Chocolate Pound Cake with Chocolate Frosting
This rich and moist Chocolate Pound Cake is the ultimate treat for chocolate lovers. Topped with a smooth, creamy chocolate frosting, it's perfect for holidays, birthdays, or an indulgent dessert any day.
Equipment
- Loaf pan (9x5 inch)
- Mixing bowls
- Electric mixer
- Spatula
Ingredients
Chocolate Pound Cake
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 4 eggs room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
Chocolate Frosting
- 1/2 cup unsalted butter softened
- 1/2 cup unsweetened cocoa powder sifted
- 2 cups powdered sugar sifted
- 1/4 cup milk adjust for desired consistency
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Mix in sour cream and vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
- Pour batter into prepared pan and bake for 55–65 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For frosting: Beat butter until smooth. Add cocoa powder, powdered sugar, and milk gradually. Mix until fluffy. Stir in vanilla.
- Frost cooled pound cake and serve. Optional: Garnish with chocolate shavings.
Notes
You can store this cake at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.