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The Ultimate Moist Chocolate Pound Cake with Fudgy Frosting

Experience ultimate comfort with this classic chocolate pound cake recipe. It's incredibly rich, moist, and features a decadent, fudgy chocolate frosting. Surprisingly simple to make, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake:
  • 1.5 cups unsalted butter 3 sticks, room temperature
  • 2.5 cups sugar
  • 6 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 0.75 cup unsweetened cocoa powder use good quality
For the Chocolate Frosting:
  • 1 cup unsalted butter 2 sticks, room temperature
  • 3.5 cups powdered sugar
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 2 tsp vanilla extract
  • 0.25 cup heavy cream more if needed

Equipment

  • Tube (Bundt) Pan
  • Large Mixing Bowl
  • Separate bowl
  • Electric Mixer (Stand or Hand)
  • Wire rack
  • Spatula
  • Wooden skewer or toothpick

Method
 

  1. Step 1: Preheat oven to 325°F (165°C). Grease and flour a tube (Bundt) pan really well. Use baking spray with flour or softened butter and cocoa powder.
  2. Step 2: In a large mixing bowl, cream together the softened butter and sugar on medium-high speed until light, fluffy, and pale yellow (a few minutes).
  3. Step 3: Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down bowl sides as needed. Mix in vanilla extract.
  4. Step 4: In a separate bowl, sift together flour, baking powder, salt, and 3/4 cup cocoa powder.
  5. Step 5: Add the dry ingredients alternately with the milk to the creamed mixture, beginning and ending with the flour mixture. Mix on low speed just until combined. Do not overmix.
  6. Step 6: Pour batter into prepared tube pan. Smooth the top. Tap the pan gently on the counter to settle the batter.
  7. Step 7: Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Step 8: Let the cake cool in the pan on a wire rack for 15–20 minutes. Carefully turn the cake out onto the wire rack to cool completely before frosting.
  9. Step 9: While the cake cools, make the frosting. In a clean bowl, beat the room temperature butter until creamy and smooth.
  10. Step 10: Gradually add the powdered sugar and 1/2 cup cocoa powder, beating on low speed until mostly incorporated, then increase speed until combined.
  11. Step 11: Add salt, vanilla extract, and 1/4 cup heavy cream. Beat on high speed for a few minutes until light and fluffy. Add more heavy cream a tablespoon at a time if needed to reach desired consistency.
  12. Step 12: Once the cake is fully cool, generously frost it with a spatula or knife, allowing frosting to run down the sides.

Notes

Substitutions & Additions: Use Dutch-process cocoa for a darker flavor. Fold in 1/2 cup chocolate chips into batter. Replace 1/4 cup milk with cooled strong coffee. Can bake in two 9x5 inch loaf pans (50-60 mins) or a 9x13 inch pan (40-50 mins). Dust with powdered sugar or use a chocolate glaze instead of frosting.
Tips for Success: Ensure all cold ingredients are at room temperature. Do not overmix the batter once dry ingredients are added. Generously grease and flour the pan, especially Bundt pans. Use the toothpick test to ensure cake is baked through. Cool cake properly before frosting.
Storage: Store frosted cake at room temperature in an airtight container for 3-4 days. Refrigerate for up to a week (best texture at room temp). Freeze unfrosted cake or slices tightly wrapped in plastic wrap then foil for 2-3 months. Thaw overnight in fridge, then bring to room temperature.