Calling all chocolate lovers this one’s for you. This Chocolate Pound Cake with Chocolate Frosting is rich, dense, and oh-so-decadent. It’s the kind of cake that satisfies a deep cocoa craving with just one bite (but trust me, you’ll want more). The moist, buttery pound cake base is packed with rich chocolate flavor, and it’s topped with a luscious, glossy chocolate frosting that takes it completely over the top. It’s a little bit nostalgic, a whole lot indulgent, and absolutely perfect for any occasion or no occasion at all.

Why You’ll Love Chocolate Pound Cake with Chocolate Frosting

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Great for birthdays, bake sales, holidays, or that late-night “I need chocolate” emergency.

Budget-Friendly: Uses simple pantry staples to create something that tastes like it came from a bakery.

Quick and Easy: No layers, no filling, no fuss just a rich batter, a simple bake, and one glorious frosting.

Customizable: Add chocolate chips, espresso powder for depth, or even a splash of bourbon or orange zest for something different.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Chocolate Pound Cake with Chocolate Frosting

This cake comes together with familiar ingredients that create something far greater than the sum of its parts. Here’s what makes it shine:

Butter: The base of the pound cake rich, smooth, and totally essential for that classic texture.

Granulated Sugar: Sweetens the batter and helps create that tight, tender crumb.

Brown Sugar: Adds moisture and a subtle caramel note that pairs perfectly with chocolate.

Eggs: Provide structure and richness, keeping the cake firm yet soft.

All-Purpose Flour: Gives the cake its body while keeping the crumb soft and velvety.

Cocoa Powder: The star of the show. Use high-quality unsweetened cocoa powder for the richest flavor.

Baking Powder and Salt: Help the cake rise just enough and keep the flavor balanced.

Sour Cream or Greek Yogurt: Adds moisture and a slight tang that enhances the chocolate beautifully.

Vanilla Extract: Deepens the flavor and brings warmth to the chocolate.

Milk or Heavy Cream: Loosens the batter and the frosting to the perfect consistency.

Chocolate Frosting: A glossy, fudgy topping made with butter, cocoa powder, powdered sugar, and just enough milk or cream to make it pourable and dreamy.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 325°F. Grease and flour a bundt or loaf pan generously—this cake doesn’t like to be rushed or stuck.

Combine Ingredients

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step sets the tone for a tender, rich cake, so give it time.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Alternate adding the dry ingredients and the sour cream (or Greek yogurt) to the creamed mixture, mixing just until combined. Add a splash of milk if the batter feels too thick—it should be thick but spreadable.

Prepare Your Cooking Vessel

Pour the batter into your prepared pan and smooth the top. Give it a gentle tap on the counter to remove any air pockets.

Assemble the Dish

Once the batter is settled, you’re ready to bake. The pan should be filled about 2/3 to 3/4 full to prevent overflow.

Cook to Perfection

Bake for 65–75 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The top will rise and crack slightly that’s a good sign.

Finishing Touches

Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack and cool completely before frosting.

To make the frosting, melt butter and stir in cocoa powder until smooth. Add powdered sugar and milk gradually, beating until glossy and thick but pourable. Pour over the cooled cake and let it drip down the sides naturally.

Serve and Enjoy

Cut a thick slice, maybe warm it slightly, and enjoy the pure chocolatey bliss. Add a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling extra indulgent.

Notes

Nutrition Facts:
Servings: 12
Calories per serving: 500

Preparation Time
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes

How to Serve Chocolate Pound Cake with Chocolate Frosting

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with berries for a fresh pop of flavor, or pair with espresso or a cold glass of milk. It’s also amazing topped with a scoop of vanilla or chocolate chip ice cream. For special occasions, drizzle with warm chocolate ganache or add sprinkles.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use room temperature ingredients for the smoothest batter.
Don’t overmix after adding the flour just until combined.
Use good-quality cocoa powder it makes a huge difference.
Add mini chocolate chips for extra richness.
Let the cake cool fully before frosting to avoid melting.
Try adding a teaspoon of espresso powder to the batter it intensifies the chocolate flavor.
Use a serrated knife for clean, neat slices.
Store at room temp in an airtight container for up to 3 days.
Freeze slices individually for a quick dessert anytime.
The frosting also makes a killer dip for fruit or pretzels.

FAQ’s

1 Can I use Dutch-processed cocoa powder?
Yes! It gives a deeper, more intense chocolate flavor. Just make sure to pair it with baking powder.

2 Can I substitute sour cream with Greek yogurt?
Absolutely. Either works well to add moisture and balance the sweetness.

3 Do I have to use both brown and white sugar?
No, but using both adds depth and moisture to the cake. It’s worth it!

4 Can I make this as a layer cake?
Yes, divide the batter between two 8-inch pans and reduce baking time to 30–35 minutes.

5 Is this cake overly sweet?
Not at all. The chocolate balances the sugar, and the tang from sour cream helps too.

6 Can I make this gluten-free?
Yes—just use a good 1:1 gluten-free flour blend and check all your ingredients.

7 What makes pound cake different from regular cake?
Pound cake is denser and richer, often made with more butter and fewer leavening agents.

8 Why did my cake crack on top?
Totally normal! It’s the nature of pound cakes, and it gives the frosting a beautiful surface to cling to.

9 Can I add nuts?
Of course! Walnuts or pecans would be a delicious crunch in the batter or sprinkled on top.

10 How do I know when it’s done?
A toothpick inserted into the center should come out mostly clean with a few moist crumbs. The cake should feel firm and springy.

Conclusion

Chocolate Pound Cake with Chocolate Frosting is the kind of dessert that never goes out of style. Rich, moist, and full of deep chocolate flavor, it’s pure comfort in every slice. Whether you’re baking it for a celebration or just need a little sweetness in your week, this cake is always the right choice. So go ahead grab your mixer, melt that chocolate, and treat yourself to a little cocoa-covered happiness. You’ve earned it.

Print