Mile High Chocolate Pound Cake with Chocolate Frosting

Mile High Chocolate Pound Cake with Chocolate Frosting is a rich, decadent dessert for true chocolate lovers. With its dense, moist crumb and smooth, creamy frosting, this cake is perfect for birthdays, celebrations, or anytime you crave a chocolate indulgence. The intense cocoa flavor pairs beautifully with a luscious chocolate buttercream, creating a show-stopping dessert that everyone will love.

Why You’ll Love This Cake

• Deep, rich chocolate flavor

• Soft, tender crumb that stays moist

• Perfect for special occasions or holiday tables

• Easy to make with pantry staples

Ingredients

For the Cake

• 1 cup unsalted butter, softened

• 2 ½ cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp salt

• 1 ½ cups whole milk

• 1 tsp vanilla extract

For the Chocolate Frosting

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ½ cup unsweetened cocoa powder

• 4 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

Instructions

Step 1: Prep and Preheat

• Preheat oven to 350°F (175°C).

• Grease and flour a bundt or tube pan.

Step 2: Make the Batter

• Cream butter and sugar together until light and fluffy.

• Beat in eggs one at a time, mixing well after each.

• In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.

• Gradually add dry mixture to the wet mixture, alternating with milk.

• Stir in vanilla until smooth.

Step 3: Bake

• Pour batter into the prepared pan.

• Smooth the top with a spatula.

• Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

• Beat butter until creamy.

• Add powdered sugar, cocoa powder, cream, vanilla, and salt.

• Mix until smooth and fluffy.

Step 5: Frost the Cake

• Once the cake has completely cooled, spread the frosting evenly over the top and sides.

• Slice and serve.

Tips and Variations

• Extra chocolate flavor: Add 1 cup of mini chocolate chips to the batter.

• Mocha twist: Replace ½ cup of milk with cooled brewed coffee.

• Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.

• Freezing: Wrap unfrosted cake tightly and freeze for up to 2 months.

This Mile High Chocolate Pound Cake with Chocolate Frosting is a true showstopper, perfect for satisfying any chocolate craving while impressing family and guests.