2.01.2009

Chocolate Buttermilk Pound Cake


Pound cake is an old fashioned dessert with recipes handed down from mothers, grandmothers, great aunts, and great grandmothers. A dense, butter-laden cake with a golden brown crust that stays moist and fresh on your counter for days, if it lasts that long. We finish our family favorite pound cake from my Great Aunt Rose's recipe in about 24 hours.

The pound cake acquired its name because the original recipes used a pound of butter, a pound of flour, and a pound of sugar, and a pound of eggs. There have been many variations made to the traditional recipe, and it is still one of the most beloved cakes around. My Chocolate Buttermilk Pound Cake is a rich chocolate version of pound cake that is perfect with a cup of coffee or tea. This not-too-sweet cake can be served with ice cream, whipped cream, a dusting of powdered sugar, or just plain.


Slice off a few wedges and hide them in the freezer. No one will be the wiser.

Chocolate Buttermilk Pound Cake


makes 1 cake, serves 10 - 12

3 cups of flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks of butter, softened
3 cups of sugar
5 extra large eggs, at room temperature
2/3 cup buttermilk
1/3 cup strong coffee, cooled
2 tablespoons vanilla extract
powdered sugar, for dusting

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside.

Combine flour, cocoa powder, baking powder, and salt in a bowl. Set aside.

With a standing mixer (it is the best to use this type of mixer for this stiff batter) or an electric hand mixer, cream butter and sugar until creamy. Add eggs one at a time and beat well after each addition.

In a small bowl, combine buttermilk, coffee, and vanilla extract. Add flour and buttermilk mixtures alternately to the butter mixture, beginning and ending with the flour mixture. Scrape down the bowl several times. Mix until just smooth and do not over beat the batter.

Spread the batter into the prepared pan and bake for 1 to 1 and 1/4 hours or until a toothpick inserted in the cake comes out clean.

Let cool in pan for about 15 minutes. Run a knife around the edges to loosen then invert on a cooling rack. Dust with powdered sugar, if desired.








26 comments:

bakingblonde said...

Ihave never had nor made suchh a recipe! Love the pics, the slice almost looks like a slice of wheat bread, haha.

VeggieGirl said...

Classic cake!! Love it.

Maria said...

The cake looks divine!!

Donna-FFW said...

Wow, does this ever look good. I love that it is kid friendly, and I love that it has coffee in it..Picture is beautiful.

Jen of A2eatwrite said...

This looks amazing, but what about if you cut one of the sticks of butter and upped the buttermilk - what do you think would happen? I'm always looking for a lower fat versions of things.

EAT! said...

jen of a2eatwrite - not too sure what would happen. i am pretty much of the all butter philosopy when i'm baking. it is worth a try though. it might make it taste wven better.

That Girl said...

My mom is famous for her 20 pound cake. Known far and wide throughout the country. I asked for the recipe one day and was amazed when she pulled out an old worn magazine clipping. It was like finding out the magician didn't really cut the man in half.

MaryBeth said...

Pound cake is a true American classic recipe, everyone has one in the family. Yours is extra special being made into a chocolate version, great idea. It looks very moist and yummy.

Tarah at Genesis of a Cook said...

Beautiful cake!

The Food Librarian said...

Looks lovely. Can't wait to try it!

Dragon said...

God bless your great aunt Rose. :)

Sara said...

Your cake looks perfect, I love using buttermilk in my baking, it adds so much flavor.

Fearless Kitchen said...

This looks wonderful! I love chocolate pound cakes - they need nothing else.

biz319 said...

Yum. That's all I have to say!

Nicole said...

I would love to eat every last bite of that!!! OMG it sounds delish. But I will refrain as I need to work on losing some of the build up that I have aquired around the waist! Crap.

Colleen said...

This looks delicious - and it never hurts to have another recipe where you can use up buttermilk!

Annie said...

Mmmmm. I can almost taste it!

Netts Nook said...

The chocolate cake looks great can't wait to try.

Robin Sue said...

Pound cakes are big today! Wink. I don't think I have ever had pound cake with buttermilk and I bet it is so good with it. Buttermilk makes every cake good.

recipes2share said...

I would describe this as a fantastic cut-and-come-again cake!

Peter M said...

Buttermilk has a way of making cakes & such moist...I can see it in the slice.

finsmom said...

Yum! My oven needs a workout... I am off to make this :)

Jamie said...

I love this kind of baking! This cake is beautiful and a must-try!

I also wanted to tell you that your oven-fried chicken that I made and loved and then posted on my blog is a big hit. Several people said that they wanted to try it!

gigiofca said...

** question **

Can the coffee be replaced with something else or omitted altogether? I can't have it.

EAT! said...

gigiofca - sure leave out the coffee and add 1/3 cup regualr milk instead.

gigiofca said...

Thanks so much. Great photos and the cake looks divine. Looking forward to trying it.