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Some cakes are everyday cakes, and some cakes, well... they feel like a celebration the moment they arrive at the table. This rich Chocolate Pound Cake is one of those cakes. It's chocolatey, incredibly moist, and finished with a pretty pink strawberry icing that makes any occasion feel special!
Originally, I'd planned to share a chicken recipe this week, and we had already finished photographing it. But then our sweet granddaughter Annie, who's become a wonderful addition to our team, with her skills in social media, called and reminded me that we were celebrating a pretty big milestone: 15 years of The Café!
According to Annie, a celebration like that "definitely calls for cake." I thought about it (for a minute) and decided she was absolutely right. But then I had to put on my thinking cap. I decided this celebration cake needed to be festive but not too fussy, and after considering lots of possibilities, a fudgy chocolate pound cake with fresh strawberry icing felt like the perfect fit!
What's not to love?
The cake itself is wonderfully rich and moist, with a deep chocolate flavor that comes from good cocoa and a touch of coffee in the batter. Most of the ingredients are simple pantry staples, and the batter comes together with just two bowls and a whisk.
Then come the finishing touches: a simple glaze and an amazing (optional) fresh strawberry icing. I'll explain both in just a bit, but trust me, they're both winners!
Ingredients you'll need
The ingredients for this chocolate pound cake are mostly simple pantry staples. Good cocoa powder gives the cake its rich chocolate flavor. I prefer Dutch-process cocoa for its deep, smooth taste and dark, rich color - but regular unsweetened cocoa will also work.
The recipe also includes yogurt, which adds moisture and gives the cake a wonderfully tender crumb. I like to use full-fat yogurt for the best flavor and texture, but sour cream or buttermilk can easily be substituted if that's what you have on hand.
The finishing touches
As mentioned above, this cake has two simple finishing options.
The Simple Glaze
After the warm cake is turned out of the pan, it's brushed with a quick glaze made from powdered sugar, water, and vanilla.
It might seem like a small step, but this simple glaze dries to a thin, crisp, shiny finish that gives the cake a beautiful presentation. It also seals in moisture, adding a delicate sweetness while keeping the crumb wonderfully tender.
Fresh Strawberry Icing (Optional)
If you'd like to dress the cake up a bit, the fresh strawberry icing is a lovely addition. It starts with a simple syrup made from fresh strawberries and sugar, which is then stirred into powdered sugar to create a thick, glossy icing. When poured over the cooled cake, it slowly drips down the sides, adding a soft rosy color and a bright pop of strawberry flavor.
I make the mistakes so you don't have to!
There's a lot of testing and re-testing that happens before a recipe ever makes it onto the blog. Occasionally, things work the first time without a hitch… but more often it takes way more than one round of tweaking, adjusting, and sometimes starting all over again.
When I'm on the third, fourth, or even fifth test of a recipe and things still aren't quite right, I sometimes start to feel ready to throw in the towel. That's usually when Scott reminds me of our mantra: "We waste ingredients, so other people don't have to." It always puts things back into perspective, and I tell myself, "Alright, Chris… back to the kitchen!"
This chocolate pound cake was no exception, especially when it came to the fresh strawberry icing. The consistency makes all the difference.
In the first photo below, the icing is just a bit too thin. It ran down the cake too quickly.
In the second photo, the icing is definitely too thick. It sits on top of the cake instead of flowing gently down the sides.
What you're looking for is a thick but pourable icing, one that slowly flows over the cake and creates those beautiful drips like you see in the final photo below.
The good news? Once you know what to look for, it's very easy to adjust. Just add a tiny bit more powdered sugar if the icing is too thin, or a few drops of cream if it's too thick. Sometimes I like to practice drizzling a little onto a plate to check the consistency. That way, it's easy to scrape it right back into the bowl and add whatever it needs. And honestly, even if your icing ends up a little thinner or thicker than planned, it will still be absolutely delicious...and I guarantee no one will complain!
A Chocolate Pound Cake Worth Celebrating
Whether you're celebrating a big milestone or simply want a beautiful cake to share with family and friends, this Chocolate Pound Cake with Fresh Strawberry Icing is a wonderful choice. It's rich, moist, and just festive enough to make any day feel a little more special.
We baked this cake to celebrate 15 wonderful years of The Café, and it turned out to be a perfect way to mark the occasion. Thank you, Annie!
- This cake uses both butter and oil for the best results. The butter gives the cake wonderful flavor, while the oil helps keep it beautifully moist and tender. I don't recommend using all butter or all oil for this recipe, as each contributes something important to the final texture and flavor.
