Chocolate Pound Cake
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This Chocolate Pound Cake is rich, indulgent, and everything a chocolate lover dreams of. With a dense yet tender crumb, it balances deep cocoa flavor with little bursts of melty chocolate chips in every bite. Sour cream and milk keep the cake moist, while the buttery base makes it perfectly decadent. Finished with a glossy chocolate ganache that drips down the sides, chocolate chip pound cake is as beautiful as it is delicious! Slice it thick for dessert, pair it with a cup of coffee, or dress it up for holidays and gatherings. It’s simple, classic, and oh-so-satisfying.
Table of Contents
WHY YOU’LL LOVE THIS CHOCOLATE POUND CAKE RECIPE
- Easy to make, but feels fancy.
- Cake stays moist for days thanks to sour cream.
- Ganache topping makes it bakery-worthy.
- Versatile: enjoy plain, with berries, or with ice cream.
- Freezer-friendly for make-ahead desserts.
Chocolate Pound Cake
Let’s talk about love at first bite. This chocolate pound cake is one of those desserts that makes you pause mid-slice, close your eyes, and say “Mmmmmmmmm.”
The crumb is dense but not heavy, the cocoa is bold but balanced, and those melty chocolate chips? They’re little pockets of joy.
And then comes the ganache: glossy, drippy, and indulgent. She’s not shy… she’s a showstopper!!
This cake doesn’t need layers, frosting, or frills. She stands strong on her own, bringing all the chocolate comfort a girl could need on a weeknight or a celebration table.
INGREDIENT NOTES
- Butter: Use unsalted butter for better control of salt. If using salted butter, reduce added salt by ½ teaspoon.
- Sugar: Granulated sugar keeps it light and helps with structure.
- Eggs: Large eggs at room temperature whip in more evenly. Cold eggs can cause the batter to separate.
- Vanilla Extract: Pure vanilla is best. Vanilla bean paste adds even richer flavor!
- Milk: Whole milk adds richness. 2% will work, but the cake may be less moist.
- Sour Cream: Adds tang and keeps the crumb tender. Plain Greek yogurt works in a pinch.
- Cocoa Powder: Use unsweetened cocoa for classic flavor. Dutch-processed cocoa creates a darker color and deeper taste.
- Heavy Cream: Creates the smooth ganache topping. Half & half won’t thicken the same.
- Chocolate Chips: Semi-sweet is standard, but dark adds intensity. Or, use milk chocolate for extra sweetness!
VARIATIONS
- Nutty: Stir in ½ cup chopped pecans or walnuts.
- Mocha: Add 1 tablespoon instant espresso powder with the cocoa.
- Marble: Swirl in ½ cup sweetened cream cheese before baking.
- Spiced: Add ½ teaspoon cinnamon or cardamom for warmth.
- Bundt Style: Bake in a greased bundt pan for 50-65 minutes.
- Frosted: Skip ganache and frost with chocolate buttercream.
- Mini Loaves: Bake in four 5×3-inch pans for giftable cakes.
SERVING SUGGESTIONS
- Keep It Simple: Serve slices with a dusting of powdered sugar.
- Freshen Up: Add whipped cream and fresh berries or a spoonful of strawberry sauce.
- Extra Indulgent: Top chocolate chip pound cake with vanilla ice cream and extra ganache.
- Something to Sip: Enjoy with a cup of coffee or an iced cinnamon dolce latte.
CHOCOLATE CHIP POUND CAKE FAQ
Pound cakes are extra rich and dense compared to lighter, fluffier cakes. That’s thanks to a high volume of eggs and fat, as well as the lack of leavening agents like baking powder. They’re also typically baked in loaf or bundt pans.
While the dessert gets its name from the original preparation (a pound each of butter, sugar, eggs, and flour), the definition has loosened a bit these days. If the texture is dense, the crumb is moist, and it’s baked in the right pan, it counts!
Grease the entire inside of the loaf pans with butter or baking spray, then line just the bottoms with parchment paper. Once cooled, they should slide right out!
It’s easiest to tip each cake onto your palm so you can place it right-side up on the cooling rack. If needed, place a plate on top of the loaf pan, then hold the two together and flip before lifting the pan.
Yes! Bake and cool the cakes, then wrap tightly in plastic wrap (unglazed) and store at room temperature or freeze.
Just before serving, make the ganache and glaze the cakes for the freshest flavor and look.
What makes this chocolate pound cake so luscious is the balance of fat, sugar, and structure. Butter and sour cream create moisture and richness, while sugar tenderizes the crumb and keeps it soft.
The cocoa provides depth, and the chocolate chips create melty pockets throughout. Alternating dry and wet ingredients prevents overmixing, which can toughen the cake.
Even the ganache has its science: hot cream emulsifies with chocolate to create a glossy, pourable topping that sets beautifully.
This chocolate pound cake recipe is a perfect example of how technique transforms simple pantry ingredients into something bakery-worthy.
DONNA’S PRO TIPS
- Start with room-temperature ingredients. Cold butter, eggs, milk, and sour cream don’t blend smoothly.
- Cream the butter and sugar for 3-4 minutes. This incorporates air, giving the cake a lighter crumb.
- Alternate dry and wet ingredients, beginning and ending with the dry. This keeps the batter balanced and prevents curdling.
- Don’t overmix once the flour is added. Stir just until combined to avoid toughness.
- Check doneness in two spots. Insert a toothpick into the center and near the edges.
- Let the ganache set fully before slicing. You’ll get the cleanest slices with a sharp serrated knife.
TOOLS NEEDED
- Two 9×5-inch Loaf Pans: Standard size, or swap for a bundt pan.
- Mixing Bowls: One large for batter, one medium for dry ingredients.
- Hand or Stand Mixer: For creaming butter and sugar properly.
- Whisk and Spatula: To combine ingredients and fold in chips.
- Small Saucepan or Microwave-Safe Bowl: For heating cream and making ganache.
- Wire Rack: Cools the cakes evenly.
- Sharp Serrated Knife: For clean slices after glazing.
Enjoy!
With love, from our simple kitchen to yours.
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Chocolate Pound Cake
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract, (or vanilla bean paste)
- 1/2 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
For the Chocolate Topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips, plus more for sprinkling
Instructions
- Prepare the Pans: Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the 1 cup (2 sticks) unsalted butter, softened and 1 1/2 cups granulated sugar until light and fluffy, about 3–4 minutes. The mixture should look pale and airy.
- Add the Eggs: Beat in the 4 large eggs one at a time, mixing well after each addition until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1 teaspoon kosher salt until evenly combined.
- Mix the Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the 1/2 cup whole milk and 1/2 cup sour cream mixture. Stir in the 1 tablespoon pure vanilla extract with the wet ingredients. Begin and end with the dry mixture. Mix gently until just combined. Do not overmix — the batter should be thick and smooth.
- Add Chocolate Chips: Fold in the 1/2 cup semi-sweet chocolate chips with a spatula, making sure they’re evenly distributed.
- Bake the Cakes: Divide the batter evenly between the loaf pans and smooth the tops. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly, cover loosely with foil for the last 15 minutes.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Chocolate Topping: Place the 1/2 cup semi-sweet chocolate chips in a small bowl. Heat the 1/2 cup heavy cream until steaming (not boiling), then pour over the chocolate. Let sit for 3–5 minutes before whisking into a smooth ganache.
- Glaze the Cakes: Pour the topping over the cooled cakes, letting it drip down the sides. Sprinkle with extra chocolate chips, if desired. Let set for about 15 minutes before slicing.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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