Yellow Pound Cake with Chocolate Frosting is a classic dessert with a dense yet soft crumb and a rich buttery flavor, topped with smooth chocolate frosting. This cake is perfect for birthdays, tea time, or as a celebration cake. The recipe below is fully detailed, website-ready, and includes tips, pro tips, and FAQs for best results.
Ingredients
For the Yellow Pound Cake
-
2½ cups all-purpose flour
-
2½ teaspoons baking powder
-
½ teaspoon salt
-
1 cup unsalted butter, softened (room temperature)
-
1¾ cups granulated sugar
-
4 large eggs, room temperature
-
2 teaspoons vanilla extract
-
1 cup whole milk, room temperature
For the Chocolate Frosting
-
½ cup unsalted butter, softened
-
1¾ cups powdered sugar
-
¼ cup cocoa powder
-
2–4 tablespoons milk or cream
-
1 teaspoon vanilla extract
-
Pinch of salt
Preparation Notes
All ingredients should be at room temperature before starting. Proper creaming of butter and sugar is essential for a soft texture. Always preheat the oven fully and measure ingredients accurately.
Instructions
Preheat the oven to 170°C (340°F). Grease and line a round cake pan (8 or 9 inches) with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together for 3–5 minutes until pale, light, and fluffy. This step helps incorporate air into the batter.
Add eggs one at a time, beating well after each addition. Add vanilla extract and mix briefly.
Add the dry ingredients in three additions, alternating with milk. Begin and end with dry ingredients. Mix on low speed or fold gently until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Chocolate Frosting Preparation
In a bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, vanilla extract, salt, and milk. Beat until smooth and spreadable. Add more milk if needed for a softer consistency.
Spread the frosting evenly over the cooled cake using a spatula.
Serving Suggestions
Serve at room temperature with tea, coffee, or milk. This cake pairs well with fresh berries or a scoop of vanilla ice cream.
Storage Instructions
Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Bring to room temperature before serving. The unfrosted cake can be frozen for up to 2 months.
Pro Tips for Best Results
Use real butter for the best flavor.
Do not overmix once flour is added to keep the cake tender.
Room-temperature ingredients ensure a smooth batter.
Let the cake cool completely before frosting to prevent melting.
Common Problems and Solutions
If the cake is dense, butter and sugar may not have been creamed long enough.
If the cake is dry, it was likely overbaked.
If frosting is too thick, add a little milk. If too thin, add powdered sugar.
Frequently Asked Questions (FAQ)
Can I make this cake without frosting?
Yes, it tastes great plain or dusted with powdered sugar.
Can I use oil instead of butter?
Butter is recommended for flavor, but oil can be used with a slightly different texture.
Can I make this cake in a loaf pan?
Yes, adjust baking time to 60–70 minutes and test with a toothpick.
Is this cake suitable for layering?
Yes, it can be sliced and layered with chocolate or vanilla frosting.
