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Classic Chocolate Pound Cake with Rich Chocolate Frosting

This Classic Chocolate Pound Cake with its dreamy chocolate frosting isn't just a recipe; it's a warm hug in cake form. This pound cake is dense but tender, packed with flavor, and the frosting is so rich and smooth, you'll want to eat it with a spoon.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Baking, Cake, Dessert
Cuisine American, Baking, Classic

Equipment

  • Large bowl
  • Stand mixer (optional)
  • 10 or 12-cup Bundt pan
  • Whisk
  • Spatula
  • Wire rack

Ingredients
  

For the Pound Cake:

  • 1.5 cups unsalted butter 3 sticks, room temperature
  • 2.5 cups sugar regular granulated sugar
  • 6 large eggs room temperature
  • 2 tsp vanilla extract pure vanilla extract
  • 3 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk room temperature
  • 0.75 cup unsweetened cocoa powder good quality, natural or Dutch-process

For the Chocolate Frosting:

  • 1 cup unsalted butter 2 sticks, room temperature
  • 3.5 cups powdered sugar confectioners' sugar, sifted
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 2 tsp vanilla extract
  • 0.25 cup heavy cream more if needed

Instructions
 

  • Step 1: Preheat oven to 325°F (165°C). Grease and flour a 10 or 12-cup tube or Bundt pan really well. Use baking spray with flour or brush softened butter, dust with flour or cocoa powder, and tap out excess.
  • Step 2: In a large bowl (or stand mixer), cream together softened, room-temperature butter and sugar on medium speed until light and fluffy, 3-5 minutes.
  • Step 3: Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in vanilla extract.
  • Step 4: In a separate medium bowl, whisk or sift together all-purpose flour, baking powder, salt, and unsweetened cocoa powder.
  • Step 5: Add one-third of the dry ingredients to the wet ingredients and mix on low speed until barely combined. Add half of the milk and mix until just combined. Repeat with another third of the dry, then the rest of the milk. Finish with the last third of the dry ingredients. Mix on low speed until everything is incorporated and no dry streaks remain. Do not overmix.
  • Step 6: Pour batter evenly into the prepared pan. Smooth the top and gently tap the pan on the counter to release air bubbles.
  • Step 7: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer or toothpick inserted into the deepest part comes out clean or with just a few moist crumbs. Start checking around 1 hour 15 minutes.
  • Step 8: Let the cake cool in the pan on a wire rack for 15-20 minutes. Carefully invert onto the wire rack and cool completely before frosting.
  • To make the frosting:
  • Step 9: While the cake cools, beat the softened butter in a medium bowl or stand mixer until creamy and smooth.
  • Step 10: Gradually add powdered sugar and cocoa powder to the butter, beating on low speed at first, then increasing speed. Scrape down the bowl occasionally.
  • Step 11: Add salt, vanilla extract, and the initial 1/4 cup heavy cream. Beat on high speed for 2-3 minutes until light and fluffy. Add more heavy cream (1 tbsp at a time) if needed to reach desired consistency.
  • Step 12: Once the cake is completely cooled, spoon or spread the frosting over the top and down the sides.

Notes

Make sure butter and eggs are at room temperature for best texture. Do not overmix the batter. Grease and flour the pan meticulously, especially a detailed Bundt pan. Store frosted cake in an airtight container at room temperature for 3-4 days, or refrigerate up to a week. Unfrosted cake can be frozen up to 3 months.
Keyword Bundt Cake, chocolate, Frosting, Pound Cake