Chocolate Pound Cake for Beginners

Farmer Drew’s Foolproof Recipe for Chocolatey Goodness

There’s something grounding about baking chocolate cake. Especially when it’s simple enough for a first-timer and good enough to make again and again.

When I find myself craving something rich and chocolatey, I don’t want anything complicated.

Just real ingredients, a single bowl, and that deep cocoa flavor that wraps around you like a warm flannel shirt.

This chocolate pound cake checks every box.

We use our own Organic All-Purpose Flour for its light, reliable texture, cocoa for bold flavor. and sour cream to keep things tender.

And that touch of espresso powder?

It deepens the chocolate, just enough to make folks wonder what your secret is.

You don’t need to be an expert baker to pull this off. Just a little time and heart.

“You don’t need fancy tools to make good food—just real ingredients and a little love.” – Alice Waters

Let’s bake something worth sharing.

Chocolate Pound Cake Ingredients

Dry Ingredients:

• 1 ¾ cups Organic All-Purpose Flour from Early Bird Farm & Mill
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp espresso powder (optional)

Wet Ingredients:

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• ½ cup milk
• 2 tsp vanilla extract

How to Make Chocolate Pound Cake (Beginner Friendly)

Step 1: Prep Your Pan and Preheat
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan—or line it with parchment.

Step 2: Mix the Dry Team
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. Use a hand mixer or whisk.

Step 4: Add Eggs, One at a Time
Add the eggs one at a time, mixing well after each.

Step 5: Stir in the Creamy Bits
Add sour cream and vanilla extract. Stir gently until just combined.

Step 6: Bring It All Together
Alternate adding dry ingredients and milk to the wet ingredients, beginning and ending with dry. Stir just until combined.

Step 7: Bake That Beauty
Pour batter into the loaf pan. Smooth the top. Bake 50–55 minutes, until a toothpick comes out clean.

Step 8: Cool and Enjoy
Cool in the pan for 10 minutes, then transfer to a wire rack.

What to Expect: Texture, Flavor, and Farmer Tips

This cake has a delicate crust and a rich, moist crumb. If you used espresso powder, you’ll notice a subtle depth behind the cocoa.

Farmer Drew’s Tips:

• Room temperature ingredients help the batter come together smoothly.
• Avoid overmixing once flour is added.
• Dust with powdered sugar or drizzle with glaze for extra flair.
• Add mini chocolate chips for a deeper indulgence.
• Mini loaves make sweet gifts! Reduce the baking time to 30–35 minutes and check doneness with a toothpick.

Chocolate Pound Cake FAQs

Q: What is the best flour for chocolate pound cake?
A: All-purpose flour is ideal for chocolate pound cake. It provides the right balance of structure and tenderness.

Q: How do I know when my chocolate pound cake is done baking?
A: Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs, it’s done.

Q: Can I make chocolate pound cake without sour cream?
A: Yes, substitute sour cream with buttermilk or a mix of milk and lemon juice.

Why This Chocolate Pound Cake Belongs in Your Recipe Box

Baking doesn’t have to be complicated. Especially not when you’ve got real ingredients and a recipe built for success.

This chocolate pound cake brings out the best in Organic All-Purpose Flour. It’s light, moist, and rich with cocoa warmth.

It’s beginner-friendly, but no one will guess that when they taste it!

Whether you’re baking for your family, a church gathering, or just for the joy of it, this loaf is sure to bring smiles.

Snap a photo of your finished loaf (or mini loaves) and tag #EarlyBirdFarm on Instagram. We’d love to see what you’re baking and cheer you on from our kitchen to yours!