Buttermilk Chocolate Bliss Southern Comfort Cake

My Fudgy Buttermilk Chocolate Pound Cake Recipe

By Lucas BennettSeptember 11, 2025

Table of Contents

Recipe Introduction

Ever had one of those days where only chocolate will do? Honestly, same. That's where this Buttermilk Chocolate Pound Cake comes in.

It's the cake to bake when you need a bit of comfort.

What’s the Deal with This Chocolate Cake With Buttermilk?

This beauty's inspired by classic Southern baking. It uses buttermilk to get an extra moist, tender crumb. It's a Chocolate Buttermilk Cake that's rich, fudgy, and utterly delicious.

Perfect served with a cuppa tea!

A Slice of Southern Comfort: Your New Favourite Fudgy Chocolate Pound Cake Recipe?

Originally, pound cakes were simple. They contained equal parts butter, sugar, eggs, and flour. This Chocolate Pound Cake Recipe With Buttermilk kicks it up a notch! Our recipe is a medium difficulty bake, ready in about 1 hour and 50 minutes.

This'll give you 12 lovely slices.

Why You'll Love This Homemade Chocolate Cake

Buttermilk isn't just for pancakes! It makes this pound cake incredibly moist. Think of it as the secret ingredient. This Best Chocolate Pound Cake Moist is perfect for afternoon tea or a simple dessert after Sunday dinner.

It's got a rich, chocolatey flavour that's seriously addictive. A great Moist Chocolate Cake Recipe .

Let's Talk About the Ingredients

To make this Easy Chocolate Pound Cake , you'll need softened butter, sugar, eggs, vanilla, flour, cocoa powder, baking soda, salt, and of course, buttermilk.

You will also need for the optional glaze: semi sweet chocolate, heavy cream, and butter. Room temperature ingredients are super important!

Right then, ready to get down to the nitty gritty? Let's talk ingredients and kit for this Buttermilk Chocolate Pound Cake .

Honestly, it's not rocket science. It just needs a little love. This Chocolate Pound Cake recipe with Buttermilk is about to be a game changer.

Getting Started: Your Bits and Bobs

Buttermilk Chocolate Bliss Southern Comfort Cake presentation

Here is what you need to get started.

Main Players: Ingredients

Unsalted Butter: 1 cup (2 sticks, 227g ). Make sure it's at room temp. You want it properly soft, not melted. Think spreading on toast easy. Quality butter makes a difference, you know?
Granulated Sugar: 2 cups ( 400g ). Standard stuff.
Large Eggs: 4 . Room temperature again! It helps everything mix nicely.
Vanilla Extract: 1 teaspoon . The good stuff, not that cheap essence.
All-Purpose Flour: 2 cups ( 240g ). Plain flour is what you need.
Unsweetened Cocoa Powder: ¾ cup ( 75g ). Go for a decent brand. The fudgy Chocolate Pound Cake recipe relies on this.
Baking Soda: 1 teaspoon . It's what gives it a bit of lift!
Salt: ½ teaspoon . Balances the sweetness, see?
Buttermilk: 1 cup ( 240ml ). This is the secret ingredient for a moist Chocolate Cake recipe . Make sure it's at room temperature.

Seasoning and Flavour

This is a Southern Chocolate Pound Cake , remember? So keep it classic.

Vanilla: Adds depth, don't skimp.
Cocoa: Obviously essential. You can use dark cocoa for extra richness. That Chocolate Buttermilk Cake flavour is amazing.
Espresso Powder (Optional): 1-2 teaspoons . A secret weapon for really intense chocolate flavour.

For substitutes, you can use coffee essence if you don't have the real thing.

Kit List: What You'll Need

9x5 inch Loaf Tin. Essential for the classic pound cake shape.
Electric Mixer. Stand or hand held will do.
Mixing Bowls. Several, for wet and dry ingredients.
Whisk. To combine dry ingredients.
Rubber Spatula. For scraping the bowl and folding.
Toothpick. To check if it's done.
Wire Rack. To cool the cake.

Don't have a fancy mixer? A good old wooden spoon and some elbow grease will work. You know, my nan always made the Best Chocolate Pound Cake Moist by hand.

Honestly, sometimes that's the best way.

Baking the Ultimate Buttermilk Chocolate Pound Cake

Right then, let's talk Buttermilk Chocolate Pound Cake . Honestly, is there anything more comforting? This isn't just any cake; it’s a slice of Southern Chocolate Pound Cake heaven.

We're aiming for that perfect, moist Chocolate Cake Recipe that melts in your mouth. I remember my nan making something similar pure nostalgia in every bite.

Let me show you how to achieve the Best Chocolate Pound Cake Moist!

Prep Like a Pro

First things first, mise en place is your friend. Get all your ingredients out and measured. This helps you avoid a baking meltdown halfway through.

Soften 1 cup (2 sticks) of butter, and have your 4 eggs and 1 cup buttermilk at room temperature. Trust me, it makes a difference! This is because room temperature ingredients make sure they emulsify properly.

Make sure your oven is preheated to 325° F ( 160° C) . Grease and flour your 9x5 inch loaf pan.

Don't skip this step, unless you want a cake disaster.

step-by-step: The Easy Chocolate Pound Cake Way

Cream together the softened butter and 2 cups of sugar until light and fluffy. Get this right.
Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract.
Whisk together 2 cups flour, ¾ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet, alternating with 1 cup of buttermilk.
Mix until just combined. Overmixing is a cardinal sin in baking!
Pour into your prepared pan. Bake for 60- 70 minutes .
Test for doneness with a toothpick. It should come out clean, or with moist crumbs.
Cool in the pan for 10 minutes, then invert onto a wire rack.