- This recipe makes a generous amount of batter, so be sure to use a 12-cup (or larger) Bundt or tube pan. A smaller pan can cause the batter to overflow during baking (ask me how I know!). Here is the pan that I love!
- Why add coffee to chocolate cake? Coffee enhances the flavor of chocolate and makes it taste richer and deeper. You won't actually taste the coffee in the finished cake; it simply intensifies the chocolate flavor. You can substitute water for the coffee if needed, but I recommend using it if possible!
- To make this cake easier to mix, use your largest mixing bowl.
- A good whisk is an important kitchen tool, especially when making no-mixer cakes like this Chocolate Pound Cake. I love this whisk for mixing up cake batters.
- For beautifully clean cake edges, use a baking spray (not cooking spray) that contains flour (such as Baker's Joy). I like to spray the pan, wipe the spray into all the grooves with a small piece of paper towel, then give it one more light spray.
- I prefer Dutch-process cocoa because it produces a deeper, smoother chocolate flavor. Regular unsweetened cocoa will work if that's what you have.
- Because this cake is rich and moist, a toothpick can sometimes come out a little wet even when the cake is done. An instant-read thermometer inserted into the center should read 200-210°F.
- That quick glaze brushed onto the warm cake may seem like a small step, but it makes a big difference. It seals in moisture and gives the cake a delicate sweetness and a beautiful finish.
- If the cake is even slightly warm, the icing will melt and run right off the cake instead of creating those pretty drips, so make sure to let the cake cool completely before drizzling with the strawberry icing.
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Chocolate Pound Cake with Fresh Strawberry Icing
Ingredients
For the dry ingredients
- 3 cups all-purpose flour, spooned into the cup and leveled
- 3 cups granulated sugar
- 1 cup unsweetened cocoa powder, preferably Dutch-process, preferably Dutch-process)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt, I use Morton kosher salt
For the wet ingredients
- ½ cup coffee
- 8 ounces butter, 16 tablespoons / 2 sticks (I use salted butter)
- 1 cup cool tap water
- ½ cup neutral oil, avocado, sunflower, safflower, grapeseed, canola, or vegetable oil
- ¾ cup full-fat yogurt, or sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
For the glaze
- ¼ cup water
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
For the fresh strawberry syrup (optional)
- 1½ cups diced fresh strawberries, packed
- 2 tablespoons granulated sugar
For the fresh strawberry icing: (optional)
- ¼ cup strawberry syrup
- 2 cups powdered sugar, maybe a bit more
- 1 tablespoon half-and-half, maybe a bit more
Instructions
For the prep:
- Preheat oven to 350°F and position a rack in the center of the oven.
- Spray a 12-cup Bundt pan with baking spray (not regular cooking spray - I use Baker's Joy). Wipe the spray into all of the grooves of the cake pan, with a small piece of paper toweling then lightly spray the pan one more time. Set aside.
- Position a cooling rack over a sheet of parchment paper or foil (for easy clean up).
Make the batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined. Make a well in the center of the dry ingredients and set aside.3 cups all-purpose flour, 3 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
- In a medium microwave-safe bowl, combine the coffee and the butter. Microwave for 1-2 minutes, or until the butter is melted.½ cup coffee, 8 ounces butter
- Stir the water, oil, yogurt, and vanilla into the butter mixture.1 cup cool tap water, ½ cup neutral oil, ¾ cup full-fat yogurt, 1 tablespoon vanilla extract
- Add the eggs, one at a time, whisking well after each addition. 3 large eggs
- Pour the wet ingredients into the well in the dry ingredients and whisk until nice and smooth. Scrape the bottom and sides of the bowl to ensure all of the flour mixturer is incorporated.
- Pour the batter into the prepared pan.
Bake:
- Bake for 50-60 minutes, or until an instant-read thermometer inserted in the center reads 200-210°F. A toothpick inserted into the center may come out a little wet. The temperature is a better indicator of doneness.
- Cool in the pan for 5 minutes, then flip onto the prepared cooling rack (set on top of a piece of foil or parchment paper). Wait 5 more minutes, then remove the pan.
