A Classic Dessert That’s Buttery, Rich, and Topped with Silky Chocolate
Ready to impress your friends, family, or even yourself with a homemade dessert that feels like a warm hug in cake form? This Yellow Pound Cake with Chocolate Icing is the ultimate old-fashioned treat—easy to make, incredibly satisfying, and always a crowd-pleaser.
Introduction
There’s something timeless about a dense, buttery pound cake topped with rich, velvety chocolate icing. The contrast between the golden, moist interior and the dark glossy topping creates not only visual appeal but also an unbeatable flavor experience. This Yellow Pound Cake with Chocolate Icing channels that nostalgic magic you might remember from your grandmother’s kitchen—a dessert that holds memories in every bite.
Whether you’re baking for a holiday, Sunday supper, or just because you’re craving something homemade and comforting, this recipe delivers every single time. Let’s dive into the sweet details so you can create your very own slice of cake heaven.
Tools Needed, Servings, and Cook Time
Before we begin, let’s set you up for success by listing all the kitchen essentials you’ll need.
Tools Required:
- 10-inch Bundt pan or 9×5-inch loaf pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Hand or stand mixer
- Rubber spatula
- Whisk
- Saucepan
- Wire cooling rack
- Toothpick or cake tester
Yield:
Serves: 10–12 people
Total Time:
- Prep Time: 20 minutes
- Baking Time: 60–70 minutes
- Cooling & Icing Time: 30 minutes
- Total: About 2 hours
Ingredients
For the Yellow Pound Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup whole milk, room temperature
For the Chocolate Icing:
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2–4 tbsp milk (adjust for desired consistency)
How to Make Yellow Pound Cake with Chocolate Icing
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan to ensure easy removal after baking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This step ensures your dry ingredients are evenly distributed, promoting a consistent texture throughout the cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar using a hand or stand mixer on medium speed. This process should take about 4–5 minutes until the mixture becomes light, fluffy, and pale yellow. This step is critical for incorporating air, which helps give the pound cake its signature soft crumb.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract. This method helps maintain the emulsion in the batter and avoids curdling.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Gently mix just until everything is combined—avoid over-mixing to keep the cake tender.
Step 6: Pour Batter into the Pan
Pour the thick, creamy batter into your prepared pan. Use a spatula to smooth the top evenly.
Step 7: Bake to Perfection
Bake the cake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven and the type of pan used.
Step 8: Cool the Cake
Let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely. A completely cooled cake ensures your icing won’t melt or slide off.
Making the Chocolate Icing
Step 1: Melt the Butter and Cocoa
In a medium saucepan over medium heat, melt the butter. Stir in the cocoa powder and let it cook together for 1–2 minutes. This activates the cocoa for a richer flavor.
Step 2: Mix in Sugar and Milk
Remove the pan from the heat. Gradually whisk in the powdered sugar and vanilla extract. Add the milk a tablespoon at a time until you reach your preferred consistency—thick but spreadable.
Step 3: Ice the Cake
Once the cake is completely cooled, generously spread the icing over the top using a spatula or spoon. Let the icing drip slightly over the edges for that irresistible homemade look.
Pro Tips for Recipe Success
- Use Room Temperature Ingredients
Room temperature butter, eggs, and milk blend more easily and create a smoother batter, resulting in a better cake texture. - Don’t Over-Mix the Batter
Over-mixing activates the gluten in flour too much, making the cake dense or tough. Stop mixing once everything is just incorporated. - Grease the Pan Properly
Nothing ruins a perfect pound cake like having it stick to the pan. Use softened butter and flour or baking spray with flour built in. - Check Early for Doneness
Begin checking the cake around the 60-minute mark. Ovens vary, and overbaking will dry the cake out. - Cool Completely Before Icing
If the cake is even slightly warm, the chocolate icing can melt and become runny.
Serving and Storage Tips
Serving Suggestions:
- Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream.
- Add fresh berries for a fruity contrast to the rich flavors.
- Serve warm slices with a drizzle of extra chocolate sauce for an indulgent treat.
Storage Instructions:
- Room Temperature: Store covered in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 7 days. Let it sit at room temperature before serving for best flavor and texture.
- Freezer: Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature overnight.
Frequently Asked Questions (FAQs)
1. Can I use a different type of pan?
Yes. While the recipe calls for a Bundt or loaf pan, you can also bake this in two 8-inch round cake pans. Just reduce the baking time to around 35–40 minutes.
2. Can I make this cake ahead of time?
Absolutely. Bake the cake up to 2 days in advance and store it tightly wrapped. Ice it the day you plan to serve.
3. What if I don’t have whole milk?
You can substitute with 2% milk or a mix of milk and cream. Avoid using skim milk for best texture and richness.
4. Can I make the icing thicker or thinner?
Yes. Add more powdered sugar for thicker icing or more milk (a little at a time) for a thinner glaze.
5. Why is my cake dry or crumbly?
Overbaking is the most common reason. Be sure to check your cake at 60 minutes and remove it as soon as a toothpick comes out clean.
Conclusion
This Yellow Pound Cake with Chocolate Icing is everything you could want in a homemade dessert: rich, buttery, perfectly dense, and crowned with a luscious layer of chocolate. It’s the kind of cake that brings people together and turns any ordinary day into something special.
Whether you’re making it for a celebration or simply to satisfy a sweet craving, this recipe will quickly become a go-to favorite in your kitchen. Follow the steps, embrace the joy of baking, and treat yourself to a slice of nostalgic comfort.
Now it’s your turn—head to the kitchen, preheat that oven, and start whisking up something amazing! This pound cake is waiting to become the centerpiece of your dessert table.
