• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Auntie's Favorites
  • Holidays
    • New Year's
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Subscribe

crinkledcookbook.com logo

menu icon
go to homepage
  • About
  • Recipes
  • Favorites
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Favorites
    • Subscribe
    • Instagram
    • Pinterest
  • ร—

    Home ยป Desserts

    Feb 15, 2021 by Melinda O'Malley Keckler ยท This post may contain affiliate links ยท this blog generates income via ads.

    Old Fashioned Chocolate Pound Cake

    Jump to Recipe Print Recipe

    Old Fashioned Chocolate Pound Cake is easy to make and about as rich and decadent a chocolate cake that you'll find anywhere. It's impressive and is delicious to serve plain or with fresh fruit and or ice cream.

    A slice of cake with raspberries with the entire cake on a serving plate in the background.
    Moist and delicious. Your chocolate pound cake is ready to enjoy!

    Ingredients to have on hand

    The ingredients for old fashioned chocolate pound cake are typically in the pantry, this an easy-to-fix dessert to make. Whether it's a birthday party, holiday, or when you want to share a special treat, this recipe is it!

    • flour
    • cocoa powder
    • butter
    • sugar
    • eggs
    • vanilla extract

    A slice of chocolate pound cake with raspberries on the side.
    Dust with powdered sugar and serve as is or with fresh fruit or ice cream.

    Baking Pan

    This pound cake bakes in a 10" tube pan and the end result is a gorgeous round cake that is ready to serve as-is, even without added frosting. I like to dust it with powdered sugar.

    Can I use a different baking pan?

    Yes, this recipe also works in a 9" fluted pan, or a Bundt style pan. Just be extra thorough when you grease and flour the plan. Be sure to cover every inch of the pan since fluted pans have all those pretty indentations where cake dough can hide and stick.

    What about a standard cake pan?

    I've not made pound cake in any other size baking pan so can't vouch for how this recipe would turn out if you substitute a tube pan or fluted pan for a 13" x 9" or round baking pan. If you try it that way, please let me know in the comments.

    Butter and sugar combined in a mixing bowl.
    Cream the softened butter and sugar together in a mixing bowl.
    Milk and eggs in a measuring cup with a whisk on the side.
    Whisk gently for a few seconds, just long enough to break up the eggs a little for easy pouring.

    Sift the Flour

    It just takes a few seconds to sift the flour but that little extra step helps make sure that there are no lumps in either the flour or the cocoa powder. I use my strainer to sift the dry ingredients and it works great. Watch the video below to see how fast this goes!

    Sifted dry ingredients for old fashioned chocolate pound cake.
    Once sifted, the dry ingredients are ready for the next step.

    Alternate Adding Ingredients

    It's easy to do. After the softened butter and sugar are very well combined, or creamed, then you're ready for the next step. With your mixer on it's lowest setting - or stir by hand - add about a third of the egg and milk mixture and mix for a few seconds. Next add about a third of the sifted ingredients and again, mix just for a few seconds.

    Raw pound cake batter in a mixing bowl.
    Mix the ingredients until everything is combined, but don't over mix.

    Take turns adding the wet and dry ingredients until all of the ingredients are in the mixing bowl. We do this so everything will be evenly dispersed and the pound cake will have a consistent texture. Hat tip to OurEveryDayLife website for such a great explanation on that technique.

    Raw cake batter in a baking pan.
    Be sure to grease and flour the pan before adding the cake dough.

    Pound Cake vs Regular Cake

    Ever wondered why a pound cake is called a pound cake? Traditionally it's because the cake includes a pound of flour, a pound of sugar and a pound of butter. Wow. It's a type of cake that dates back to the 1700s! In this Old Fashioned Chocolate Pound Cake recipe, there's a mere ยพ of a pound of butter, so we are saving a few butter calories with this version.

    Whole pound cake on a cooling rack.
    After tipping the cake out of the baking pan, gently tip it right-side up onto another cooling rack.

    The Inspiration

    I found this Old Fashioned Chocolate Pound Cake recipe in a self-published community cookbook (my favorite kind!). It was printed about 50 years ago in Rupert, Idaho. The recipe was contributed by my husband's Grandma Fulwyler and the little cookbook was kindly given to me by cousin Cheryl. I made a few adjustments so the recipe was more precise, but other than that, it's "grandma's recipe." Thanks to all for sharing such a timeless and delicious recipe with the Crinkled Cookbook.

