Double Chocolate Pound Cake

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If you've been searching for the perfect chocolate pound cake, this rich double chocolate pound cake is just the recipe that you've been waiting for!

It is so decadent and moist, and the luscious chocolate glaze takes it to another level!  

Delicious homemade Double Chocolate Pound Cake Recipe by

How to Make Double Chocolate Pound Cake

You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!

Preheat & Prepare the Pan: Preheat the oven as usual and lower your oven rack to the lower third of the oven. Grease and flour a 12 cup bundt pan.

  • Dry Ingredients: In a medium sized bowl, add the flour, baking powder, baking soda, salt, and cocoa. Whisk and set aside.
  • Butter and Sugar: In the bowl of your mixer, beat the butter on medium until creamy and smooth. Gradually add the sugar and mix at medium speed for three to five minutes. It will become light and fluffy! Scrape the sides of the bowl as needed.
  • Eggs: Add eggs one at a time, mixing until the yellow of the yolk disappears.
  • Buttermilk Mixture: Next, add the vanilla to the buttermilk.  (The buttermilk in this recipe is going to give the cake a wonderful tenderness.)
  • Dry and Wet Ingredients: Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients. (This means 3 additions of dry, 2 of wet). Mix each addition just until incorporated. (Don't forget to scrape down the sides and bottom of the bowl with a spatula as needed.) Fold in the chocolate chips. 
  • Time to bake! Pour the batter into your prepared pan and bake until a toothpick comes out clean. Pound cakes baked in bundt pans like this one usually take a good while to bake-- check at about 50 minutes. (Lighter pans may take a bit longer and so make sure to keep an eye on it!) 
Double Chocolate Pound Cake Recipe by

We like to cool the baked cake while still in the pan on the cooling rack for about 10 minutes or so before turning it out.  

Double Chocolate Pound Cake Recipe by

Recipe FAQs

Our amazing Double Chocolate pound cake recipe is super moist, has a wonderful richness with cocoa, mini chocolate chips, and a decadent chocolate glaze.

The crumb is fine without being overly dense, and I love the soft texture (thanks to the buttermilk in the recipe).


The mini chocolate chips are an optional ingredient as the cake is perfectly chocolatey even without them, but I love the tiny little pockets of chocolate that they add to every bite. Highly recommended ;0)

Whenever we bake cakes with chocolate chips, we prefer to use the minis since they are so lightweight. This makes sinking less likely, just as with our Chocolate Chip Cake recipe.

The cake is fine to leave at room temperature for 1-2 days under a cake dome or in an airtight container. After that, we like to move to the refrigerator for freshness.

If the cake is refrigerated, move to the kitchen counter a couple of hours before serving to allow it time to warm and soften.

Yes! Just as with most of our cakes from butter pecan pound cake to Italian Cream Cake, Almond Cake and more, this pound cake freezes beautifully.

After baking, cool until slightly warm (or room temperature). Then, wrap tightly with plastic wrap followed by foil. Freeze for up to three months!

When ready to thaw, we prefer to move the wrapped cake to the refrigerator the day before since pound cakes and bundt cakes take longer to thaw than layer cakes.

The next morning, move the cake to the kitchen counter, unwrap, and bring to room temperature.

How to make the Chocolate Glaze

We have dressed this double chocolate pound cake with a decadent chocolate glaze. With just three ingredients, it couldn't be easier to make!

In fact, it's just a matter of heating & combining the butter, mini chocolate chips, and light corn syrup in the microwave.

We drizzled the chocolate glaze over the cake by loading it into a disposable piping bag with the tip snipped away. I do this so that I have a little more control over the drip, but if you'd rather, you can drizzle it by the spoonful!

Double Chocolate Pound Cake Recipe by

Here's a slice for you- Look at those little mini chip bits of goodness ;0) 

Double Chocolate Pound Cake Recipe by

More Pound Cakes

I don't think I've ever met a pound cake that I didn't love (in fact, we have a whole collection of favorite pound cake recipes!) 

Whether you are celebrating a special occasion or just need a little something sweet with your cup of coffee, make sure to keep these recipes close by. A few favorites are our Classic Pound Cake Recipe, Lemon Pound Cake, Sour Cream Pound Cake, and Whipping Cream Pound Cake.

More Chocolate Cakes

If you love all things chocolate, don't miss these other DELICIOUS Chocolate Cake Recipes from our recipes section!: Classic Chocolate Cake, Devil's Food Cake, Chocolate Sour Cream Cake, Chocolate Whipping Cream Pound Cake, and more!

Thanks so much for stopping by today. We hope that you enjoy this recipe! Make sure to check out our full collection of hundreds of cake recipes as well as free cake decorating tutorials!

You'll find cake recipes from scratch, cake mix recipes, birthday cake design ideas, and more!

Double Chocolate Pound Cake Recipe by

Double Chocolate Pound Cake

This decadent double chocolate pound cake tastes amazing and is so simple to make!
Course: Dessert
Print Recipe Pin Recipe


For the Cake

  • 2 ½ cups all purpose flour (302g)
  • 1 teaspoon baking powder (4g)
  • ½ teaspoon baking soda (2g)
  • ½ teaspoon salt (3g)
  • ¾ cup unsweetened cocoa powder (measure then sift) (63g)
  • 2 sticks plus 2 Tablespoons unsalted butter, softened (240g) unsalted butter, softened
  • 2 cups sugar (400g)
  • 4 large eggs, room temperature (If you are in a hurry, place eggs in a bowl of warm water for five minutes.)
  • 1 cup mini chocolate chips (optional) (176g)
  • 1 ¼ cup buttermilk, room temperature - ** if you do not have buttermilk see note below (293g)
  • 2 teaspoons vanilla extract (8g)

For Chocolate Glaze

  • ¾ cup mini semi-sweet chocolate chips (132g)
  • 3 Tablespoons butter (43g)
  • 1 Tablespoon light corn syrup (12g)



  •  Position the oven rack to the lower 3rd of the oven.
  • Preheat the oven to 325 degrees, grease and flour a 12 cup bundt pan
  • In a medium sized bowl add the flour, baking powder, baking soda, salt and cocoa, whisk to blend and set aside.
  • In the bowl of your mixer, beat the butter on medium speed until creamy and smooth. Gradually add sugar and beat on medium speed 3 to 5 minutes until light and fluffy, occasionally scraping the sides and bottom of the bowl.
  • Add eggs one at time, mixing until the yellow of the yolk disappears.
  • Add the vanilla to the buttermilk, set aside.
  • Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients ( 3 additions of dry, 2 of wet). Mix each addition just until incorporated, scraping the sides and bottom of the bowl occasionally. Fold in the chocolate chips.
  • Put the batter into the prepared pan. Bake until a toothpick pulls out clean or with just a few crumbs attached.
  • Bake at 325 degrees for 50 to 55 minutes, check at 50 minutes. I used a bundt pan with a dark interior so the baking time was shorter. If your pan has a light interior the time may be longer so just keep an eye on it.
  • Cool 10 minutes on a wire rack then turn out.

Instructions for the Chocolate Glaze

  • Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth


** No buttermilk? Here is a substitution: To a measuring cup add 2 Tablespoons vinegar or lemon juice. Add milk to the 1 ¼ mark. Stir. Wait five minutes before using.


4.50 from 123 votes (123 ratings without comment)

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  1. I made this cake in a bundt pan and it was wonderful. Now I want to make this cake in 9 and 8 inch cake pans. Making a princess doll cake for my granddaughters birthday and thought this cake would have the perfect structure. How long would you bake in a 9 and 8 inch pan?

  2. Hi Rhonda, I'm happy you enjoyed this recipe. If using an 8 inch round pan and baking at 350 degrees it will be 30 to 35 minutes if putting 3 cups of batter to the pans. We usually put less in the pans, so just adjust the time accordingly. A 9 inch round pan can hold 5 cups of batter and the bake time would also be 30 - 35 min. Keep and eye on your cakes as all ovens bake differently.