Chocolate Pound Cake

Life has been a little crazy as of late. And by “a little”, I really mean over-the-moon kind of crazy.

My husband and I have been tackling a lot of the projects on our “to do list.” This list has done nothing but continually grow over the last few years with very minimal, if any, things on the list actually getting marked as completed.

Finally, something came over me (thank goodness) and I have been more than motivated to get things done within the last month. I can officially say, all but 3 of the items are completed. And that is down from about 10 really BIG items. I feel pretty accomplished and can’t wait until I can say ALL have been finished.

With all of these things getting done at a rapid rate, I have been under a lot of stress. Trying to do big projects, like re-carpeting the house (aka- ‘moving without moving’), can be a lot to undergo when you have three kids ages 5, 3 and 10 months running (and crawling) rampant in the house. I never thought things like “Don’t touch the tack boards!”  or “Because our living room is in our dining room we will eat on the patio” or “Its in the box on the stove in kitchen, next to the storage tote” or “dinner is delivered served. Pull up your lawn chair around this storage tote and lets pray!” would escape from my mouth.

When it comes to this kind of stress, nothing can curb it quite like having a nice cold fountain Diet Coke… in a styrofoam cup… with pebble ice in one hand, and something chocolate in the other. At least for me any way. I know we are all different. Some of you run to elevate stress. Way to go! (I say as I stuff something else chocolate into my face).

Times like this, and really even times when I am calm as can be, I need some rich chocolate. None of the milk chocolate stuff, but the intense chocolate. And this INCREDIBLE Chocolate Pound Cake with Chocolate Glaze fits that bill. I combined a few different recipes and added some of my own personal preferences to create this recipe.

This cake is so moist and delicious and packed with chocolatey goodness! Chocolate lovers everywhere will rejoice upon first sight… and bite. It is heavenly!

Chocolate Pound Cake... this recipe is rich, delicious and perfectly moist! It will be one you want to make over and over again!

Chocolate Pound Cake

This recipe is rich, delicious and perfectly moist! It will be one you want to make over and over again! Makes 3 loaves.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 30
Calories 269kcal


  • 1 1/2 cups butter softened
  • 3 cups sugar
  • 1 1/2 teaspoons vanilla 5
  • 5 eggs
  • 1 cup buttermilk
  • 2 1/4 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips

Chocolate Frosting

  • 2 cups powdered sugar
  • 4 Tablespoons cocoa
  • 2 Tablespoons melted butter
  • 1/4 cup evaporated milk may need 1/3 cup


  • Preheat oven to 325 degrees F.
  • In a large mixing bowl cream together butter, sugar and vanilla for five minutes.
  • Add eggs one at a time beating after each addition.
  • In a separate medium bowl, combine flour, cocoa, salt and baking powder and add alternately with buttermilk to creamed mixture, beating just until blended. Stir in chocolate chips to batter.
  • Pour into 3 grease and floured loaf pans (8 x 4 x 2.5 inch).
  • Bake at 325 degrees F for 45 to 50 minutes or until done. Insert a toothpick, if it comes out clean it is done.


  • Combine powdered sugar and cocoa in medium mixing bowl. Add butter and milk and mix well.
  • Spread over pound cake.


Calories: 269kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 186mg | Potassium: 82mg | Fiber: 1g | Sugar: 30g | Vitamin A: 365IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg
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If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, dessert

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  1. Jen @ Baked by an Introvert

    I have never had a chocolate pound cake. I feel like I'm missing out! I love pound cake and chocolate so I am definitely making this!

  2. Averie @ Averie Cooks

    Chocolate pound cake is something I've never made but I need to change that! Gorgeous & pinned!

  3. Sharon Michael

    Have you ever done Gluten Free?? I just started my 11 year old on a gluten free diet . . . he is doing really well with it . . . but, I know he would just love this chocolate pound cake!!

    Thanks for the GREAT recipes!! We just love you broccoli cheddar and creamy potato soup!!

    1. Roma

      I am thinking about trying this with almond and/or coconut flour for a gluten free version!! Certainly worth a try.....

  4. Dena

    When do you add the 1/2 cup of chocolate chips?

    1. Chef in Training

      So sorry for the error. You stir them in after you prepare the batter before pouring them into the prepared loaf pans. Again I apologize for the typo and it is all fixed and updated now :)

    2. William

      I added mine about 2:00. Hope this is helpful for you.