    Baked pound cake on a cooling rack.
    The distinctive crack in the top of cake tells you this is pound cake.

    Other Dessert Ideas

    I love dessert, it's such a great way to cap off a wonderful evening. Here are a few other sweet ideas:

    • Strawberry Rhubarb Pie
    • Fresh Fruit Tart
    • No Peel Apple Cake
    A slice of chocolate pound cake with raspberries on the side.
    Ready to enjoy, serve with fresh fruit or ice cream.

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    A slice of chocolate pound cake with raspberries on the side.

    Old Fashioned Chocolate Pound Cake

    Easy to make and about as rich and decadent a chocolate cake that you'll find anywhere. It's impressive to serve by itself and delicious with fresh fruit or ice cream.
    4.96 from 148 votes
    Print Rate Pin Recipe
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Servings: 14
    Calories: 479kcal
    Author: Melinda O'Malley Keckler

    Equipment

    • 10" tube pan

    Ingredients 

    • 3 cups flour
    • ยฝ cup cocoa powder
    • ยฝ teaspoon baking powder
    • 3 cups sugar
    • 1 ยฝ cups butter softened, unsalted, 3 sticks
    • 5 eggs
    • 1 cup milk
    • 1 teaspoon vanilla extract

    Instructions

    Preheat Oven, Prepare Pan

    • Preheat oven to 325ยฐ
    • Grease a 10" tube pan with shortening and dust with a little flour. Set aside.

    Combine Ingredients

    • Sift cocoa powder, flour and baking powder.
    • Whisk eggs and milk together lightly, about 5 seconds.
    • Cream together butter and sugar.
      Alternately, add about a third of the milk and eggs then about a third of the flour and cocoa mixture and mix for a few seconds after each addition. Continue until all of the ingredients are in the mixing bowl. Add the vanilla extract and mix gently to combine.
    • Be careful not to over mix.

    Bake

    • Pour batter into the tube pan and bake for 90 minutes.
      Cake is done when a toothpick inserted in the center comes out clean.
    • Let the cake cool for 10-15 mintues before tipping over to release the cake onto a cooling rack. Using a second cooling rack, gently flip the cake over so it cools right side up.
    • As an option, dust the top with powdered sugar.
      Slice, serve and enjoy!ย 
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Nutrition

    Calories: 479kcalCarbohydrates: 66gProtein: 6gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 112mgSodium: 49mgPotassium: 127mgFiber: 2gSugar: 44gVitamin A: 721IUCalcium: 51mgIron: 2mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

    Share by Text Pin Recipe Share on Facebook

    More Desserts

    • Homemade Brownie Mix
    • Molasses Snaps
    • Peanut Butter Pies
    • Marbled Pumpkin Cheesecake Bars

    Looking for something?

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Melissa Jensen says

      May 30, 2022 at 8:49 pm

      The photos are making my mouth water. Can't wait to try it out on my chocolate-loving family!

      Reply
      • Melinda O'Malley Keckler says

        May 31, 2022 at 5:29 pm

        I'm so happy to hear this Melissa! Can't wait to hear what your chocolate-loving family thinks of the recipe. ๐Ÿ™‚

        Reply
    2. NickiDE says

      May 20, 2022 at 5:34 am

      5 stars
      This was moist and delicious. Only took 70 minutes in my oven, so be careful not to over bake. If you want to "gild the lily" a dollop of whipped cream or ice cream is also yummy! Thanks for a great recipe with ingredients I always have on hand.

      Reply
      • Melinda O'Malley Keckler says

        May 21, 2022 at 9:53 am

        I'm happy to hear you enjoyed it!!

        Reply
    3. Chuck M. says

      April 23, 2022 at 3:25 pm

      5 stars
      I love pound cakes! Especially chocolate!! Could I sub buttermilk for regular milk without that changing anything about the cake?

      Reply
      • Melinda O'Malley Keckler says

        April 24, 2022 at 11:40 am

        Hi Chuck! I've never made that substitution with this recipe so can't say for sure. My guess is using buttermilk will change the flavor and possibly the texture of the cake. I recommend using regular milk. ๐Ÿ™‚

        Reply
    4. Laurie says

      December 09, 2021 at 3:32 pm

      Could this be halved and made in a loaf pan?

      Reply
      • Melinda O'Malley Keckler says

        December 09, 2021 at 7:34 pm

        Hello! Thanks for your question Laurie. I've never halved the recipe before so can't say for sure. If you give it a whirl, please let me know how it turns out here in the comments.

