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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


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


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


  • 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.


  • 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.