Chocolate Pound Cake with Chocolate Frosting
A rich, moist chocolate pound cake topped with creamy chocolate frosting—perfect for celebrations, holidays, or whenever a chocolate craving strikes.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 12–14
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
2¾ cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon 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 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat & Prep:
Preheat oven to 325°F (163°C).
Grease and flour a Bundt pan or 10-inch tube pan.
Make the Batter:
Cream together butter, oil, and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, mix milk and sour cream.
Add dry ingredients to the butter mixture alternately with the milk mixture, starting and ending with dry. Mix until smooth (do not overmix).
Bake:
Pour batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely.
Make the Frosting:
Beat butter until smooth and creamy.
Add cocoa powder and beat until combined.
Gradually add powdered sugar, alternating with cream, until thick and spreadable.
Mix in vanilla and a pinch of salt.
Frost & Serve:
Once cake is completely cool, spread or pipe frosting over the top.
Slice and enjoy!
Notes
Use high-quality cocoa powder for the best flavor.
You can also glaze the cake with ganache if you prefer a thinner topping.
Store covered at room temperature for 2–3 days or refrigerate for longer shelf life.
Freezes well—wrap tightly before freezing (without frosting).
