Milk Chocolate Pound Cake

Elaine Bovender


This is just a light chocolate pound cake that's the perfect size for two people or a small family. Since it's just my husband and me, we can't use the big tube pan pound cakes that most recipes make. This one is just right and so moist and delicious!

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★★★★★ 1 vote
Makes a loaf
15 Min
1 Hr


1 c
butter, room temperature
1 2/3 c
squares german sweet chocolate or you may substitute 3 tablespoons of cocoa mixed with 4 teaspoons sugar and one tablespoon oil.
2 Tbsp
1/2 tsp
1 tsp
pure vanilla extract
5 large
eggs, room temperature
2 c
sifted all purpose flour


heaping tablespoon butter
1 Tbsp
2 to 3 Tbsp
1/2 tsp
pure vanilla extract
1 c
confectioners' sugar


1Preheat oven to 350 degrees. Grease and flour a loaf pan and set aside.

2Cream butter and sugar until light and fluffy. Melt German chocolate squares, add milk and stir until mixed. Add to creamed mixture and mix well. Stir in salt and vanilla.

3Add one cup of the flour and stir in with a spatula. Add eggs one at a time, beating after each addition. Add remaining flour a little at a time, stirring in with a spatula. Do not use a mixer.

4Once remaining flour is incorporated, use mixer for just a few seconds to make sure batter is mixed well. Do not over mix.

5Spread batter into prepared pan and bake for about 55 minutes to one hour or until toothpick inserted in center comes out clean. Cool in pan for about 15 to 20 minutes and remove from pan. Transfer to serving plate. Pour chocolate glaze over warm cake.

6FOR THE GLAZE: Melt butter in a saucepan. Remove from heat and stir in cocoa, milk and vanilla. Whisk in sugar. If mixture is too thick, you may add a little more milk. If too thin, you can add a small amount of additional confectioner's sugar. Pour over warm cake, spreading over the edges and down the sides. Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tags: For Kids, Heirloom