Chocolate Pound Cake with No Icing

Chocolate Pound Cake with no icing is one of those rich, deeply satisfying desserts I love turning to when I want something simple yet indulgent. The dense, moist texture and deep cocoa flavor make it perfect on its own—no frosting necessary. It’s a timeless classic that works for any occasion, from casual snacking to an elegant dinner dessert.

Why You’ll Love This Recipe

I love this recipe because it delivers all the richness of a chocolate dessert without being too sweet or complicated. The pound cake is tender, with a fine crumb and a bold cocoa flavor that stands beautifully on its own. It’s the kind of cake I can serve plain, dust with powdered sugar, or enjoy with a scoop of ice cream or fresh berries if I feel like dressing it up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk or buttermilk

• Optional: espresso powder (to enhance the chocolate flavor)

Directions

1. I preheat the oven to 325°F and grease a loaf or bundt pan, then dust it lightly with cocoa powder.

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

3. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, followed by vanilla extract.

5. I add the dry ingredients in three parts, alternating with the milk, mixing just until combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake the cake for 55–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes about 10–12 slices. It takes around 20 minutes to prep and 55–70 minutes to bake, depending on the pan I use.

Variations

Sometimes I fold in mini chocolate chips or chopped nuts for extra texture. If I want a slightly richer flavor, I add a tablespoon of espresso powder to deepen the chocolate. For a dairy-free option, I use almond milk and dairy-free butter with good results.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—either whole or in slices. To serve again, I let it come to room temperature or warm individual slices in the microwave for about 10–15 seconds.

FAQs

Can I use Dutch-processed cocoa powder?

Yes, I’ve used both natural and Dutch-processed. Dutch-processed gives a darker, smoother flavor, which I love in this cake.

Why is my pound cake dry?

I make sure not to overbake it and measure my flour carefully. Using buttermilk also helps keep the texture moist.

Does it need any topping?

Not at all. I like it plain, but a light dusting of powdered sugar or a dollop of whipped cream works beautifully if I want something extra.

Can I make this in a bundt pan?

Yes, and it looks beautiful that way. I just adjust the baking time and make sure to grease the pan thoroughly.

Can I use oil instead of butter?

I’ve tried it with half butter and half oil for a more tender crumb, and it works well. All oil gives a different texture, more like a snack cake.

Conclusion

Chocolate Pound Cake with no icing is a simple yet elegant treat that’s rich, comforting, and full of chocolate flavor. I love how it stands on its own, making it ideal for any time I want a no-fuss dessert that still feels indulgent. Whether I serve it with coffee in the morning or as a sweet finish to dinner, this cake never disappoints.