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Buttermilk Chocolate Pound Cake

A rich, moist chocolate pound cake made with buttermilk for deep flavor and tender crumb.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 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
  • 1.75 cups granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1 cup buttermilk room temperature

Equipment

  • Mixing bowls
  • Loaf 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 flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake 70–80 minutes until a toothpick inserted comes out with moist crumbs.
  8. Cool 15 minutes in pan, then transfer to wire rack to cool completely.

Notes

For best flavor, allow cake to rest overnight before serving.