There is something timeless and comforting about a pound cake. Dense yet tender, rich but not overly sweet, pound cakes have been beloved for generations. When you add cocoa and tangy buttermilk into the mix, the result is an irresistible dessert that feels both nostalgic and indulgent. Buttermilk Chocolate Pound Cake is the kind of recipe that belongs in every home baker’s collection—simple enough for everyday baking, elegant enough for special occasions.

This cake is deeply chocolatey without being heavy, with a moist crumb that stays tender for days. The buttermilk plays a crucial role, adding subtle tang while keeping the texture soft and preventing dryness. Unlike frosted layer cakes, this pound cake stands proudly on its own, though it pairs beautifully with powdered sugar, glaze, whipped cream, or fresh berries.

Whether you’re baking for holidays, Sunday dinners, potlucks, or just because you crave something chocolatey, this cake delivers every time.

Why This Buttermilk Chocolate Pound Cake Works

This recipe balances richness and structure perfectly:

Buttermilk tenderizes the crumb and enhances flavor
Butter-based batter creates classic pound cake density
Cocoa powder delivers deep chocolate flavor without heaviness
Slow baking ensures an even rise and crack-free top

The result is a cake that slices cleanly, holds its shape, and tastes even better the next day.

Ingredients

Unsalted butter, softened
Granulated sugar
Large eggs, room temperature
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Buttermilk

Instructions

Preheat oven to 325°F (165°C). Grease and flour a standard loaf or bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients.
Mix just until combined; do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.