Chocolate Pound Cake
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This is a Classic Traditional Chocolate Pound Cake that’s extremely simple to make, requiring only a handful of ingredients. It’s rich and extremely decadent, a real treat that your whole family will love!
There’s something special about baking a chocolate pound cake from scratch, isn’t there? I love how the aroma fills the kitchen, wrapping the whole house in a warm, chocolatey hug. And the best part? It’s incredibly easy to make. You don’t need any fancy ingredients or complicated steps—just simple, honest baking.
Before You Start
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature between 68°F and 72°F (20°C to 22°C). This helps them mix together more smoothly, resulting in a better texture.
- Proper Measuring: Accurately measure your flour by spooning it into the measuring cup and leveling it off. This prevents a dense cake from too much flour.
- Whip Egg Whites Well: Whisk the egg whites until stiff peaks form. This adds air to your batter, making the cake lighter and fluffier.
- Don’t Overmix: When combining ingredients, mix until just incorporated. Overmixing can result in a tough cake.
- Prep Your Pan: Grease your loaf pan generously to ensure the cake releases easily after baking.
- Check for Doneness: Every oven is different. Start checking your cake a few minutes before the recommended time.
Ingredients You’ll Need
- All-Purpose Flour: Forms the base of our cake. If you prefer a lighter crumb, you can use cake flour instead.
- Cocoa Powder: Gives the cake its rich chocolate flavor. Unsweetened cocoa powder works best.
- Salt: Enhances all the other flavors. Don’t skip it!
- Large Eggs, Separated: Egg yolks add richness, while whipped egg whites lighten the batter.
- Unsalted Butter: Adds moisture and a buttery taste. If using salted butter, reduce the added salt.
- Granulated Sugar: Sweetens the cake and helps with the texture.
- Vanilla Extract: Adds depth to the chocolate flavor. Use pure vanilla extract for best results.
Preheat your oven to 350°F (175°C). Generously spray an 8.5 x 4.5 x 2.75-inch loaf pan with cooking spray. In a medium bowl, mix together 1 cup of all-purpose flour, ¼ cup of cocoa powder, and ½ teaspoon of salt. Stir until well combined.
In a separate bowl, whisk 5 large egg whites until stiff peaks form. This means when you lift the whisk, the peaks stand up straight without folding over.
In another bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Creaming incorporates air, which helps leaven the cake.
Add 5 large egg yolks and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix until everything is well combined. The yolks add richness and color to your cake.
Mix in half of the dry flour mixture and half of the whipped egg whites into the wet ingredients. Stir gently until just combined. Then add the remaining flour mixture and mix well. Finally, fold in the remaining egg whites with a spatula, being careful not to overmix. This keeps the batter airy.
Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Bake for about 1 hour. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the cake cool in the loaf pan for about 15 minutes. Run a knife around the edges to loosen it, then turn it out onto a cooling rack. Turn it upright and allow it to cool completely before slicing.
Frequently Asked Questions
Can I use Dutch-process cocoa powder?
Yes, you can use Dutch-process cocoa powder. It will give the cake a deeper chocolate flavor and darker color.
How should I store leftovers?
Wrap the cooled cake tightly in plastic wrap or place slices in an airtight container. It will keep well at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this pound cake?
Absolutely! Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature when ready to enjoy.
Why did my cake turn out dense?
Overmixing the batter or not properly whipping the egg whites can lead to a dense cake. Be sure to fold in the egg whites gently and avoid overmixing once they’re added.
Can I add chocolate chips or nuts?
Yes, absolutely!
How does the cake rise without baking powder or baking soda?
This cake rises thanks to the air incorporated during the mixing process. When you cream the butter and sugar together, you’re beating air into the mixture, creating tiny bubbles that expand during baking. Additionally, the whipped egg whites play a crucial role. By whisking the egg whites until stiff peaks form and then gently folding them into the batter, you introduce even more air. As the cake bakes, these air bubbles expand, causing the cake to rise and giving it a light, tender texture without the need for chemical leavening agents.
Why did my pound cake crack on top?
It’s quite common for pound cakes to develop a crack on top, and it’s actually characteristic of traditional pound cakes. During baking, the edges and surface of the cake set first because they’re exposed directly to the oven’s heat. Meanwhile, the center of the cake is still soft and continues to rise. As the internal temperature increases, the batter expands, creating pressure under the already set top crust. This pressure needs somewhere to go, so it causes the top of the cake to crack open, allowing the cake to continue rising properly.
More Cake Recipes To Try
- Pound Cake Recipe
- Lemon Poppy Seed Bundt Cake
- Banana Chocolate Chip Cake
- Lemon Yogurt Cake
- Cream Cheese Filled Banana Cake
- Lemon Orange Cake with Lemon Honey Glaze
- Coconut Cake With Coconut Cream Cheese Icing
- Chocolate Babka
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Chocolate Pound Cake
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Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- 5 large eggs (separated, at room temperature)
- 1 cup butter (unsalted, at room temperature)
- 1 cup sugar (granulated)
- 1 teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350℉. Spray a 8.5 x 4.5 x 2.75 inch loaf pan generously with cooking spray.
- Mix all the dry ingredients together in a bowl; the flour, cocoa powder and salt.
- In a bowl whisk the egg whites until stiff peaks form.
- In another bowl mix the butter with the sugar until well combined and creamy.
- Mix in the eggs and vanilla until well until combined.
- Add half the flour mixture and half the egg whites and mix until combined. Add the remaining flour mixture and mix well. Fold in the remaining egg whites with a spatula. Do not over mix!
- Transfer the batter to the prepared loaf pan and bake for about 1 hour. The cake is done baking, when a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the loaf pan for about 15 minutes. Run a knife around the sides of the loaf pan to loosen the cake in case it’s stuck and turn it over onto a cooling rack. Turn it upright and allow it to cool completely before slicing.
Notes
- Whipping Egg Whites: Make sure egg whites are at room temperature for maximum volume when whipping.
- Creaming Butter and Sugar: Beat until the mixture is pale and fluffy; this can take several minutes but is crucial for texture.
- Flavor Boost: Add a teaspoon of instant coffee granules to enhance the chocolate flavor.
- Test for Doneness: Ovens vary, so start checking the cake after 50 minutes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
