Few desserts are as timeless and comforting as a pound cake. Dense yet tender, simple yet indulgent, pound cakes have earned their place as a baking classic. Buttermilk Chocolate Pound Cake takes everything people love about traditional pound cake and enhances it with deep chocolate flavor and exceptional moisture.

This cake is rich without being heavy, sweet without being cloying, and structured enough to slice cleanly while remaining soft and velvety inside. The secret lies in buttermilk, which adds subtle tang while tenderizing the crumb, and cocoa powder, which delivers chocolate flavor without overpowering the cake’s balance.

Perfect for holidays, special occasions, or everyday treats, this chocolate pound cake fits effortlessly into any setting. Serve it plain, dusted with powdered sugar, or dressed up with glaze, berries, or whipped cream—it shines in every form.

Why Buttermilk Makes All the Difference

Buttermilk is a quiet powerhouse ingredient in baking. Its acidity reacts with leavening agents to create a finer crumb, while also breaking down gluten strands for tenderness. In pound cake, where density is part of the appeal, buttermilk ensures the cake stays moist rather than dry or crumbly.

In chocolate cakes, buttermilk also enhances cocoa’s depth, subtly amplifying chocolate flavor without adding bitterness. The result is a cake that tastes richer and more complex with minimal effort.

Pound Cake Texture: Dense Yet Tender

A proper pound cake isn’t light and fluffy like a layer cake—it’s meant to be substantial. This recipe achieves that classic dense texture while avoiding heaviness. Butter provides structure and richness, eggs give stability, and careful mixing ensures the crumb stays tight but soft.

The finished cake slices beautifully, making it ideal for serving guests or packaging for gifts.

Ingredients

3 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
1 ½ cups unsalted butter, softened
2 ¾ cups granulated sugar
5 large eggs, room temperature
1 cup buttermilk, room temperature
2 tsp vanilla extract

Instructions

Preheat the Oven
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
Combine Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy, about 4–5 minutes.
Add Eggs
Add eggs one at a time, beating well after each addition.
Alternate Dry Ingredients and Buttermilk
Add dry ingredients in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined.
Add Vanilla
Stir in vanilla extract gently.
Bake
Pour batter into prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool
Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.