Dessert

Easy Old Fashioned Chocolate Pound Cake Recipe

ByThomas Greene October 21, 2025October 21, 2025

Introduction

This Easy Old Fashioned Chocolate Pound Cake is rich, moist, and full of deep chocolate flavor. Perfect for any occasion, it combines classic ingredients with a touch of coffee to enhance the cocoa goodness. Whether you enjoy it plain or frosted, this cake is a timeless treat.

A single slice of rich chocolate bundt cake is shown, with two visible layers of moist, dark brown cake separated by and topped with smooth, glossy chocolate frosting that has a slightly thick texture and a few soft ridges. The cake slice sits on a simple white plate with faint specks. The background shows a blurred red, white, and blue checkered cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
3/4 cup Dutch process cocoa (or unsweetened cocoa)
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups softened butter
3 cups white granulated sugar
5 eggs
3 teaspoons vanilla extract
1/4 cup liquid coffee
1 cup buttermilk

Instructions

Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch bundt pan to ensure the cake releases easily.
Step 2: In a medium bowl, whisk together the flour, cocoa, baking powder, and salt until evenly combined.
Step 3: In a large mixing bowl, add the softened butter and beat it until smooth and creamy.
Step 4: Add the sugar to the butter and mix well until the mixture is light and fluffy.
Step 5: Beat in the eggs, vanilla extract, and liquid coffee until fully incorporated.
Step 6: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix each addition just until combined; avoid overmixing.
Step 7: Pour the batter into the prepared bundt pan and bake for 60 to 70 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean.
Step 8: Let the cake cool in the pan for about 20 minutes. Then carefully invert it onto a cake stand or plate.
Step 9: Frost the cake if desired, then slice and enjoy your delicious chocolate pound cake!

Tips & Variations

For a richer flavor, use espresso instead of regular coffee.
Try adding chocolate chips or chopped nuts to the batter for added texture.
If you don’t have buttermilk, substitute with milk mixed with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes.
To keep the cake moist, store it covered at room temperature for up to 3 days.

Storage

Store the cake in an airtight container at room temperature for up to 3 days to keep it moist. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw at room temperature and warm slices briefly in the microwave or oven.

How to Serve

A chocolate bundt cake sits on a white plate with scalloped edges, placed on a white marbled texture with a red, white, and blue checkered cloth nearby. The cake has one main layer of dark brown, moist cake, and it is topped with a thick drizzle of glossy milk chocolate glaze that flows unevenly over the top and down the sides, creating a shiny texture that contrasts with the matte cake. The glaze pools slightly in the ring center and at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

This recipe specifically calls for baking powder because it helps the cake rise properly. Substituting with baking soda may affect the texture and rise unless you adjust the acidic ingredients accordingly.

Is it necessary to use coffee in this recipe?

The coffee enhances the chocolate flavor but is not essential. You can substitute it with water or milk, but the deep chocolate taste may be less pronounced.