CHOCOLATE POUND CAKE
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.
🍴KEY INGREDIENTS
- butter
- white granulated sugar
- eggs
- vanilla extract
- buttermilk
- sour cream
- chocolate chips (I use semi-sweet)
- all-purpose flour
- salt
- baking soda
- pecans or walnuts
SWAPS
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.
COOKING STEPS
Step 1
Cream butter, sugar and eggs with a mixer. Add vanilla extract and buttermilk, keep mixing.
Step 2
Melt chocolate chips in the microwave about 1 minute or until when stirred they are smooth. Add to creamed mixture.
Step 3
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.
Step 4
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.
⭐TIP
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
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.
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.
STORING
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
SERVING SIZE
This cake has around 10 servings.
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Chocolate Pound Cake
Ingredients
- 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
Instructions
- Cream butter, sugar and eggs with a mixer. Add vanilla extract, sour cream 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.
Notes
© 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.
I have a question about preparing the cake when you say keep mixing do you want me to continue mixing while I melt the chocolate chips and then add them I know you mentioned don’t over mix so I want to be careful thanks Lucy
No, it just means once you add the “Cream butter, sugar and eggs with a mixer. Add vanilla extract, sour cream and buttermilk, keep mixing.” to keep mixing when you add the extract, sour cream and buttermilk.
Salted or unsalted butter? Also could you do bourbon flavoring instead of vanilla?
This cake recipe includes salt, so I wouldn’t use salted butter. I’ve never made this cake with Bourbon, give it a try!
I am planning to make this cake but am confused. Ingredients list indicates 1/3 cup sour cream, but nowhere in the instructions does it state to add the sour cream? I read through the whole article twice and the comments to make sure. Can you clarify?
Sorry! I have added it to the recipe.
My husband made this for my birthday. The flavor was good, but the cake was very dry and crumbly. We took it out about 15 minutes before time was up. I checked the temperature, and it was correct. He did use FF buttermilk. Could that cause the dryness? Thanks!
Yes, I would definitely think that would have caused it.
I had the same thing happen to my cake. Flavor is wonderful but it is really dry. I wondered if I may have stirred to much after adding the flour because the batter became thick.
My family loves this cake! My son wants it every year for his birthday. It’s so moist and comes out perfect every time.
Thank you for the kind comment. We’re thrilled your son loves it. It is definitely a favorite of our family as well.
My husband this a total thumbs up! It was a pleasure to make ,ease and instructions.
Thank you so much for the great rating. So happy you all enjoyed this recipe. Happy holidays.
Can I use milk chocolate chips?
I would think so.
The cake rose up and I turned the light on in my oven to check on it when it had been in the oven 45
Minutes. It looked great. I immediately turned light off snd went on with my daily activities. When I took it out of the oven it had fallen in the middle. Cake tastes good , is moist , but it fell. What did I do wrong.
Opening and shutting the oven door can cause a cake to fall, beating too long, batter sitting too long before baking, expired baking powder or baking soda, mixing ingredients in the wrong order, not cooking long enough. There are all kinds of reasons, Bobbie. Sorry, your cake fell and hope you enjoyed it anyway.
Is I supposed be baking soda rather than baking powder? I’ve never seen on ask for baking soda but I have seen some with baking powder.
The recipe is correct as written Sondra.
Thanks so much for your prompt reply. I “think” I probably over mixed it……did not think so at the time, thought I was mixing just enough to incorporate the ingredients !! Again, the cake was so good I will definitely give it another try and pay closer attention to my “mixing” !! lol Thanks again.
I just made your Chocolate Pound Cake – the cake is delicious; however, I think I must have done something wrong. The texture is wonderful but mine turned out a little dry…….was wondering if you could suggest what I might have done incorrectly……maybe I mixed too long? Thank you for your help. AND, thanks so much for sharing the many delicious recipes you have with us !!!
I can only guess, Sharon, but maybe you cooked it a little too long. Ovens do vary.You might try 5 to 10 minutes less cooking time. You can over mix a cake, too. Thank you for being a part of our community and we are glad you are enjoying the recipes.
Can I substitute Hershey’s dry chocolate instead of
chocolate chips.?
I’ve never made it that way, so I can’t advise.