Chocolate Pound Cake with Vanilla Glaze: An Irresistible Classic
Velvety butter and Dutch-process cocoa deliver indulgent slices that stay soft.
Chocolate Pound Cake with Vanilla Bean Glaze
This decadent chocolate pound cake brings a classic dessert to new heights, thanks to its rich cocoa flavor and a drizzle of aromatic vanilla bean glaze. Whether you’re a seasoned baker or a kitchen novice, this recipe is designed to deliver maximum chocolate satisfaction with a foolproof process, expert tips, and plenty of ways to customize.
Why You’ll Love This Chocolate Pound Cake
- Ultra-Moist Texture: The marriage of rich cocoa and real butter creates a deeply moist, tender crumb.
- Pure Chocolate Flavor: Dutch-process cocoa and a touch of espresso powder provide depth of flavor.
- Simple Vanilla Glaze: A glossy vanilla bean glaze elevates every slice, balancing the bittersweet chocolate with creamy sweetness.
- Versatile and Crowd-Pleasing: Perfect for celebrations, family gatherings, or as a comforting treat with coffee.
Ingredients You’ll Need
For the Chocolate Pound Cake
- 1 1/2 sticks (12 tbsp.) salted butter, at room temperature (plus more for the pan)
- 1 1/4 cups all-purpose flour
- 3/4 cup dutch-process cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 2/3 cup whole milk
- 1 tsp. espresso powder (optional, to intensify chocolate flavor)
For the Vanilla Bean Glaze
- 2 cups powdered sugar, sifted
- 3–4 tbsp. whole milk (as needed for consistency)
- 1 vanilla bean, seeds scraped (or 2 tsp. pure vanilla extract)
- Pinch of salt
Step-by-Step Instructions
- Prepare Your Pan:
Generously butter a 9×5-inch loaf pan or line it with parchment paper, ensuring easy removal and a beautiful loaf.
- Sift Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting prevents lumps and ensures even distribution.
- Mix Wet Ingredients:
In a spouted measuring cup, whisk together the whole milk, espresso powder (if using), and vanilla extract. Set aside to infuse flavors.
- Cream Butter & Sugars:
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy—about 3–4 minutes. This step makes the cake tender and aerated.
- Incorporate Eggs:
Add eggs, one at a time, beating thoroughly after each addition. Scrape down the sides of the bowl often.
- Combine and Fold:
With the mixer on low, alternately add the dry ingredients and the milk mixture, starting and ending with the dry. Mix just until combined. Avoid overmixing to keep the cake delicate.
- Bake:
Pour batter into the prepared loaf pan, smoothing the top. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted comes out mostly clean, with a few moist crumbs. Let cool in the pan 10 minutes, then unmold onto a wire rack to cool completely.
- Make the Glaze:
In a small bowl, whisk together powdered sugar, vanilla bean seeds (or extract), pinch of salt, and enough milk to make a thick, pourable glaze. Adjust milk for desired consistency.
- Glaze & Serve:
Once the cake is completely cool, drizzle glaze generously over the top, letting it drip down the sides. Allow the glaze to set before slicing for clean cuts and beautiful presentation.
Expert Tips for Perfect Pound Cake
- Room Temperature Ingredients: Ensure all dairy and eggs are at room temperature for a smooth batter and even rise.
- Use Dutch-Process Cocoa: Dutch cocoa delivers a deep, mellow chocolate flavor and rich color.
- Don’t Overmix: Overbeating can result in a dense cake. Stop as soon as the flour disappears.
- Loaf or Bundt: This recipe is designed for a loaf pan but can be adapted for a small Bundt pan—adjust bake time as needed.
- Cake Storage: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for longer freshness.
Substitution Ideas & Creative Twists
- Espresso Powder: Omit if sensitive to caffeine, or swap with decaf for the same depth.
- Add Chocolate Chips: Fold in up to 1 cup of bittersweet or semisweet chocolate chips for extra richness.
- Nutty Crunch: Add 1/2 cup chopped pecans or walnuts for texture.
- Mocha Pound Cake: Add 1 tablespoon instant coffee granules to the milk mixture and a tablespoon of chocolate liqueur for grown-up flair.
- Whipped Cream Topping: Top slices with freshly whipped cream or ice cream for an exceptional dessert.
How to Make Ahead and Store Chocolate Pound Cake
This cake is even more flavorful the next day, making it ideal for prepping in advance. For best results:
- Make Ahead: Bake and cool the cake completely, then wrap tightly in plastic wrap and store at room temperature.
- Store: Covered in an airtight container, the cake stays moist and delicious for up to 3 days at room temperature, or for 1 week refrigerated.
- Freeze: Freeze unglazed cake for up to 2 months. Thaw overnight at room temp and glaze before serving.
Serving Suggestions
- With Berries: Serve slices with fresh strawberries, raspberries, or blackberries for a burst of tartness.
- With Cream: A dollop of whipped cream or a scoop of vanilla ice cream contrasts beautifully with the fudgy cake.
- For Breakfast or Dessert: Enjoy a thin slice with a mug of coffee for a breakfast treat, or serve thicker slices as an after-dinner showstopper.
What others are reading
Frequently Asked Questions (FAQs)
Can I use natural cocoa powder instead of Dutch-process?
No, for this recipe, Dutch-process cocoa is best for flavor and a tender crumb. Traditional cocoa might affect rise and color.
What size pan should I use?
The recipe is developed for a 9×5-inch loaf pan. If using a different size, watch for doneness earlier or later than the suggested bake time.
Do I have to sift the dry ingredients?
Sifting ensures there are no lumps and that cocoa, baking powder, and flour are evenly combined, resulting in a lighter cake texture.
How can I tell if my cake is baked through?
Insert a wooden skewer or toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Can this cake be made gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour, but results may vary.
More Delicious Pound Cake Variations
- Vanilla Almond Pound Cake: Sweet, nutty, and fragrant.
- Brown Sugar Pound Cake: Caramel notes and a buttery crumb.
- Peach Pound Cake: Summery and bursting with fruit.
- RumChata Pound Cake: Adults-only, with a creamy, spiced twist.
- Mocha Pound Cake: Fudgy chocolate with a touch of coffee flavor.
Pro Baking Tips for Success Every Time
- Let the cake cool fully before glazing, or the glaze may melt and soak in.
- Garnish with sprinkles, grated chocolate, or edible flowers for a festive finish.
- For easy slicing, use a serrated knife and wipe clean between cuts.
Nutrition Information (Per Slice, Estimate)
| Calories | Fat (g) | Carbohydrates (g) | Protein (g) | Sugar (g) |
|---|---|---|---|---|
| 370 | 19 | 48 | 5 | 34 |
Nutrition will vary based on ingredient brands and portion size.
Storing and Freezing Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: For humid conditions or longer storage, refrigerate the pound cake for up to a week.
- Freeze: Wrap ungarnished cake tightly and freeze for up to 2 months. Thaw before glazing and serving.
Join the Conversation
Share your chocolate pound cake photos and baking experiences! Add chopped chocolate, swap in your favorite glaze, or experiment with extracts. Leave a comment with your favorite twist, and inspire fellow bakers.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45038751/chocolate-bundt-cake-recipe/
- https://everafterinthewoods.com/the-piooner-woman-top-secret-chocolate-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42916525/chocolate-pound-cake-recipe/
- https://www.youtube.com/watch?v=Wibz33tM4Eg
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