18 Decadent Chocolate Pound Cake Recipes Irresistible

Calling all chocolate lovers! If you’re craving something rich, moist, and downright irresistible, you’re in the right place. These 18 decadent chocolate pound cake recipes are the ultimate indulgence—perfect for birthdays, holidays, or just because. From classic twists to over-the-top toppings, each one promises a slice of pure bliss. Ready to bake your way to happiness? Let’s dive in!

Classic Chocolate Pound Cake with Chocolate Glaze

This rich, velvety chocolate pound cake is a showstopper—simple enough for weeknights but decadent enough for celebrations.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup whole milk
• 2 cups all-purpose flour
• ¾ cup cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• For the glaze: 1 cup powdered sugar, ¼ cup cocoa powder, 3 tbsp milk, ½ tsp vanilla extract

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 3 cups sugar until fluffy (3–4 minutes). Add eggs one at a time, then 1 tsp vanilla.
3. Whisk together 2 cups flour, ¾ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt. Alternate adding dry ingredients and 1 cup milk to the butter mixture, mixing just until combined.
4. Pour batter into the pan. Bake 60–70 minutes until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto a rack.
5. For the glaze, whisk 1 cup powdered sugar, ¼ cup cocoa powder, 3 tbsp milk, and ½ tsp vanilla until smooth. Drizzle over cooled cake.

The secret? Cocoa in both the cake and glaze doubles the chocolate depth while keeping the crumb tender.

Tip: For extra shine, warm the glaze slightly before drizzling—it’ll cling to every curve of the Bundt.

Double Chocolate Pound Cake with Cocoa Powder

This rich, moist pound cake is a chocolate lover’s dream—deep cocoa flavor meets pockets of melty chocolate for the ultimate indulgence.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup whole milk
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 2 ½ cups sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together flour, ¾ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt. Alternate adding dry ingredients and 1 cup milk to the butter mixture, mixing just until combined. Fold in 1 cup chocolate chips.
4. Pour batter into the pan and bake for 65–75 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The secret? Dutch-process cocoa powder gives this cake an extra-dark, fudgy crumb, while the chocolate chips stay gooey even after cooling.

Tip: For clean slices, chill the cake for 30 minutes before cutting—warm knife optional!

Chocolate Marble Pound Cake Swirl

This rich, buttery pound cake gets a gorgeous swirl of chocolate for a showstopping dessert that’s easier than it looks—perfect for weekend baking or impressing guests.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup sour cream
• 2 tsp vanilla extract
• ¼ cup cocoa powder
• ¼ cup hot water

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding flour mixture and 1 cup sour cream to the batter, starting and ending with flour. Stir in 2 tsp vanilla.
4. In a small bowl, mix ¼ cup cocoa powder and ¼ cup hot water until smooth. Fold half the batter into the cocoa mixture.
5. Drop alternating spoonfuls of vanilla and chocolate batter into the pan. Swirl gently with a knife to marble.
6. Bake for 60–70 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.

The secret to this cake’s tender crumb? Sour cream keeps it ultra-moist while the cocoa swirl adds just the right bittersweet contrast.

Tip: For clean slices, chill the cooled cake for 30 minutes before cutting.

Chocolate Chip Pound Cake with Vanilla Bean Frosting

Chocolate Chip Pound Cake with Vanilla Bean Frosting

This rich, buttery pound cake is studded with melty chocolate chips and topped with a dreamy vanilla bean frosting—perfect for when you want dessert to feel a little extra special.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 ½ cups semi-sweet chocolate chips
• 1 vanilla bean, split and seeds scraped (or 1 tbsp vanilla bean paste)
• 4 cups powdered sugar
• ½ cup (1 stick) unsalted butter, softened
• 3-4 tbsp heavy cream

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 2 cups granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tbsp vanilla extract.
3. Whisk together flour, baking powder, and ½ tsp salt. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, mixing just until combined. Fold in chocolate chips.
4. Pour batter into the prepared pan. Bake for 65-75 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.
5. For the frosting, beat ½ cup butter until smooth. Add vanilla bean seeds, then gradually mix in powdered sugar and 3 tbsp heavy cream until fluffy. Add more cream if needed.
6. Drizzle frosting over the cooled cake. Let set for 10 minutes before slicing.

The vanilla bean speckles in the frosting make every slice look bakery-worthy, while the dense, tender crumb keeps it comforting.

Tip: For extra chocolate pockets, toss the chocolate chips in 1 tbsp flour before folding them into the batter—this helps prevent sinking!

