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Chocolate Pound Cake with No Icing

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  • Author: Linda
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Chocolate Pound Cake with no icing is a rich, moist, and deeply chocolatey dessert that stands on its own—perfect for a simple treat or dressed up with fruit or ice cream.


Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 1 tbsp espresso powder (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and lightly dust a loaf or bundt pan with cocoa powder.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder if using.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 55–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

  • Add mini chocolate chips or nuts for texture.
  • Use Dutch-processed cocoa for a darker flavor.
  • For dairy-free, substitute with almond milk and dairy-free butter.
  • Dust with powdered sugar or serve with fruit for a simple finish.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 95mg