super moist chocolate pound cake recipe

Written ByJenny Smyth Posted on
super moist chocolate pound cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best super moist chocolate pound cake recipe

I’m so excited to share my favorite super moist chocolate pound cake recipe with you. This classic dessert has been a staple in our household for years, and for good reason – it’s incredibly easy to make and always a crowd-pleaser. The combination of rich, dark chocolate and the tender crumb of a pound cake is a match made in heaven.

Plus, it’s surprisingly easy to make from scratch, even for beginners. I’ve tried countless recipes over the years, but this one remains my go-to for special occasions or just a quick treat after dinner. My kids adore helping me mix and measure the ingredients, and they can’t get enough of that first slice fresh out of the oven.

It’s truly a family favorite! Whether you’re celebrating a birthday, hosting a dinner party, or just need a pick-me-up on a tough day, this super moist chocolate pound cake is sure to hit the spot. And the best part?

It’s actually pretty healthy too – with minimal added sugar and plenty of wholesome ingredients like whole wheat flour and cocoa powder. So go ahead, indulge in this decadent delight without feeling too guilty about it. Trust me, your taste buds (and your loved ones) will thank you!

I’ve included all the details below, including tips for perfecting your cake’s texture and flavor.

Super Moist Chocolate Pound Cake

Super Moist Chocolate Pound Cake

4.9 from 1482 votes

This incredibly moist chocolate pound cake has a dense, tender crumb and rich chocolate flavor. It stays soft for days thanks to buttermilk and sour cream.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature

For the Glaze (optional)

1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter

👨‍🍳Directions

1Preheat your oven to 325°F.
2Grease a 10-inch bundt pan thoroughly with butter or nonstick spray, then dust with cocoa powder to prevent sticking.
3In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
6In a separate small bowl, stir together the buttermilk and sour cream until smooth.
7Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, starting and ending with the dry ingredients.
8Mix on low speed just until combined after each addition, being careful not to overmix.
9Pour the batter into the prepared bundt pan and spread it evenly.
10Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
11Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
12If making the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and add the chocolate chips and butter, stirring until smooth.
13Drizzle the glaze over the cooled cake, allowing it to run down the sides.
14Let the glaze set for about 15 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Cooling rack
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 105mg🧂Sodium: 280mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 7g

📝Notes

For best moisture, ensure all ingredients are at room temperature before starting. You can substitute full-fat Greek yogurt for sour cream if needed. Store the cake in an airtight container at room temperature for up to 4 days.

Watch Video Of How Super Moist Chocolate Pound Cake Works

This super moist chocolate pound cake is always a good idea for any occasion because it is simple to make and everyone loves it. I serve it at family gatherings, potlucks, and even as a gift for neighbors.

To store it, keep it in an airtight container at room temperature for up to four days. If you want to reheat a slice, pop it in the microwave for 15 seconds or in a 300 degree oven for about 5 minutes.

It goes perfectly with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. This recipe is a keeper and I am sure it will become a favorite in your home too.

❓ Frequently Asked Questions About Super Moist Chocolate Pound Cake

Q: What makes this super moist chocolate pound cake recipe so special?

This recipe stands out from others due to its unique blend of high-quality chocolate and wholesome ingredients. The addition of buttermilk gives the cake an extra layer of moisture and tenderness that other recipes often lack.

Similar Posts