Save on Pinterest

Basic Chocolate Pound Cake

This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! —Doris Fletcher, Hendersonville, North Carolina
  • Total Time
    Prep: 15 min. Bake: 1 hour 20 min. + cooling
  • Makes
    16 servings


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup baking cocoa
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • Confectioners' sugar, optional


  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and cocoa. Combine the milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well.
  • Pour into greased tube pan without removable bottom. Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.
Nutrition Facts
1 slice: 429 calories, 20g fat (10g saturated fat), 112mg cholesterol, 160mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 6g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Teresa
    Nov 27, 2020

    Love the taste and texture of this cake. Most excellent. I do think the temperature is too high for a pound cake. Most of mine are at 325 degrees. I say this because I had my cake on 350 for 1 hr and 20 mins. I took my cake out 13 minutes early and if truth be told I should have taken it out sooner as the sides began to scorch. Will definitely bake again but will adjust the temperature down or will shorten the baking time

  • Gwendolyn
    Sep 23, 2019

    Can I substitute cake flour for the all purpose flower?

  • lvarner
    Jun 3, 2016

    This is an excellent pound cake. I love to serve it with scoops of vanilla ice cream. It's definitely a recipe that I go back to time and time again.

  • mikelssword
    Dec 29, 2015

    I made this pound cake for Christmas gifts. Instead of baking it in a tube pan, I baked the batter in 2-9 inch and 1-8 inch bread pans. They baked up very nice and I used a vanilla glaze on the tops.

  • 1coolauthor2
    Feb 7, 2015

    I'm a die hard chocoholic, I always gotta have some or anything with chocolate in it. I told my family and in laws that I would not be able to work in a candy factory. why you might ask? Think about that episode of I Love Lucy where she and Ethel got jobs working in one and when the conveyor belt sped up, they couldn't get the chocolates wrapped fast enough. They ended up eating some or trying to hide some in their uniforms lol.

  • TrixieSue2
    Feb 7, 2014

    A wonderful cake, easy to make , very yummy.

  • Desiree
    Apr 28, 2012

    This is sooo delish!! I didn't have any lard so used about a 1/4 c. Canola oil. I also baked it in two bread loaf pans. I baked it about 45 min. It had a really good flavor, this is a keeper!