Step-by-Step: How to Make the Best Moist Chocolate Pound Cake

1. Preheat & Prep

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two loaf pans. You can also line them with parchment paper for easy release. Set aside.

2. Cream Butter & Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy (about 3–5 minutes). This is the foundation of the cake’s dreamy texture.

3. Add Eggs & Vanilla

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.

4. Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

5. Combine with Wet Ingredients

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—don’t overdo it.

6. Stir in Sour Cream & Hot Water

Fold in the sour cream. Then add the hot water or coffee, stirring gently until the batter is silky and rich. It should look slightly loose but luscious.

7. Bake

Pour the batter into the prepared pan(s) and smooth the top. Bake for 65–75 minutes or until a toothpick comes out clean from the center.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Frosting

While your cake cools, whip up this indulgent frosting:

1. Beat the butter and cocoa powder until smooth.

2. Add the powdered sugar, one cup at a time, alternating with the cream or milk, until your desired consistency is reached.

3. Stir in the vanilla and a pinch of salt.

4. Once the cake is cool, frost generously. Or drizzle. Or serve it on the side—we don’t judge.