Chocolate Pound Cake Recipe: A Rich and Nostalgic Classic

Step 1: Make the Cake

1. Preheat your oven to 300°F. Grease and flour four loaf pans (or one large bundt pan if you’re feeling traditional).
2. In a large bowl, cream together the butter and shortening. Gradually add sugar, beating until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Sift together the flour, baking powder, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
5. Stir in the vanilla extract.
6. Pour the batter evenly into the prepared pans and smooth the tops. Bake for 1 hour and 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool before glazing.

Step 2: Prepare the Chocolate Glaze

1. Melt the butter in a small saucepan over low heat.
2. Add the cocoa powder and heavy whipping cream, stirring until the mixture thickens (about 2 minutes). Do not boil.
3. Remove from heat and stir in the confectioners’ sugar and vanilla extract until smooth.

Step 3: Glaze the Cakes

1. Once the cakes have cooled, spoon the chocolate glaze over the tops, letting it drip decadently down the sides.
2. If you’d like to add a little texture, sprinkle chopped nuts (like pecans or walnuts) on the glaze while it’s still warm.

Why This Chocolate Pound Cake Recipe is Special

This cake is more than a dessert—it’s a piece of history. The dense crumb, rich cocoa flavor, and smooth glaze make it the perfect indulgence for any occasion. Every bite brings back the feeling of freedom from those teenage summers, riding through the mountains and savoring a slice after a long day.

I made this recipe to share with friends, dividing it into four loaf pans, but it tastes just as incredible as one big, glorious cake—just like Ben’s mom used to make.

Tips for the Perfect Pound Cake

1. Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter.
2. Don’t Rush the Baking: Pound cakes require slow, even baking at a low temperature to get that dense, velvety texture.
3. Sift the Cocoa: To avoid lumps, always sift the cocoa powder before adding it to your batter or glaze.

Serving and Storage

• Serve: Slice and enjoy this chocolate pound cake with a glass of milk or a cup of hot coffee. It’s perfect for family gatherings, holidays, or whenever you need a little taste of home.
• Store: Keep the cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.

A Sweet Tradition Worth Sharing

This chocolate pound cake recipe isn’t just about indulgence; it’s about tradition, family, and memories. Whether you’re sharing it with loved ones or sneaking an extra slice for yourself, this cake is sure to transport you back to simpler times.

So, go ahead—gather your ingredients, dust off your loaf pans, and bake a little nostalgia into your day.