If you’re a fan of rich, moist, chocolate-filled desserts, this Chocolate Pound Cake with Chocolate Glaze is your next baking must-try. With a dense, buttery crumb and a velvety chocolate glaze that drips perfectly down its sides, this cake strikes the perfect balance between indulgent and comforting. Whether you’re baking for a celebration or just treating yourself, this timeless dessert never disappoints.
🍰 Ingredients Breakdown
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil (or use all butter for a denser, richer texture)
- 2½ cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-process recommended for deeper flavor)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, at room temperature
- 1 cup semi-sweet chocolate chips or chunks (optional, but highly recommended for extra gooeyness)
For the Chocolate Glaze:
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
🧁 How to Make the Cake
1. Prepare the Pan & Batter:
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan, ensuring the cake releases cleanly after baking.
In a large bowl, cream together the butter, oil, and sugar using an electric mixer for 4–5 minutes, until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Alternate adding this dry mixture and the milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
If using, fold in the chocolate chips or chunks gently with a spatula.
Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake:
Bake the cake for 75 to 85 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not raw batter).
Allow the cake to cool in the pan for 15–20 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
🍫 Making the Chocolate Glaze
In a small bowl, sift together the powdered sugar and cocoa powder to prevent lumps. Add in the vanilla extract, a pinch of salt, and 2 tablespoons of milk or cream.
Whisk until smooth, adding a little more milk 1 teaspoon at a time until your desired drizzling consistency is reached — thick but pourable.
Once the cake has fully cooled, drizzle the glaze generously over the top, allowing it to drip down the sides for that classic look.
✨ Optional Garnishes
- Sprinkle chocolate shavings or mini chocolate chips on top for a professional finish.
- For visual contrast, dust powdered sugar under the glaze before it sets.
- Serve slices with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for the ultimate dessert experience.
📌 Pro Tips:
- Room-temperature ingredients ensure smooth mixing and an even crumb.
- If using salted butter, reduce or omit the added salt in the recipe.
- Let the cake cool completely before glazing to avoid melting the glaze.
🏆 Why You’ll Love This Cake
This chocolate pound cake is the ultimate blend of simplicity and indulgence. The butter and oil combo gives it a soft, moist texture that keeps well for days, and the chocolate glaze takes it from everyday delicious to showstopper. Perfect for birthdays, holidays, potlucks, or a cozy night in — this cake is destined to become a favorite.