Dark Chocolate Pound Cake with Raspberry Drizzle

This rich, moist pound cake gets a fruity lift from a tangy raspberry drizzle—perfect for when you want dessert to feel a little fancy but still easy.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 ½ cups all-purpose flour
• ¾ cup dark cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• ½ cup fresh or frozen raspberries
• 1 tbsp lemon juice
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup butter and 1 ½ cups granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla and ½ cup sour cream.
3. Whisk together flour, ¾ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt. Gradually fold into wet ingredients until just combined.
4. Pour batter into prepared pan. Bake for 60–65 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
5. While cake cools, simmer ½ cup raspberries and 1 tbsp lemon juice in a small saucepan over medium heat for 3–4 minutes, mashing gently. Strain through a fine-mesh sieve, then whisk in 1 cup powdered sugar until smooth. Drizzle over cooled cake.

The deep chocolate flavor pairs beautifully with the bright raspberry glaze—each slice is like a decadent truffle meets a jammy pastry.

Tip: For extra raspberry punch, fold ½ cup chopped fresh berries into the batter before baking.

White Chocolate and Milk Chocolate Pound Cake

This decadent pound cake is a chocolate lover’s dream, with swirls of white and milk chocolate melting into every buttery bite.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract
• ½ cup white chocolate chips, melted
• ½ cup milk chocolate chips, melted

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding dry ingredients and 1 cup milk to the butter mixture, starting and ending with flour. Stir in 2 tsp vanilla.
4. Pour half the batter into the pan. Drizzle with ½ cup melted white chocolate, then top with remaining batter. Swirl with a knife. Drizzle ½ cup melted milk chocolate over the top and swirl again.
5. Bake for 60-70 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.

The marbled chocolate ribbons make each slice look as stunning as it tastes—perfect for impressing guests at brunch or gifting in a pretty box.

Tip: For extra richness, brush the warm cake with a simple syrup made from equal parts sugar and water.

Chocolate Pound Cake with Cream Cheese Filling

This decadent chocolate pound cake hides a luscious cream cheese swirl—every slice is a perfect balance of rich cocoa and tangy sweetness.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 8 oz cream cheese, softened
• ¼ cup powdered sugar

Instructions

1. Preheat oven to 325°F. Grease a 10-inch bundt pan.
2. Beat 1 cup butter and 2 cups granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla and 1 cup sour cream.
3. Whisk together 1 ½ cups flour, ½ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt. Gradually fold into wet ingredients until just combined.
4. In another bowl, beat 8 oz cream cheese with ¼ cup powdered sugar until smooth.
5. Pour half the chocolate batter into the pan. Dollop cream cheese mixture evenly overtop, then cover with remaining batter. Swirl gently with a knife.
6. Bake for 60–70 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes before inverting.

The cream cheese filling stays velvety against the dense chocolate crumb—no frosting needed!

Tip: For clean slices, chill the cake for 30 minutes before cutting.

Gluten-Free Chocolate Pound Cake with Almond Flour

This rich, fudgy gluten-free chocolate pound cake is a dreamy dessert that’ll fool everyone—no one will guess it’s made with almond flour!

• 1 ½ cups fine almond flour
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 3 large eggs, room temperature
• ½ cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips (optional)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups almond flour, ½ cup cocoa powder, ¾ cup sugar, 1 tsp baking powder, and ½ tsp salt until no lumps remain.
3. Add 3 eggs, ½ cup melted butter, and 1 tsp vanilla extract. Stir until smooth, then fold in ½ cup chocolate chips (if using).
4. Pour batter into the pan and bake for 45–50 minutes, until a toothpick comes out with just a few moist crumbs.
5. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

The almond flour gives this cake an irresistibly dense, moist crumb—almost like a cross between brownies and classic pound cake. A dusting of powdered sugar takes it over the top!

Tip: For extra decadence, warm a slice for 10 seconds in the microwave and serve with vanilla ice cream.

Vegan Chocolate Pound Cake with Coconut Milk

This rich, moist chocolate pound cake gets its luscious texture from coconut milk—no dairy needed, just pure indulgence!

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup full-fat coconut milk (well stirred)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup cocoa powder, 1 ½ cups sugar, 1 tsp baking soda, and ½ tsp salt.
3. Add 1 cup coconut milk, ½ cup vegetable oil, and 2 tsp vanilla extract. Mix until just combined (small lumps are okay).
4. Stir in 1 tbsp apple cider vinegar—the batter will bubble slightly. Pour into the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.

The coconut milk adds a subtle creaminess that balances the deep chocolate flavor, making this cake irresistibly tender. Tip: For extra decadence, drizzle with melted dairy-free chocolate while the cake is still warm!

Chocolate Pound Cake with Salted Caramel Topping

Rich, buttery chocolate pound cake gets a decadent upgrade with a drizzle of homemade salted caramel—this is the kind of dessert that disappears fast!

