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.
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
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.
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.
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.
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!
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.
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.
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 ¾ of a pound of butter, so we are saving a few butter calories with this version.
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.
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:
Recipe
Kristie McCurdy says
The best!
Melinda O'Malley Keckler says
Thanks Krissie! I'm so glad to share your grandma's wonderful recipe. (Krissie is my sis-in-law!)
susan says
I'm so glad I found this recipe. I've been searching for a chocolate pound cake recipe that is as good as my childhood memory of it. I've made this at least 6 times in about 9 months. I've tried so many recipes and my search is over. Thank you so much. I use a heavy old bundt pan and I usually remove it from the oven between 60 and 70 minutes as it continues cooking in pan.
Melinda O'Malley Keckler says
Hi Susan, Thank you for the kind reply and for the five-star rating!! I'm so happy to hear you enjoy the recipe. I love this chocolate pound cake too, especially since it's a time-honored and family-tested favorite. Love that you bake it in a heavy old bundt pan. If our pans could talk!! 🙂
Melissa Jensen says
The photos are making my mouth water. Can't wait to try it out on my chocolate-loving family!
Melinda O'Malley Keckler says
I'm so happy to hear this Melissa! Can't wait to hear what your chocolate-loving family thinks of the recipe. 🙂
NickiDE says
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.
Melinda O'Malley Keckler says
I'm happy to hear you enjoyed it!!
Chuck M. says
I love pound cakes! Especially chocolate!! Could I sub buttermilk for regular milk without that changing anything about the cake?
Melinda O'Malley Keckler says
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. 🙂
Laurie says
Could this be halved and made in a loaf pan?
Melinda O'Malley Keckler says
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.
Joyce Phipps Scott says
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.
Addie says
I love how chocolaty this is! So yummy!
Katie Youngs says
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!
Raquel says
There is nothing better than chocolate pound cake! So delicious and easy to make!
Joyce Phipps Scott says
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!
Nora says
Omg! This looks so delicious! I love your old-fashioned recipe! Thanks for sharing!
Kay says
Such an easy and quick recipe for a perfect chocolate cake.
Natalie says
Such a simple yet totally delicious cake. I haven't made it in a while. Thanks for the reminder. 🙂 I will try your recipe over for the weekend.
Melinda O'Malley Keckler says
Thank you Natalie!
Jeri says
This is such a great recipe! I used a bundt pan, and it turned out so moist and delicious! Thanks!
Melinda O'Malley Keckler says
Thanks Jeri!
Beti says
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?
Melinda O'Malley Keckler says
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. 🙂
Cindy says
Did you use plain flour or self rising
Melinda O'Malley Keckler says
Hi Cindy, Yes I use regular all-purpose flour. 🙂
Audrey says
I love any recipe that has "old fashioned" in it!! Old recipes really are the best.
Melinda O'Malley Keckler says
I couldn't agree more, thanks Audrey!