Buttermilk Chocolate Pound Cake – Rich, Moist, and Deeply Chocolatey
There’s something undeniably comforting about a pound cake cooling on the counter. It fills the kitchen with a quiet promise of something rich, familiar, and deeply satisfying. This Buttermilk Chocolate Pound Cake takes that classic comfort and gives it a chocolate-forward twist that feels both nostalgic and indulgent. Dense yet tender, bold yet balanced, it’s the kind of cake that doesn’t need frosting to shine—but welcomes it if you choose to indulge.
This recipe is rooted in old-fashioned baking, where simple ingredients and careful mixing created cakes meant to be sliced thick and enjoyed slowly. The buttermilk is the quiet hero here. It softens the crumb, adds subtle tang, and keeps the cake incredibly moist for days. Combined with cocoa powder and butter, it creates a chocolate flavor that’s deep without being overly sweet.
What makes this cake especially wonderful is its versatility. It’s elegant enough for holidays and gatherings, yet humble enough for an afternoon slice with coffee. Serve it plain, dusted with powdered sugar, or dressed up with a drizzle of chocolate glaze. No matter how you present it, it feels timeless.
This is the kind of recipe that becomes a keeper. The one you jot down on a recipe card, pull out for birthdays, potlucks, or quiet weekends, and eventually pass along because it never disappoints.
Ingredients:
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vanilla extract
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Mix just until combined. Do not overmix.
- Stir in the vanilla extract.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Buttermilk Chocolate Pound Cake
Ingredients
Equipment
Method
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Alternate adding dry ingredients and buttermilk.
- Stir in vanilla and pour batter into prepared pan.
- Bake until toothpick inserted comes out clean.
Notes
Tips & Tricks
Use room-temperature ingredients for the smoothest batter and most even bake. Sifting the cocoa powder prevents lumps and ensures an even chocolate flavor throughout the cake.
If the top begins to brown too quickly, tent loosely with foil during the last 15 minutes of baking.
Variations
Add chocolate chips to the batter for extra richness, or swirl in a simple cream cheese mixture before baking for contrast. A splash of brewed coffee can deepen the chocolate flavor without tasting like coffee.
For a glaze, mix powdered sugar, cocoa powder, and a splash of milk and drizzle once the cake has cooled.
Serving Suggestions
Serve slices with whipped cream, fresh berries, or vanilla ice cream. This cake is also wonderful with a cup of coffee or hot cocoa, making it perfect for brunches and dessert tables alike.
It travels well and holds its shape, making it ideal for potlucks and holiday gatherings.
Storage Information
Store the cake tightly wrapped at room temperature for up to 4 days, or refrigerate for up to 1 week. It can also be frozen for up to 3 months—wrap slices individually for easy thawing.
FAQ
Why use buttermilk?
Buttermilk tenderizes the crumb and adds moisture, creating a soft, rich texture.
Can I use Dutch-processed cocoa?
Yes, but natural cocoa will give a slightly more robust chocolate flavor.
Does this cake need frosting?
Not at all. It’s delicious on its own, but a glaze or dusting of sugar is always welcome.
History / Fun Facts
Pound cakes date back to the 18th century, traditionally made with a pound each of butter, sugar, flour, and eggs. Over time, variations like this chocolate version emerged, especially in Southern kitchens, where buttermilk became a staple for adding richness and tenderness to baked goods.
