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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 5 minutes
Total Time 1 hour 25 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
  • 0.75 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 3 eggs large
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 0.5 cup hot coffee or hot water

Equipment

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

Method
 

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
  2. Whisk flour, cocoa powder, baking powder, baking soda, and salt together.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla.
  5. Alternate adding dry ingredients and buttermilk, mixing gently.
  6. Stir in hot coffee or water until smooth.
  7. Pour batter into pan and bake 60–70 minutes.
  8. Cool before slicing and serving.

Notes

Cake flavor deepens after resting several hours; excellent for make-ahead baking.