A good Chocolate Pound Cake Recipe is the perfect compliment to ice cream, chocolate sauce, and as breakfast served cold the next morning with coffee! This recipe yields a moist cake center with the use of Greek yogurt and a decorative outer design with the use of coconut oil.


Cake Batter

  • 2 1/4 Cups Cake Flour sifted
  • 3/4 Cup Unsweetened Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 16 Tbsp Unsalted Butter softened
  • 1.5 Cups Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Plain Greek Yogurt
  • 1 Tbsp Vanilla Extract
  • 6 Eggs

Chocolate Sauce

  • 3 Tbsp Cocoa Powder
  • 1/2 Cup Powdered Sugar
  • 4-5 Tbsp Whole Milk
  1. Prepare Bundt Pan with baking Spray and Preheat Oven to 325 F
  2. In a medium bowl, sift flour and cocoa powder, then hand whisk together adding in baking powder and salt. Set aside.
  3. In the bowl of stand mixer or large bowl with hand mixer, cream together sugars and softened butter. Using paddle attachment on medium speed.
  4. Add greek yogurt and vanilla to creamed butter and sugar. Scrape sides and bottom of bowl as needed.
  5. Add one egg at a time and mix until incorporated.
  6. Next, spoon in cocoa and flour mixture while mixing at medium low speed.
  7. Scrape bottom and sides of bowl as needed Until everything is incorporated and smooth.
  8. Pour cake batter into prepared pan.
  9. Bake on middle to lowest rack for 45-60 minutes until a toothpick inserted into center comes out clean.
  10. Let cake cool in pan on a wire rack completely before inverting and removing cake from pan.
  11. Chocolate Sauce: In a small bowl hand whisk together ingredients. Add more powdered sugar a 1/4 Cup at a time to thicken and milk 1 Tbsp at a time to thin. Pour chocolate sauce onto sliced cake.

Note: This recipe was prepared for Rodelle by @twocupsflour. Click here to see the original post with more helpful hints!