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• ¾ cup cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 1 cup heavy cream
• 1 cup light brown sugar, packed
• 4 tbsp unsalted butter
• 1 tsp flaky sea salt

Instructions

1. Preheat oven to 325°F. Grease a 10-inch bundt pan.
2. Beat 1 ½ cups butter and granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla and sour cream.
3. Whisk together flour, cocoa powder, baking powder, and ½ tsp salt. Gradually fold into wet ingredients until just combined.
4. Pour batter into pan and bake for 60–70 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
5. For the caramel: Heat heavy cream, brown sugar, and 4 tbsp butter in a saucepan over medium, stirring until thickened (8–10 minutes). Remove from heat and stir in 1 tsp flaky salt.
6. Drizzle warm caramel over cooled cake. Slice and serve!

The contrast of deep chocolate and salty-sweet caramel makes every bite irresistible—plus, the sour cream keeps the crumb extra tender.

Tip: For clean slices, chill the cake for 20 minutes before cutting.

Chocolate Orange Pound Cake with Citrus Glaze

This rich, citrus-kissed pound cake is a showstopper—moist chocolate crumb meets bright orange zest, all draped in a tangy glaze.

Ingredients

• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 2 tbsp fresh orange zest
• 1 tsp vanilla extract
• For the glaze: 1 cup powdered sugar, 2 tbsp fresh orange juice, 1 tsp orange zest

Instructions

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat 1 cup butter and 1 ¾ cups sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, cocoa powder, 1 tsp baking powder, and ½ tsp salt. Gradually add to butter mixture, alternating with ½ cup milk. Fold in 2 tbsp orange zest and 1 tsp vanilla.
4. Pour batter into pan. Bake for 60–70 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a rack.
5. Make the glaze: Whisk 1 cup powdered sugar, 2 tbsp orange juice, and 1 tsp zest until smooth. Drizzle over cooled cake.

The secret? Rubbing the orange zest into the sugar before creaming it—this unlocks the oils for maximum citrus fragrance in every bite.

Tip: For neat slices, chill the glazed cake for 20 minutes before cutting.

Chocolate Pound Cake with Peanut Butter Swirl

This Chocolate Pound Cake with Peanut Butter Swirl is a dreamy mash-up of rich cocoa and nutty goodness—perfect for when you can’t decide between the two!

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla extract and 1/2 cup sour cream.
3. Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt. Gradually fold into wet ingredients until just combined.
4. In a small bowl, stir 1/2 cup peanut butter and 1/4 cup powdered sugar until smooth. Drop spoonfuls onto the batter, then swirl with a knife.
5. Bake for 60–70 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a rack.

The marbled swirl isn’t just pretty—it creates pockets of gooey peanut butter that contrast perfectly with the dense chocolate crumb. Tip: For extra decadence, warm a slice and drizzle with melted peanut butter!

Chocolate Pound Cake with Espresso and Mocha Frosting

This rich, tender chocolate pound cake gets a grown-up twist with espresso in the batter and a silky mocha frosting—perfect for when you want dessert to feel a little fancy.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 2 tbsp instant espresso powder
• 1 cup (2 sticks) unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• ¼ cup unsweetened cocoa powder (for frosting)
• 1 tbsp instant espresso powder (for frosting)
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 2 ½ cups granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tbsp vanilla.
3. Whisk together flour, ½ cup cocoa powder, baking powder, and ½ tsp salt. Dissolve 2 tbsp espresso powder in milk. Alternate adding dry ingredients and milk mixture to the batter, mixing just until combined.
4. Pour batter into prepared pan. Bake for 60–70 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
5. For frosting, beat 1 cup butter until smooth. Gradually add powdered sugar, ¼ cup cocoa powder, and 1 tbsp espresso powder. Drizzle in heavy cream until fluffy. Spread over cooled cake.

The espresso deepens the chocolate flavor without overpowering it, and the mocha frosting adds a creamy, coffee-kissed finish. Tip: For extra decadence, warm slices for 10 seconds in the microwave before serving.

Chocolate Pound Cake with Whipped Ganache Topping

This rich, velvety chocolate pound cake gets an extra-luxurious finish with a cloud-like whipped ganache—perfect for impressing guests or treating yourself.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 1 ½ cups all-purpose flour
• ¾ cup Dutch-process cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup heavy cream
• 6 oz semi-sweet chocolate, finely chopped

Instructions

1. Preheat oven to 325°F. Grease a 10-inch Bundt pan and dust lightly with cocoa powder.
2. Beat butter and 2 ½ cups sugar on medium speed until fluffy (~5 mins). Add eggs one at a time, mixing well after each. Stir in 1 tsp vanilla.
3. Whisk together flour, ¾ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt. Alternate adding dry ingredients and ½ cup milk to butter mixture, mixing just until combined.
4. Pour batter into prepared pan. Bake 60–70 minutes until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto a rack.
5. For ganache: Heat 1 cup heavy cream until steaming. Pour over chopped chocolate; let sit 5 minutes, then whisk until smooth. Chill 1 hour, then whip to soft peaks. Spread over cooled cake.

