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Buttermilk Chocolate Pound Cake

A rich, moist chocolate pound cake made with buttermilk for a tender crumb and deep chocolate flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 3 eggs large
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 0.5 cup hot coffee or water

Equipment

  • Mixing bowls
  • Loaf pan or bundt pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugars until light and fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and buttermilk, mixing gently.
  5. Stir in hot coffee or water until batter is smooth.
  6. Pour batter into pan and smooth top.
  7. Bake 55–65 minutes until a toothpick comes out with moist crumbs.
  8. Cool briefly, then transfer to wire rack to cool completely.

Notes

Optional chocolate glaze or powdered sugar topping recommended.