        Reply
      • Joyce Phipps Scott says

        May 27, 2022 at 11:19 am

        In my experience in baking a pound cake , the addition of butter milk makes a moister end product! I have been baking since I was 12. I will be 72 in Feb. 2023, Lord willing.

        Reply
    5. Addie says

      May 21, 2021 at 2:31 pm

      5 stars
      I love how chocolaty this is! So yummy!

      Reply
    6. Katie Youngs says

      May 20, 2021 at 6:57 pm

      5 stars
      Now that I have read this recipe I may have to make a chocolate pound cake this week just for fun! It looks so delicous!

      Reply
    7. Raquel says

      May 20, 2021 at 2:36 pm

      5 stars
      There is nothing better than chocolate pound cake! So delicious and easy to make!

      Reply
      • Joyce Phipps Scott says

        May 27, 2022 at 11:21 am

        The only thing I can see that would be better, would be to slice it directly out of the oven .Slather with salt free butter and drink a cold glass of milk with it!

        Reply
    8. Nora says

      May 20, 2021 at 11:56 am

      5 stars
      Omg! This looks so delicious! I love your old-fashioned recipe! Thanks for sharing!

      Reply
    9. Kay says

      May 20, 2021 at 5:44 am

      5 stars
      Such an easy and quick recipe for a perfect chocolate cake.

      Reply
    10. Natalie says

      May 20, 2021 at 5:32 am

      5 stars
      Such a simple yet totally delicious cake. I haven't made it in a while. Thanks for the reminder. ๐Ÿ™‚ I will try your recipe over for the weekend.

      Reply
      • Melinda O'Malley Keckler says

        May 20, 2021 at 1:47 pm

        Thank you Natalie!

        Reply
    11. Jeri says

      May 19, 2021 at 8:54 pm

      5 stars
      This is such a great recipe! I used a bundt pan, and it turned out so moist and delicious! Thanks!

      Reply
      • Melinda O'Malley Keckler says

        May 20, 2021 at 12:22 am

        Thanks Jeri!

        Reply
        • Beti says

          September 18, 2021 at 9:28 am

          Hi Melinda,
          Why isn't there salt in the recipe? I'm so stuck on this idea that salt brings out the flavor. Is there really no need for it?

          Reply
          • Melinda O'Malley Keckler says

            September 18, 2021 at 4:59 pm

            Hi! Good question! Be assured, the cake is full of flavor as-is. But I know what you mean about salt generally bringing out the flavor in foods. I use it all the time in other recipes. ๐Ÿ™‚

            Reply
      • Cindy says

        October 13, 2021 at 5:23 pm

        Did you use plain flour or self rising

        Reply
        • Melinda O'Malley Keckler says

          October 13, 2021 at 6:00 pm

          Hi Cindy, Yes I use regular all-purpose flour. ๐Ÿ™‚

          Reply
    12. Audrey says

      May 19, 2021 at 8:00 pm

      5 stars
      I love any recipe that has "old fashioned" in it!! Old recipes really are the best.

      Reply
      • Melinda O'Malley Keckler says

        May 20, 2021 at 12:21 am

        I couldn't agree more, thanks Audrey!

        Reply

    Primary Sidebar

    Melinda with corndogs

    Hello friends! Welcome. I'm Melinda. I'm a home cook and I've been creating recipes for more than 30 years. I'm excited to share recipes and techniques to help you enjoy cooking too. I'm a former TV journalist and a two-time breast cancer survivor. Stick around and click around and let's make great meals at home!

    Meet Melindaโ†’

    Logos from websites that feature the Crinkled Cookbook.

    Meatless Recipes

    • Easy Mediterranean Edamame Salad
    • The Best Sweet Potato Lasagna
    • Tomato Basil Soup
    • Starbucks Copycat Egg Bites

    Melinda's Favorites

    • Sweet Corn Pasta Salad
    • Blueberry Rhubarb Muffins
    • Cougar Gold Cheese Quiche
    • Sunday Gravy (Spaghetti Sauce)

    Auntie's Favorites

    • Zucchini Stuffing
    • Ivar's Copycat Fried Cod
    • The Best Jambalaya
    • Classic Potato Rolls

    Footer

    ^ back to top

    Logos from websites that feature the Crinkled Cookbook.

    About

    • Meet Melinda

    Contact

    • Sign up for emails and recipes!
    • Contact

    Disclaimers

    • Privacy Policy & Terms
    • Comment Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2019 - 2023 Crinkled Cookbook LLC