Chocolate Pound Cake with Butter Cream Frosting
Submitted by puffball
Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minThis is pound cake the way your grandmother made it, if your grandmother had a serious thing for chocolate.
A full cup of butter plus a half cup of margarine goes into the batter alongside five eggs, cocoa powder, and just enough flour to hold it all together. The result is a dense, velvety crumb with deep chocolate flavor in every bite.
The two-stage baking method starts at a higher temperature to set the structure, then drops low and slow to bake it through gently without drying out the edges.
Then comes the frosting: a tangy cream cheese buttercream that balances all that richness with a slight edge. Spread it thick.
Chef Tips
- Bring all dairy ingredients and eggs to room temperature before starting for the smoothest batter
- Cream the butter and sugar for a full 5 minutes until it’s genuinely light and fluffy, not just mixed
- Add the eggs one at a time and beat well between each; this builds structure
- Don’t open the oven during the first 30 minutes or the cake may sink in the center
Ingredients
Directions
Cream butter and margarine until smooth; add sugar and beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla.
spoon batter into a well-greased 10 inch tube pan or Bundt pan.
Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes.
Cool; spread with Butter Cream Frosting, and decorate as desired.
Butter Cream Frosting: Cream margarine and cream cheese Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla.
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