Chocolate Pound Cake

A rich and moist chocolate pound cake that's perfect for sharing with family and friends, evoking warm memories of home and love.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Dessert, Snack

Cuisine American

Servings servings

Calories 320 kcal

1 cup Unsalted Butter, softened
2 cups Granulated Sugar
4 large Eggs
1 teaspoon Vanilla Extract
3 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Unsweetened Cocoa Powder Consider adding a hint of espresso powder for enhanced flavor.
1 cup Milk Use at room temperature for best results.

Preheat your oven to 325°F (165°C).
Generously grease and lightly dust a 10-inch bundt pan with flour.
In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy and light in color.
Add the eggs one by one, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder.
Gradually add the dry mixture to your butter mixture, alternating with the milk, starting and ending with the dry ingredients.
Pour the batter into the prepared bundt pan and smooth out the top.

Bake in the preheated oven for about 60-70 minutes.
Check for doneness with a toothpick; it should come out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.

Slice the cake and serve warm or at room temperature, optional to dust with powdered sugar or serve with whipped cream.

Store leftovers tightly wrapped in plastic wrap or aluminum foil in the fridge. Reheat slices in the microwave for about 10-15 seconds.

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 2gSugar: 30g

Keyword Baking, Chocolate Cake, Chocolate Pound Cake, Comfort Food, Dessert

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