quick fixes here.
- Bloom the cocoa powder. Mixing cocoa with hot liquid deepens the chocolate flavor and prevents a dry or chalky taste. Don’t skip this step.
- Mix gently after adding flour. Overmixing leads to a tough cake. Stir just until combined for the best texture.
- Check for doneness correctly. A toothpick should come out with a few moist crumbs, not wet batter. If the toothpick comes out completely clean, it’s overbaked slightly.
- Flavor improves overnight. This cake tastes even better the next day as the flavors deepen and the crumb softens.
Should You Use Coffee in Chocolate Cake?
Always, and no, it will not taste like coffee. I personally hate coffee, so trust me on this.
Hot coffee enhances chocolate’s flavor, making it taste deeper and richer. Whenever you are working with chocolate, always add in either hot coffee or espresso powder. If you don’t want to use coffee, hot water works just as well.
Storage & Make-Ahead Tips
One of the best things about this chocolate pound cake is that it gets even better with time. The flavors deepen, the crumb stays moist, and the texture becomes even more tender the next day.
- Room Temperature:
Store tightly wrapped at room temperature for up to 5 days. Keep it covered to prevent drying out. - Refrigerator:
For longer storage, refrigerate for up to a week. Let slices come to room temperature before serving for the best texture. - Freezer-Friendly:
This cake freezes beautifully. Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before glazing and serving.
Pro Tip: This cake actually tastes better the next day, making it perfect for prepping ahead for holidays, events, or entertaining.
FAQ’s on Chocolate Pound Cake
Yes! The hot coffee simply enhances the chocolate flavor, but it does not make the cake taste like coffee. If you prefer, you can substitute hot water instead with no issue.
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The top should be set and slightly cracked.
Yes! Divide the batter evenly among mini loaf pans and reduce the baking time. Start checking for doneness around 35–40 minutes.
Absolutely. Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Dry pound cake is usually caused by overbaking or overmixing. Be sure to measure your flour correctly, avoid overmixing once the flour is added, and remove the cake as soon as it’s baked through. Although the chances of a dry pound cake are slim, we use both oil and sour cream in the recipe to prevent this.
Yes! If you’re looking for a classic vanilla version, I recommend using my vanilla pound cake recipe instead. It’s the base recipe this chocolate version was adapted from and has the same buttery, moist texture, just without the cocoa.
More Pound Cake Recipes You’ll Love
- Vanilla Pound Cake
- Sweet Potato Pound Cake
- Biscoff Pound Cake with a Cookie Butter Glaze
- Brown Butter Pound Cake
- Red Velvet Pound Cake with Cream Cheese Glaze
Get to Baking!
This chocolate pound cake is everything a great dessert should be: rich, moist, deeply chocolatey, and incredibly reliable. It’s the kind of recipe you can make for a special occasion or just because you’re craving something comforting, and it turns out beautifully every time.
Because it’s based on my viral vanilla pound cake, you know it’s been tested, tweaked, and perfected. The chocolate version keeps that same buttery texture while adding an extra layer of indulgence with cocoa and melted chocolate chunks. It’s simple enough for beginners, and you and your family will love it!
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!
Ingredients
- 1 ½ cups (340g) salted butter room temperature
- 6 tbsp (72g) neutral oil canola, vegetable, avocado, etc.
- 2 ¾ cups (550g) granulated white sugar
- 6 large eggs room temperature
- 2 tbsp vanilla bean paste or extract
- 2 ½ cups (300g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp fine sea salt
- 1 cup (240g) full-fat sour cream room temperature
- ½ cup (120g) hot coffee or hot water
- 1 ½ cups (225g) chopped semi sweet chocolate or chocolate chips
- ½ cup (120g) heavy cream
- 1 cup (170g) semi-sweet or dark chocolate finely chopped
- 1 tbsp salted butter
- 1 tbsp corn syrup or honey
- 1 tsp vanilla bean paste or extract
Instructions
- Preheat oven to 325°F (163°C). Generously grease a loaf or bundt pan with butter or nonstick spray. Lightly dust the pan with unsweetened cocoa powder (separate from the cocoa powder used in the recipe), tapping out any excess. This will help prevent sticking.
- In a bowl, whisk together the ½ cup cocoa powder, and hot coffee or water. Set aside to cool slightly.
- In a large bowl, beat butter, oil, and sugar for 3–4 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla and sour cream until fully combined.
- Slowly beat in the cooled cocoa mixture.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add to batter and mix just until combined. Fold in the chocolate chunks. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for around 80-90 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.
- Let cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing or glazing.
Chocolate Glaze
- In a small saucepan or the microwave, heat the heavy cream over medium heat until just beginning to steam. Do not boil.
- Place chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the top and let sit for 2 minutes.
- Gently whisk until completely smooth and glossy. Stir in the corn syrup and vanilla.
- Let the glaze cool for 5–10 minutes, or until slightly thickened but still pourable.
- Spoon or pour the glaze over the cooled pound cake, letting it drip naturally down the sides.
- Allow glaze to set for 15–20 minutes before slicing and enjoy!
Video
Notes
- Make Ahead: This cake actually tastes better the next day. Store tightly wrapped at room temperature for up to a week!
- Don’t overbake: Pull the cake when a toothpick comes out with a few moist crumbs for the best texture.
- Bundt or Loaf: This recipe fits a 9×5-inch deep loaf pan or a standard 10–12 cup Bundt pan. Bake time will vary!
Baking this cake right now. It’s in the oven. Figured would be great for Valentine’s Day.
Man, I’m trusting you on this!
I’m an experienced baker- 50+ years. Love your videos!
Ahhh! I hope you love it as much as I do! Let me know 🙂
Me too Liz! It sounded and looked perfect for my valentine. Baking as we speak.
Ahh! Let me know what you think 🙂
Made this for Valentine’s and it’s delicious!! My boys are raving about it! I’ve made several of your recipes and all of them have been hits.
I absolutely loved this recipe!! It was so easy! My family killed it!!
To double recipe it calls for 1 cup cocoa the directions say to add 1/2 cup to coffee. Is it one cup or 1/2 cup cocoa?
Thank you
Hi! 1 cup cocoa for the double batch.
It’s on the oven now! I’m sad to say o didn’t let the coffee bloom mixture cool. I missed thay part in the video. Fingers crossed it didn’t affect much. 🙁 Love your videos. Excited to try more recipes.
No worries! It will be okay! How did it go 🙂
This was a wonderful recipe and it tasted so good! I made it for my birthday and put strawberry slices in top! Not the prettiest but it was really good!
I made this chocolate pound cake for Easter. I wasn’t sure how it would taste because the top cracked. But was so delicious it was all gone that day. I had a piece and it was like heaven, melt in you mouth good.
The glaze was magical but my pound cake didn’t come out looking as lovely as yours. Mine feels more fudgey. The toothpick came out clean in several spots but is it still possible that I underbaked/undercooked the pound cake?
Hi! Did the toothpick reach the bottom of the pan? The cake is supposed to be soft, fudgey and moist. Make sure to let the cake cool long enough too, it continues cooking and setting up.
I love watching you!!!! I made the vanilla pound cake last week and only got one piece, my grandchildren said it was the best cake I ever made!!! Well today I made the chocolate pound cake, I just took it out of the oven and looks delicious!!!
Can I leave out the chocolate chunks
totally!