Chocolate Pound Cake

Chocolate pound cake is a rich, velvety dessert that combines the classic dense texture of traditional pound cake with deep chocolate flavor. This recipe uses cream cheese and butter for an incredibly moist crumb that stays tender for days!

Love More Chocolate Dessert Recipes? Try My German Chocolate Cake or this Chocolate Mousse Cake next.

Why You’ll Love This Recipe

Decadent, moist, and deeply chocolatey, this Chocolate Pound Cake is pure indulgence in every slice. The dense, velvety crumb melts in your mouth, while the rich cocoa flavor makes each bite unforgettable. Simple to make and beautifully satisfying, it’s the perfect dessert for chocolate lovers, whether served plain, dusted with powdered sugar, or topped with a glossy glaze.

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Ingredient List

For the Cake:

• 1 cup (227 g) unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups (about 600 g) granulated sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2¼ cups cake flour (about 281 g)
• 1 teaspoon baking powder
• ¾ cup (about 64 g) Dutch-processed cocoa powder
• 1 pinch kosher salt

Substitution Notes:

• No cake flour? Use 2 cups all-purpose flour plus 3 tablespoons cornstarch — sift together three times for that tender crumb.
• Dutch-processed cocoa can be swapped with regular unsweetened cocoa, but you’ll get a slightly different (less mellow) chocolate flavor.
• Vanilla extract can be enhanced with ½ teaspoon of almond extract for a subtle depth.

Why These Ingredients Work

Let me break down the magic happening in this batter!

Butter + Cream Cheese: This dynamic duo is what makes this pound cake unforgettable. The butter provides richness and flavor, while cream cheese adds tangy moisture and creates an incredibly tender crumb. Together, they make the cake stay moist for days without drying out.

Cake Flour: This is key! Cake flour has less protein than all-purpose, which means less gluten development and a more delicate, tender texture. It’s what separates a good pound cake from a GREAT one.

Dutch-Processed Cocoa: This type of cocoa has been treated to neutralize its acidity, resulting in a smoother, more mellow chocolate flavor with a darker color. It’s less bitter than natural cocoa and gives you that deep, luxurious chocolate taste.

Room Temperature Eggs: This isn’t just a suggestion — cold eggs can cause the butter to seize up and create a lumpy batter. Room temp eggs blend smoothly and create better structure in your cake.

Baking Powder: Even though this is a pound cake (which traditionally relies on eggs for leavening), a touch of baking powder gives you just a bit of lift without compromising that classic dense texture.

Essential Tools and Equipment

• 10-inch Bundt pan — This size is important! Too small and your batter might overflow.
• Stand mixer with paddle attachment (or a hand mixer and lots of arm strength!)
• Medium mixing bowl for dry ingredients
• Whisk for combining flour mixture
• Rubber spatula for scraping down the bowl
• Cooling rack for inverting the cake
• Nonstick cooking spray (or butter + cocoa powder for greasing)
• Toothpick or cake tester for checking doneness
• Aluminum foil (just in case you need to tent the cake)

How To Make Chocolate Pound Cake

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F. This lower temperature is crucial for pound cakes — it allows the center to bake through without the outside getting too dark. Generously spray your 10-inch Bundt pan with nonstick cooking spray, making sure to get into all those nooks and crannies. OR, if you want to be extra careful, brush the pan with softened butter and dust with cocoa powder (tap out the excess). Trust me, there’s nothing sadder than a gorgeous cake stuck in the pan!

Step 2: Cream the Butter, Cream Cheese, and Sugar

In your stand mixer fitted with the paddle attachment, beat together the softened butter, softened cream cheese, and sugar on medium-high speed for about 3-5 minutes. You want this mixture to be light, fluffy, and almost pale in color. This step incorporates air into the batter, which helps create that perfect pound cake texture. Don’t rush it!

Step 3: Add the Eggs and Vanilla

Reduce your mixer speed to medium-low and add the eggs ONE at a time, beating well after each addition. If you dump them all in at once, the batter can break and become grainy. After all the eggs are incorporated, add the vanilla extract and mix until everything is beautifully combined.

