My grandmother knew what she was doing with this Chocolate Pound Cake recipe. Soft and tender with a perfectly crunchy crust, it’s a classic recipe that isn’t too chocolatey.
Thumbing through a binder of recipes Mom has kept in her kitchen for decades, I came across this Chocolate Pound Cake recipe scrawled in my grandmother’s perfectly imperfect handwriting.
Soft and tender with a perfectly crunchy crust, it’s a classic recipe that isn’t too chocolatey.
Keep in mind this recipe calls for a 10-12 cup capacity bundt pan and many of the newer, more decorative pans aren’t as big. If you opt for a different size pan, be sure to never fill it more than 2/3 of the way full. Better yet, also pop the pan on a rimmed baking sheet before sticking it in the oven just in case it overflows. It’s a whole lot easier to clean that pan than it is to clean the oven! Regardless, it’s best in bigger pan.
It’s worth noting… Pound cakes don’t always turn out perfectly. We operate in a pretty controlled environment and have some serious recipe development experience under our belts, but things don’t always turn out as planned.
In fact, we had a little trouble getting this cake to release from the pan. We tried all types of bundt pans from brand new nonstick pans to 30-year-old pans from my grandmother. I tested every tip, trick, and suggestion out there. We used baking spray with flour, shortening and flour, shortening and sugar, butter and flour, even cake goop (a homemade cake release).
How do I keep my pound cake from sticking?
In our testing, we found the newer pan that was greased with shortening and flour to offer the best results. While the grease and flour method has produced similar positive results in the past for us, I usually have better results with cake releasing from the antique pans over the new ones.
I’ve been racking my brain as to why this is the case, but can’t seem to be able to put my finger on it. Baking isn’t my strongest area, so maybe some of the more experienced bakers can chime in and help us out a bit in the comments below.
Try a few of my other pound cakes…
Nana’s Chocolate Pound Cake
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 large eggs, room temperature
- 1/2 cup cocoa powder
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- Preheat the oven to 325°F. Grease and flour a 10 to 12 cup bundt pan.
- Cream the butter, sugar, and shortening together for about 3 minutes.
- Add the eggs one at a time and beat well.
- Sift the dry ingredients together in a large bowl. Add the dry ingredients alternately with milk, being sure to blend well.
- Add vanilla extract; mix well.
- Pour into the prepared pan, being cautious not to overfill the pan, and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean. Allow to cool for about 15 minutes then invert onto a serving platter.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.