Pro Tips for a Fudgy Chocolate Pound Cake Recipe

Don't overmix! I can't stress this enough. Overmixing leads to a tough cake. Common mistake: not creaming the butter and sugar enough.

Take your time with this. Want to make it ahead? This cake freezes beautifully. Just wrap it tightly.

And there you have it! Follow these tips and you'll be well on your way to mastering the Chocolate Buttermilk Cake .

The recipe will give you the most fudgy chocolate pound cake recipe . Enjoy!

Recipe Notes for Your Perfect Bake

Right then, let's talk shop about this Buttermilk Chocolate Pound Cake . I'm not going to lie; baking is as much a science as it is an art, yeah? So, here's a few tips and tricks I've picked up over the years to make sure your cake turns out absolutely banging.

Because nobody wants a dry Chocolate Pound Cake Moist !

Serving Suggestions: Show It Off!

Honestly, presentation matters! This Chocolate Buttermilk Cake deserves a proper debut. For plating, think simple elegance. A slice on a nice plate dusted with icing sugar does the trick.

Or, go wild and add a scoop of vanilla ice cream. Fancy, innit?

For sides, a dollop of whipped cream or fresh berries brighten the rich chocolate. And for drinks? You know, a classic Chocolate Cake With Buttermilk and a hot cuppa are just spot on.

Or, if you're feeling naughty, a wee dram of something a bit stronger!

Storage Tips: Keep It Fresh

Right, you've baked this Best Chocolate Pound Cake Moist masterpiece, now how do you keep it that way? Easy peasy.

Wrap it tightly in cling film or pop it in an airtight container. It'll happily sit in the fridge for up to 3 days.

Freezing? Absolutely! Wrap slices individually in cling film, then bung them in a freezer bag. It will stay fresh for up to 2 months.

Defrost overnight in the fridge. Reheating? Not really needed, but a quick zap in the microwave for 10-15 seconds will warm it up if you fancy.

Variations: Make It Your Own

Fancy a tweak? No worries! For a dietary adaptation, you could try a gluten-free flour blend. Just be sure to add a little xanthan gum to keep it nice and fudgy .

Looking for a Fudgy Chocolate Pound Cake Recipe is a good start.

Seasonally, why not swap in some orange zest in winter for a festive twist? Or, add a handful of raspberries in summer.

Honestly, this Southern Chocolate Pound Cake is a blank canvas! You can get inspiration looking at a Moist Chocolate Cake Recipe .

Nutrition Basics: A Little Treat

Alright, let's be honest, this Chocolate Cake With Buttermilk isn't exactly health food. But a little treat never hurt anyone, did it? Each slice clocks in at roughly 350 calories.

It has some protein and fats, but it is higher in sugar. The real benefit? A massive mood boost. You know? So go ahead and indulge in the Easy Chocolate Pound Cake you did Homemade .

See? Baking isn't scary, is it? This Chocolate Pound Cake Recipe With Buttermilk is totally achievable. Don't be afraid to give it a go! You might just surprise yourself.

Now, go on, get baking!

Decadent Chocolate Buttermilk Cake The Ultimate Southern Indulgence

Frequently Asked Questions

Why is buttermilk important in this Buttermilk Chocolate Pound Cake recipe?

Buttermilk is the secret weapon for a tender and moist cake! Its acidity helps to break down gluten, resulting in a softer crumb. Plus, it adds a subtle tang that balances the richness of the chocolate, preventing it from being overly sweet. It's a bit like adding a pinch of salt to caramel it just works.

Can I make this Buttermilk Chocolate Pound Cake without buttermilk?

Absolutely! If you don't have buttermilk on hand, you can easily make a substitute. Simply mix 1 tablespoon of lemon juice or white vinegar with enough regular milk to equal 1 cup. Let it sit for about 5 minutes until it curdles slightly.

This will mimic the acidity and texture of buttermilk, giving you a similar result in your bake.

My cake sank in the middle what did I do wrong with my Buttermilk Chocolate Pound Cake?

A sunken cake can be a bit of a bother, but usually easily fixable! It's often caused by a few culprits: either the oven temperature was too low (get yourself an oven thermometer, stat!), the cake wasn't baked long enough, or you might have accidentally over mixed the batter.

Over mixing incorporates too much air, which then collapses during baking. Next time, ensure you're testing for doneness with a toothpick, and mix only until just combined.

How do I store leftover Buttermilk Chocolate Pound Cake to keep it moist?

To keep your Buttermilk Chocolate Pound Cake beautifully moist, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It should stay fresh for about 3-4 days. For longer storage, you can freeze it! Wrap individual slices in plastic wrap, then place them in a freezer bag.

It will keep for up to 2 months. Just thaw at room temperature before enjoying a slice of chocolatey heaven.

Can I add any variations to this Buttermilk Chocolate Pound Cake recipe?

Definitely! This recipe is a great base for customization. For an extra kick, add a teaspoon or two of instant espresso powder to the dry ingredients to enhance the chocolate flavour. You could also stir in half a cup of chopped nuts, like walnuts or pecans, for added texture.

Or, swirl in some peanut butter for a chocolate peanut butter masterpiece a truly smashing combo!