Pound cake is my favorite cake, ever. There is just something so special about the simple blend of butter, sugar, eggs, milk, and flour – yep, there’s not much to pound cake! But, it’s the ratios and the quality of ingredients that make this cake special. And with today being my birthday I decided I would make a Chocolate Pound Cake with glaze and sprinkles (of course).
I have been obsessed with pound cake ever since I can remember. My Aunt Marina hosted a raging Fourth of July party every year at her house that was on the beach in Long Beach, Indiana (yes, there is a Long Beach, Indiana!). She had an amazing house that had a huge backyard, and when you got to the end of the backyard there was a path of sand that led you up a dune and straight to the beach. It’s no wonder she hosted the party each year.
Everyone always brought food though, because we are Greek, so there was tons and tons of food. And there was always a pound cake, and I don’t even know who made it or where it came from. But, I probably ate the majority of that pound cake every year! And it is what cultivated my love of pound cakes. I spent a long time developing my recipe to taste just like this one from my childhood, and every time I enjoy pound cake it takes me back to Aunt Marina’s house.
I made this Chocolate Pound Cake in a loaf pan, instead of in the traditional bundt pan because with just Delaney and me we don’t need an entire bundt cake. Plus, I love having a little loaf cake slice with breakfast or as a mid morning snack! I added a classic glaze on top because I always prefer glaze over frosting (especially on pound cakes!). And then I topped it with rainbow sprinkles for my birthday. Get the recipe for my Chocolate Pound Cake below.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Pound CakeDifficulty: Easy
Dense, moist, and chocolatey – this Chocolate Pound Cake is simple but oh so delicious. It’s topped with a sweet glaze and rainbow sprinkles.
1/2 cup (113 grams) organic salted butter, softened
340 grams (1 1/2 cups) organic cane sugar
1 1/2 teaspoons organic vanilla extract
3 organic large eggs, room temperature
1/2 cup organic chocolate milk, room temperature
189 grams (1 1/3 cups) cake flour
28 grams (1/3 cup) organic Dutch cocoa powder, sifted
1/4 teaspoon fine sea salt
142 grams (1 cup) organic powdered sugar, sifted
2 to 3 tablespoons organic milk
all natural rainbow sprinkles (optional)
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and chocolate milk and mix on low until combined, scrape the sides of the bowl to mix in any chunks of butter and sugar that are sticking to the sides.
- Add the cake flour, cocoa, and salt in that order, and mix on low until combined into a smooth batter. Transfer the bater into the prepared pan.
- Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
- Allow to cool completely in the cake pan.
- To make the glaze: In a small bowl, add the powdered sugar and milk and whisk together until a smooth glaze forms. Pour the glaze over the top of the pound cake and top with rainbow sprinkles.
- Store in an airtight container for up to 5 days.
- High Altitude — Bake at 350°F for 1 hour or until a wooden pick inserted in the center comes out clean.
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