Introduction to buttermilk chocolate pound cake recipe

Imagine slicing into a rich, moist buttermilk chocolate pound cake recipe, its deep cocoa flavor melting in your mouth with every bite. This dessert brings comfort and indulgence to any table. Whether you’re baking for a family gathering, a cozy weekend treat, or a special celebration, this buttermilk chocolate pound cake recipe delivers a crowd-pleasing classic. It’s simple enough for beginners yet packed with flavor that feels gourmet.

Pound cake has a special place in home baking. Its dense, buttery texture pairs perfectly with chocolate’s bold taste. Adding buttermilk gives this cake a tender crumb and a slight tang that balances the sweetness. A touch of instant espresso deepens the cocoa notes, while two glazes—chocolate and buttermilk—make every slice irresistible. This recipe uses everyday ingredients like flour, sugar, and eggs, transforming them into something extraordinary.

Why choose this buttermilk chocolate pound cake recipe? It’s versatile. Serve it at birthdays, holidays, or casual coffee chats. It freezes well, so you can bake ahead. Plus, it’s a chance to master a timeless dessert with pro tips to guide you. In this post, you’ll find everything you need: clear instructions, serving ideas, and ways to tweak the recipe for your own spin. Let’s dive into why this cake is a must-try and how to make it shine in your kitchen.

Key Benefits

This buttermilk chocolate pound cake recipe isn’t just another dessert—it’s a game-changer for your baking lineup. Here’s why it deserves a spot in your kitchen.

First, it’s incredibly moist and flavorful. The buttermilk adds a soft, tender texture that keeps every bite melt-in-your-mouth delicious. It also brings a subtle tang that cuts through the rich cocoa, creating a balanced sweetness. A hint of instant espresso amps up the chocolate depth without tasting like coffee. You get a decadent cake that feels special but uses pantry staples like flour, sugar, and butter.

Second, it’s versatile. Bake it for birthdays, potlucks, or a quiet evening at home. The double glaze—smooth chocolate and tangy buttermilk—makes it look bakery-worthy, impressing guests without extra effort. You can even freeze slices for quick treats later.

Third, this recipe is forgiving. New to baking? No problem. The steps are straightforward, and I’ll share tips to avoid common mistakes, like overmixing. Plus, you can tweak it—swap glazes, add nuts, or try different chocolate chips—to suit your taste.

Finally, it’s a crowd-pleaser. Kids love the chocolatey goodness, while adults appreciate the rich, nostalgic pound cake vibe. With about 12 servings, it’s perfect for sharing. This cake brings people together, making any occasion a little sweeter.

Pro Tips and Variations

Want to make your buttermilk chocolate pound cake recipe even better? These pro tips and fun variations will help you nail the recipe and add your own flair. Let’s elevate this dessert!

Pro Tips

• Room-temperature ingredients: Use softened butter and eggs at room temperature. They blend smoother, giving you a fluffier batter and a tender cake.
• Don’t overmix: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of light and moist.
• Check your pan size: A 10-inch Bundt pan works best. If yours is smaller, fill it only three-quarters full to avoid overflow. Save extra batter for cupcakes.
• Test for doneness: Ovens vary, so start checking at 60 minutes. A toothpick should come out clean or with a few crumbs, not wet batter.
• Cool properly: Let the cake cool in the pan for 15 minutes before flipping. This prevents sticking and keeps the shape intact.
• Glaze with care: Pour glazes slowly for even coverage. If they’re too runny, let them cool a bit more before drizzling.

Variations of Chocolate Pound Cake Recipe

• Nutty twist: Fold in ½ cup chopped pecans or walnuts with the chocolate morsels for extra crunch.
• Mocha vibe: Increase instant espresso to 1 tablespoon for a stronger coffee kick that pairs great with chocolate.
• Different chips: Swap bittersweet morsels for milk chocolate or white chocolate chips for a sweeter or creamier taste.
• Citrus zest: Add 1 tablespoon orange zest to the batter for a bright, zesty contrast to the rich cocoa.
• Single glaze: Skip one glaze for simplicity. The chocolate glaze alone feels decadent, or the buttermilk glaze keeps it light and tangy.
• Mini cakes: Divide batter into muffin tins or mini Bundt pans. Bake for 20–25 minutes for cute, shareable treats.