    3. Kristy

      Bob's Red Mill gluten free A.P. flour works wonderfully In chocolate cakes!! Just use equal amounts and add 1 tsp xantham gum (~1/2 tsp./cup of flour).

    4. Helen Maddox

      That's funny!

  5. Dianne Marshall

    Are the 3 loaf pans mentioned small ones and if so can this recipe be made in a regular size loaf pan?

    1. Chef in Training

      It is 3 loaf pans (8 x 4 x 2.5 inch). So sorry for the confusion :)

    2. Dianne Marshall

      Thank You for responding. I really want to make this. It sounds yummy.

    3. Gerald Miller

      Can this be made in a tube pan rather than 3 loaf pans?

    4. Eunice

      This cake recipe sounds yummy. Question, the recipe calls for three cups of sugar and only 2 1/4 cups of flour. Is it really sweet?

    5. Sharon L.

      I just made this, rather in loaf pans I used a Bundt cake pan; all the batter fit in it. The taste is wonderful and just what is needed on a chilly night like this!

    6. Dunallens

      I did it in a bundt pan and it overflowed all over the oven! Doing loaf pans now!

  6. Easterenfan

    i have not made this recipe but would like to. I just have a question or two about the ingredients. How does 2 cups of flour stretch enough to make 3 loves of pound cake? Most have breads and cakes have 2 cups for one recipe. And also I question the 1/2 cup of cocoa for 3 loaves. If you says the proportions are correct, I'll try it, but I'll probably wind up putting more cocoa in. Is it possible these area 3 mini loaf pans?

    1. Chef in Training

      It is 3 loaf pans (8 x 4 x 2.5 inch). So sorry for the confusion :) The recipe is updated with the correct loaf pan size. I tested it this morning just to be sure. Thanks so much and you will have to let me know how you like it!

  7. Janice

    This recipe makes 3 pound cakes. Recipe says pour into 3 loaf pans. I want to try it , but I don't need 3 of them, unless I can freeze them. Please help !

  8. Cheryl

    Hi Nikki!
    This chocolate pound cake looks delicious, but I have 2 questions: in your list of frosting ingredients you include 1/4 evaporated milk. Is that a 1/4 cup??? Also this makes 3 loaf cakes which is great if you are sharing; if not its a lot of cake. Can you provide the recipe for one loaf cake?

    Love your recipes and use them often!
    Thanks so much!

    1. Cathy

      It also says chocolate chips in the list but not in the instructions so where do you add them ?

    2. Chef in Training

      so very sorry about that. You stir them in lastly to the batter before pouring them into the loaf pans. It is updated to say so now. Thank you for bringing this to my attention and for your patience :)

  9. Candy Snell

    Looks delish, but how much evaporated milk? 1/4 what? Thanks.

    1. Chef in Training

      1/4 cup. I apologize for the typo. It is corrected now and thank you so much for bringing that to my attention. I really appreciate it :)

  10. monica

    also what are the 1/2 cup of chocolate chips for?

    1. Chef in Training

      so very sorry about that. You stir them in lastly to the batter before pouring them into the loaf pans. It is updated to say so now. Thank you for bringing this to my attention and for your patience :)

  11. Pat

    I have 3 different size loaf pans. What size did you use?

    1. Chef in Training

      It is 3 loaf pans (8 x 4 x 2.5 inch). So sorry for the confusion :)

  12. Laurie

    I don't see anything in the directions of where to add the chocolate chips?

    1. Chef in Training

      so very sorry about that. You stir them in lastly to the batter before pouring them into the loaf pans. It is updated to say so now. Thank you for bringing this to my attention and for your patience :)

  13. Leslie

    Looks delicious and will definitely be trying it. Question - when do the chocolate chips get added? Are they melted first as the loaf doesn't look like there are bits of chocolate?Thanks

    1. Chef in Training

      so very sorry about that. You stir them in lastly to the batter before pouring them into the loaf pans. It is updated to say so now. Thank you for bringing this to my attention and for your patience :)

  14. Lisamarie

    How much evaporated milk? You wrote 1/4. Is that 1/4 cup? 1/4 can?

    Looks delicious!!!

    1. Chef in Training

      so very sorry about that. It is 1/4 cup evaporated milk. Thank you for bringing this to my attention and for your patience :)

  15. Kim

    It says 1/4 evaporated milk. Is that 1/4 cup or 1/4 can?


