Deep chocolate flavor, tender crumb, and a luscious, old-fashioned charm!
🍫 Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the glaze (optional but highly recommended!):
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2–3 tablespoons buttermilk
- ½ teaspoon vanilla extract
🍫 Instructions
1️⃣ Preheat the oven:
Preheat your oven to 175°C (350°F).
Grease and flour a 10-inch bundt pan thoroughly.
2️⃣ Cream the butter and sugar:
In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
3️⃣ Add eggs and vanilla:
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
4️⃣ Mix the dry ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5️⃣ Combine wet and dry:
Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
Mix just until combined — don’t overmix!
6️⃣ Bake:
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7️⃣ Make the glaze (optional):
Whisk together the powdered sugar, cocoa powder, buttermilk, and vanilla until smooth and pourable.
Drizzle over the cooled cake.
🍯 Why You’ll Love This Recipe
This Buttermilk Chocolate Pound Cake is moist, ultra-chocolatey, and perfectly tender, with a rich flavor that melts in your mouth.
It’s perfect for celebrations, potlucks, or just when you want a truly decadent homemade cake. 🥰🍫
Would you also like a chocolate chips inside version for even more chocolatey goodness? 🍫✨