This butter-style chocolate pound cake recipe may contain affiliate links.
I love chocolate. Like, it goes way beyond a casual “I’ll eat chocolate if it’s there” kind of thing. No, it’s a full-fledged love affair. I’m not above hiding a little chocolate in the jewelry box in my closet for emergencies. Just kidding, that’s not where I hid it. I just don’t want any of you breaking into my chocolate stash. Ha! The thing is, sometimes I like chocolate more than I like people. Chocolate doesn’t say mean things, and it doesn’t over-share on Facebook. Chocolate is just delicious. That’s why, when I needed to bake a cake this week, I knew it had to be chocolate. I also knew I wanted something a little bit different. That’s where this delicious chocolate pound cake recipe comes in.
Pound cakes, they tend to be on the denser side. When it’s an all-butter, no shortening pound cake, it tends to be even denser (but also way, way more delicious). That’s why you have to counteract the dense texture as much as possible. To do that, you’ll need to sift your dry ingredients together. Sifting really lightens up the cake a lot, and it’s definitely not a corner you want to cut, to not sift this one.
Because of the sheer amount of dry ingredients in the cake (3 cups flour, some baking powder, salt, and cocoa), you’re going to want to be really comfortable with your sifter. It’s a lot to go through by hand, but the sifting really is the best way to get that light, heavenly texture and highlight the chocolate flavor.
Another way to really lighten up the pound cake is to incorporate some air in the form of beaten eggs. To make this cake, you’ll need 10 egg whites. No, that isn’t a typo– I mean ten. I usually do it by hand, but when you have 10 to do, an egg separator can be a little faster. Make the cake extra fluffy by beating them with a mixer to form stiff peaks.
The stiff peaks mean you’ll have a nice amount of air in your egg whites, meaning a much lighter cake overall.
In a separate bowl, combine butter and sugar until it’s light and fluffy, and until all of the sugar has been fully incorporated into the mixture.
Very carefully combine the butter and sugar mixture with the eggs. Be very gentle, and try not to over-mix them, because going too fast can make the eggs less light and fluffy, and you don’t want to undo your hard work. After you’ve mixed the eggs, butter, and sugar, you’ll want to carefully fold the dry ingredients into the mixture.
Add in milk, then some almond extract. If the almond extract isn’t your thing, you can definitely use vanilla, but I really love how the almond extract plays off of the chocolate and makes the flavor richer and more delicious. Plus, who can resist the smell of almond extract? It’s divine!
Grease a bundt pan (this is my favorite!), then spread the batter in. It will be an incredibly thick batter– that’s how it’s supposed to be! Depending on your bundt pan, you might have a little bit left over. That can be poured into a loaf pan or you can make muffins from it. Or, do what I do and lick it off of the spoon… you do you. Then, bake.
I know that many of the recipes I share here on MamaPlusOne are one-pan dishes, or three ingredients or less, and this definitely isn’t one of those. I am a firm believer that some things are worth the extra dirty dishes, bowls, and ingredients that go into it, and this cake is really one of those things. You can’t get a pound cake link this with just one or two ingredients, but I promise you won’t be disappointed in the end result here. It will make every dish, every egg white, worth it.
Butter-Style Chocolate Pound Cake Recipe
- 3 sticks butter, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa
- 3 cups sugar
- 10 egg whites
- 1 cup milk
- 2 teaspoons almond extract
- Preheat the oven to 350 degrees.
- Sift together flour, baking powder, salt, and cocoa powder, then set aside.
- In a separate bowl, beat egg whites until stiff peaks form, then set aside.
- In a third bowl, cream together butter and sugar until light and fluffy.
- Carefully fold in egg whites, then dry ingredients.
- Add in one cup of milk and the almond extract.
- Pour batter into greased bundt pan, then bake for 1 hour.
- This cake is great drizzled, frosted, with sifted powdered sugar, or plain with ice cream. It's very versatile and delicious, however you choose to top it.
What is your favorite flavor of cake?
Let me know in the comments below! If you really love cake, be sure to follow my cake board on Pinterest, or share this post with a friend who loves chocolate cake!
Chocolate Pound Cake Tools
Hand Sifter with a 3 cup capacity
My Favorite Bundt Pan: This one is a SUPER heavy duty pan and is perfect for bundt cakes and more!
Tutorial on How to Measure Flour from Sarah’s Bake Studio