This Chocolate Pound Cake is one your family will love. If you love chocolate and pound cake, you will love this one!
If you love pound cakes, you have to try this Old Fashioned Pound Cake. It was my grandmother’s recipe and she made this cake for us every time we came home from college.
️WHY WE LOVE THIS RECIPE
This cake is very moist and has a wonderful flavor. We love pound cake so this one is a hit at our house. It’s also great to take to any gathering and can be made the day before. You can add a glaze or frosting to this cake but we felt it was just as good with just powdered sugar. This cake is also great with vanilla ice cream.
- white granulated sugar
- vanilla extract
- sour cream
- chocolate chips (I use semi-sweet)
- all-purpose flour
- baking soda
- pecans or walnuts
I haven’t tried it bu you could probably use greek yogurt in the place of the sour cream. I don’t recommend using low fat buttermilk, the fat content in the milk is necessary for the cake.
️HOW TO MAKE
This cake is really easy to make and just organize your ingredients and get started.
Cream butter, sugar and eggs with a mixer. Add vanilla extract and buttermilk, keep mixing.
Melt chocolate chips in the microwave about 1 minute or until when stirred they are smooth. Add to creamed mixture.
Whisk together the flour, salt and baking soda in a bowl. Add to creamed chocolate mixture and mix with mixer just until all ingredients are wet. Fold in nuts.
Spray a 10 inch bundt pan with cooking spray. Pour in the batter. Bake in a preheated 325 degree oven for 1 hour and 10 minutes or until center tests done.
Don’t over mix this cake, you just want it combined until all the ingredients are wet. Over mixing a pound cake will dry it out. Also all oven vary so check for doneness. This cake will rise in the oven, then come down some once you remove it.
SERVE THIS WITH
We love this pound cake served with ice cream. It’s delicious served warm or cold. You can also fruit on the side, raspberries is always a great addition.
FREQUENTLY ASKED QUESTIONS
Why is my cake dry?
Reasons your pound cake is dry can be your overmixed it, which is common or you over cooked it. Don’t over mix the ingredients and I always check the cake about 10 minutes before the cooking time is up.
Can I use low fat buttermilk in this cake?
I don’t recommend using low fat or no fat buttermilk in this recipe. The fat in the buttermilk is what the cake needs. You don’t want to change the fat content of the cake.
I store this on a covered cake stand. It works well and I have never put this cake in the fridge.
MORE POPULAR RECIPES TO ENJOY
This cake has around 10 servings.
This Vintage Cakes Digital Ebook is full of our most popular old fashioned cake recipes. Now in one ebook you can have all these recipes right at your fingertips! Any of these cakes are perfect for any gathering, from the holiday dessert table to any potluck!
- These cakes go back many generations are tried and true delicious!
- Anyone can make these classics, from a beginner baker to someone who bakes all the time.
- Great reviews on these cakes!
Chocolate Pound Cake
This Chocolate Pound Cake is one you will make over and over again. Easy to make and delicious!
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Cuisine American, southern
- 1/2 cup butter or 1 stick or 8 tablespoons softened
- 1 1/2 cups white granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
- 1/3 cup sour cream
- 2 cups chocolate chips I use semi-sweet
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped pecans or walnuts
Cream butter, sugar and eggs with a mixer. Add vanilla extract and buttermilk, keep mixing. Melt chocolate chips in the microwave about 1 minute or until when stirred they are smooth. Add to creamed mixture.
Whisk together the flour, salt and baking soda in a bowl. Add to creamed chocolate mixture and mix with mixer just until all ingredients are wet. Fold in nuts. Spray a 10 inch bundt pan with cooking spray. Pour in the batter.
Bake in a preheated 325 degree oven for 1 hour and 10 minutes or until center tests done.
top with powdered sugar or frosting of choice.
Please note if you make substitutions to this cake it will change the moisture. It’s made with buttermilk which is a full fat liquid. Also do not OVER mix a pound cake.. that will also make it dry. Ovens vary so you need to make sure you don’t overcook it.
Keyword Chocolate Cake, chocolate pound cake, Pound Cake
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.