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This chocolate pound cake is a delicious dessert and an excellent finish to any meal. The combination of butter and shortening gives it that classic pound cake richness while keeping the texture tender rather than heavy. It bakes up beautifully in a tube pan, with a crisp exterior and a moist interior that slices cleanly.
I like to serve it plain with a dusting of confectioners’ sugar or a drizzle of ice cream topping. You could also dress it up with a rich ganache, a simple chocolate glaze, or a drizzle of vanilla icing. It’s a great dessert for holidays, potlucks, or family dinners, and it holds well at room temperature or in the freezer. Leftovers also make a wonderful base for parfaits, trifles, or a quick plated dessert with fruit and whipped cream.
What I Love About This Recipe
- Perfect pound cake texture. The mix of butter and shortening helps create a tight, fine crumb that slices neatly and stays moist for several days.
- Reliable mixing method. The creaming method, followed by alternating dry ingredients and milk, gives you a well-aerated batter that bakes evenly.
- Ideal for toppings and garnishes. This cake is a blank canvas for glazes, powdered sugar, whipped cream, fresh berries, ice cream, or even a drizzle of caramel. You can keep it simple or go all out, depending on the occasion.
Ingredient Notes
- Unsalted butter – Provides rich flavor and a tender crumb. Using unsalted butter lets you control the overall salt level. Make sure it’s softened so it creams easily with the shortening and sugar.
- Vegetable shortening – Helps stabilize the structure and keeps the cake moist for longer. The blend of butter for flavor and shortening for texture is classic in many old-fashioned pound cakes.
- Granulated sugar – Sweetens the cake and aids in aeration during the creaming step. Beating it well with the fats is key for a light, even crumb.
- Eggs – Five eggs add richness and structure. Adding them one at a time ensures they emulsify into the batter, which helps prevent the cake from becoming dense or greasy.
- Vanilla extract – Rounds out the chocolate and adds a warm background flavor. A good-quality vanilla makes a noticeable difference here.
- Unsweetened cocoa powder – Brings the chocolate flavor. Natural cocoa works well here; Dutch-process can be used for a slightly darker color and smoother chocolate taste, but the flavor profile will change a bit.
- Milk – Adds moisture and helps create a smooth, pourable batter. Whole milk is ideal for richness, but 2% will also work if that’s what you keep on hand. Make sure it’s at room temperature so the batter doesn’t seize or curdle.
Steps to Make Chocolate Pound Cake
(full recipe & photos below)
- Prepare your tube pan by greasing it thoroughly and dusting it lightly with flour, making sure to get into all the crevices so the cake releases cleanly after baking.
- Beat the butter and shortening together in a mixing bowl until they’re completely smooth and creamy, then add the sugar and continue beating until the mixture is lightened in color and fluffy in texture.
- Add the eggs one at a time, mixing well after each addition so each egg is fully incorporated before you add the next, then blend in the vanilla.
- In a separate bowl, sift or whisk together the flour, baking powder, salt, and cocoa powder until everything is evenly blended and there are no streaks of cocoa.
- Add the dry ingredients to the creamed mixture in three additions, alternating with the milk. Begin and end with the dry mixture, mixing on low speed just until each addition is incorporated. Scrape down the bowl as needed and avoid overbeating once the flour is added.
- Spoon the batter into the prepared pan, smoothing the top so it’s level and nudging the batter gently into the corners and around the center tube.
- Bake until the cake is risen, the top springs back lightly when touched, and a skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake in the pan until it has a chance to set and pull slightly away from the sides, then turn it out onto a rack and let it cool completely before slicing or glazing.
Chocolate Pound Cake Tips
- Grease the pan carefully, especially around the center tube and any ridges, to help prevent sticking. A light dusting of flour over the grease gives extra insurance for a clean release.
- Bring your butter, eggs, and milk to room temperature before mixing so they blend smoothly and create a stable batter. Cold ingredients can cause curdling and a denser crumb.
- Beat the butter, shortening, and sugar long enough to become very light and fluffy, but switch to low speed as soon as you start adding flour to avoid overdeveloping the gluten.
- Check for doneness a little early, since ovens vary. If the top is browning too quickly before the cake is done, you can tent it loosely with foil during the last part of baking.
Recipe Variations
- Add a rich chocolate glaze. Once the cake is completely cool, pour a simple chocolate glaze or ganache over the top, letting it drip down the sides. This deepens the chocolate flavor and makes the cake feel extra special for holidays, birthdays, or dinner parties.
- Add-ins: Fold in mini chocolate chips or chopped pecans before baking.
- Serve as a trifle base. Cube leftover pound cake and layer it in a trifle dish with whipped cream, chocolate pudding, or mousse and fresh berries. This is a great way to stretch a few remaining slices into a new dessert.
Serving Suggestions
- Serve plain or with whipped cream for a classic dessert.
- Add vanilla ice cream and a drizzle of caramel or berry sauce.
- Pair with coffee or espresso for a simple afternoon treat.
- Include slices in a dessert platter with fresh berries and cookies.
How to Store
- Refrigerate: Once the cake is completely cool, wrap it tightly in plastic wrap or store slices in an airtight container. It will keep well at cool room temperature for 2 to 3 days, or in the refrigerator for up to about 5 days, depending on how warm and humid your kitchen is.
- Freeze: Wrap the whole cake or individual slices in plastic wrap and then in foil, or place in a freezer-safe container. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator or at room temperature while still wrapped to help retain moisture.
- Refresh: Bring refrigerated or thawed slices to room temperature before serving, or warm them gently in a low oven or briefly in the microwave. A quick warm-up softens the crumb and makes the cake taste freshly baked again, especially if you’re serving it with ice cream or whipped cream.
Chocolate Pound Cake
Treat yourself to a slice of delicious chocolate pound cake. Enjoy it plain or dress it up with ganache, icing, or a sweet glaze.
Ingredients
- Butter or shortening and flour, for the pan
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup milk
Recommended Equipment
- 10-inch tube cake pan
Instructions
- Heat the oven to 325°F. Grease and flour a 10-inch one-piece tube cake pan.Butter or shortening and flour
- 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 to 4 minutes on medium-high speed, until light and fluffy.1 cup unsalted butter | 1/2 cup vegetable shortening | 3 cups granulated sugar
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.5 large eggs | 1 1/2 tsp vanilla extract
- Sift the flour, baking powder, salt, and cocoa powder into a separate bowl and stir to blend.3 cups all-purpose flour | 1/2 tsp baking powder | 1/2 tsp salt | 1/2 cup unsweetened cocoa powder
- 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.1 cup milk
- 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.
Do not overmix once the flour goes in. Mix just until combined to keep the crumb tender.
Nutrition
Calories: 427kcalCarbohydrates: 58gProtein: 6gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 117mgPotassium: 115mgFiber: 2gSugar: 38gVitamin A: 464IUCalcium: 46mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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