The Best Yellow Pound Cake with Chocolate Frosting
There’s nothing quite as comforting as a classic yellow pound cake topped with rich, velvety chocolate frosting. This cake is dense yet soft, with a buttery crumb that melts in your mouth. It’s the perfect dessert for any occasion—whether you’re baking for a birthday, a family gathering, or just because you’re craving something sweet.
What makes this cake so special is its simple yet perfect balance of flavors. The yellow cake is subtly sweet with a hint of vanilla, while the chocolate frosting is smooth, creamy, and deeply chocolaty. When paired together, they create an irresistible combination that never goes out of style.
Why This Recipe Works
- The perfect pound cake texture. This cake is buttery, rich, and moist, just like a classic pound cake should be.
- Easy to make. With simple pantry ingredients, this cake comes together effortlessly.
- A foolproof chocolate frosting. The butter-based frosting is silky, spreadable, and pairs beautifully with the cake.
- Great for any occasion. Whether served plain, with fresh berries, or alongside coffee, this cake is a crowd-pleaser.
Ingredients You’ll Need
(Serves 12 | Prep Time: 20 mins | Bake Time: 50-60 mins)
For the Yellow Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream
- 1 teaspoon vanilla extract
How to Make Yellow Pound Cake with Chocolate Frosting
Step 1: Make the Pound Cake
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or bundt pan to prevent sticking.
2️⃣ In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. This step is crucial for creating the cake’s rich texture.
3️⃣ Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for added depth of flavor.
4️⃣ In a separate bowl, whisk together the flour, baking powder, and salt.
5️⃣ Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture—this method ensures a smooth batter.
6️⃣ Pour the batter into the prepared cake pan and smooth the top.
7️⃣ Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8️⃣ Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 2: Make the Chocolate Frosting
1️⃣ In a mixing bowl, beat the butter until smooth and creamy.
2️⃣ Sift in the powdered sugar and cocoa powder, mixing until fully combined. Sifting helps prevent lumps in the frosting.
3️⃣ Slowly add the heavy cream and vanilla extract, beating until the frosting is light, fluffy, and spreadable. If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar.
Step 3: Assemble & Frost the Cake
1️⃣ Once the cake has completely cooled, spread a thick layer of chocolate frosting over the top and sides.
2️⃣ Use a spatula to create rustic swirls for a beautiful homemade touch.
3️⃣ Slice and enjoy a moist, buttery cake with a rich chocolate finish!
My Pro Tips for the Perfect Pound Cake
✔ Room temperature ingredients are key. Using room temperature butter, eggs, and milk helps the batter mix evenly, creating a smooth, uniform texture.
✔ Don’t overmix the batter. Overmixing can make the cake dense instead of soft and fluffy. Mix just until the ingredients are combined.
✔ Use high-quality cocoa powder. For the best chocolate frosting, choose a rich unsweetened cocoa powder like Ghirardelli or Hershey’s.
✔ Let the cake cool before frosting. If the cake is warm, the frosting will melt and slide off. Be patient—it’s worth the wait!
How to Store & Freeze This Cake
Storing at Room Temperature:
I keep the cake covered at room temperature for up to 3 days. If the weather is warm, I store it in the fridge to keep the frosting firm.
Refrigerating:
For longer storage, I refrigerate the cake in an airtight container for up to 5 days. Before serving, I let it sit at room temperature for 30 minutes to soften.
Freezing:
This cake freezes beautifully! I wrap individual slices or the entire cake tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. To thaw, I leave it at room temperature for a few hours before serving.
FAQs (From My Kitchen to Yours)
Q: Can I use cake flour instead of all-purpose flour?
A: Yes! Substitute 3 cups of all-purpose flour with 3 ¼ cups of cake flour for an even softer crumb.
Q: Can I make this into cupcakes instead?
A: Absolutely! This recipe makes about 24 cupcakes. Bake at 350°F for 18-22 minutes until a toothpick comes out clean.
Q: What if I don’t have heavy cream for the frosting?
A: You can substitute whole milk or half-and-half, but the frosting may be slightly less creamy.
Q: Can I add chocolate chips to the batter?
A: Yes! Fold in 1 cup of chocolate chips for a fun twist on this classic cake.
Why You’ll Love This Recipe
This Yellow Pound Cake with Chocolate Frosting is a true classic—moist, buttery, and perfectly sweet with a rich chocolate topping. It’s the kind of cake that feels nostalgic, yet never goes out of style.
Whether you’re baking it for a special occasion or just because, this cake will always be a hit.
So go ahead—preheat your oven, grab your mixing bowls, and treat yourself to the perfect homemade cake. If you try this recipe, I’d love to hear how it turns out!
Rich & Buttery Yellow Pound Cake with Decadent Chocolate Frosting
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup chocolate chips
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, prepare the chocolate frosting. In a bowl, combine the chocolate chips and heavy cream, and microwave in 30-second intervals until melted and smooth.
- Stir in the cocoa powder and powdered sugar until you reach the desired consistency.
- Once the cake has cooled completely, frost with the chocolate frosting, slice, and serve.
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