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Chocolate Pound Cake

This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in her Chocolate Caramel Bread Pudding.

  • servings: 10




  • 12 tablespoons unsalted butter, at room temperature, plus more for pan
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup milk
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 3 large eggs


  1. Step 1

    Preheat oven to 350 degrees. Butter a 10-inch bundt pan.

  2. Step 2

    Sift together flour, cocoa powder, and baking powder onto a piece of parchment paper or into a bowl. Add salt and set aside. In a small bowl or measuring cup, stir together milk, lemon juice, vanilla, and 2 tablespoons water; set aside.

  3. Step 3

    Combine butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture, mixing well after each addition. Pour into prepared pan.

  4. Step 4

    Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.

The Martha Stewart Show, July Summer 2008

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