Chocolate Pound Cake

Our family loves pound cake. If you haven’t already tried my Lemon Glazed pound cake, you should! I grew up having one probably once a month because my mom loves them so much.

My base recipe that I use is from my great-grandmother, Mama (pronounced Maw-Maw, hey, we’re southern). I never met her, but I hear she was quite the cook. I’ve made the original recipe and will serve it with fresh berries and cream during the Spring and Summer, but you better believe that the chocolate version has my heart.

The thing is, my sister’s family and I have this one problem when it comes to pound cake. We all LOVE the crispy crust that’s technically the top, but becomes the bottom once you flip it out. You can usually find me cutting a slice of cake, and then cutting the bottom off and leaving the rest for the next person to come along. I guess that is how I justify eating cake in the middle of the day.

This particular recipe, I like to undercook it just by a few minutes. I love the small strip of fudgy-ness that shows up when you do that. In my opinion, it’s perfect. My mom knows that Mr.Sweet Cake Mama loves any type of pound cake as well, and will usually whip one up while she is visiting to score some points.

Chocolate Pound Cake


  • 2 sticks of butter
  • 1/2 cup of shortening
  • 3 cups sugar
  • 5 eggs
  • 1 cup evaporated milk
  • 1 tsp. vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. baking powder


Preheat oven to 325 and grease a fluted tube/bundt pan and set aside. Cream together butter, shortening, and sugar until light and fluffy. Add eggs, milk, and vanilla and mix at medium speed for 3 minutes. Add flour, cocoa, and baking powder and mix on low speed for 7 minutes. Pour batter into prepared pan and bake for 1 hour and 25 minutes. Don’t open the oven! Cool in the pan for 10 minutes, and then flip on to a cake plate for serving.

2 thoughts on “Chocolate Pound Cake

  1. Hi! Does this cake come out dense and moist? I worry about over baking! I don’t want it to be dry. I am at sea level so I’m not sure if elevation plays a part. You say not to open the oven but could I check It at 1 hr and 10 or something along those lines to see? Thank you!

    1. Hi Drew! I’m so glad you are trying out this recipe. I grew up making this recipe in southern Virginia and now in Utah at a higher elevation. I would say 1 hour 20 minutes would be the minimum for this. However, with that said, I don’t think it would hurt the cake to open it ten minutes early. It does come out dense and moist. It’s way good.Let me know how it turns out.

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