Name: Yellow Pound Cake with Chocolate Frosting
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup whole milk or buttermilk; 2 tsp baking powder; 1/2 tsp salt; 2 tsp vanilla extract; 1/2 cup unsalted butter (for frosting); 1/2 cup unsweetened cocoa powder; 2 1/2 cups powdered sugar; 1/4 cup whole milk or cream; 1 tsp vanilla extract (for frosting); Pinch of salt (optional)

Jump to Recipe·Leave a Review

Yellow pound cake with chocolate frosting is a timeless dessert that brings together buttery richness and smooth, fudgy sweetness in the most delicious way. The cake is dense yet tender, with a golden, buttery crumb that pairs perfectly with a thick layer of creamy chocolate frosting. It’s the kind of dessert I make when I want something classic, comforting, and guaranteed to please everyone.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect marriage of flavor and texture—rich yellow pound cake meets deep, chocolatey frosting in every bite. It’s simple enough for a weekday treat but elegant enough for special occasions. I don’t need fancy ingredients or complicated steps—just basic pantry staples and a little patience. And once it’s frosted, it looks (and tastes) like something from a bakery.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

All-purpose flour
Granulated sugar
Unsalted butter, softened
Eggs
Whole milk or buttermilk
Baking powder
Salt
Vanilla extract

For the chocolate frosting:

Unsalted butter
Unsweetened cocoa powder
Powdered sugar
Whole milk or cream
Vanilla extract
Pinch of salt (optional, to balance sweetness)

directions

I preheat the oven to 325°F (160°C) and grease and flour a bundt pan or loaf pans.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I beat in the eggs one at a time, mixing well after each addition.
In another bowl, I whisk together the flour, baking powder, and salt.
I add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the flour. I stir in the vanilla extract.
I pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
For the frosting, I melt the butter, stir in the cocoa powder, and whisk in the powdered sugar, milk, and vanilla until smooth and spreadable.
Once the cake is cool, I spread or drizzle the chocolate frosting generously over the top.

Servings and timing

This recipe makes 10–12 servings. It takes about 20 minutes to prep, 60–70 minutes to bake, and at least 30 minutes to cool before frosting—so I usually allow around 2 hours from start to finish.

Variations

Sometimes I add a tablespoon of sour cream or yogurt to the batter for extra moisture. If I want a deeper chocolate flavor in the frosting, I use dark cocoa powder. For a holiday twist, I top the frosted cake with sprinkles or chopped nuts. I’ve also made this as cupcakes or in a sheet pan for easier serving.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat a slice, I microwave it for about 10–15 seconds to bring back the soft texture and slightly melt the frosting.

FAQs

Can I use a box mix for the pound cake?

Yes, I’ve used a yellow cake mix as a shortcut. It’s not quite the same texture, but it still works well with homemade frosting.

Why is my pound cake too dry?

I always make sure not to overbake it and use room temperature butter and eggs. A touch of sour cream or buttermilk also helps keep it moist.

Can I use a different frosting?

Absolutely. Cream cheese or vanilla buttercream work well too, but chocolate really complements the richness of the yellow cake.

How do I get a smooth frosting finish?

I let the cake cool completely before frosting, and I use a warm spatula to smooth the chocolate for that glossy bakery look.

Can I freeze this cake?

Yes, I freeze slices or the whole cake (unfrosted or frosted) tightly wrapped. I thaw it at room temperature before serving.

Conclusion

Yellow pound cake with chocolate frosting is the kind of dessert that never goes out of style. It’s rich, sweet, and full of nostalgic flavor that brings comfort with every slice. Once I’ve made it, it becomes one of those go-to recipes that I can count on for birthdays, celebrations, or just because I’m craving something classic and delicious.