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Buttermilk Chocolate Pound Cake

A moist, rich chocolate pound cake made with buttermilk for tender crumb and deep flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups unsalted butter softened
  • 2.5 cups granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1.25 cups buttermilk

Equipment

  • Mixing bowls
  • Bundt or tube pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
  2. Whisk flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well.
  5. Mix in vanilla extract.
  6. Alternate adding dry ingredients and buttermilk.
  7. Pour batter into pan and smooth top.
  8. Bake 70–80 minutes until toothpick comes out with moist crumbs.
  9. Cool 15 minutes, then turn out onto rack to cool completely.

Notes

Can be glazed, dusted with powdered sugar, or served plain.