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Chocolate Pound Cake | Magnolia Days

Chocolate Pound Cake

This Chocolate Pound Cake recipe is a classic one baked in a bundt pan or tube pan. It is simply chocolate and a family favorite for generations.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 to 16 servings
Author Renee

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 1 1/4 cups whole milk at room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325°F. Lightly grease a 12-cup bundt pan or tube pan. Dust pan with cocoa powder or flour.
  2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. Cream butter and shortening in a large bowl. Add sugar and beat until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add flour mixture in three additions, alternatively with milk in two additions, mixing on low speed until just combined. Do not over-mix. Stir in vanilla.
  6. Pour batter evenly into prepared pan.
  7. Bake for 1 1/4 to 1 1/2 hours, or until a toothpick or cake tester inserting in the center comes out clean.
  8. Cool cake in pan for 12 minutes. Remove cake from pan and cool completely on a wire rack.

Recipe Notes

This Chocolate Pound Cake recipe is a classic one baked in a bundt pan or tube pan. It is simply chocolate and a family favorite for generations.