Chocolate Pound Cake

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Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert.

Chocolate Pound Cake Recipe:

It’s me again. I spent another weekend flipping through my Pot O’Gold Cookbook, and I stumbled upon this pound cake recipe using cocoa powder.

I treasure my Pot O’Gold Cook Book.  In the front is a handwritten note from my Great Aunt Gertie stating that she gifted the book to my grandparents for their 60th wedding anniversary.  Aunt Gertie, Grandma and Grandpa are watching down on me, and I’m sure they still delight in every recipe that I make from this book.  And, there are a lot of recipes in it.  Almost 400 pages, and every page has 2-3 recipes.  Each one contributed by a member of the St. Patrick Altar Society in Imogene, Iowa.

If you’ve ever spot a book like this one at garage sale or in an antique store, take it home and you’ll be pleasantly surprised at the assortment of amazing recipes from home-cooks around the country.

Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert. 

Tips on Using a Bundt Cake Pan

What is it about a pound cake that I can’t resist? I love the dense, moist texture, and the presentation of a Bundt cake is show-stopping, even if i’m just making it for my family.

Using a Bundt pan can be a little scary if you’ve never used one.  Most recipes say to “grease and flour” or pour into a “greased and floured pan.”  The key is to take a paper towel dipped in shortening, and then rub it all around the pan.  Then take a couple tablespoons of flour and sprinkle it all around the pan.  Dump out the excess flour.  When complete, the entire pan should have a coating of flour.

If you are making a chocolate cake like this one, you can also use a couple of tablespoons of cocoa powder if you are worried about flour on the outside of your cake.

Greasing and flouring ensures easy removal of the cake from the pan.  Also, take a butter knife and loosen all edges around the outside and center.

Take a plate or cooling rack and put against the top of the cake, and then flip it over.  The cake should slide right out. There’s always a moment where you are holding your breath to see if it comes out in one piece.

Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert. 

How to Make Pound Cake with Cocoa Powder:

Instructions:

  1. Cream together softened butter, shortening, sugar, eggs and vanilla.
  2. Alternately add dry ingredients (flour, baking powder and salt) and the milk.
  3. Pour into a greased and floured Bundt pan.
  4. Bake at 325 degrees F for 1 hour, 20 minutes or until a toothpick comes out clean
  5. Let cool in pan for 15 minutes; loosen all edges and center with a knife, and remove from pan.
  6. Prepare glaze by mixing softened margarine, powdered sugar, milk and vanilla; pour over cake.

For the full instructions for pound cake using cocoa powder, scroll to the bottom of this post. 

Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert. 

Notes About Old Fashioned Chocolate Pound Cake:

  • This chocolate pound cake gets it’s flavor using cocoa powder.
  • Be sure to grease all sides of the Bundt pan (including center), and then lightly flour. This will help the chocolate pound cake to be removed from the pan easily.
  • Substitute margarine for butter if desired.
  • Be sure to soften the butter or margarine.
  • Let the eggs sit at room temperature if possible.
  • The glaze is completely optional.  Leave it off, if desired.
  • For a glaze isn’t clumpy, soften margarine and sift the powdered sugar before mixing.

Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert. 

It’s no secret that I love using my Bundt pan.  Here are some of my favorites Bundt pan recipes:

Grandma’s Sour Cream Coffee Cake

Pistachio Coffee Cake

Triple Chocolate Cake

Traditional Pound Cake

Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert. 

Chocolate Pound Cake

Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert. 
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Chocolate Bundt Cake, chocolate pound cake, pound cake using cocoa powder, Pound Cake with cocoa powder
Servings: 1 cake
Author: Barbara

Ingredients

Chocolate Pound Cake

  • 1 cup butter or margarine, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup milk

Glaze

  • 1 tablespoon butter or margarine, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  • Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
  • With a mixer, cream together softened butter, shortening, sugar, eggs and vanilla until smooth.
  • Combine flour, baking powder, salt and cocoa powder; alternately add dry ingredients with milk to the creamed mixture.
  • Pour into prepared Bundt pan. Bake for 1 hour and 20 minutes or until toothpick comes out clean.
  • Let cool in pan for 15 minutes; loosen edges with knife and remove from pan.
  • To prepare glaze, mix softened butter, powdered sugar, milk and vanilla. Pour over cooled or slightly cooled cake.

Notes

  • This chocolate pound cake gets it's flavor using cocoa powder. 
  • Be sure to grease all sides of the Bundt pan (including center), and then lightly flour. This will help the chocolate pound cake to remove from the pan easily.
  • Substitute margarine for butter if desired.
  • Be sure to soften the butter or margarine.
  • Let the eggs sit at room temperature if possible.
  • The glaze is completely optional.  Leave it off, if desired. 
  • For a glaze isn't clumpy, soften margarine and sift the powdered sugar before mixing.

Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.  This cake has a dense, moist texture that can be served up for breakfast or dessert. 

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