    1. Chef in Training

      so very sorry about that. It is 1/4 cup evaporated milk. Thank you for bringing this to my attention and for your patience :)

  16. Elle

    I have never liked chocolate pound cake, but I would really like to find a good one. My complaint is they are too dry, which is easy to dry out any chocolate cake. 1\4 what of evap milk? 1\4 c? 1\4 can? I would like to give this a try but I hope its REALLY moist.

    1. Chef in Training

      so very sorry about that. It is 1/4 cup evaporated milk. Thank you for bringing this to my attention and for your patience :)

  17. Cathy S

    A question from me, too - the ingredients list includes chocolate chips, but they're not in the directions - are they put in whole, or melted?

    1. Chef in Training

      so very sorry about that. You stir them in lastly to the batter before pouring them into the loaf pans. It is updated to say so now. Thank you for bringing this to my attention and for your patience :)

  18. Niecy Mack


    I want to try this recipe but for the cake you put chocolate chips as part of rhw ingredients, but its not in the steps on where to add them or what to do with them.

    1. Chef in Training

      I apologize for the error in the recipe. You stir them in lastly to the batter before pouring them into the prepared loaf pans. Thanks so much for catching that. It is updated now to say so.

    2. dpbw

      I read the chips get added at the and of step 4

  19. Denise

    what size loaf pans does recipe use?

    1. Chef in Training

      It is 3 loaf pans (8 x 4 x 2.5 inch)

  20. Sandy

    This Chocolate Pound cake posted today looks absolutely delicious!! Are you using self-rising or all-purpose flour? Also, can this be made in a bundt or pound cake pan?

    1. Chef in Training

      thank you so much! I am using all purpose yes you can easily use a 12-cup bunt pan. Bake at the same temperature (325 degrees F for about 1 hour and 15 minutes and test for doneness :) )

    2. Sheryl


      I use your recipes often. I made this chocolate pound cake for my husband for Father's Day. It was delicious! Thank you for taking the time to share the cooking time using a different size pan.

  21. MarciNishimoto

    Sarah Lee used to sell chocolate pound cake. I used it for strawberry shortcakes. Can no longer buy it. Thx for the recipe, now my friends and I can indulge again!

  22. lisa

    Can someone please give me the amounts of ingredients for just one pound cake and icing??? I really don't need 3 for my husband and I!!

  23. Annette Parker

    What size loaf pans do you use if it makes 3, mini? Thanks.

    1. Chef in Training

      It is 3 loaf pans (8 x 4 x 2.5 inch)

  24. Tresa

    I am going to make this..but what size o f loaf pan should I use? Regular size to make three cakes....doesn't seem like there is enough batter ingredients, but I my be wrong...can it be made in a full size loaf pan as one? Thanks

    1. Chef in Training

      I just tested again this morning to be sure. It is 3 loaf pans (8 x 4 x 2.5 inch)

  25. Angela Ray

    Several people have asked what size loaf pans do you use. Please specify as this could make quite a difference in how the loaf turns out.

    1. Chef in Training

      It is 3 loaf pans (8 x 4 x 2.5 inch). sorry for the confusion :)

  26. Dee

    3 loaf pans is an error -- correct?

    1. Chef in Training

      nope, not an error :) I Just tested it again this morning to be sure. It is 3 loaf pans (8 x 4 x 2.5 inch)

  27. Brenda

    This looks fabulous! Can't wait to try it! Thanks!!

  28. Joanne

    3 cups of sugar in the ingredients? That's more than the flour content. Also, "Pound Cake" refers to the weight of the butter going in. This recipe does not equal a pound of butter. Just saying...

  29. leah van horn

    3 cups of sugar!! gag! why does everything have to be drowning in sugar?? I am getting a stomach ache just reading the recipe. :(

    1. Beth


      If the recipe has too much sugar for you, then either don't make the cake, or reduce the sugar the recipe asks need to make disparaging remarks because you don't like a lot of sugar. Dang lady....try just being nice. I haven't tried the recipe, but I plan son and I are both chocaholics of the nth degree, and it looks delicious!

    2. Kristy

      There really is no reason to criticize a recipe because of personal preferences!! This recipe was posted by someone who obviously took the time and care to create it and freely shared it with us all!! I think that's beyond kind and there's no reason to basically pick on someone that kind and giving!! Thank you for generously sharing your recipe, I can't wait to try it!!!

