Chocolate Pound Cake with Chocolate Frosting

Why I Love This Recipe

I love how this cake strikes the perfect balance between richness and sweetness. The addition of sour cream keeps it moist, while the cocoa powder gives it that deep chocolate flavor I can never resist. The frosting is smooth, chocolaty, and just the right amount of sweet—it takes the cake from delicious to decadent. Plus, since it’s baked in a Bundt or tube pan, it has a beautiful presentation with minimal effort.

Ingredients

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

Cake:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup vegetable oil

• 2¾ cups granulated sugar

• 5 large eggs

• 1 tbsp vanilla extract

• 2 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• ½ tsp baking powder

• ½ tsp salt

• 1 cup whole milk

• ½ cup sour cream

Chocolate Frosting:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup unsweetened cocoa powder

• 4 cups powdered sugar

• ½ cup heavy cream (or milk), plus more if needed

• 1 tsp vanilla extract

• Pinch of salt

Directions

For the Cake:

1. I preheat my oven to 325°F (163°C) and grease and flour a Bundt pan or 10-inch tube pan.

2. In a large bowl, I cream together the butter, oil, and sugar until light and fluffy, about 4–5 minutes.

3. I add the eggs one at a time, mixing well after each, then stir in the vanilla.

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

5. In another bowl, I combine the milk and sour cream.

6. I add the dry ingredients to the butter mixture alternately with the milk mixture, beginning and ending with dry. I mix until smooth but don’t overmix.

7. I pour the batter into the prepared pan, smooth the top, and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

For the Frosting:

1. I beat the butter until creamy.

2. I add the cocoa powder and mix until smooth.

3. I gradually add powdered sugar, alternating with cream, until the frosting is thick, fluffy, and spreadable.

4. I stir in vanilla and salt, adjusting the consistency with a splash more cream if needed.

5. Once the cake is completely cooled, I spread the frosting evenly over the top and sides.

Servings and Timing

This recipe makes about 12–14 servings. It takes around 20 minutes to prepare, 70–80 minutes to bake, and extra time for cooling and frosting.

Variations

Sometimes I fold mini chocolate chips into the batter for an extra chocolatey bite. For a mocha twist, I add 1 teaspoon of instant espresso powder to the dry ingredients. If I want a lighter finish, I dust the cake with powdered sugar instead of frosting. It’s also delicious served with fresh berries or a scoop of vanilla ice cream.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic and foil for up to 2 months. To serve, I thaw slices at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day before and frost it the next day. The flavor deepens as it rests.

Do I need sour cream?

Yes, it helps keep the cake moist and tender. If I don’t have any, I substitute with full-fat Greek yogurt.

Can I use Dutch-process cocoa powder?

Yes, Dutch-process cocoa gives a deeper chocolate flavor, though natural cocoa works too.

Can I bake this in loaf pans instead?

Yes, I divide the batter between two greased loaf pans and bake for about 55–65 minutes.

How do I make the frosting more chocolatey?

I add an extra tablespoon of cocoa powder or stir in some melted dark chocolate for a richer flavor.

Conclusion

Chocolate Pound Cake with Chocolate Frosting is the kind of dessert that always impresses. I love its dense, buttery crumb and rich cocoa flavor, all topped with smooth, creamy frosting. Whether I bake it for a special occasion or just to treat myself, this cake is always a decadent favorite.

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