Chocolate Pound Cake Recipe
Description: Some of my fondest memories are of my mom baking this cake usually on a Saturday morning. I now enjoy baking it and sharing it with my family. Hope you enjoy it too.
- Cook Time: 1 hour 25 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Recipe Category: Dessert
- Keywords: Weeknight, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Butter |
| 1/2 cup | Shortening |
| 3 cups | Sugar |
| 5 | Eggs |
| 3 cups | Flour |
| 1/4 tsp | Salt |
| 1/2 tsp | Baking Powder |
| 1/2 cup | Milk |
| 1 1/4 tsp | Vanilla |
Nutritional Information (per serving)
- Calories: 6955.6
- Fat Content: 330.2g
- Saturated Fat Content: 157.5g
- Cholesterol Content: 1588.2mg
- Sodium Content: 2577.8mg
- Carbohydrate Content: 927.4g
- Fiber Content: 18.1g
- Sugar Content: 603.1g
- Protein Content: 90.1g
Instructions
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In a large bowl, cream together the butter and shortening until smooth and creamy.
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Gradually add the sugar to the butter mixture, beating well until fully incorporated.
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Add the eggs, one at a time, mixing well after each addition.
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In a separate bowl, sift together the flour, salt, baking powder, and cocoa.
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Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined.
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Stir in the milk and vanilla until the batter is smooth and uniform in texture.
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Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour your baking pans.
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Pour the batter into the prepared pans, spreading it evenly.
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Bake in the preheated oven for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
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Once cooled, slice and serve the chocolate pound cake with your favorite toppings or enjoy it as is!
Serving Suggestions
- Serve slices of chocolate pound cake with a dollop of whipped cream and fresh berries for a delightful dessert.
- Enjoy a slice of this rich and moist cake with a cup of hot coffee or tea for a comforting afternoon treat.
- This cake also pairs well with a scoop of vanilla ice cream for an indulgent dessert option.
Storage Tips
- Store leftover chocolate pound cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Recipe Notes
- For a more intense chocolate flavor, you can add a tablespoon of espresso powder to the batter.
- Feel free to customize this recipe by adding chopped nuts, chocolate chips, or dried fruit to the batter before baking.
- Make sure to properly grease and flour your baking pans to prevent the cake from sticking. You can also line the bottom of the pans with parchment paper for easier removal.
- If you don’t have shortening on hand, you can use an equal amount of additional butter in this recipe.
- This recipe makes enough batter to fill two standard loaf pans or one tube pan. Adjust the baking time accordingly if using different-sized pans.
