Chocolate Pound Cake

Jennifer, Bake or Break

This rich, dense Chocolate Pound Cake is one of my favorite cakes. It’s good all on its own, but it also benefits from a little something extra.

My favorite way to dress up this cake is with a simple Vanilla Glaze. The sweetness of the glaze is the perfect complement to all that chocolate. Use a little or a lot to top it off. I like a lot!

Chocolate Pound Cake
By Jennifer
Makes 12-16 servings


For cake:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 stick) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream

For glaze:
3/4 cups confectioners’ sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla bean paste or vanilla extract


Preheat oven to 325°F. Generously grease a 9×5-inch loaf pan.

Whisk together flour, cocoa powder, baking soda and salt. Set aside.

In a separate bowl, using an electric mixer on medium speed, beat butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Decrease mixer speed to low. Add flour mixture in three portions, alternating with sour cream. Begin and end with flour mixture.

Transfer batter to prepared pan. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a pick inserted into the center comes out clean.

Cool in pan for 10 minutes. Then, remove from pan to wire rack to cool completely.

To make the glaze, whisk together confectioners’ sugar, milk and vanilla. Mix until smooth. If mixture is too thick to pour, add more milk, a tablespoon at a time until pourable. Pour glaze over cooled cake. Allow glaze to set.

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