Chocolate Cold Oven Pound Cake
Decadent chocolate pound cake with a moist crumb, baked in cold oven for a unique texture. Perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Cream oleo and sugar together.
- Add eggs, one at a time, and beat well after each addition.
- Sift and mix flour, baking powder, and cocoa.
- Add vanilla to milk and mix.
- Alternately add flour mixture and milk to creamed mixture, beginning and ending with flour.
- Pour batter into a greased and floured tube pan.
- Place the pan in a cold oven.
- Turn the oven to 325°F and bake for 1 1/2 to 1 3/4 hours.
- Let the cake stand in the pan for 10 minutes before removing.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don’t have oleo, butter can be used as a substitute. Make sure to sift the dry ingredients thoroughly to avoid lumps. For a lighter texture, beat the eggs until frothy before adding them to the mixture. This Chocolate Cold Oven Pound Cake is also wonderful when served with a side of fresh fruit or whipped cream.
Serving Suggestions
This cake is best enjoyed with a dusting of powdered sugar or a drizzle of chocolate ganache. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. You can also serve it alongside a cup of coffee or tea for a delightful afternoon treat, making it a perfect dessert for gatherings or casual get-togethers.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in the microwave for 10-15 seconds or enjoy it cold for a denser texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cold Oven Pound Cake contains roughly 246 calories, with 5g protein, 36g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (34% of the Daily Value), vitamin C (24% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and calcium. It also contributes 9g 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 a different pan instead of a tube pan?
Yes, you can use a bundt pan or a regular cake pan, but be mindful that baking times may vary. If using a bundt pan, ensure it is well-greased to prevent sticking. Always check for doneness with a toothpick; it should come out clean when the cake is fully baked.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to overmixing the batter or underbaking. Ensure you follow the mixing instructions carefully, and always test the cake with a toothpick before removing it from the oven. If it comes out with wet batter, it may need more time to bake.
Can I add chocolate chips or nuts to the batter?
Absolutely! Adding chocolate chips or chopped nuts can enhance the texture and flavor of the cake. Just be sure to fold them in gently after mixing the wet and dry ingredients, to avoid overmixing the batter, which can lead to a denser cake.
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).