This Chocolate Pound Cake is not just a dessert; it’s an experience. Each slice promises an incredibly rich, moist, and utterly decadent delight, featuring a velvety crumb that melts in your mouth and a profound chocolate flavor that resonates with every bite. It embodies the perfect balance of simplicity and sophistication, making it equally at home on an elaborate dessert platter or as a comforting companion to your afternoon coffee. The best part? This magnificent cake comes together effortlessly with readily available pantry staples and the convenience of a single loaf pan, proving that extraordinary flavor doesn’t require extraordinary effort.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Chocolate Pound Cake
- Helpful Tips and Tricks
- Chocolate Pound Cake FAQ
- How To Serve Easy Chocolate Pound Cake
- How To Store Homemade Chocolate Pound Cake
- More Pound Cake Recipes
- A Few More Delicious Cake Recipes
Jump to Recipe
There’s something inherently comforting about a rich, homemade chocolate dessert. After a week filled with baking experiments, from batches of my beloved brownies from scratch to a mountain of thin & crispy chocolate chip cookies that taste uncannily like Tate’s, I found myself craving that ultimate chocolate indulgence. My mind even drifted to a luscious chocolate pudding crowned with whipped cream. When those comfort cravings strike, only the best will do, and this chocolate pound cake delivers every single time.
Pound cake, in its purest form, is celebrated for its dense, buttery, and incredibly rich texture. This chocolate rendition, however, transcends the traditional by introducing not one, but two distinct types of cocoa powder. This thoughtful combination isn’t just for show; it’s the secret to achieving an extraordinary depth and complexity of chocolate flavor that you won’t find in ordinary cakes. The rich dark cocoa and unsweetened cocoa work in harmony to create a truly luxurious taste profile.
Whether you’re serving it warm alongside a scoop of your favorite ice cream, cutting a simple slice for a midday treat, or elevating it with a glossy drizzle of ganache, this homemade chocolate pound cake is an effortlessly elegant dessert. Its profound flavor and tender texture make it a go-to recipe you’ll be eager to bake and enjoy time and time again. Prepare to fall in love with its irresistible charm and deep chocolate allure.
Here’s Why You’ll Love This Decadent Chocolate Pound Cake Recipe
If you’re searching for the ultimate chocolate pound cake, look no further. This recipe has been crafted to perfection, ensuring a baking experience that’s as delightful as the resulting cake. Here’s why this particular chocolate pound cake will become your new favorite:
- Unmatched Moist and Tender Crumb: Forget dry, crumbly cakes. This chocolate pound cake boasts an incredibly moist and tender crumb that practically melts in your mouth. The careful balance of wet and dry ingredients, along with the magic of sour cream, ensures a delicate texture that’s both rich and airy, providing a truly luxurious mouthfeel with every single bite.
- Intensely Rich and Deep Chocolate Flavor: This isn’t just a chocolate-flavored cake; it’s a celebration of chocolate itself. By utilizing a strategic blend of dark (Dutch-processed) and unsweetened cocoa powders, we achieve a profound, complex chocolate flavor that’s both intense and wonderfully balanced. The dark cocoa contributes a smooth, rich depth, while the unsweetened cocoa provides that classic, robust chocolate punch, making for an unforgettable taste experience.
- Surprisingly Simple with Pantry Staples: Despite its gourmet taste and elegant appearance, this recipe is remarkably straightforward. It relies on basic ingredients you likely already have stocked in your pantry and refrigerator, meaning you can whip up this divine dessert without a special trip to the grocery store. The clear, step-by-step instructions ensure success for bakers of all skill levels, making it a joy to create.
- Incredibly Versatile for Any Occasion: This chocolate pound cake is a true chameleon of desserts. It’s perfect on its own for a simple snack, dressed up with a dusting of powdered sugar for an elegant gathering, or served as a decadent base for more elaborate creations. It pairs beautifully with fresh berries, whipped cream, or a scoop of your favorite ice cream, making it suitable for dessert, brunch, or an afternoon pick-me-up. Its robust structure also makes it an excellent candidate for stacking or layering in grander cake designs.
Key Ingredients for Your Perfect Chocolate Pound Cake
Crafting this exquisite chocolate pound cake relies on a handful of essential ingredients, each playing a crucial role in achieving its signature moist crumb and deep flavor. You’ll find the complete list with precise measurements in the detailed recipe card at the bottom of this page. However, let’s dive into why each component is so important:
- Unsalted Butter: The foundation of any good pound cake, butter contributes immense richness and flavor. Using unsalted butter allows you to control the overall salt content of your cake. Ensuring it’s softened to room temperature is paramount; this allows it to cream properly with the sugar, incorporating air and creating a light, fluffy batter that contributes to the cake’s delicate texture.
- Granulated Sugar: Beyond sweetness, sugar plays a vital role in the pound cake’s structure and moisture. When creamed with butter, it helps to aerate the mixture, contributing to the cake’s rise and tender crumb. Sugar also attracts and retains moisture, keeping the cake deliciously moist for longer.
- Large Eggs: Eggs are multifunctional in baking. They provide structure, binding the ingredients together, and add richness and moisture. Their protein content helps the cake rise and set, while the yolks contribute to a tender texture and golden hue. For best results and seamless incorporation, ensure your eggs are at room temperature.
- Sour Cream: This ingredient is a secret weapon for moisture and tenderness. The acidity in sour cream reacts with baking soda to provide additional lift, while its fat content contributes to an incredibly moist crumb. It also imparts a subtle tang that beautifully complements the deep chocolate flavor without being overpowering. Greek yogurt can be used as a convenient substitute in a pinch, offering similar moisture and acidity.
- Vanilla Extract: Often overshadowed, vanilla extract is a crucial flavor enhancer in chocolate recipes. It doesn’t just add its own sweet notes; it deepens and rounds out the chocolate flavor, making it taste even more pronounced and delicious. Don’t skip this ingredient!
- Cake Flour: While all-purpose flour can work, cake flour is highly recommended for its ability to create a finer, softer, and more delicate crumb. It has a lower protein content than all-purpose flour, which means less gluten development, resulting in a wonderfully tender cake that truly melts in your mouth. For more insights, refer to our Why Use Cake Flour guide.
- Dark Cocoa Powder (Dutch-Processed): This is one of the stars for achieving a deep, complex chocolate flavor and rich color. Dutch-processed cocoa powder has been treated with an alkali, which neutralizes its acidity. This results in a darker color, a smoother, less bitter taste, and a cocoa that reacts differently with leavening agents (pairing perfectly with baking soda in this recipe).
- Unsweetened Cocoa Powder: Used in conjunction with dark cocoa, unsweetened cocoa powder provides a more traditional, robust chocolate intensity. Its slight bitterness helps to balance the sweetness of the sugar and adds another layer to the overall chocolate profile, creating a truly multi-dimensional flavor.
- Kosher Salt: A pinch of salt is essential in baking to balance the sweetness and amplify all the other flavors, particularly the rich chocolate. It prevents the cake from tasting bland or overly sweet.
- Baking Soda: This powerful leavening agent works in tandem with the acidic sour cream to create carbon dioxide gas, which helps the cake rise and become light and airy. It’s crucial for achieving that desirable lift and tender texture.
In Photos: Step-by-Step Guide to Making Chocolate Pound Cake
Follow these visual and detailed steps to ensure your chocolate pound cake turns out perfectly moist, rich, and utterly delicious. Each step is designed for clarity and success.
Step 1: Preheat Your Oven and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Next, take a standard 5-cup loaf pan and generously mist it with a non-stick baking spray. For chocolate cakes, an extra layer of dusting with a little cocoa powder after greasing can prevent sticking and ensure a beautiful, dark exterior when the cake is inverted, avoiding any white flour patches.
Step 2: Cream the Butter and Sugar to Perfection
In a large mixing bowl, combine your softened unsalted butter and granulated sugar. Beat them together on medium-high speed for a crucial 3 to 5 minutes. During this time, the mixture will transform, becoming exceptionally pale in color and wonderfully fluffy in texture.
PRO TIP: This creaming step is perhaps the most critical for achieving a light and delicate pound cake. The air you incorporate here is the primary leavening for the cake, helping it to rise beautifully and develop its signature tender, airy texture. Don’t rush this process! Set a timer and beat with enthusiasm until the mixture looks almost white and has noticeably doubled in volume. When it reaches this stage, you’ve successfully created the foundation for a perfectly textured cake, and you’re ready to proceed with adding the eggs.