Make the glaze:
- While the cake cools in the pan, whisk together the water, powdered sugar, and vanilla until smooth. Make sure there are no lumps as white lumps don't look pretty on a deep brown cake. If you have trouble with small lumps of powdered sugar, just pop the mixture into the microwave for 10-15 seconds.¼ cup water, ¾ cup powdered sugar, ½ teaspoon vanilla extract
- Right after you lift the pan from the cake, begin slowly brushing the glaze over all surfaces of the cake. Use all of the glaze and let any excess drip onto the foil/parchment paper. (This simple glaze seals in moisture and keeps the cake wonderfully tender.)
- You can stop here and enjoy the cake with the simple glaze or proceed with the Fresh Strawberry Icing.
Make the strawberry syrup for the icing: (optional)
- When the cake has completely cooled, make the icing: combine the strawberries and sugar in a large microwave-safe bowl (at least 4 cups in capacity, as the mixture will bubble up in the microwave).1½ cups diced fresh strawberries, 2 tablespoons granulated sugar
- Microwave on high for 2 minutes, stir, and repeat two more times (total cooking time: 6 minutes).
- Pour the mixture through a fine-mesh strainer set over a bowl. Stir and press on the solids until all of the juice has been extracted. Be sure to scrape any of the delicious syrup off the bottom of the strainer. Discard solids. Set aside.
- If you have more than ¼ cup of syrup, return it to the microwave and cook at 30-second intervals until it is reduced to ¼ cup. Now proceed to make the Fresh Strawberry Icing.
Make the Strawberry Icing: (optional)
- In a medium-size bowl, combine ¼ cup strawberry syrup with 2 cups powdered sugar. Add enough half-and-half, 1 teaspoon at a time, to achieve a thick yet pourable icing. (Check out the pictures in the post for icing that is too thin vs too thick.) ¼ cup strawberry syrup, 2 cups powdered sugar, 1 tablespoon half-and-half
- The strawberry icing will look a little orangey-red. If you prefer it a brighter pink, add 1-2 drops of red (or pink) food coloring.
- Once the cake is completely cool, transfer it to a serving platter or cake stand. Slowly pour the icing over the top, working your way around the cake and letting it drip naturally down the sides. It will pool a bit on the platter/cake stand.
Serve and enjoy!
Notes
Nutrition
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Chocolate Bundt Cake with Fresh Strawberry Icing
Ingredients
Dry ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup unsweetened cocoa powder, preferably Dutch-process
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
Wet ingredients:
- ½ cup coffee
- 8 ounces butter, 16 tablespoons / 2 sticks, melted
- 1 cup cool tap water
- ½ cup neutral-flavored oil, avocado, sunflower, safflower, grapeseed, canola or vegetable oil
- 3 large eggs
- ¾ cup yogurt, preferably full-fat
- 1 tablespoon vanilla extract
For the glaze:
- ¼ cup water
- ¾ cup powdered sugar
For the fresh strawberry syrup:
- 1 ½ cups diced fresh strawberries
- 2 tablespoons granulated sugar
For the fresh strawberry Icing:
- ¼ cup strawberry syrup
- 2 cups powdered sugar
- 1-2 tablespoons half & half, or enought to reach pourable consistency
Instructions
For the prep:
- Preheat oven to 350°F and position a rack in the center of the oven. Spray a 12-cup Bundt pan with baking spray (not regular cooking spray - I use Baker's Joy). Set aside.
For the batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Make a well in the center of the dry ingredients and set aside.
- In a medium microwave-safe bowl, combine the butter and coffee. Microwave for 1 minute, or until the butter is melted.
- Stir the water and oil into the butter mixture.
- Add the eggs, one at a time, whisking well after each addition.
- Pour the wet ingredients into the well in the dry ingredients and whisk until smooth, scraping the bottom and sides of the bowl to ensure everything is incorporated.
To bake:
- Pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes, or until an instant-read thermometer inserted in the center reads 200-210°F.
- Cool in the pan for 5 minutes, then turn out onto a cooling rack set on top of a piece of foil or parchment paper. Wait 5 more minutes, then remove the pan.
For the glaze:
- While the cake cools in the pan and on the cooling rack, whisk together the water and powdered sugar until smooth.
- While still warm, brush the glaze over all surfaces of the cake, using all of the glaze and letting any excess drip onto the foil/parchment paper. (This simple glaze seals in moisture and keeps the cake wonderfully tender.)
- You can stop here and enjoy the cake with the simple glaze or proceed with the Fresh Strawberry Icing.
For the (optional) strawberry syrup for the icing:
- Combine the strawberries and sugar in a large microwave-safe bowl (at least 8-cup capacity as it will bubble up in the microwave).
