Why You’ll Love This Recipe

I love how this cake manages to be indulgent without feeling heavy. The buttermilk tenderizes the crumb and adds a subtle tang, while the combination of cocoa and melted chocolate results in a flavor that’s both intense and cozy. It’s the kind of cake that’s equally at home on a weeknight tea tray or a festive gathering.

Ingredients

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

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter, room temperature
Granulated sugar
Brown sugar
Large eggs, room temperature
Buttermilk, room temperature
Instant espresso powder (optional, to enhance chocolate flavor)
Vanilla extract
Bittersweet (or dark) chocolate chips

Directions

Preheat your oven to 325 °F. Grease and flour a 12-cup bundt pan.
In a bowl, whisk together flour, cocoa, baking powder, salt, and instant espresso.
In a mixer bowl, beat the butter until creamy. Gradually add granulated and brown sugar, beating until light and fluffy.
Add eggs one at a time, mixing just until incorporated.
Alternate adding the dry mixture and buttermilk to the bowl, beginning and ending with the dry ingredients. Fold in vanilla and chocolate chips.
Pour batter into the prepared pan, tapping gently to remove air bubbles.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 20 minutes, then invert onto a rack to cool completely.
Optionally, glaze with a chocolate or buttermilk glaze once cooled.

Servings and timing

Serves: 10–12 slices
Prep time: ~20 minutes
Bake time: 1 hour 15 minutes to 1 hour 25 minutes
Cool time: ~20 minutes before glazing

Variations

Triple‑chocolate: Add both bittersweet and semisweet chocolate chips and top with a chocolate glaze
Buttermilk glaze: Drizzle a sweet buttermilk-based glaze for a tangy contrast .
Mini cakes: Bake in muffin tins or small bundts for individual servings
Flavor tweak: Stir in espresso powder to deepen the chocolate flavor
Nut topping: Sprinkle chopped pecans or toasted coconut on top of the glaze for texture.

Storage/Reheating

I wrap the cooled pound cake tightly in plastic wrap or foil. At room temperature, it keeps for up to a week; it also freezes well. When ready to serve, I thaw it and, if glazed, let it stand so the glaze relaxes before slicing.

FAQs

Can I use regular cocoa instead of Dutch‑processed?

Yes—but note that Dutch‑processed cocoa is less acidic and gives a richer, smoother flavor that complements the buttermilk.

Do I have to use a bundt pan?

No, a tube pan works well. Just be sure it’s greased and floured to prevent sticking.

Can I make this ahead?

Absolutely—I often bake it the day before and optionally add glaze the next morning.

How do I know it’s done?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs.

Can I add frosting?

Yes—a simple chocolate ganache or cream cheese frosting both pair beautifully with this cake’s texture and flavor.

Conclusion

This Buttermilk Chocolate Pound Cake is my go-to when I want an impressive yet easy dessert. It balances rich chocolate, tender crumb, and a moist, tangy bite, delivering comfort and sophistication in every slice. Whether I’m baking for family or treating guests, it always brings smiles—and seconds.