BUTTERMILK CHOCOLATE POUND CAKE

 

Buttermilk Chocolate Pound Cake

A Classic Dessert with a Lush, Moist Twist You’ll Crave Again and Again

Some desserts whisper comfort; others shout indulgence. But this Buttermilk Chocolate Pound Cake does both—with grace. It's dense, rich, and deeply chocolatey, with that unmistakable moist crumb only buttermilk can deliver. If you’re looking for a cake that satisfies like grandma’s recipe but feels a bit elevated, this is it.

Whether served plain, dusted with powdered sugar, or slathered in ganache, this cake is the kind of treat that makes you pause after the first bite, close your eyes, and say, “Wow.”

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🍫 Why Buttermilk + Chocolate Is a Match Made in Baking Heaven

Buttermilk isn’t just an old-fashioned ingredient—it’s a secret weapon in baking. The tanginess of buttermilk complements the richness of chocolate and adds incredible moisture without heaviness. In this pound cake, it creates a tender, melt-in-your-mouth texture that sets it apart from the average chocolate loaf.

Pair that with high-quality cocoa, a buttery base, and a slow, even bake—and you’ve got a true dessert masterpiece.

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🛒 Ingredients You'll Need

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 ¾ cups granulated sugar

• 4 large eggs

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• 1 teaspoon vanilla extract

Optional Glaze:

• ½ cup semi-sweet chocolate chips

• ¼ cup heavy cream

• 1 tablespoon butter (for shine)

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👩‍🍳 How to Make It

1. Preheat & Prep

• Preheat oven to 325°F (165°C).

• Grease and flour a bundt or tube pan thoroughly.

2. Cream the Butter & Sugar

• In a large bowl, cream butter and sugar until light and fluffy (about 4–5 minutes).

• Add eggs, one at a time, beating well after each addition.

3. Combine Dry Ingredients

• In a separate bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.

4. Mix Wet and Dry

• Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry.

• Stir in vanilla extract.

5. Bake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 60–75 minutes, or until a toothpick inserted in the center comes out mostly clean.

• Let cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

6. Optional Glaze

• Melt chocolate chips, cream, and butter together until smooth. Drizzle over cooled cake.

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🍽️ How to Serve

• Warm with a scoop of vanilla ice cream

• Room temp with coffee or milk

• Chilled, with a raspberry sauce drizzle

• Topped with whipped cream and fresh berries

This cake is just as delightful on day three (if it lasts that long) and makes a great gift or potluck contribution.

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💡 Tips for the Best Pound Cake

• Room temperature ingredients make all the difference in texture.

• Don’t overmix once the flour is added—this keeps the crumb tender.

• Use good-quality cocoa powder for a truly rich chocolate flavor.

• Let it cool completely before glazing to avoid a melty mess.

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❤️ Final Thoughts

This Buttermilk Chocolate Pound Cake is the kind of recipe that becomes a tradition. It’s simple enough for weeknight baking, elegant enough for special occasions, and guaranteed to leave your kitchen smelling like a dream.

One slice isn’t enough. Two feels right. And by the third, you’ll be wondering why you didn’t double the recipe.