The whipped ganache melts slightly into the cake’s cracks, creating a marbled effect that’s as stunning as it is decadent.

Tip: For clean slices, chill the cake 30 minutes before cutting—the ganache will hold its shape beautifully.

Chocolate Pound Cake with Hazelnut Praline Crunch

This decadent chocolate pound cake gets an irresistible upgrade with a crunchy hazelnut praline topping—perfect for impressing guests or treating yourself!

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ cup chopped toasted hazelnuts
• ¼ cup brown sugar
• 1 tbsp water

Instructions

1. Preheat oven to 325°F. Grease a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 2 cups granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla and 1 cup sour cream.
3. Whisk together flour, ¾ cup cocoa powder, 1 tsp baking powder, and ½ tsp salt. Gradually fold into wet ingredients until just combined.
4. Pour batter into pan. Bake 55–60 minutes until a toothpick comes out clean. Cool 15 minutes in pan, then invert onto a rack.
5. While cake cools, combine ½ cup hazelnuts, ¼ cup brown sugar, and 1 tbsp water in a skillet over medium heat. Cook 3–4 minutes, stirring constantly, until sugar caramelizes. Immediately sprinkle over warm cake.

The praline topping hardens into a glossy, crackly shell that contrasts beautifully with the dense, fudgy crumb—a textural dream!

Tip: For extra depth, swap 1 tbsp of the water in the praline for espresso.

Chocolate Pound Cake with Marshmallow Fluff Filling

This rich, tender chocolate pound cake gets a dreamy surprise inside—a swirl of fluffy marshmallow filling that melts into every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup marshmallow fluff

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 cup butter and 2 cups sugar until light and fluffy, about 3 minutes. Add 4 eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt. Alternate adding the dry mix and 1 cup buttermilk to the batter, beginning and ending with dry ingredients.
4. Pour half the batter into the pan. Dollop 1 cup marshmallow fluff over the batter in a ring (avoid touching the edges). Top with remaining batter.
5. Bake for 55–60 minutes, until a toothpick inserted into the cake (not filling) comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.

The marshmallow layer bakes into a gooey ribbon that contrasts perfectly with the dense chocolate crumb—no frosting needed!

Tip: For clean slices, chill the cake for 30 minutes before cutting.

Chocolate Pound Cake with Mint Chocolate Chip Frosting

This rich, fudgy pound cake gets a refreshing twist with a creamy mint chocolate chip frosting—perfect for when you want dessert to feel a little fancy without the fuss.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 ½ cups powdered sugar
• ½ cup unsalted butter, softened
• 1 tsp peppermint extract
• 2-3 drops green food coloring (optional)
• ½ cup mini chocolate chips

Instructions

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat 1 cup butter and 2 cups granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla and sour cream.
3. Whisk together flour, cocoa powder, baking powder, and ½ tsp salt. Alternate adding dry ingredients and milk to the batter, mixing just until combined.
4. Pour into prepared pan and bake for 60–70 minutes, until a toothpick comes out clean. Cool completely.
5. For frosting, beat ½ cup butter, 1 ½ cups powdered sugar, and 1 tsp peppermint extract until smooth. Tint with food coloring if using, then fold in mini chocolate chips. Spread over cooled cake.

The dense crumb of the cake balances the fluffy frosting, while the mint-chocolate combo tastes like your favorite ice cream in dessert form.

Tip: For extra minty freshness, add a pinch of finely chopped fresh mint to the frosting.

Chocolate Pound Cake with Bourbon Glaze

This rich, buttery chocolate pound cake gets a boozy upgrade with a smooth bourbon glaze—perfect for when you want dessert to feel a little extra special.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• For the glaze: 1 cup powdered sugar, 2 tbsp bourbon, 1 tbsp whole milk

Instructions

1. Preheat oven to 325°F. Grease a 10-inch Bundt pan and dust lightly with cocoa powder.
2. In a large bowl, beat 1 ½ cups butter and 2 cups sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together flour, ¾ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt. Alternate adding dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with dry ingredients.
4. Pour batter into prepared pan. Bake for 60–65 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.
5. Make the glaze: Whisk 1 cup powdered sugar, 2 tbsp bourbon, and 1 tbsp milk until smooth. Drizzle over cooled cake.

The bourbon glaze soaks slightly into the cake, adding a warm, caramel-like depth that balances the dark chocolate perfectly.

Tip: For a non-alcoholic version, swap the bourbon for 1 tbsp vanilla extract and 1 tbsp milk.

Conclusion

With 18 luscious chocolate pound cake recipes, this roundup is a chocolate lover’s dream! Whether you’re craving classic richness or a creative twist, there’s a perfect bake waiting for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the sweetness—pin it on Pinterest for fellow bakers to enjoy. Happy baking!