Description
Yellow pound cake with chocolate frosting is a classic dessert featuring a rich, buttery cake and a smooth, fudgy chocolate topping. It’s perfect for both everyday treats and special occasions.
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)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the flour. Stir in vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt butter, stir in cocoa powder, then whisk in powdered sugar, milk, and vanilla until smooth and spreadable. Add a pinch of salt if desired.
- Spread or drizzle the frosting over the cooled cake.
Notes
- Use room temperature butter and eggs for best results.
- A touch of sour cream or yogurt can add extra moisture.
- Dark cocoa powder deepens the chocolate flavor.
- Let the cake cool completely before frosting for a smooth finish.
- Microwave slices briefly to refresh texture and melt frosting slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
