Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a Bundt pan thoroughly. You can use butter or cooking spray for greasing and then dust with all-purpose flour or cocoa powder for an extra chocolatey touch and to prevent sticking.
- In a medium bowl, whisk together the 2 and ¼ cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mixture aside.2.25 cups all-purpose flour, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the 1 cup of softened unsalted butter and 1 and ¾ cups of granulated sugar on medium-high speed until the mixture is light and fluffy, which should take about 3-5 minutes.1 cup unsalted butter, 1.75 cups granulated sugar
- Add the 3 large eggs, one at a time, beating well after each addition to fully incorporate them into the butter and sugar mixture. Scrape down the sides of the bowl as needed. Once all eggs are added, mix in the 1 teaspoon of vanilla extract until just combined.3 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the 1 cup of unsweetened cocoa powder with about ¼ cup of the buttermilk. This creates a paste that helps prevent the cocoa from clumping and ensures it disperses evenly throughout the batter. Add this cocoa paste to the butter and egg mixture and beat on low speed until just incorporated.1 cup unsweetened cocoa powder, 1 cup buttermilk
- Now, you'll alternate adding the dry ingredients and the remaining buttermilk to the wet ingredients. Start by adding about one-third of the flour mixture to the bowl and mix on low speed until just combined. Then, add half of the remaining buttermilk and mix until just incorporated. Repeat this process, adding another third of the flour mixture, then the rest of the buttermilk, and finally the last of the flour mixture. Be careful not to overmix; mix only until the streaks of flour disappear.2.25 cups all-purpose flour, 1 cup buttermilk
- Pour the thick, rich batter into your prepared tube or Bundt pan. Use a spatula to spread the batter evenly, ensuring there are no large air pockets. Gently tap the pan on the counter a couple of times to settle the batter.
- Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached. If the top of the cake begins to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Once baked, remove the Best Chocolate Pound Cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes.
- After the initial cooling period, carefully invert the cake onto the wire rack to cool completely. If you used a tube pan, the center should slide out easily. If using a Bundt pan, gently shake it to help release the cake. Ensure the cake is entirely cool before slicing or frosting.
Notes
To store, wrap completely cooled cake tightly in plastic wrap or place in an airtight container for up to 3-4 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to 2-3 months.
