Old-Fashioned Buttermilk Chocolate Pound Cake

Introduction

There is a distinct difference between a standard chocolate cake and a Chocolate Pound Cake. While layer cakes are fluffy and airy, a true pound cake is dense, velvety, and has a crumb structure so tight it almost resembles fudge. It is the kind of cake that doesn’t need frosting—just a dusting of sugar or a simple glaze.

This recipe for Buttermilk Chocolate Pound Cake leverages the acidity of buttermilk to tenderize the gluten, ensuring that despite its density, the cake remains moist rather than dry. By blooming the cocoa powder in the wet batter and using both butter and shortening (or oil), we create a chocolate flavor that is deep and complex, with a texture that improves the longer it sits. It is the ultimate “counter cake”—ready to slice whenever a craving hits.

Ingredients List

The fat source is the debate in pound cake circles. This recipe uses a blend for optimal texture. Here is your curated shopping list.

The Dry Mix:

3 Cups All-Purpose Flour: Spooned and leveled.
½ Cup Unsweetened Cocoa Powder:
- Tip: High-quality cocoa (like Valrhona or Ghirardelli) makes a huge difference here.
½ Teaspoon Baking Powder.
½ Teaspoon Salt.

The Fats & Sugar:

1 Cup (2 Sticks) Unsalted Butter: Softened to room temperature.
½ Cup Vegetable Shortening (Crisco):
- Why? Shortening has a higher melting point than butter, which helps the heavy cake hold its structure and rise higher without collapsing. If you are anti-shortening, use another ½ cup of butter, but the cake will be slightly denser.
3 Cups Granulated Sugar: Yes, it’s a lot. Pound cake is a high-ratio cake.

The Liquids:

5 Large Eggs: Room temperature.
1 Cup Buttermilk: Room temperature.
- Sub: If you don’t have buttermilk, mix 1 cup whole milk with 1 tablespoon white vinegar and let sit for 5 minutes.
2 Teaspoons Vanilla Extract.

The Chocolate Glaze (Optional):

½ Cup Semi-Sweet Chocolate Chips.
2 Tablespoons Butter.
1 Tablespoon Corn Syrup: For shine.

Timing

Pound cakes are a marathon, not a sprint. Low and slow is the rule.

Preparation Time: 25 minutes.
Baking Time: 1 hour 15 minutes – 1 hour 30 minutes.
Cooling Time: 2 hours.
Total Time: Approx. 4 hours.

Data Insight: The Maillard Reaction (browning) occurs more slowly in acidic environments. The buttermilk in this recipe inhibits browning slightly, allowing the cake to bake for a long time (to cook the center) without burning the crust.

Step-by-Step Instructions

Step 1: Prep and Sift

Preheat oven to 325°F (165°C). Note the lower temperature.

Grease: Generously grease a 10-inch Bundt pan or tube pan with butter or shortening. Dust with cocoa powder (not flour) so you don’t have white streaks on your dark cake. Tap out excess.
Sift: Sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 2: The Creaming Phase (The Most Important Step)

In a stand mixer fitted with the paddle attachment:

Beat: Beat the butter and shortening together until creamy.
Sugar: Add the sugar gradually.
Cream: Beat on medium-high speed for 5–7 minutes.
- Why? You need to mechanically force air into the fats. The mixture should look pale and fluffy. If you rush this, your cake will be a brick.

Step 3: The Eggs

Add: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl often. Stir in the vanilla.

Step 4: The Alternating Mix

Turn mixer to Low Speed.

Method: Add the flour mixture and the buttermilk alternately, beginning and ending with the flour (Flour -> Milk -> Flour -> Milk -> Flour).
Stop: Mix only until the flour disappears. Do not overmix.

Step 5: The Bake

Pour: Pour batter into the prepared pan. Smooth the top.
Bake: Bake for 75–90 minutes.
Test: Insert a long skewer into the center. It should come out clean or with a few moist crumbs (no wet batter).
- Tip: If the top starts browning too fast after 1 hour, tent it loosely with aluminum foil.

Step 6: The Cool

Rest: Let the cake cool in the pan for exactly 15 minutes.
Invert: Place a wire rack over the pan and flip. The cake should slide out. Cool completely before glazing.

Step 7: The Glaze

Melt chocolate chips, butter, and corn syrup in the microwave in 30-second intervals. Stir until smooth. Drizzle over the cool cake.

Nutritional Information

A hefty slice of tradition. Estimated breakdown per slice (serves 16):

Nutrient	Amount	% Daily Value
Calories	480 kcal	–
Total Fat	22g	28%
Saturated Fat	12g	60%
Carbohydrates	68g	24%
Sugars	45g	–
Protein	6g	12%

Data Insight: The high sugar content acts as a hygroscopic agent (moisture magnet), which is why pound cakes tend to stay moist on the counter for longer than standard cakes.

Healthier Alternatives for the Recipe

Customize your Pound Cake for wellness goals:

Whole Grain:
- Swap 1 cup of all-purpose flour for White Whole Wheat Flour for added fiber.
Reduced Sugar:
- You can reduce the sugar to 2 ¼ cups without ruining the structure, though the crust will be less crunchy.
Gluten-Free:
- Use a high-quality 1:1 Gluten-Free Flour Blend (like King Arthur Measure for Measure). Pound cake adapts well to GF flour because density is expected.

Serving Suggestions

The Classic: A dollop of whipped cream and fresh raspberries.
The Warm Up: Microwave a slice for 15 seconds. It tastes like warm pudding.
The Coffee: Serve with a dark roast coffee to balance the sweetness.

Common Mistakes to Avoid

Bundt pans are tricky beasts.

Sticking to the Pan:
- The Error: Poor greasing.
- The Result: The top rips off.
- The Fix: Use a pastry brush to get butter into every crevice. Dust with cocoa.
Oven Too Hot:
- The Error: Baking at 350°F.
- The Result: Burnt outside, raw liquid center.
- The Fix: 325°F is mandatory for this volume of batter.
Opening the Oven:
- The Error: Checking too often.
- The Result: The cake falls/collapses.
- The Fix: Don’t open the door for the first hour.

Storing Tips for the Recipe

This cake ages beautifully.

Room Temperature: Store under a cake dome or wrapped in foil for up to 5 days. It is often better on Day 2.
Freezing:
- Whole: Wrap the cooled cake in plastic wrap, then foil. Freeze for 3 months.
- Slices: Wrap individual slices for quick treats.

Conclusion

Buttermilk Chocolate Pound Cake is the comfort food of the baking world. It doesn’t rely on flashy decorations or complex fillings. It relies on the honest, simple chemistry of butter, sugar, and cocoa. It is sturdy, reliable, and deeply satisfying—a recipe that, once mastered, becomes a family legacy.

Summary: A dense, moist chocolate bundt cake made with buttermilk, butter, and shortening. Bakes low and slow at 325°F.

Ready to bake?

Butter that pan! Rate this recipe 5 stars if it slid out perfectly, and leave a comment below: glaze or powdered sugar? Subscribe for more vintage recipes!

FAQs

Can I add chocolate chips to the batter?

Yes. Toss 1 cup of mini chocolate chips in 1 tablespoon of flour (to prevent sinking) and fold them in at the very end.

Why is my cake dry?

You likely overbaked it or measured the flour by scooping the cup into the bag (compacting it). Always spoon the flour into the cup and level it off.

Can I use a loaf pan?

Yes. This recipe yields a lot of batter, so you will need two 9×5 inch loaf pans. Bake time will be closer to 60–70 minutes.