Step 3: Incorporate Eggs Gradually
Once your butter and sugar mixture is light and fluffy, begin adding the large eggs, one at a time. After each addition, mix thoroughly on medium speed until the egg is completely incorporated into the batter. This gradual addition helps to emulsify the mixture, preventing it from curdling and ensuring a smooth, cohesive batter. Remember to pause and scrape down the sides and bottom of the bowl with a silicone spatula after each egg, ensuring all ingredients are evenly distributed and mixed.
Step 4: Stir in Sour Cream and Vanilla Extract
With the eggs fully incorporated, it’s time to add the sour cream and vanilla extract. Mix these in on medium-low speed, stirring just until they are smoothly combined with the butter-sugar-egg mixture. Be careful not to overmix at this stage; simply ensure everything is well-blended. The sour cream contributes essential moisture and a subtle tang that enhances the chocolate, while the vanilla extract deepens the overall flavor profile.
Step 5: Gently Fold In the Dry Ingredients
Now, add all the dry ingredients at once: the cake flour, dark cocoa powder, unsweetened cocoa powder, kosher salt, and baking soda. The key here is to mix gently. Use a spatula to fold the dry ingredients into the wet mixture until they are just combined and no streaks of dry flour remain. Overmixing at this stage will develop the gluten in the flour, leading to a tough, dry cake. A light hand ensures a tender, moist crumb.
PRO TIP: Remember, cake flour is a game-changer for this recipe, providing that super-fine, delicate texture. Its low protein content helps prevent excessive gluten development, which is crucial for a melt-in-your-mouth pound cake. If you don’t have it, a homemade substitute (1 cup all-purpose minus 2 tbsp, plus 2 tbsp cornstarch) can work, but for the ultimate crumb, cake flour is best.
Step 6: Bake Until Golden and Set
Carefully transfer the rich chocolate batter into your meticulously prepared loaf pan. Spread it evenly with a spatula to ensure consistent baking. Place the pan in the preheated oven and bake for approximately 75 to 85 minutes. The baking time can vary slightly depending on your oven, so keep an eye on it. The cake is done when a wooden skewer or toothpick inserted into the thickest part comes out clean, or with just a few moist crumbs clinging to it. Avoid opening the oven door too early, especially in the first 45 minutes, to prevent the cake from sinking.
Step 7: Cool Completely for Best Texture
Once baked, resist the urge to immediately remove the cake from the pan. Allow it to rest in the loaf pan for at least 30 minutes. This crucial resting period allows the cake to firm up slightly and cool gradually, preventing it from cracking or breaking when you turn it out. After 30 minutes, carefully invert the cake onto a wire rack to finish cooling completely. Cooling on a rack ensures air circulation around all sides, preventing condensation and a soggy bottom. Patience during cooling is rewarded with the perfect texture.
Helpful Tips and Tricks for Chocolate Pound Cake Success
Achieving the perfect chocolate pound cake is easier than you think with these expert tips and tricks. These small details can make a significant difference in the final taste and texture of your homemade masterpiece:
- Embrace Room-Temperature Ingredients: This is a golden rule in baking, especially for pound cakes. Ensure your butter, eggs, and sour cream are all at room temperature. This allows them to emulsify more effectively, creating a smoother, more homogenous batter that traps air better during creaming, leading to a lighter, more tender crumb. Cold ingredients can cause the batter to curdle and result in a dense cake.
- The Art of Not Overmixing: Once you add the dry ingredients to your wet batter, switch to a gentle hand. Mix only until the flour streaks disappear. Overmixing develops gluten, which can make your pound cake tough and chewy instead of its signature moist and tender. A few small lumps are perfectly fine and often preferred over an overmixed batter.
- Master the Skewer Test: To accurately check for doneness, insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean, or with only a few moist crumbs attached, your cake is perfectly baked. A wet batter on the skewer means it needs more time, while a completely dry skewer with no crumbs might indicate slight overbaking.
