I don’t have a Bundt pan. Can I make this into another shape?

Yes. This recipe will make two 8 inch cakes or a three 6 inch cakes. Or you could use a 9 by 5 inch loaf pan but it will take longer to cook.

Can I use oil instead of butter?

No. This recipe has been designed to make a chocolate cake with a tight, buttery crumb. If you would prefer an oil based chocolate cake, try my u003ca href=u0022https://www.sweetestmenu.com/chocolate-olive-oil-cake/u0022u003eChocolate Olive Oil Cakeu003c/au003e.

What cocoa powder should I use?

I tested this recipe using natural unsweetened cocoa and dutch processed cocoa - both work beautifully. Don't use sweetened drinking cocoa.

Chocolate Pound Cake (Quick and Easy)

Name: Chocolate Pound Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 230 grams (1 cup or 2 sticks) unsalted butter, softened, roughly chopped; 300 grams (1 and 1/2 cups) caster sugar or granulated sugar; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 245 grams (1 and 3/4 cup) plain flour or all purpose flour; 60 grams (3/4 cup) cocoa powder, sifted; 1 teaspoon baking powder; 1/4 teaspoon salt; 160 ml (3/4 cup) full fat or whole milk

Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutes

Deliciously soft and tender Chocolate Pound Cake.

Ingredients

230 grams (1 cup or 2 sticks) unsalted butter, softened, roughly chopped
300 grams (1 and 1/2 cups) caster sugar or granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
245 grams (1 and 3/4 cup) plain flour or all purpose flour
60 grams (3/4 cup) cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon salt
160 ml (3/4 cup) full fat or whole milk

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Instructions

Preheat oven to 180 C (360 F) standard / 160 C (320 F) fan-forced. Grease a 10-12 cup capacity bundt pan really well with soft butter.
In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
Add flour, cocoa powder, baking powder and salt. Start to mix together on a low speed. Add milk. Continue to mix until cake batter is smooth and creamy (but try not to over mix).
Pour cake batter into your prepared pan and smooth the top. Bake for approximately 40-45 minutes or until a skewer inserted into the middle of the cake comes out mostly clean.
Leave cake to cool in Bundt pan for at least 15 minutes before gently turning out onto a wire rack to cool completely.

Notes

Cocoa powder: We use unsweetened cocoa powder in this recipe. You can use regular cocoa or Dutch processed cocoa in this recipe.

Nutrition Information

Serving Size: 1 slice Calories: 344 Sugar: 25.9 g Sodium: 76.5 mg Fat: 17.6 g Carbohydrates: 44.7 g Protein: 5.2 g Cholesterol: 88 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: American