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This chocolate pound cake is rich, moist, and packed with deep chocolate flavor in every bite. Made with buttermilk, cocoa powder, and brewed coffee to enhance the chocolate, this decadent bundt cake is perfect for holidays, birthdays, or anytime you’re craving an easy homemade dessert.
For more reader favorite chocolate cake recipes, try my Copycat Portillo’s Chocolate Cake or this Homemade Chocolate Cake!
Why you’ll love this easy chocolate pound cake recipe!
Pound cake is known for its dense, buttery texture, and this chocolate version takes things to the next level. Unlike lighter cakes, pound cakes are rich and substantial, making every slice feel extra indulgent.
This recipe uses both granulated sugar and brown sugar for depth and moisture, while brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
The result? A deeply rich cake with a velvety crumb and bakery-style flavor.
- Ultra Rich Chocolate Flavor: Coffee and cocoa powder work together to create an intensely chocolatey cake.
- Perfectly Moist Texture: The combination of butter and buttermilk keeps every slice soft and tender.
- Easy to Make: Simple pantry ingredients and straightforward steps make this an easy dessert anyone can bake.
- Great for Any Occasion: Serve it for birthdays, holidays, brunch, or an everyday dessert.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Butter – This recipe calls for room-temperature butter. When soft, it blends easily into the wet batter, keeping it tender and moist. I recommend using unsalted butter to avoid an overly salty cake!
- Sugar – Sweetens the cake and helps create structure.
- Brown sugar – I like to use dark brown sugar for this chocolate pound cake recipe to make it more decadent. However, light brown sugar will also work well.
- Eggs – Help bind the batter together.
- Vanilla extract – Enhances the chocolate flavor.
- Flour – Gives the cake structure.
- Unsweetened cocoa powder – Hershey’s Special Dark Cocoa Powder is my favorite brand. It has a strong chocolate flavor that really shines in this pound cake. Dutch process cocoa powder works well.
- Baking powder – Helps the cake rise slightly.
- Buttermilk – Buttermilk gives the chocolate pound cake a subtle, tangy taste that goes well with the intense chocolate flavor.
- Brewed coffee – To save time, brew some extra coffee in the morning, and save it for your baking project. Regular coffee will do but you can also use decaf. You really just want that coffee taste, not necessarily the caffeine.
Variations
- Replace brewed coffee with two tablespoons of brewed espresso.
- Mix one cup of whole milk with one tablespoon of white vinegar to replace the buttermilk. This creates a homemade buttermilk that will look thick and chunky when mixed together but gives the cake a great flavor.
- Replace the flour with your favorite gluten-free all-purpose flour blend. This simple substitution will help you make a perfect gluten-free pound cake.
How to Make Chocolate Pound Cake
- Cream the butter and sugars: Beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the eggs one at a time, then stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Alternate adding wet and dry ingredients: Combine the buttermilk and brewed coffee in another bowl or measuring cup. Add the flour mixture and coffee mixture to the batter in alternating additions, mixing just until combined.
- Bake the cake: Pour the batter into the prepared bundt pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes before turning it out onto a wire rack.
Topping Ideas
Feel free to enjoy this moist chocolate pound cake on its own. Or, top it with chocolate ganache, whipped cream, and vanilla ice cream.
Storage + Freezing
To Store: Wrap the cake tightly and keep it at room temperature for up to 3 days or refrigerated for up to 1 week.
To Freeze: Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months.
To Serve: Let thaw at room temperature before enjoying.
Frequently Asked Questions
Pound cake is denser and richer because it uses more butter and sugar than traditional cakes.
Coffee enhances the chocolate flavor and makes it taste deeper and richer.
Yes! Dutch-process cocoa works beautifully in this recipe.
Absolutely. It tastes even better the next day.
More Recipes for Chocolate Lovers
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Chocolate Pound Cake
Equipment
- 1 10 Inch Bundt Pan
- 1 stand mixer fitted with a paddle attachment
- 3 Mixing bowls
Ingredients
- 1 ½ cups butter, softened
- 2 cups sugar
- 1 cup brown sugar
- 5 eggs
- 1 Tablespoon vanilla extract
- 2 cups flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup brewed coffee
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Then, grease and flour a 10-inch bundt pan.
- Cream the butter, sugar and brown sugar together in a stand mixer fitted with a paddle attachment. Beat until the mix is very light and fluffy.1 ½ cups butter, softened, 2 cups sugar, 1 cup brown sugar
- Add the eggs to the butter mix, adding them one at a time and scraping down the sides of the bowl after each addition. You want to be sure all the eggs and butter are blended together evenly.5 eggs
- Add the vanilla to the bowl and mix again.1 Tablespoon vanilla extract
- In a separate medium sized bowl, mix together the flour, cocoa powder, baking powder and salt.2 cups flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, 1 teaspoon salt
- In a separate small bowl, combine the buttermilk and brewed coffee.1 cup buttermilk, ½ cup brewed coffee
- Add about ⅓ of the flour mix to the bowl of the stand mixer and mix it into the egg and butter. Then, add about ½ of the buttermilk mix and mix again. Continue to alternate between adding the dries and the wet ingredients to the bowl until everything is combined and the chocolate batter is nice and smooth.
- Pour the batter into the greased bundt pan then bake the cake for 60 minutes. Check to make sure the cake is fully baked by sticking a toothpick in the center of the cake. It should have no sticky batter on it when it comes out.
- Let the pound cake cool in the cake pan for at least 30 minutes. Then, flip the cake out of the pan and on to a plate. Slice and enjoy!
This recipe looks wonderful, but we really don’t like the taste of coffee. Can you suggest an alternative?
Do you think a handful of chocolate chips would work well in this recipe?
Have made it twice exactly as written and tuned out perfectly and not overly sweet!! My husband and kids love it and it’s my go to chocolate cake recipe. Thank you so much for all the the little tips, especially for the make your own buttermilk, saves me money and a trip to the store. 5/5 star on texture flavor chocolatiness and easiness of recipe! Thank you so much
Each one is looking for to buy it from me I am selling it so delicious try it out i bet you i can make more different kinds of them
I made so many of them now people want more and I am selling it for occasions All of my family members and friends are liking it