These ideas make the recipe foolproof and flexible. Try one variation or mix and match to create a cake that’s uniquely yours!

Serving Suggestions

Your buttermilk chocolate pound cake recipe is baked, glazed, and ready to shine. How do you serve it to make every moment special? Here are some ideas to delight your guests or treat yourself.

• Classic Slice: Cut thick slices and serve on dessert plates. The chocolate and buttermilk glazes make it stunning on its own. Pair with a hot cup of coffee or tea to balance the sweetness.
• With Whipped Cream: Add a dollop of fresh whipped cream. It’s light and fluffy, complementing the cake’s dense texture. Sprinkle a few chocolate shavings for extra flair.
• Ice Cream Combo: Serve a warm slice with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream is pure bliss. Try chocolate or coffee ice cream for a bolder twist.
• Fruit Pairing: Plate with fresh berries like raspberries or strawberries. Their tartness cuts through the rich cocoa flavor, adding color and freshness.
• Dessert Platter: Cube the cake into bite-sized pieces for a party tray. Arrange with fruit skewers and cookies for a crowd-pleasing spread.
• Holiday Style: Dust with powdered sugar for a snowy effect at winter gatherings. Serve with peppermint hot cocoa for a festive vibe.
• Breakfast Treat: Toast a slice lightly and spread with cream cheese. It’s a decadent way to start the day, perfect for weekend brunches.

No matter how you serve it, this cake brings joy to any occasion. Pick your favorite idea and make every bite unforgettable!

Conclusion

There’s something magical about a buttermilk chocolate pound cake recipe fresh from the oven. Its rich cocoa flavor, moist texture, and glossy glazes make every slice a moment to savor. This recipe brings together simple ingredients—flour, butter, sugar, and buttermilk—to create a dessert that feels like a warm hug. Whether you’re sharing it at a family dinner, gifting slices to friends, or enjoying a quiet treat with coffee, this cake fits any occasion.

What makes this recipe special is its balance. The buttermilk adds a gentle tang, the espresso deepens the chocolate, and the dual glazes give it a bakery-style finish. Plus, it’s easy to make, with tips to guide you and variations to spark creativity. You can bake it today and have a crowd-pleaser ready to shine.

So, grab your mixing bowl and give this buttermilk chocolate pound cake recipe a try. It’s a classic you’ll come back to again and again. Happy baking, and enjoy every delicious bite!

For more chocolate recipes check our chocolate lava cake, or else Matilda Chocolate Cake.

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Family-Friendly

Buttermilk Chocolate Pound Cake Recipe: Easy 5-Step Dessert

Author: Margaret Ellison Cooking Method: Baking Cuisine: American Courses: Appetizer Recipe Keys: Kids Vegetarian Meals

Difficulty: Intermediate Prep Time 20 mins Cook Time 70 mins Rest Time 25 mins Total Time 1 hr 55 mins

Cooking Temp: 325  F Servings: 12 Estimated Cost: $ 12 Calories: 450 kcal per serving

Best Season: Suitable throughout the year

Dietary:

V Vegetarian

Description

This buttermilk chocolate pound cake recipe creates a moist, rich dessert that’s perfect for any occasion. With a tender crumb from buttermilk, deep cocoa flavor boosted by espresso, and bittersweet chocolate morsels, every bite is indulgent. Topped with a glossy chocolate glaze and a tangy buttermilk glaze, it looks as good as it tastes. Ideal for birthdays, holidays, or cozy nights, this beginner-friendly cake serves 12 and freezes well. Follow our clear steps and tips to bake a classic pound cake that impresses everyone. Enjoy a slice with coffee or ice cream for pure bliss.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cake

