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overhead shot of chocolate pound cake sliced on a cooling rack
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4.45 from 9 votes

Chocolate Pound Cake

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cake, chocolate pound cake, Pound cake
Servings: 10
Calories: 332kcal
Author: Joanna Cismaru

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • 5 large eggs separated
  • 1 cup butter unsalted
  • 1 cup sugar granulated
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat oven and prepare pan: Preheat your oven to 350℉. Spray a 8.5 x 4.5 x 2.75 inch loaf pan generously with cooking spray.
  • Mix dry ingredients: Mix all the dry ingredients together in a bowl; the flour, cocoa powder and salt. 
  • Whisk egg whites: In a bowl whisk the egg whites until stiff peaks form.
  • Cream butter and sugar: In another bowl mix the butter with the sugar until well combined and creamy.
  • Add eggs, flour mixture and egg whites: 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!
  • Bake: 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.
  • Cool and serve: 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

  1. Storage: I recommend storing leftover pound cake on the counter at room temperature tightly sealed. I usually wrap it in plastic wrap or cut it in slices and keep it in a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
  2. Freezing: Pound cake is great for freezing. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

Nutrition

Serving: 1slice | Calories: 332kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 154mg | Sodium: 159mg | Potassium: 90mg | Fiber: 1g | Sugar: 20g | Vitamin A: 720IU | Calcium: 26mg | Iron: 1.4mg