Chocolate Buttermilk Pound Cake
Rich and moist chocolate buttermilk pound cake with crunchy walnuts, featuring deep cocoa flavor and a tender crumb. Perfect for special occasions or everyday indulgence, this classic dessert offers a luxurious treat that's loved by chocolate enthusiasts and makes an impressive centerpiece.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a Bundt or tube pan.
- In a large bowl, cream together the butter, shortening, and sugar.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, combine the flour, baking soda, salt, and cocoa. Stir to mix.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
- Add vanilla extract and mix well.
- Stir in the chopped walnuts.
- Pour the batter into the prepared pan.
- Bake for about 1 hour 10 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly in the pan, then turn it out onto a cake plate.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Make sure to cream the butter and shortening well to incorporate air, which helps the cake rise beautifully. This cake can also be made with a combination of nuts or even chocolate chips for added texture, similar to the variations in American recipes.
Serving Suggestions
Serve slices of this decadent pound cake with a dollop of whipped cream or a scoop of ice cream, such as vanilla or chocolate, to complement its rich flavor. It pairs beautifully with Fresh Peach Ice Cream for a refreshing contrast. For a festive touch, dust with powdered sugar or drizzle with a chocolate glaze before serving.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold with a scoop of ice cream for a delightful pairing.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Buttermilk Pound Cake contains roughly 764 calories, with 9g protein, 66g carbohydrates, and 40g fat. It is a good source of protein (18% of the Daily Value), iron (16% of the Daily Value), and dietary fiber (15% of the Daily Value). Note that it is relatively high in sodium, at 830mg per serving (36% of the Daily Value).
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 only butter instead of shortening?
Yes, you can use only butter for a richer flavor, but the cake may be slightly denser. If you prefer a lighter texture, consider using a mix of butter and shortening as the recipe suggests.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, the cake needs more time in the oven.
Can this cake be frozen?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving.
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).