Easy Chocolate Pound Cake
A beginner-friendly chocolate pound cake inspired by my award-winning lemon pound cake recipe.
Ingredients
- 6 large Eggs
- 3 cups Granulated sugar
- 3 stickes Butter melted
- 3 cups Cake flour
- 1 tsp Baking powder
- ⅓ cup Cocoa powder
- 1 tsp Vanilla extract
- 4 tsp Chocolate extract
- 4 tbsp Sour cream
- 4 tbsp Miracle Whip
Instructions
- Melt the butter and set it aside to cool slightly. Beat the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the sugar one cup at a time, beating well after each addition.
- Gradually add the cake flour and baking powder, mixing until just combined. Stir in the vanilla extract and chocolate extract.
- Add the sour cream and Miracle Whip, mixing until smooth. Fold in the Hershey’s cocoa powder until the batter is evenly chocolatey.
- Spray a tube cake pan with baking spray.
- Pour the batter into the prepared pan and bake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Enjoy!