- Doubling Up for Larger Cakes: This versatile recipe scales beautifully! Easily double the ingredients to bake a stunning bundt cake or a impressive layered cake. For a standard 10-cup bundt pan, doubling the recipe works perfectly, but remember to adjust the baking time. Start checking for doneness around 55-60 minutes, as bundt cakes typically bake faster than loaf cakes due to their shape. For layer cakes (e.g., two 8-inch or three 6-inch rounds), divide the batter evenly and reduce baking time significantly, checking after 25-30 minutes.
- Preventing a Sinking Center: To avoid your pound cake from sinking in the middle, ensure your oven temperature is accurate (an oven thermometer is a great investment!), don’t open the oven door during the first 2/3 of the baking time, and always let the cake cool in the pan for the recommended time before inverting.
- Flour Your Pan with Cocoa: For a dark chocolate cake, after greasing your pan, dust it with a little cocoa powder instead of flour. This prevents any white residue from showing on the dark crust of your finished cake, ensuring a beautifully consistent appearance.
Chocolate Pound Cake Frequently Asked Questions
While you can substitute regular unsweetened cocoa powder for dark (Dutch-processed) cocoa, be aware that it will significantly alter the cake’s flavor and color. Regular cocoa is more acidic and provides a lighter color and a slightly sharper chocolate taste. Dark cocoa gives a much richer, deeper, and smoother chocolate flavor with a darker hue. For the best, most authentic flavor profile of this recipe, try to use at least some dark (Dutched) cocoa if possible to achieve that signature depth.
Absolutely! If you don’t have cake flour on hand, you can create a quick and effective substitute using all-purpose flour and cornstarch. For every cup of cake flour required in a recipe, use 1 cup of all-purpose flour, then remove two tablespoons of that all-purpose flour, and replace them with two tablespoons of cornstarch. Sift this mixture several times to ensure it’s well combined and aerated. This substitute mimics cake flour’s lower protein content, resulting in a similar tender crumb.
Yes, this recipe is wonderfully adaptable for a bundt pan! To fill a standard 10-cup bundt pan, you’ll need to double the entire recipe. Be sure to generously grease and flour (or cocoa powder) your bundt pan to ensure easy release. The baking time will also need to be adjusted; start checking for doneness around 55 to 60 minutes, or until a skewer inserted comes out clean. Bundt cakes tend to bake slightly faster than loaf cakes due to their shape.
Indeed, this versatile chocolate pound cake batter can be baked in various pan sizes and shapes. While the provided recipe is tailored for a standard-sized loaf pan, you can easily double the recipe to make a beautiful double-layer 8-inch round cake, a charming triple-layer 6-inch round cake, or even two dozen delightful cupcakes. As mentioned, it also works perfectly in a 10-cup bundt pan. The key consideration when using a different pan size is to adjust the bake time accordingly. Always perform the toothpick test by inserting it into the thickest part of the cake; it should come out clean or with only one or two moist crumbs clinging to it when done. One of the great advantages of pound cake is its sturdy nature, making it an excellent choice for stacked cakes, such as wedding cakes, as it holds up well to weight and decoration.
While I haven’t personally tested this specific recipe with gluten-free flour, I believe it would yield successful results using a high-quality 1:1 gluten-free flour blend. These blends are specifically formulated to replace regular wheat flour without significant adjustments to the liquid content. Look for blends that explicitly state they are designed for 1:1 substitution in baking. While I can’t guarantee the exact outcome, many users have found success with reputable brands like King Arthur Flour Gluten-Free Measure for Measure Flour, Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, or Cup4Cup Multi-Purpose Gluten-Free Flour. Using a blend ensures you have the right mix of starches and gums for structure and texture.
Once your chocolate pound cake has completely cooled, storing it properly will maximize its freshness. Wrapped tightly in plastic wrap or placed in an airtight container, it will remain deliciously fresh at room temperature for 3 to 4 days. If you still have leftovers after that, transferring them to the refrigerator can extend their shelf life for another week or two. For longer storage, chocolate pound cake freezes exceptionally well. Wrap individual slices or the entire cake tightly in plastic wrap, then an additional layer of aluminum foil, and store in the freezer for up to 2-3 months. To enjoy, simply thaw at room temperature or gently warm slices in the microwave.
Creative Ways to Serve Your Easy Chocolate Pound Cake
This chocolate pound cake is a star on its own, with its rich flavor and tender crumb requiring no embellishment. However, if you’re in the mood to elevate the experience or add a touch of flair, here are some of my best suggestions to make it even more irresistible:
- Elegant Dusting of Powdered Sugar: For a simple yet sophisticated presentation, a light sifting of powdered sugar over the cooled cake adds a beautiful visual contrast and a delicate touch of sweetness. It’s an effortless way to make your cake look extra-pretty and inviting.
- Luxurious Chocolate Glaze: Transform your pound cake into an even more decadent treat by bathing it in a glossy blanket of homemade chocolate glaze. A simple ganache or a quick powdered sugar glaze infused with cocoa powder will add an extra layer of chocolatey goodness and a beautiful sheen.
- Textural Delight with Chocolate Chips: For an added burst of chocolate and varied texture, consider folding a handful of mini-chocolate chips into the batter before baking. You can also sprinkle some on top of the cake just before it goes into the oven for a visually appealing finish with delightful melted pockets.
- Classic Pairing with Whipped Cream and Fresh Berries: Emulate a classic dessert by serving a slice with a generous dollop of softly whipped cream and a colorful handful of fresh berries (strawberries, raspberries, or blueberries work wonderfully). The lightness of the cream and the tartness of the berries provide a refreshing contrast to the rich cake.
- Divine with a Scoop of Ice Cream: There’s nothing quite like warm chocolate cake paired with cold ice cream. Classic vanilla ice cream is always a winner, but don’t shy away from adventurous choices like mint chocolate chip or refreshing strawberry ice cream for a fruity twist. For the ultimate chocolate lover, going completely over the top with a scoop of sinful no-churn chocolate ice cream creates an unforgettable indulgence.
- Irresistible Sauce Drizzles: Elevate each slice with a luscious drizzle of your favorite sauce. A classic chocolate syrup or warm hot fudge sauce will intensify the chocolate experience. For a fruity counterpoint, a vibrant raspberry sauce adds a sophisticated tartness. Alternatively, indulge in the sweet and salty notes of salted caramel or the rich, milky sweetness of dulce de leche for a truly decadent finish.
How To Store Your Delicious Homemade Chocolate Pound Cake
Proper storage is key to maintaining the freshness, moisture, and delightful flavor of your chocolate pound cake. Whether you plan to enjoy it over a few days or save it for a later treat, these guidelines will ensure your cake stays delicious:
Room Temperature Storage (Up to 3 Days)
For immediate enjoyment and optimal texture, store your completely cooled chocolate pound cake at room temperature. Wrap the entire loaf tightly in plastic wrap or aluminum foil, or place slices in an airtight container. This method helps to preserve the cake’s moistness and tender crumb for up to 3 days. Keep it away from direct sunlight or heat sources.
Refrigerator Storage (Up to 1 Week)
If you need to extend the shelf life beyond a few days, the refrigerator is your best bet. Wrap the cooled cake securely in plastic wrap, then place it in an airtight container to prevent it from absorbing any odors from other foods. Stored this way, it will last for about a week. For the best eating experience, allow refrigerated slices to come back to room temperature for 15-30 minutes before serving; this restores its tender texture and enhances its flavor.
Freezer Storage (Up to 2 Months)
Chocolate pound cake freezes beautifully, making it perfect for meal prepping desserts or saving leftovers. For best results, wrap individual slices or the entire cooled cake tightly in plastic wrap, then add an additional layer of aluminum foil. This double-layer protection helps to prevent freezer burn. Store in the freezer for up to 2 months. To thaw, simply transfer slices to the refrigerator overnight, or for a quicker option, microwave individual slices in short 20-30 second bursts until defrosted and slightly warm.
Explore More Delicious Pound Cake Recipes
If you’ve fallen in love with the rich simplicity of pound cake, you’re in for a treat! Our collection features a variety of pound cake recipes, each offering its unique twist on this classic dessert. Discover new favorites and master the art of the perfect pound cake:
- Traditional Pound Cake: A timeless classic, this recipe is perfumed with pure vanilla, offering a simple yet profoundly satisfying buttery flavor and dense, moist texture. It’s the quintessential pound cake experience.
- Bright Lemon Pound Cake: A delightful fusion where rich butter meets the vibrant zest of lemon. This cake is pure heaven for citrus lovers, offering a refreshing tang that beautifully balances its decadent richness.
- Warm Brown Sugar Pound Cakes: Elevate your pound cake experience with the deep, molasses notes of brown sugar. These mini cakes are even warmer and richer tasting, perfect for a cozy indulgence.
- Festive Orange Spice Pound Cake with Sugared Cranberries: A spectacular choice for the holidays, this pound cake features warming spices, bright orange zest, and a cream cheese base, crowned with glistening sugared cranberries for a truly festive treat.
A Few More Delicious Cake Recipes to Try
Beyond the world of pound cakes, our kitchen is full of other irresistible cake creations. If you’re looking to expand your baking repertoire, these recipes promise delightful flavors and textures that are sure to impress:
- Luscious Lemon Pudding Cake: A magical dessert that bakes into two layers: a light, airy cake on top and a rich, tangy lemon pudding underneath. It’s an unforgettable texture and flavor combination.
- Tropical Coconut Cake: Indulge in the exotic flavors of the tropics with this moist and tender coconut cake, featuring layers infused with coconut and often topped with a creamy coconut frosting.
- Comforting Pumpkin Cake: A seasonal favorite, this spiced pumpkin cake is incredibly moist and flavorful, perfect for autumn gatherings and cozy evenings. It’s often paired with a rich cream cheese frosting.
- Classic Strawberry Shortcake Cake: A delightful celebration of fresh strawberries, this cake features light, tender layers, sweet whipped cream, and an abundance of juicy, ripe strawberries. It’s a quintessential summer dessert.
Chocolate Pound Cake
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Ingredients
- 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), softened
- 1 cup (200 g) granulated sugar
- 3 (132 g) large eggs
- 3/4 cup (172.5 g) sour cream*
- 1 teaspoon (4 g) vanilla extract
- 1 1/4 cups (156.25 g) cake flour
- 1/4 cup (21.5 g) dark cocoa powder, (aka: “Dutched,” or “Dutch-processed”)
- 3 tablespoons (15 g) unsweetened cocoa powder
- 1 teaspoon (6 g) kosher salt
- 1/4 teaspoon (1 g) baking soda
Instructions
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Preheat the oven to 350 degrees F (175°C) and generously mist a 5-cup loaf pan with non-stick baking spray. For an extra rich dark crust, you can also dust the greased pan lightly with cocoa powder.
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In a large mixing bowl, cream the softened butter and granulated sugar together on medium-high speed for 3 to 5 minutes, or until the mixture is very pale, light, and fluffy. This step is crucial for incorporating air and creating a tender crumb.
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Scrape down the bottom and sides of the bowl with a silicone spatula. Add the first egg, mixing on medium speed until it is completely incorporated.
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Continue adding the remaining eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Remember to scrape the bowl after each addition to ensure an even mixture.
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Stir in the sour cream and vanilla extract on medium-low speed. Mix just until they are well-blended and smooth. Avoid overmixing.
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Add all the dry ingredients: the cake flour, dark cocoa powder, regular unsweetened cocoa powder, kosher salt, and baking soda. Gently fold them into the wet ingredients using a spatula until just barely combined and no streaks of dry ingredients remain. Be careful not to overmix the batter.
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Transfer the finished batter to the prepared loaf pan. Bake in the preheated oven for approximately 75 to 85 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with only a few moist crumbs attached.
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Once baked, cool the cake in the loaf pan for 30 minutes. This allows it to set and firm up before being handled. After 30 minutes, carefully remove the cake from the pan and transfer it to a wire rack to finish cooling completely. This helps prevent a soggy bottom and ensures an even cool.
Notes
This recipe can be easily doubled to make a larger cake. You can bake a doubled recipe in (2) 8-inch diameter cake pans, (3) 6-inch diameter cake pans for a towering layer cake, as 24 cupcakes (adjust bake time to about 18-22 minutes), or in a 10-cup bundt pan. Always remember to adjust the bake time as needed for different pan sizes, checking for doneness with a skewer.