This chocolate pound cake is a delicious dessert and an excellent finish to any meal. Cocoa adds chocolate flavor to the cake. Dust this cake with powdered sugar or leave it plain and serve it with ice cream or a drizzle of caramel sauce. Or top it with warm cherry or strawberry sauce. If you like icing, you can spoon warm ganache over the cooled cake or drizzle it with a thin vanilla icing or glaze.
How to Store Cake
At Room Temperature
- Storing frosted or unfrosted cake properly can keep it fresh and flavorful for up to 3 days at room temperature.
- Cool the cake completely before storing. Covering a warm cake can cause condensation, which will make the cake soggy.
- Air can cause drying, so make sure to wrap the cake well and store it in an airtight container. Protect cut sides with plastic wrap.
In the Refrigerator
- If heat is a problem in your home, it may be best to store the cake in the refrigerator.
- If cake includes fresh fruit or a whipped cream or cream cheese element, it should be stored in the fridge.
- Take the cake out of the fridge 30 to 45 minutes before you plan to serve it.
Freezing Cake
- Cake can be frozen—whole or slices—for up to 3 months.
- Wrap the cake in sheets of plastic wrap, then sheets of foil. Place wrapped slices in a freezer bag and seal it. Label frozen cake with the name and date.
- If the cake is frosted, freeze it first, then wrap and store.
Chocolate Pound Cake
Treat yourself to a slice of heaven with this chocolate pound cake. Enjoy it plain or dress it up with ganache, icing, or a sweet glaze.
- Prep Time: 10 minutes
- Cooling Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 1x
- Category: Cake
- Method: Bake
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup milk
Instructions
- Heat the oven to 325 F. Grease and flour a 10-inch one-piece tube cake pan.
- Combine the butter and shortening in a mixing bowl and beat with an electric mixer until smooth and creamy. Add the sugar and beat for 3 minutes on medium-high speed, until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Sift the dry ingredients into a separate bowl and stir to blend.
- Add about one-third of the dry ingredients to the mixing bowl and beat on low speed until combined. Add half of the milk and continue beating until combined. Repeat with another one-third of the dry ingredients and the remaining milk, then beat in the remaining dry ingredients just until blended. Avoid overbeating.
- Spoon the batter into the prepared pan and spread to level the top.
- Bake the cake for 60 to 75 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center.
- Cool the cake in the pan for 30 minutes, then turn out onto a cooling rack to cool completely.
- Serve and enjoy!
