Chocolate Pound Cake

Total Time

Prep: 20 min. Bake: 1-1/2 hours + cooling


12 servings

Updated: Feb. 15, 2022
You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. —Ann Perry, Sierra Vista, Arizona
Chocolate Pound Cake Recipe photo by Taste of Home


  • 8 milk chocolate bars (1.55 ounces each)
  • 2 tablespoons water
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups cake flour, sifted
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup chopped pecans, optional
  • Confectioners' sugar, optional


  1. Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired.
  3. Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.

Nutrition Facts

1 slice: 353 calories, 11g fat (6g saturated fat), 93mg cholesterol, 248mg sodium, 59g carbohydrate (36g sugars, 1g fiber), 5g protein.