Description
A rich, buttery chocolate pound cake topped with smooth and velvety fudge frosting. Perfect for any occasion!
Ingredients
Scale
For the Cake:
- 1 ½ cups (369 g) butter, room temperature
- 1 (8-ounce) package (227 g) cream cheese, room temperature
- 3 cups (594 g) sugar
- 6 large (300 g) eggs, room temperature
- 3 cups (360 g) all-purpose flour
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon (2.8 g) kosher salt
- 1 tablespoon (14 g) vanilla extract
For the Fudge Frosting:
- 1 cup butter
- ½ cup cocoa powder
- 4 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare Pan: Preheat oven to 325°F. Grease a bundt or tube pan with butter and cocoa powder.
- Cream Butter & Sugar: Beat butter and cream cheese until smooth. Add sugar and mix until light and fluffy.
- Add Eggs: Add eggs one at a time, mixing after each addition.
- Combine Dry Ingredients: Sift together flour, cocoa powder, and salt. Gradually add to the wet mixture.
- Add Vanilla: Stir in vanilla extract. Do not overmix.
- Bake the Cake: Pour batter into the pan and bake for 1 hour 30 minutes, or until a skewer comes out clean.
- Cool & Frost: Let the cake cool completely before frosting.
- Make the Frosting: Melt butter, whisk in cocoa powder, then gradually mix in powdered sugar and cream. Stir in vanilla.
- Frost the Cake: Spread the fudge frosting evenly over the cooled cake.
Notes
- Use room temperature ingredients for best results.
- Store under a cake dome for up to 5 days or freeze for up to 3 months.
- Thaw frozen cake overnight before serving.
- Reheat slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg