Chocolate Pound Cake is a timeless dessert that combines the deep, intense flavor of cocoa with the rich, buttery texture of a classic pound cake. This recipe infuses instant coffee granules to enhance the chocolate’s complexity, creating a moist and tender crumb that is perfect for any occasion. Whether you’re serving it for a family gathering, holiday celebration, or just a comforting treat, this cake promises to satisfy chocolate cravings with every bite.

Made with simple pantry staples like butter, sugar, eggs, and cocoa powder, this pound cake is straightforward to prepare but delivers bakery-quality results. The buttermilk adds moisture and a slight tang that balances the sweetness, while the vanilla extract and kosher salt deepen the flavor profile. The optional dusting of powdered sugar or a luscious chocolate ganache finish makes this dessert even more irresistible. Perfect with a cup of coffee or tea, this cake also pairs beautifully with fresh berries or whipped cream.

Why You’ll Love This Recipe

1. Deep Chocolate Flavor

Instant coffee enhances the cocoa, creating a rich, intense chocolate taste.

2. Moist and Tender Texture

Buttermilk and butter ensure a soft crumb that melts in your mouth.

3. Classic and Elegant

A versatile cake suitable for both casual and formal occasions.

4. Simple Ingredients

Uses common kitchen staples for an easy-to-follow recipe.

5. Customizable Finishes

Enjoy it plain, dusted with powdered sugar, or topped with ganache.

Ingredients

Instant coffee granules
Hot water

Buttermilk
Butter (room temperature)
Granulated sugar

Large eggs
Vanilla extract
Kosher salt

Baking powder
Unsweetened cocoa powder
All-purpose flour

Optional: powdered sugar or chocolate ganache

Variations

Add Nuts

Fold in chopped walnuts or pecans for extra texture.

Use Dark Chocolate

Swap cocoa powder for melted dark chocolate for an ultra-rich flavor.

Frosting Options

Top with cream cheese frosting or chocolate buttercream instead of ganache.

Gluten-Free

Replace all-purpose flour with a gluten-free baking blend.

Coffee Glaze

Drizzle a coffee-flavored glaze for added moisture and taste.

How to Make the Recipe

Step 1

Preheat your oven and grease a bundt or loaf pan.

Step 2

Dissolve instant coffee granules in hot water and set aside to cool.

Step 3

In a large bowl, cream butter and sugar until light and fluffy.

Step 4

Add eggs one at a time, beating well after each addition.

Step 5

Mix in vanilla extract and cooled coffee mixture.

Step 6

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Step 7

Gradually add dry ingredients to wet, alternating with buttermilk, beginning and ending with dry ingredients.

Step 8

Pour batter into prepared pan and smooth the top.

Step 9

Bake until a toothpick inserted comes out clean, then cool in the pan for 15 minutes before transferring to a wire rack.

Tips for Making the Recipe

Use room temperature ingredients for even mixing.
Don’t overmix the batter to keep the cake tender.
Measure flour carefully to avoid a dense cake.

Let the cake cool completely before adding ganache.
Use high-quality cocoa powder for best flavor.

How to Serve

Serve slices plain or dusted with powdered sugar. For a more indulgent experience, drizzle with chocolate ganache and serve with whipped cream or fresh berries. It pairs wonderfully with coffee or milk for breakfast or dessert.

Make Ahead and Storage

Storing Leftovers

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.

Freezing

Freeze the cooled cake, wrapped well, for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

Warm slices gently in the microwave for 10-15 seconds for a fresh-baked feel.

FAQs

1. Can I use regular brewed coffee instead of instant coffee?

Instant coffee is preferred as it blends smoothly without altering texture, but brewed coffee can be used.

2. Can I substitute buttermilk?

Yes, mix milk with lemon juice or vinegar to make a buttermilk substitute.

3. How do I prevent the cake from drying out?

Do not overbake and store it properly wrapped to retain moisture.

4. Can I use a different pan?

Yes, a loaf pan or bundt pan both work well; adjust baking time accordingly.

5. Is this recipe suitable for beginners?

Absolutely! Clear steps and simple ingredients make it beginner-friendly.

6. Can I make this cake vegan?

This recipe contains eggs and dairy, but you can substitute with vegan alternatives and flax eggs.

7. Why does the cake crack on top?

Slight cracking is normal for pound cakes and does not affect taste.

8. Can I add mix-ins like chocolate chips?

Yes, fold in chocolate chips or nuts for variety.

9. How long does the cake last?

At room temperature, it stays fresh for 2-3 days.

10. Can I use Dutch-processed cocoa?

Yes, but you may need to adjust baking powder slightly as it reacts differently.

Conclusion

This Chocolate Pound Cake offers a perfect blend of rich chocolate flavor and tender crumb that will delight any chocolate lover. Its simple ingredients and straightforward preparation make it an accessible yet impressive dessert for all occasions. Whether enjoyed plain, dusted with powdered sugar, or topped with ganache, this cake is sure to become a favorite staple in your baking repertoire.