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Chocolate Pound Cake


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Chocolate Pound Cake 0 Picture


  • 3 sticks unsalted butter (1 1/2 cups) (See Note)
  • 3 cups sugar
  • 3 cups cake flour
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 large eggs
  • 1 cup low-fat vanilla yogurt
  • 1 tablespoon vanilla extract



Step 1

1. Heat oven to 325 degrees. Butter and flour a tube pan and set aside. Make sure all ingredients are at room temperature.

2. Using an electric mixer, beat butter on medium speed for 4 minutes or until light and fluffy. Add sugar; cream on medium-high speed for 4 more minutes. Turn off mixer.

3. In a medium bowl, sift together the cake flour, cocoa, salt and baking soda. Set aside. Turn mixer on low and add 1 egg at a time, scraping down the sides after each egg is added.

4. Alternately add the flour mixture and the yogurt a small amount at a time until everything has been incorporated. Turn motor off frequently and scrape down the sides. Add vanilla and mix just until incorporated.

5. Immediately scrape batter evenly into the prepared tube pan. Place pan in the center of the preheated oven and bake for 1 hour and 15 minutes or until a cake tester comes out clean. Do not over-bake. You can also tell the cake is done when a light touch to the top springs back.

6. Cool on a wire rack for 15 minutes, then invert onto a cake plate; allow to cool 15 more minutes before slicing. Leftovers can be stored, tightly covered, for up to 3 days. Do not store in plastic.

> Note: All ingredients must be at room temperature before starting for best results.


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