Buttermilk Chocolate Pound Cake
A rich and moist buttermilk chocolate pound cake with deep chocolate flavor, perfect for special occasions or family gatherings, offering a tender crumb and decadent taste.
Ingredients
Instructions
- In a large bowl, beat shortening until creamy.
- Gradually add sugar, beating until well mixed.
- Add eggs one at a time, beating well after each addition.
- Blend in vanilla.
- Sift self-rising flour.
- Add flour in thirds to the sugar-egg mixture, alternating with buttermilk, beginning and ending with flour.
- On low speed, add melted chocolate, mixing until well blended.
- Pour batter evenly into a greased 10-inch tube pan or large Bundt pan.
- Bake for about 1 1/2 hours or until a cake tester inserted in the center comes out clean at 300°F.
- Cool for 10 minutes on a rack in the pan.
- Invert the cake onto a rack to cool completely.
- Frost if desired with Dark Chocolate Frosting.
Tips & Substitutions
For a richer flavor, consider substituting part of the vegetable shortening with unsalted butter. If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to each cup of all-purpose flour. Make sure to sift the flour to avoid lumps and achieve a lighter texture in the cake.
Serving Suggestions
This decadent cake is delightful on its own but can be enhanced with a dusting of powdered sugar or served with whipped cream and fresh berries. It pairs beautifully with Dark Chocolate Frosting for an extra indulgent treat. For a cozy, comforting dessert, serve alongside a warm cup of coffee or tea. Explore more American recipes for complementary flavors.
Storage & Reheating
Store leftover buttermilk chocolate pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and foil and freeze it for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Chocolate Pound Cake contains roughly 517 calories, with 8g protein, 61g carbohydrates, and 22g fat. It is a good source of iron (17% of the Daily Value), protein (16% of the Daily Value), and vitamin C (16% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can substitute regular all-purpose flour for self-rising flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will help the cake rise properly, ensuring a soft and tender texture.
How can I tell when the cake is done baking?
The cake is done when a cake tester or toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the pan slightly, and the top should spring back when gently pressed. Baking times may vary, so keep an eye on it in the last 15 minutes.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance and store it covered at room temperature. For longer storage, freeze it and thaw when you're ready to serve. Just remember to frost it after thawing for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).