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Moist Chocolate Buttermilk Pound Cake



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Moist Chocolate Buttermilk Pound Cake 0 Picture


  • 1 1/2 cups butter, softened (yes, I used real butter!!)
  • 3 cups sugar
  • 2 teaspoons vanilla
  • 5 large eggs
  • 2 1/2 teaspoons instant coffee
  • 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups sifted AP flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder



Step 1

Cream butter, sugar & vanilla in a large bowl for 5 minutes. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water; combine with buttermilk & set aside. Combine flour, cocoa, salt & baking powder; add alternately with buttermilk to creamed mixture (beginning & ending with flour mixture), beating just until blended. Pour batter into a greased & floured Bundt or tube pan. Bake at 325º for 1 hour and 20 minutes, or until cake tests done. Remove from oven & cool 20 minutes, then remove from pan. Cool completely before frosting, adding a glaze or dusting with powdered sugar.
Note: Make sure your pan is VERY well greased & floured; it is a super moist & rich cake so has a tendency to stick.

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