  30. Sandra

    I have made a choclate pound cake before, but it has been awhile. Seeing this recipe (and especially the picture) has made me realize, it has definitely been too long! I have got to make this tonight. Did you use semi-sweet chocolate chips?

  31. Vickie

    I don't have 3 loaf pans. Can this be baked in a traditional tube pan or a bundt pan? If so, how long would it need to bake?

    1. Vickie

      Yes, it will work just fine in one bundt pan. :)

  32. Pam Cison

    Is the flour all purpose or self rising

  33. Missy


    My stress reliever is same as yours, except I do cafiene free diet coke and chocolate!!! Can't wait to try this receipe!! Just reading the receipe and I give it 5 stars!!!

  34. Paige

    Could white chocolate chips be used instead of chocolate

  35. Kathy Smith

    What type of flour? All purpose or self rising?

    1. Kristy

      All purpose flour...

  36. Alice McCollum

    I love chocolate pound cake, it was one of my husbands favorite. I have got to try this receipe and would like to know if you have a good butter cream frosting. I have been using just butter, with sour cream or just powdered sugar and they never seem to be of a good consitency( spelling does not look right) thank you for any help you can give me.

  37. Debbie Dermid

    I am looking forward to making this. Thanks for sharing.

  38. Vickie


    I made this today, major hit with my family. Great consistency in the cake but so very far from being dry (a common problem with chocolate cakes and cookies). My teenage boys raved about it. Noth only extremely yummy but a sinch to make. Thanks for sharing it

    1. Silvia

      Thank you! I was just waiting for somebody that had made it to hear the result.

    2. Martha

      Me, too! Now I can't wait to make it. Folks, if 3 cakes are too many, freeze them or give them away. There are plenty of people who miss the homebaked goodness!

  39. Katy

    Do you really cream the butter and sugar for five minutes??? This seems really long.

  40. Katy

    Cakes currently in oven. Do you allow cakes to completely cool before adding the frosting?

  41. ann arrington


    i love chocolate pound cake this one looks delicious.if i had some of the ingredents i would cook it now.

  42. Mel Crossley

    What flour do you use

  43. dpbw


    Can you substitute regular milk and vinegar for the buttermilk? and in what proportion?

  44. Mary Ellen Gambon


    This was absolutely delicious! I have never heard of a chocolate pound cake before. I am going to my friend's bridal shower shortly, and everyone was asked to bring their favorite recipe. She is an amazing cook, and I know she will love this one! Thanks for sharing!

  45. Stacey

    That was the best chocolate pound cake I've ever had... And everyone I made one for said the same thing..!! This recipe is a keeper... I will definitely make again and again!

  46. Sharon Broughton

    chocolate pound cake sound wonderful. Will try immediately.

  47. Barbara Almen

    I tried the chocolate pound cake. It never got done. We live in Colorado. Is there any way we could adjust it for high altitude? The parts of the pound cake that did bake were delicious but it was liquid in the middle. Thanks.
    The recipe I printed didn't say when to put in the chocolate chips but the one above does! I didn't put them in because they were not mentioned in the instructions.

  48. Janice


    Wow! I am a picky chocolate cake eater and this one has made it to the top of my list as my favorite! I made this in a bundt pan and it turned out fabulous! Didn't take but a few minutes longer to bake and was beautiful. The texture is glorious and its truly so very moist! Even better the second day!

  49. sandy



  50. Cheryl Chism

    I just copied your recipe for
    Avocado Egg Rolls the recipe instructions says add onion and the ingredients list didn't have onion so how much onion does the recipe call for?

  51. KK

    What if we do not have Buttermilk - can we use yougurt (Plain) instead and add some milk or water ... how much yougurt ???

  52. Belinda Brown

    Never had ate any chocolate pound cake but the photo and recipe sounds sooooo good.... Items for the recipe will be on the shopping list for this weekend!

  53. Sarah Sokoll

    This looks wonderful. Do you think it could be baked in rectangular pan like 9x11? If so for how long? I was thinking about taking it to a dance competition this weekend. Thank you for your input.

  54. Jill Tan

    Hello! :) this is the first time I'm reading your website. I was randomly scrolling through your other recipes, and their pictures. The more I looked, the hungrier I got; there was an overpowering sense of 'I-must-make-it-NOW-so-I-can-eat-it'!!

    Thank you for writing this blog :)) <3
    Reading it, makes me want to cook more, bake more, EAT more, & have friends over more often so I can enjoy it with them.

    Now I know what to make when friends say to "...bring a plate". This will be it, and I'll direct them to your site :)))

  55. Katy Windsor

    What can I substitute for the buttermilk in the chocolate pound cake recipe? Don't have it in New Zealand

    1. Tania

      Hi Katy, we are able to buy buttermilk in NZ, I've been able to find it in most supermarkets, but to make it at home is easy too :)
      For 1 cup x buttermilk; mix 1 tablespoon lemon juice to 1 cup milk and stir well, then let sit for a few minutes to settle.
      I hope that helps :)

  56. ericka

    My husband is allergic to evaporated milk what can I use as asa substitute?

    1. candi mchenry

      This recipe is Fabulous, I had no buttermilk, used milk with 1 Tbs. vinegar, worked Great! Texture and crumb are perfect, So Moist! Best Chocolate Pound Cake recipe. Thanks for sharing!!! I gotta say, Reading through comments irritated the fire out of me. Never have I seen so many nitpicky people commenting! Recipe is so easy. Results are perfect.

    2. candi mchenry

      I exchanged heavy whipping cream for evap milk, worked Great!

    3. Polly

      I agree !!

  57. Nancy


    How do you think this would bakd in a bundt pan?

    Sounds and looks delicious!


  58. malwina


    hello what can i use instead of buttermilk ,as in uk we don't have one like it ?thank you

  59. Pauline

    Looks delicious. Your ingredients list states choc chip but the cake doesn't look like it has choc chips.

  60. Joanne

    I'm going to try this tomorrow, it looks delicious. I'd also like to say how impressed I am at your patience and polite answers to some particularly foolish questions!

  61. karen

    Could this be made in bunt pan. If so cook how long. Love pound cake.

  62. Manoja

    Is there a substitute for butter milk... i am confused as to why 3 loaf pans..

  63. Jane

    I made this today. I have to say I believe that there is too much sugar in the recipe. My three loaves had a sugary crust on top. My kids loved it however.

  64. Barbara Almen

    I made this recipe. I made no adjustments for high altitude (I live in Colorado Springs, CO). It was mainly liquid after baking for 45 minutes. The parts that did bake were delicious. Do you have suggestions for adjusting it for high altitude? Thanks.

  65. India

    Wow. I would be disheartened by all of these picky comments

    I am going to try it in a bundt tin. Might reduce some of the sugar but will freeze some of it to aid portion control ;0)

  66. Holly

    Made this today! It makes 3 cakes so I cut the recipe down to make just one. It was very good. Had to bake it a little longer than it say & turn the heat up some because it was still raw in the middle. It could have been a little moister. But it was a really good cake & very easy to make. I would suggest lining the pans with parchment paper or wax paper to make it easier to get them out. The chocolate chips on the bottom made it stick some.
    This is the first time my kids have eaten both the cake & the frosting! Will definitely make again!

  67. Evelin

    Hi, We really couldn't stop eating this's remarkable :))

  68. Vicky Richins

    Hi...Nikki...I was excited to try this recipe. It looks delicious. I followed the recipe exactly, but mine didn't turn out like yours. I am trying to find out why. Mine fell in the middle of each of the loaves. What do you think might be the reason? I live in Utah as well, so I know the elevation isn't an issue. We did eat it because it is delicious. I'd like to make it again, but don't want another failure. Thanks....

  69. Maria Isabel

    I'm gonna try this recipe tomorrow morning! Thank you for answering all the questions over and over again ;)

  70. Joan


    I made this yesterday. While it was more moist the next day, it lacked sufficient chocolate flavor for me. I wouldn't make it again.

  71. Tricia Carson

    Can thus be made in tube pan instead of loaf pans? If so, do you know how much additional bake time to add?

  72. julie young

    What type of flour did u use cake flour self rising or all purpose

    1. Chef in Training

      all purpose

  73. val hansen

    They should tell you itake 3 loafs, here I'm thinking 1 like most recipes

  74. Connie

    Is this an actual picture of the cake?


    1. Chef in Training

      yes it is :)

  75. Michelle

    Hi! When do you add the frosting? Once cake has completely cooled?

  76. Kristen Hernandez

    I cannot wait to try this. Not just because it looks incredible, but because you totally get me: When it comes to this kind of stress, nothing can curb it quite like having a nice cold fountain Diet Coke… in a styrofoam cup… with pebble ice. Yes, yes, YES! Finally someone who understands my love for Diet Coke from a fountain (the BEST way to drink it) in a styrofoam cup (because there's no sweating) and pebble ice (although in our house we call it rabbit turd ice. I like your name for it better!). I'm definitely going to have to check out more of your site.

  77. Connie briehn

    Can you bake it in a bundt pan? If so how would you adjust the temperature and time?

  78. Mary


    I made this to take to a dinner with friends. I cut the sugar to 2 cups because I like things less sweet. My loaf pan must be bigger because it only fit in two not three. I subbed in a ganache glaze and served with strawberries and cream. It was to die for good! All the women who were dieting before dessert suddenly forgot about calories when I brought it to the table. I recommend this recipe as a go to cake for any occasion.

  79. June Burgess

    I made the Chocolate cake, my cake sunk in the middle, just like the other lady said, even tho it fell in the middle it was delicious. Several people mentioned 3 cups of sugar was too much, I disagree, it is not too sweet, it is just right. I will try again tomorrow and see if it falls again, I have never had a cake fail.

  80. Bobbie Mckern Gaines

    Just made this cake very good and moist. I put my batter in a tube pan baked for about 1 hr. and it turned out great. My family loved it.

  81. Marilyn

    I'm in the process of making this cake right now. I plan on using a bundt pan. Are you sure that the 2&1/4 cups flour and 3 cups sugar are correct for making this cake?

    1. Polly

      You don't need more flour because you whip the sugar,butter and egg mixture well.

  82. Sandy

    I see that this is made in 3 loaf pans. Can this be made in a tube or bundt pan?

  83. Saira


    Hi there, just love your yummilicious cakes, this one is a must try, thanks for all those yummy recipes.

  84. Candice

    This cake reminds me of Texas Sheet Cake in a loaf form! I will be making this!

  85. rob

    I had a question please. I have a Nordic Bundt pan. I wanted to make this in that pan.. The pan hold 12 cups. Do you know if this recipe would fit that pan?

  86. dyanna

    can u make just one using1/3 of the ingredients

  87. Renee

    Will this work using gluten free flour instead of regular flour?

  88. Jasmine

    The cake looks awesome ... What is the measurement of the cup you have used ?

  89. Holly (Rhubarb)


    This is DELICIOUS! I didn't have buttermilk so I substituted 1 cup whole milk with 1 3/4 teaspoon cream of tartar added to it. Didn't use the chocolate chips. Amazing!!

  90. Marium

    PLEASE give the recipe for just one loaf of this cake! THIS LOOKS DELICIOUS! Lots of love :)

  91. Janis Shultz

    Could the chocolate chips be melted before adding to the cake batter?
    Don't like chips in cake.

    1. Chef in Training

      I haven't tried it that way, but you could always omit them :) Hope that helps

  92. Jean


    I will try this, it sounds delicious! Could you bake this in a tube cake pan and if so what would be the bake time?

  93. Kat

    I did the recipe exactly as you stated and it came out horribly wrong. The cake fell apart immediately and the final product left a bitter after taste in my mouth. I dont know what went wrong, but I think either the instructions or the recipe needs some serious editing.

  94. Kate Bernhart

    Saw this and couldn't wait to make it -- major sweet tooth! Followed recipe exactly, except I dusted pans with cocoa instead of flour so not to have a chalky look when turned out. My oven is steady and accurate but loaves were still soupy at 45-50 minutes. Toothpick test wasn't successful until 1 hour 20 mins baking time. Smells like heaven and am patiently waiting until cooled enough to turn out of pans and taste.

  95. Donna

    Going to make this now in a bundt pan. It looks amazing! I feel so sorry for you to have to keep
    answering the same dumb questions over and over! Why don't people just read the comments and
    they would see the answers. And those who don't like something in it or about it, and they haven't even tried it...sheesh!
    I couldn't do what you do and keep my patience, that's for sure!

  96. Donna

    Made this cake yesterday exactly as the recipe reads, only in a 12 cup bundt pan. Worked perfectly just had to bake about 15 minutes longer. This cake is very moist and flavorful but way too sweet for my taste. I prefer cake that is not overly sweet. If I made it again I would definitely reduce the sugar from 3 cups, however I don't know how it would affect the recipe. My husband loves it though.

  97. Heather

    I used 2 cups of sugar and did not use frosting and the cake was still delicious.

  98. Polly


    Very delicious! And very easy to make. Also very good made with strong coffee and powdered buttermilk.

    If you don't want 3 loaf cakes, make one bundt pan cake!

  99. Scarlett

    Dear Nikki: Can't wait to try your cake--looks delicious
    and, as for all that other stressor stuff--that's life!! Good luck!
    Scarlett in FL

  100. Jean Clark

    What kind of chocolate chips? Semi-sweet or milk chocolate

  101. Tamara Joseph


    I slightly tweaked the recipe based on people's comments. I added a li/Lexington Brown sugar and cut back the overall sugar by almost a cup. I also used coconut oil instead of butter, I added a couple extra tbsps of cocoa powder, 1/2 tsp Cinnamon, and 1 tsp instant coffee to enhance the chocolate flavor. The original and this recipe was amazing. I used a bunt pan the second time, it was amazing no matter what I baked it in.

  102. Linda


    Wonderful cake. I didn't have powdered sugar so didn't make the frosting -- the cake is so good it it doesn't need frosting. I cut it down by 1/3 to 1 loaf, used 2 eggs.

  103. Mike


    Great recipe - took some converting to make a single cake using imperial measurements but I got there. Turned out as a real chocolate lover's chocolate cake.

  104. Nena


    I've made this cake a couple of times now, both times as a bundt. It is delish!!! Making it again today to take to a family reunion!

  105. Tiffany

    Good Morning - I am going to try this recipe out tonight for a party at work tomorrow. What kind of chocolate chips do you use? (semi sweet or milk chocolate). Thanks in advance for your response!

  106. Pamela

    It looks really good. Sure has alot of butter, that was a surprise. Think I will bake in a 9X13, hope it works out.

  107. Gail

    Hi!!! Could I use cake flour? Hope someone reply soon. Need to make something before weekend. Thanks ☮

  108. Diane


    I just got done making these. Really good. It is much lighter and less dense than typical poundcake. The chocolate chips are a great addition and the cake is moist. I had the same issue with bake time as someone else did. I have a thermometer in my oven to assure proper temp and it took 65 minutes in a dark non-stick and 75 min in a light color pan. All were the recommended size. The toothpick test came out good after this amount on time. Very happy with cake ! Thanks for the recipe !

  109. Diane

    I made this last night. I had a piece as soon as it got out of the oven. It was good. I had a another piece after it had cooled completely down. It was amazing. So moist with wonderful flavor ! I made it exactly like the recipe and it was excellent. As another poster had - I did have to add 20 min cook time and it came out perfect.

  110. Sharon L.

    I just made this, rather in loaf pans I used a Bundt cake pan; all the batter fit in it. The taste is wonderful and just what is needed on a chilly night like this!

  111. Erin


    I've made this recipe several times and it's always delicious! I made it without the chocolate chips because it remind some me of a cookie my mom used to make us when we were kids.

  112. Mita

    This looks so decadent, so different from any other chocolate pound cake I have seen so far. The pictures make it even more appealing.

  113. Margaret Bruce Walker


    This is the best cake i have ever eaten. I cooked it in a tube pan and adjusted the cooking time to 90 minutes

  114. Adrienne

    I’m so sad that I didn’t realize it said three separate loaf pans and assumed it was for some reason saying one 3 inch deep loaf just got don’t cleaning that out of the oven. ? I usually skip right to the recipe so not sure if that was mentioned in the notes but maybe under the title would help skimmers like me, ha!?

  115. Margaret Bruce Walker


    This cake is fabulous.. it is like velvet . I don’t add the chocolate chips or icing. Only because I forgot to the first time I made it. I also bake mine in a tube pan for 2 hours. Everyone raves about it. I have probably made it at least 15 times. It is always perfect!!

  116. Melanie


    I love this recipe! my old standard was a chocolate cream cheese pound because it always came out so moist. This recipe has my old one beat. This cake is moist and fudgey and yummy! It is now my go to Chocolate pound cake. I will admit that my first time trying I forgot to put in the chocolate chips but it was yummy anyway. So yummy that I have yet to add them! Is perfect even without the chips!! And since my family did not want to share, I made one 10 inch tube cake instead of three loaves. Cooked it for one hour and ten minutes. Was perfect. Best chocolate pound ever!