Name: Chocolate Pound Cake with Chocolate Frosting
Ingredients: 1 cup (226g) unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs, room temperature; 1 ¾ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup whole milk or buttermilk; 2 teaspoons vanilla extract; ½ cup sour cream (for moisture and richness); ½ cup melted chocolate (semi-sweet or dark), slightly cooled; ½ cup unsalted butter, softened; ⅓ cup unsweetened cocoa powder; 2 ½ cups powdered sugar; 3 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; Pinch of salt; Optional: ½ cup melted chocolate for extra shine

Ingredients

Scale

For the Chocolate Pound Cake:

1 cup (226g) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk or buttermilk
2 teaspoons vanilla extract
½ cup sour cream (for moisture and richness)
½ cup melted chocolate (semi-sweet or dark), slightly cooled

For the Chocolate Frosting:

½ cup unsalted butter, softened
⅓ cup unsweetened cocoa powder
2 ½ cups powdered sugar
3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Optional: ½ cup melted chocolate for extra shine

Instructions

Step 1: Prepare Your Baking Pan & Oven

Preheat your oven to 350°F (175°C). Generously grease a loaf pan or bundt pan with butter and lightly dust with cocoa powder instead of flour. This prevents white streaks and enhances the chocolate flavor.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light, creamy, and slightly fluffy. This step is crucial for a smooth, velvety texture and proper rise.

Step 3: Add Eggs and Melted Chocolate

Add the eggs one at a time, mixing well after each addition. Pour in the slightly cooled melted chocolate and vanilla extract. Mix until fully combined and glossy.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps eliminate lumps and ensures the cake has an even chocolate flavor throughout.

Step 5: Add Dry Ingredients to the Wet Mixture

Alternate adding dry ingredients and milk/buttermilk to the butter mixture. Begin and end with dry ingredients. Stir in the sour cream last for extra moisture and tenderness.

Step 6: Bake the Pound Cake

Pour the batter into your prepared pan, smoothing the top. Bake for 55–70 minutes, depending on the size of your pan. The cake is done when a toothpick inserted into the center comes out clean.

Step 7: Make the Chocolate Frosting

In a bowl, beat the butter until creamy. Add cocoa powder and powdered sugar gradually. Pour in heavy cream and vanilla extract. Beat until smooth, thick, and spreadable. Add melted chocolate if you want a richer, shinier frosting.

Step 8: Frost the Cake

Once the cake cools completely, spread the chocolate frosting generously over the top (or glaze the entire cake if using a bundt pan). Allow the frosting to slightly set before slicing.

Notes

Make sure all ingredients, especially eggs and butter, are at room temperature.
Do not overbeat once you add the flour—overmixing can make the cake dense.
Allow cake to cool fully before frosting to prevent melting.

A pound cake improves in flavor over 12–24 hours, so it’s great for making ahead.