Homemade Chocolate Pound Cake Recipe

Chocolate Pound Cake
Chocolate Pound Cake. Annabelle Breakey/Photolibrary/Getty
  • Total: 92 mins
  • Prep: 12 mins
  • Cook: 80 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
393 Calories
22g Fat
47g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16 Servings
Amount per serving
Calories 393
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 54%
Cholesterol 93mg 31%
Sodium 164mg 7%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 3%
Protein 4g
Calcium 80mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate pound cake is baked in a tube pan. It's an excellent cake for a special occasion. Add a chocolate glaze or leave it plain and dust with powdered sugar. It's a good cake to make for a bake sale, too.

This cake recipe is very popular, and it has received many positive comments and feedback over the years. One person used egg beaters, skim milk, and light margarine and she said it didn't affect the cake at all. Another person said it was exactly like a recipe her grandmother used 75 years ago.

If you take it to a party, take a few copies of the recipe! 

Ingredients

  • 1 cup butter, room temperature
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 to 5 tablespoons cocoa
  • 1 cup milk

Steps to Make It

  1. Heat the oven to 325° F. Grease and flour a 10-inch tube cake pan.

  2. Cream butter and shortening; add sugar and beat until light and fluffy.

  3. Add the eggs, one at a time, beating well after each addition; beat in vanilla.

  4. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.

  5. Spread the batter in the prepared tube cake pan.

  6. Bake in the preheated oven for 70 to 80 minutes, or until the cake bounces back when touched lightly in the center with finger. Don't open the oven door until the minimum time of 70 minutes.

  7. Place the cake (right side up) on a rack to cool for 10 minutes. Remove the cake from the can to a wire cooling rack to cool completely.