• 2 cups all-purpose flour (The base for a tender, sturdy crumb.)
• ³⁄₄ cups unsweetened cocoa: (Gives that deep chocolate flavor.)
• ¹⁄₂ tbsp baking powder: (Helps the cake rise just enough.)
• 1 tbsp table salt (Enhances all the flavors.)
• 1 ¹⁄₂ cups butter, softened at room temperature: (Adds richness and a smooth texture.)
• 3 cups granulated sugar (Sweetens the cake perfectly.)
• 5 large eggs, at room temperature (Bind the batter and add structure.)
• 1 ¹⁄₄ cup buttermilk (Keeps the cake moist with a slight tangy kick.)
• 2 tbsp instant espresso (Boosts the chocolate taste without overpowering.)
• 2 tbsp vanilla extract (Rounds out the flavors with warmth.)
• 1 cup 60% cacao bittersweet chocolate morsels (Melts into gooey pockets of chocolate.)
• Vegetable shortening (For greasing the pan to ensure easy release.)

For the Chocolate Glaze

• ³⁄₄ cup semisweet chocolate morsels (Creates a glossy, rich topping.)
• 3 tbsp butter (Smooths out the glaze.)
• 1 tbsp light corn syrup (Adds shine and prevents cracking.)
• ¹⁄₂ tbsp vanilla extract (Balances the chocolate with a sweet note.)

For the Buttermilk Glaze

• 1 cup powdered sugar (Forms a sweet, smooth base.)
• 1 to 2 tbsp buttermilk (Thins the glaze for easy drizzling.)
• ¹⁄₄ tbsp vanilla extract (Ties it all together with a hint of warmth.)

Instructions

1. Prepare the Oven and Pan

   Preheat oven to 325°F (165°C). Grease a 10-inch Bundt pan with vegetable shortening. Dust with flour.

1. Mix the Dry Ingredients

   Whisk 2 cups all-purpose flour, ¾ cup cocoa, ½ teaspoon baking powder, and 1 teaspoon salt in a bowl. Set aside.
   

1. Cream Butter and Sugar

   Beat 1 ½ cups softened butter and 3 cups sugar with a mixer on medium for 3 minutes until fluffy.

1. Add Eggs One by One

   Add 5 eggs, one at a time, beating well after each. Scrape bowl as needed.

1. Combine Wet and Dry Mixtures

   Mix 2 teaspoons instant espresso into 1 ¼ cups buttermilk. Add to butter mixture in three parts, alternating with flour mixture, starting and ending with flour. Beat on low until just combined.

1. Add Vanilla and Chocolate Morsels

   Stir in 2 teaspoons vanilla and 1 cup bittersweet chocolate morsels by hand.
   

1. Fill the Pan

   Pour batter into pan. Smooth the top.

1. Bake the Cake

   Bake for 60–70 minutes, until a toothpick comes out clean.
   

1. Cool the Cake

   Cool in pan for 15 minutes. Invert onto a wire rack to cool completely.

1. Make the Chocolate Glaze

   For chocolate glaze, melt ¾ cup semisweet morsels, 3 tablespoons butter, and 1 tablespoon corn syrup over low heat. Stir until smooth.

1. Finish the Chocolate Glaze

   Remove from heat. Stir in ½ teaspoon vanilla. Cool slightly.

1. Prepare the Buttermilk Glaze

   For buttermilk glaze, whisk 1 cup powdered sugar, 1–2 tablespoons buttermilk, and ¼ teaspoon vanilla until drizzly.

1. Glaze the Cake

   Drizzle chocolate glaze over cooled cake, then buttermilk glaze. Let set for 10 minutes before slicing.
   

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 14g70%

Cholesterol 110mg37%

Sodium 320mg14%

Total Carbohydrate 56g19%

Dietary Fiber 2g8%

Sugars 42g

Protein 6g12%

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Vitamin A 700 IU

Calcium 50 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure butter and eggs are at room temperature for a smooth batter.

Don’t skip greasing the pan thoroughly to avoid sticking.

Store leftovers in an airtight container to maintain freshness.

For a lighter glaze, use only one (chocolate or buttermilk).

Freeze slices individually for quick desserts later.

Keywords: Buttermilk chocolate pound cake, chocolate dessert, moist cake, pound cake recipe, chocolate glaze, buttermilk glaze, easy baking, cocoa cake, holiday dessert, beginner recipe