- Microwave on high for 2 minutes, stir, and repeat two more times (total cooking time: 6 minutes).
- Pour the mixture through a fine-mesh strainer set over a bowl. Press on the solids to extract all of the juice. Discard solids.
- Return the syrup to the microwave and cook 2 more minutes, or until reduced to about ¼ cup.
For the the (optional) fresh strawberry Icing:
- In a bowl, combine ¼ cup strawberry syrup with 2 cups powdered sugar. Add enough half-and-half to create a thick but pourable icing.
- Once the cake is completely cool, slowly pour the icing over the top, working your way around the cake and letting it drip naturally down the sides.
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I made this cake for a birthday celebration. . Everyone loved it. It was so moist and delicious! I made the cake and glaze exactly as directed. I did double the icing. I will definitely make this again.
Hi Vicki, Thank you for the wonderful review! We're always honored when readers include Café recipes in their special events, so it's lovely to hear how well this cake turned out for you! Thanks for letting us know how much you enjoyed this recipe!
My family loves this chocolate pound cake. I hope enough is left over to make the strawberry frosting tomorrow! Wonderful and good instructions .
Thanks for the excellent review, Linda! It's great to hear how much you and your family enjoy this recipe - we so appreciate you taking the time to let us know!
This cake was okay, it looked just like the picture. Cooking to 200 was great, so much better than a toothpick test. The glaze had great strawberry flavour and was a lovely shade of pink. I made this for a dinner party and of 10 guests nobody really said anything...for me it was just way too sweet. In all the recipe has 5+ cups of sugar! It is rather dense so it does serve many but I probably won't make it again.
Thanks for your review, everyone has different taste. We love this cake so much. It does have a decent amount of sugar but it's a huge cake. I just pulled one out of the freezer this weekend after being frozen. Three weeks, and we couldn’t believe how yummy it was. But again, thanks for taking the time to leave a review.
Hi I am confused with 1/2 cup coffee - does this mean 1/2 cup of black coffee? How much coffee granules do I use? Pls reply asap. Thank you
Hi Ina, yes, it's a half cup of black coffee. If you prefer to use instant coffee, use the amount on the package directions, which would make one half cup.
Hi, with regards o the choc pound cake with fresh strawberry icing - for the strawberry icing what is half and half. I simply can’t make out this item. I am in Australia. Want to make this cake but a little confused. Pls help 😘
Hi Ina, so sorry that was confusing. I usually try to explain that in the post but slipped up this time. Half-and-half is simply a combination of half milk and half cream. It’s an American convenience product often used in coffee.
I had the same question about the coffee added to the cake mix. Is the substitution coffee for water 1:1?
Hi Cindy, yes it's a 1:1 substitution!
Hello!
One quick question, it doesn’t specify how many eggs in the ingredient section, I’m assuming 2, but….
Thank you…
VitoBo
Hi Vito,
I'm a fellow baker who follows/loves Chris and her crew's recipes so I thought I'd answer. If you "jump to the recipe" you will see there are 3 large eggs listed under the wet ingredients.
Thanks, Priscilla! I was on the road, so I couldn't answer this right away.
Yes, it's 3 large eggs, Vito!
I would love to make this cake, but when I got to the recipe, I noticed that the amount of sugar is more than we can safely tolerate. Would it be possible to cut the amount in half to 1.5 cups? I realize that the cake may be on the bitter side due to the cocoa powder but hoping it will work. Thanks for your thoughts. Paula
Hi Paula, I understand what you’re saying but, this is a very large cake and, although the sugar amount is 3 cups, it makes a lot of servings. Because sugar not only affects sweetness, but also the texture I’d be afraid, that cutting back on the sugar that much, would totally change the cake. It might be better just to have a small piece and enjoy it the way it is, then to have a l larger piece with less sugar.
Congratulations on 15 years!
Thoroughly enjoy your recipes and stories. The cake looks delicious and perfect for celebrating any occasion.
Gayle
Thanks, Gayle - you have been a loyal reader!
Wow! I love chocolate cake and I have all the ingredients. Can I please make this on a smaller scale? I'm on my own so thinking I could make in 4" x 8" loaf pans and still do the pretty drip icing.
Thank you!!
Hi Priscilla, you could make this cake in two 9-inch cake pans or in 2 9x5-inch loaf pans and still do the glaze!
Thank you!
On the chocolate cake….do you use instant coffee or perked coffee
Hi Linda, I use regular coffee, but instant will also work!