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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 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
  • 1 cup semi-sweet chocolate chips optional

Equipment

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

Method
 

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf pan.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract.
  6. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.
  7. Fold in chocolate chips if using.
  8. Pour batter into prepared pan and bake 70–80 minutes. Cool before slicing.

Notes

Do not overmix batter. Tent loosely with foil if top browns too quickly.