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Buttermilk Chocolate Pound Cake

A rich, moist chocolate pound cake made with buttermilk for a tender crumb and deep cocoa flavor.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large, room temperature
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk room temperature

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Loaf or bundt pan
  • Wire rack

Method
 

  1. Preheat oven to 325°F (165°C) and grease a loaf or bundt pan.
  2. Whisk flour, cocoa powder, baking soda, and salt together.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each.
  5. Mix in vanilla extract.
  6. Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
  7. Pour batter into pan and smooth top.
  8. Bake 70–80 minutes until a toothpick comes out with moist crumbs.
  9. Cool slightly, then transfer to wire rack to cool completely.

Notes

Excellent plain or topped with glaze, whipped cream, or berries.