Step 4: Whisk Together the Dry Ingredients

In a separate bowl, whisk together the cake flour, baking powder, Dutch-processed cocoa powder, and salt. Make sure there are no lumps in the cocoa powder — break them up with your whisk! This ensures even chocolate distribution throughout your cake.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, add about half of the flour mixture to the butter-egg mixture. Mix just until you don’t see any more dry streaks. Then add the remaining flour mixture and beat until fully incorporated. Use your rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is evenly mixed. Don’t overmix once the flour is added, or you’ll develop too much gluten and end up with a tough cake.

Step 6: Pour Batter into Pan

Pour the thick, luscious batter into your prepared Bundt pan. Use your spatula to spread it evenly and smooth the top. Give the pan a gentle tap on the counter a couple of times to release any air bubbles.

Step 7: Bake Until Done

Bake for about 1 hour and 15 minutes, BUT start checking around the 55-minute mark. Every oven is different! Insert a toothpick into the thickest part of the cake — it should come out with just a few moist crumbs clinging to it (NOT wet batter). If the top is browning too quickly but the inside isn’t done, loosely tent the cake with aluminum foil for the remaining baking time.

Step 8: Cool and Unmold

This is where patience is EVERYTHING! Let the cake cool in the pan for about 5 minutes, no more, no less. If you try to unmold it immediately, it might break apart. If you wait too long, it might stick. After 5 minutes, place your cooling rack on top of the Bundt pan, then flip the whole thing over (use oven mitts!).

Gently lift the pan away. If the cake sticks in spots, give the pan a few gentle taps. Let the cake cool completely to room temperature before slicing.

You Must Know

SOFTENED means softened! Your butter and cream cheese should be at room temperature — soft enough to leave an indent when you press it, but not melting or greasy. This usually takes 1-2 hours on the counter. Cold ingredients will NOT cream properly and will give you a dense, heavy cake.

Room temperature eggs are non-negotiable. I can’t stress this enough! Place your cold eggs in a bowl of warm (not hot) water for 5-10 minutes to bring them to room temp quickly.

Personal Secret: I always run a thin knife around the edges of the Bundt pan BEFORE inverting, even when I’ve greased it well. This little insurance policy has saved me from heartbreak more times than I can count!

Pro Tips & Cooking Hacks

• Measure flour correctly: Spoon it into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes your cake dry.
• Don’t skip the paddle attachment: The whisk will incorporate too much air and change the texture.
• Oven temperature matters: Use an oven thermometer to make sure your oven is truly 325°F. Too hot and the outside will overcook before the inside is done.
• The toothpick test: A few moist crumbs are GOOD — you don’t want it to come out completely clean or your cake will be dry.
• Avoid opening the oven door for the first 50 minutes — sudden temperature changes can cause the cake to sink.

Flavor Variations / Suggestions

Chocolate Espresso Pound Cake: Add 2 tablespoons of instant espresso powder to your dry ingredients. The coffee intensifies the chocolate flavor without making it taste like coffee!

Chocolate Orange Pound Cake: Replace the vanilla extract with 1 tablespoon of orange zest and 1 teaspoon of orange extract. It’s like a chocolate orange candy in cake form!

Double Chocolate Chunk: Fold in 1 cup of chocolate chips or chopped dark chocolate into the batter before baking.

Marble Pound Cake: Make the batter without cocoa powder, then divide it in half. Mix the cocoa into one half, then alternate spoonfuls of plain and chocolate batter in the pan. Swirl with a knife.

Add a Glaze: Drizzle with chocolate ganache (equal parts heavy cream and chocolate, melted together) or a simple powdered sugar glaze for extra sweetness.

Make-Ahead Options

This cake is actually a DREAM for make-ahead baking!

Bake Ahead: You can bake this cake up to 2 days in advance. Once completely cool, wrap it tightly in plastic wrap, then in aluminum foil. Store at room temperature.

