Triple Chocolate Buttermilk Pound Cake Recipe

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There's something undeniably magical about a perfectly baked pound cake, and when you add three types of chocolate to the mix, you've got yourself an absolute showstopper.

I'm thrilled to share my Triple Chocolate Buttermilk Pound Cake recipe with you today—it's become my go-to dessert when I want to impress guests or simply treat myself to something extraordinary.

The buttermilk keeps this cake incredibly moist and tender, while the combination of cocoa powder, chocolate chips, and a luscious chocolate glaze creates layers of rich, chocolatey flavor that will have everyone asking for seconds.

Whether you're celebrating a special occasion or just because it's Tuesday, this cake deserves a spot on your table.

Ingredients

For the Cake:

• 3 cups all-purpose flour

• ½ cup unsweetened cocoa powder

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 1 cup buttermilk, room temperature

• 1 tablespoon vanilla extract

• 1½ cups semi-sweet chocolate chips

For the Chocolate Glaze:

• 1 cup powdered sugar

• 3 tablespoons unsweetened cocoa powder

• 3-4 tablespoons milk

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

1. Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan, making sure to get into all the crevices.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In your stand mixer (or using a hand mixer), cream together the softened butter and sugar on medium-high speed for about 5 minutes, until light and fluffy.

4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

5. Mix in the vanilla extract.

6. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture. Mix just until combined—don't overmix.

7. Gently fold in the chocolate chips using a spatula.

8. Pour the batter into your prepared bundt pan and smooth the top with a spatula.

9. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

10. Allow the cake to cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.

11. While the cake cools, prepare the glaze by whisking together the powdered sugar, cocoa powder, milk, vanilla, and salt until smooth. Add more milk if needed to reach a pourable consistency.

12. Once the cake is completely cool, drizzle the chocolate glaze over the top, allowing it to drip down the sides.

Tips

• Make sure all your ingredients are at room temperature before you begin. This helps create a more uniform batter and better texture.

• Don't skip the step of greasing and flouring your bundt pan thoroughly. I like to use a pastry brush to ensure every nook and cranny is covered.

• If you want an extra chocolate punch, use dark chocolate chips instead of semi-sweet.

• Don't overbake! The cake should be moist and tender. Start checking at 70 minutes.

• For the best flavor, let the glazed cake sit for a few hours before serving so the flavors can meld together.

Storage Tips

Store your Triple Chocolate Buttermilk Pound Cake in an airtight container or covered with plastic wrap at room temperature for up to 4 days. I find it actually tastes even better on day two! You can also refrigerate it for up to a week—just bring it to room temperature before serving for the best texture.

If you want to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil. Frozen slices will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Servings

Serves 12-16

Nutrition Facts (per serving, based on 14 servings)

• Calories: 445

• Total Fat: 18g

• Saturated Fat: 11g

• Cholesterol: 95mg

• Sodium: 265mg

• Total Carbohydrates: 68g

• Dietary Fiber: 2g

• Sugars: 48g

• Protein: 6g

I hope you love this Triple Chocolate Buttermilk Pound Cake as much as I do! It's become a family favorite in my house, and I'm constantly being asked to make it for birthdays, potlucks, and holiday gatherings.

The combination of tender crumb, deep chocolate flavor, and that gorgeous glaze makes it look as impressive as it tastes. I'd love to hear how yours turns out—feel free to experiment with different types of chocolate or even add a hint of espresso powder to intensify the chocolate flavor.

Happy baking!