Chocolate Pound Cake with Rich Chocolate Frosting Recipe

Introduction

This Chocolate Pound Cake with Chocolate Frosting is a rich, moist dessert perfect for chocolate lovers. The dense cake combines cocoa flavor with a velvety, creamy frosting that makes every bite indulgent and satisfying.

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 1/2 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 3/4 cup unsweetened cocoa powder
• For the Chocolate Frosting:
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream (more if needed)

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Grease and flour a tube (Bundt) pan.
2. Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.
3. Step 3: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Step 4: In a separate bowl, sift together flour, baking powder, salt, and cocoa powder.
5. Step 5: Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
6. Step 6: Pour the batter into the prepared pan and smooth the top.
7. Step 7: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
9. Step 9: To make the frosting, beat the butter until creamy.
10. Step 10: Gradually add powdered sugar and cocoa powder, beating until combined.
11. Step 11: Add salt, vanilla extract, and heavy cream. Beat on high until light and fluffy, adding more cream for a smoother consistency if needed.
12. Step 12: Frost the completely cooled cake generously using a spatula or knife.

Tips & Variations

• Use high-quality cocoa powder for a richer chocolate flavor.
• Room temperature ingredients help the batter mix more evenly and create a smoother texture.
• If you prefer a lighter frosting, reduce the cocoa powder slightly and add more cream for fluffiness.
• Try adding a teaspoon of espresso powder to the batter to enhance the chocolate taste.

Storage

Store the frosted cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Before serving refrigerated cake, bring it to room temperature for the best texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the fridge before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan to bake this cake?

You can use a standard loaf pan or two 9×5-inch pans, but baking times may vary. Check for doneness by inserting a toothpick into the center; it should come out clean.

Can I make the cake and frosting ahead of time?

Yes, the cake can be baked a day ahead and stored covered at room temperature. Frost it just before serving for the freshest taste. The frosting can also be made a day ahead and refrigerated; bring it to room temperature and rebeat before spreading.

Chocolate Pound Cake with Rich Chocolate Frosting Recipe

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4.8 from 129 reviews

This rich and moist Chocolate Pound Cake features a deep chocolate flavor enhanced by unsweetened cocoa powder and a velvety chocolate frosting. Perfect for chocolate lovers, this dense yet tender cake is baked in a Bundt pan to create a stunning presentation. The luscious frosting adds the ideal sweet and creamy finish, making it an excellent dessert for celebrations or a special treat.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pound Cake:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 1/2 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 3/4 cup unsweetened cocoa powder

For the Chocolate Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream (more if needed)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a tube (Bundt) pan thoroughly to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the room temperature butter and sugar until the mixture is light and fluffy, which ensures a tender crumb.
3. Add Eggs and Vanilla: Add the six eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
4. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder to evenly distribute the leavening and chocolate elements.
5. Combine Wet and Dry Mixtures: Add the dry ingredients to the creamed mixture alternately with the whole milk, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
6. Transfer Batter and Bake: Pour the batter into the prepared Bundt pan and smooth out the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes to set, then carefully invert it onto a wire rack to cool completely before frosting.
8. Prepare Frosting – Beat Butter: Beat the unsalted butter until creamy and smooth using an electric mixer, the base for a rich frosting.
9. Add Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder to the butter, beating continuously until the mixture is combined and smooth.
10. Finish Frosting: Add salt, vanilla extract, and heavy cream, then beat on high speed until the frosting becomes light and fluffy. Add additional cream if needed to reach desired consistency.
11. Frost the Cake: Spread the chocolate frosting generously over the completely cooled cake using a spatula or knife, ensuring even coverage.

Notes

• Make sure the butter and eggs are at room temperature for better mixing and texture.
• Sifting the dry ingredients helps to prevent lumps and ensures everything is well combined.
• Do not overmix the batter once the flour is added to keep the cake tender.
• Use a toothpick to test doneness; the cake should come out clean before removing from oven.
• Cooling the cake completely before frosting prevents the frosting from melting.
• You can add an extra tablespoon of cream in the frosting for a softer texture if needed.

Keywords: chocolate pound cake,chocolate frosting,chocolate dessert,rich chocolate cake,Bundt cake