Freeze for Later: This pound cake freezes beautifully for up to 3 months. Wrap the cooled cake tightly in plastic wrap, then in foil, and place in a freezer bag. Thaw overnight in the fridge or at room temperature for a few hours.

Prep the Dry Ingredients: Measure and whisk together your dry ingredients up to a week ahead. Store in an airtight container until ready to bake.

Recipe Notes & Baker’s Tips

• That 5-minute cooling time is crucial — it allows the cake to set up just enough to release cleanly but not so long that it sticks.
• Bundt pans vary in design — some have more intricate patterns that need extra greasing attention. When in doubt, over-grease rather than under-grease!
• The cake will seem very dense in the pan — that’s normal! Pound cakes are meant to be dense and buttery.
• Dutch-processed vs. natural cocoa: They’re NOT interchangeable in all recipes because they have different pH levels, but in this recipe where we’re using baking powder (not baking soda), you can use either in a pinch.
• Altitude adjustments: If you’re above 3,000 feet, reduce the sugar by 2 tablespoons and increase the oven temp to 335°F.

Serving Suggestions

This chocolate pound cake is gorgeous all on its own, but here are some of my favorite ways to serve it:

• Classic style: Dust with powdered sugar for an elegant presentation
• With fresh berries: Raspberries and strawberries cut through the richness beautifully
• A la mode: Serve warm slices with vanilla ice cream or fresh whipped cream
• Fancy it up: Drizzle with salted caramel sauce or chocolate ganache
• Coffee pairing: This cake is MADE for your afternoon coffee or espresso
• Breakfast treat: Yes, I said it! A thin slice with your morning coffee is perfection
• Toasted: Day-old slices are incredible when lightly toasted and buttered

How to Store Your Chocolate Pound Cake

Room Temperature: Store covered or in an airtight container at room temperature for up to 4 days. This is actually the best way to store pound cake — it stays moist and delicious!

Refrigerator: If your kitchen is very warm, you can refrigerate the cake wrapped in plastic wrap for up to 1 week. Bring slices to room temperature before serving for the best texture and flavor.

Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.

Reheating: I love to warm individual slices in the microwave for 10-15 seconds — it brings back that fresh-from-the-oven texture!

Allergy Information

Contains: Dairy (butter, cream cheese), eggs, wheat (gluten)

Dairy-Free Option: This is tough to make dairy-free because the butter and cream cheese are so essential to the texture. However, you could try using vegan butter and vegan cream cheese (like Kite Hill brand) — just know the texture may be slightly different.

Gluten-Free: Use a 1:1 gluten-free baking flour blend (like Bob’s Red Mill) in place of the cake flour. The texture won’t be quite as tender, but it will still be delicious!

Egg-Free: Unfortunately, with 6 eggs in this recipe, it’s very difficult to make egg-free. Eggs provide structure, moisture, and leavening — you’d essentially need to create a completely different recipe.

Questions I Get Asked A Lot

Why did my cake stick to the pan?

This usually happens when the pan wasn’t greased well enough OR you waited too long to unmold it. Make sure to spray every single crevice of that Bundt pan, and set a timer for exactly 5 minutes cooling time.

My cake has a crack on top, did I do something wrong?

Nope! Cracks are totally normal in pound cakes, especially Bundts. The top (which becomes the bottom when you flip it) often develops cracks as it bakes. That’s just the nature of dense cakes. Once you invert it, no one will see it anyway!

How do I know when it’s really done?

The toothpick test is your friend! Insert it into the thickest part of the cake. You want it to come out with a few moist crumbs — NOT wet batter, but also NOT bone dry. The cake will also start to pull away slightly from the sides of the pan when it’s done.

Can I make this in a regular cake pan instead of a Bundt?

You can, but the baking time will change significantly. For a 9×13-inch pan, start checking around 40-45 minutes. For two 9-inch round pans, check around 35-40 minutes. The dense texture works best in a Bundt or loaf pan, though!

💬 Tried this recipe? Leave a comment and rating below! I love hearing how your chocolate pound cake turned out, and your tips help other bakers too