Moist Chocolate Pound Cake Recipe with Rich Chocolate Glaze

This chocolate pound cake is a classic, richly flavored dessert with a tender crumb. The combination of butter and shortening brings the familiar pound cake richness while keeping the texture soft and sliceable. Baked in a tube pan, it develops a crisp exterior and a moist interior that holds its shape well for clean slices.

Serve it simply with a dusting of confectioners’ sugar or a scoop of ice cream, or dress it up with a chocolate glaze, ganache, or a drizzle of vanilla icing. It’s an excellent choice for holidays, potlucks, or family meals and stores well at room temperature or in the freezer. Leftover slices also work beautifully in trifles, parfaits, or plated desserts with fruit and whipped cream.

What I Love About This Recipe

Classic pound cake texture. The butter-and-shortening blend produces a fine, tight crumb that stays moist for days.
Reliable method. The creaming method followed by alternating dry ingredients and milk yields an evenly aerated batter and consistent results.
Versatile base. The cake is a blank canvas for glazes, powdered sugar, fruit, whipped cream, or ice cream depending on how you want to present it.

Ingredient Notes

Unsalted butter – Adds rich flavor and a tender crumb. Use softened butter so it creams easily with the shortening and sugar.
Vegetable shortening – Helps stabilize the structure and prolong moistness. The butter/shortening combination is traditional in many pound cake recipes.
Granulated sugar – Sweetens and helps aerate the batter during creaming. Beat thoroughly with the fats for the best texture.
Eggs – Five eggs provide richness and structure; add them one at a time so they emulsify smoothly into the batter.
Vanilla extract – Enhances the chocolate and rounds the flavor. A good-quality vanilla makes a noticeable difference.
Unsweetened cocoa powder – Provides the chocolate flavor. Natural or Dutch-process cocoa can be used; the latter produces a slightly darker, smoother profile.
Milk – Adds moisture and creates a smooth batter. Whole milk is preferred for richness, but 2% will work as well. Use room-temperature milk to avoid batter issues.

Steps to Make Chocolate Pound Cake

(Full recipe details and photos below)

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch one-piece tube cake pan, making sure to coat the center tube and any ridges.
Beat the butter and shortening until smooth and creamy. Add the granulated sugar and beat on medium-high for 3 to 4 minutes, until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift or whisk together the flour, baking powder, salt, and cocoa powder until evenly combined.
Add the dry ingredients to the creamed mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed just until combined. Scrape the bowl and avoid overmixing once the flour is added.
Transfer the batter to the prepared pan and smooth the top so it’s level.
Bake for 60 to 75 minutes, until the cake is set, springs back lightly to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for about 30 minutes, then turn it out onto a cooling rack and allow it to cool completely before slicing or glazing.

Chocolate Pound Cake Tips

Grease thoroughly – Pay attention to the center tube and any grooves to ensure the cake releases cleanly. A light flour dust over the grease provides extra insurance.
Room-temperature ingredients – Bring butter, eggs, and milk to room temperature so they blend smoothly and the batter remains stable.
Cream well – Beat the fats and sugar until very light and fluffy, but reduce speed when adding flour to prevent overdevelopment of gluten.
Watch your oven – Baking times vary. If the top browns too quickly, tent the cake loosely with foil for the last portion of baking.

Recipe Variations

Chocolate glaze or ganache. Pour a warm ganache or simple chocolate glaze over the cooled cake for a richer finish.
Add-ins. Fold in mini chocolate chips or chopped nuts like pecans before baking for texture and extra flavor.
Trifle base. Cube leftover pound cake and layer with whipped cream, chocolate pudding, mousse, or fresh berries for a quick trifle.

Serving Suggestions

Serve plain or with whipped cream for a simple, classic dessert.
Pair with vanilla ice cream and a drizzle of caramel or berry sauce for added contrast.
Accompany with coffee or espresso for an afternoon treat.
Include slices on a dessert platter with fresh berries and cookies for entertaining.

How to Store

Room temperature or refrigerate. Once cool, wrap the cake tightly in plastic wrap or store slices in an airtight container. It keeps well at cool room temperature for 2–3 days or in the refrigerator for up to 5 days, depending on conditions.
Freeze. Wrap the whole cake or individual slices tightly in plastic wrap and foil or use a freezer-safe container. Freeze for 2–3 months. Thaw overnight in the refrigerator or at room temperature while still wrapped to retain moisture.
Refresh. Bring refrigerated or thawed slices to room temperature before serving, or warm gently in a low oven or briefly in the microwave to revive the crumb.

Chocolate Pound Cake

Treat yourself to a slice of chocolate pound cake. Enjoy it plain or top it with ganache, glaze, or whipped cream.

Servings 16

Calories 427

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Prep Time 10 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 20 mins

Ingredients

Butter or shortening and flour, for the pan
1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs, room temperature
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1 cup milk

Recommended Equipment

Stand mixer (recommended)
Cooling racks
10-inch tube cake pan

Instructions

Preheat the oven to 325°F. Grease and flour a 10-inch one-piece tube cake pan.
Beat the butter and shortening until smooth and creamy. Add the sugar and beat for 3–4 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 or whisk together the flour, baking powder, salt, and cocoa powder in a separate bowl.
Add about one-third of the dry ingredients to the creamed mixture and beat on low until combined. Add half the milk and combine. Repeat with another third of the dry ingredients and the remaining milk, then add the last of the dry ingredients and mix just until blended. Avoid overmixing.
Spoon the batter into the prepared pan and level the top. Do not overmix once the flour is added; mix just until combined to keep the crumb tender.
Bake 60 to 75 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 30 minutes, then turn out onto a rack to cool completely.

Nutrition

Calories: 427 kcal

Carbohydrates: 58 g

Protein: 6 g

Fat: 21 g

Disclaimer:

Nutritional information is an estimate calculated by a third-party tool and may vary based on brands, measurements, and serving sizes.

Keyword chocolate cake, chocolate pound cake, pound cake

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