Chocolate Pound Cake recipe is dense, moist and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and perfect for chocolate lovers!

Chocolate Pound Cake

Dense and moist, this Chocolate Pound Cake recipe has a tender, small crumb and a lightly delicate chocolate flavor.
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 14
Author Paula Jones


  • 1 cup butter at room temperature
  • 1/2 cup *Crisco shortening
  • 3 cups granulated sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 5 tablespoon cocoa
  • 6 large eggs at room temperature
  • 3/4 cup milk at room temperature
  • 1/4 cup strong coffee at room temperature
  • 2 teaspoon vanilla


  • Spray a 10-inch bundt or tube pan with non-stick spray.
  • Preheat oven to 350 degrees F.
  • Cream butter, shortening and sugar together until creamy and fluffy.
  • Add eggs, one at a time until incorporated.
  • Sift together flour, salt, baking powder and cocoa.
  • Mix coffee and milk together.
  • With mixture on low, add flour mixture alternately with milk, mixing well after each addition.
  • Add vanilla and mix well.
  • Bake at 1 hour 25 minutes.
  • Cool on a wire rack 30 minutes before inverting on a serving tray.
  • Serve and enjoy.
  • Seal in an airtight container after cake is completely cooled.
  • Storeon countertop for 3 days or in the refrigerator up to 7 days.


*I have only tested this with Crisco, I trust only it for a solid vegetable shortening.© All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe