Name: Chocolate Pound Cake with Chocolate Frosting
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup plain yogurt (or dairy-free yogurt); 1/4 cup milk of choice; 1 tsp pure vanilla extract; 1/2 cup unsalted butter or coconut oil, softened; 1 cup granulated sugar or coconut sugar; 3 large eggs; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 2 cups powdered sugar; 1/4 cup milk of choice, plus more as needed; 1 tsp pure vanilla extract; Pinch of salt

A rich, moist, and decadent chocolate pound cake topped with a creamy, smooth chocolate frosting that melts in every bite. I love making this cake when I crave a classic homemade dessert that feels comforting and luxurious at the same time. It’s perfect for celebrations, holidays, or simply a cozy weekend treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

1/2 cup plain yogurt (or dairy-free yogurt)

1/4 cup milk of choice

1 tsp pure vanilla extract

1/2 cup unsalted butter or coconut oil, softened

1 cup granulated sugar or coconut sugar

3 large eggs

For the Chocolate Frosting:

1/2 cup unsalted butter, softened

2/3 cup unsweetened cocoa powder

2 cups powdered sugar

1/4 cup milk of choice, plus more as needed

1 tsp pure vanilla extract

Pinch of salt

Directions

I start by preheating my oven to 350°F (175°C) and preparing a 9×5-inch loaf pan with either butter and flour or parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt. Then, in a separate small bowl, I stir the yogurt, milk, and vanilla extract until smooth.

In a large mixing bowl, I cream the butter and sugar until the mixture looks light and fluffy. I add the eggs one at a time, mixing well after each one. Then, I mix in half of the dry ingredients, followed by the yogurt mixture, and finally the rest of the dry ingredients.

Once the batter is ready, I pour it into the prepared pan and smooth the top. I bake it for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. After letting the cake cool in the pan for 10 minutes, I transfer it to a wire rack to cool completely.

For the frosting, I beat the butter until creamy, then mix in the cocoa powder. I gradually add the powdered sugar, alternating with milk, until the frosting is light and fluffy. I stir in the vanilla and a pinch of salt, adjusting the milk as needed for consistency. Once the cake is completely cool, I spread the frosting generously on top before slicing and serving.

Servings and timing

This recipe makes about 10 slices.

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 390 kcal per slice

Variations

I sometimes add a handful of chocolate chips to the batter for extra richness. For a twist, I like to replace the vanilla extract with espresso powder to deepen the chocolate flavor. If I want a lighter version, I use Greek yogurt and coconut sugar. For a festive touch, I sprinkle crushed peppermint or shaved chocolate on the frosting.

Storage/Reheating

I keep the cake covered at room temperature for up to 3 days or refrigerate it for up to a week. To reheat, I warm individual slices in the microwave for about 10–15 seconds to bring back the soft, fresh-baked texture. If frozen, I wrap slices tightly and store them for up to 2 months, thawing them at room temperature before serving.

FAQs

How do I know when the cake is done baking?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I use Dutch-process cocoa powder?

Yes, I can use Dutch-process cocoa for a deeper, smoother chocolate flavor. It works beautifully in this recipe.

Can I make this cake ahead of time?

Absolutely. I like to bake the cake a day ahead, then frost it once it has completely cooled or just before serving.

What’s the best way to make the frosting extra creamy?

I beat the butter for a few extra minutes before adding other ingredients and add milk gradually until it’s silky and spreadable.

Can I turn this into cupcakes or a round cake?

Yes, I can divide the batter into cupcake liners or pour it into an 8-inch round pan, adjusting the baking time to around 25–30 minutes for cupcakes or 35–40 minutes for the round cake.

Conclusion

This chocolate pound cake with chocolate frosting is one of my favorite desserts to bake. It’s rich, indulgent, and wonderfully satisfying without being overly complicated. Every slice offers the perfect combination of moist cake and creamy frosting, making it a timeless treat that always impresses.

Recipe: