Description
This rich and decadent Buttermilk Chocolate Pound Cake is the perfect dessert for any chocolate lover. The buttermilk adds a tender texture, while the cocoa powder gives it a deep chocolate flavor. With a hint of vanilla and almond extract, this cake is moist, flavorful, and perfect for any occasion.
Ingredients
Scale
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 large eggs, at room temperature
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole buttermilk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans.
- Cream the butter and sugars: In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract. Beat for 2-3 minutes until the mixture is light and fluffy.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Sift the dry ingredients: Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
- Combine with buttermilk: Add the sifted dry ingredients alternately with the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
- Beat the batter: Once all the dry ingredients are added, stop and scrape down the sides and bottom of the bowl. Beat the batter for 30 seconds on medium-high speed until smooth and creamy.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 30 minutes, until the sides release from the pan. Carefully remove from the pan and transfer to a cooling rack to cool completely.
- Frost as desired: Once the cake is completely cooled, frost with your favorite frosting or dust with powdered sugar.
Notes
- You can replace the almond extract with additional vanilla extract if you prefer.
- For extra chocolatey flavor, you can add chocolate chips to the batter before baking.
- Be sure to let the cake cool completely before frosting to avoid melting the frosting.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 320
- Sugar: 31g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg