Plain Pound Cake Loaf With Chocolate Buttercream Recipe
Make Plain Pound Cake Loaf With Chocolate Buttercream Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pound Cake
Chocolate Buttercream
Pan & Finishing
Method
Pound Cake
- 1
Prepare and preheat
Position a rack in the center of the oven and preheat to 325°F (165°C). Butter a 9x5-inch loaf pan, line the bottom with a length of parchment paper for easy removal, then butter the parchment and sprinkle 1 tablespoon granulated sugar evenly in the pan, tapping out any excess.
- 2
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1.5 cups softened unsalted butter on medium-high speed for 30 seconds to smooth. Add 2 cups granulated sugar and beat on medium-high for 4–5 minutes, scraping the bowl occasionally, until the mixture is pale, fluffy and aerated.
- 3
Add eggs and vanilla
With the mixer on low, add the 5 large eggs one at a time, mixing for about 20–30 seconds after each addition until incorporated. Scrape the bowl, then add 2 teaspoons vanilla extract and mix briefly to combine.
- 4
Combine dry ingredients
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine salt until evenly distributed.
- 5
Alternate dry and milk
Reduce the mixer speed to low. Add one-third of the dry ingredients and mix until just incorporated. Add half of the 1/2 cup whole milk and mix just until combined. Repeat with another third of the dry ingredients, the remaining milk, then finish with the last third of the dry ingredients. Scrape the bowl and fold by hand if necessary to ensure no streaks of flour remain, but avoid overmixing.
- 6
- 7
Bake and test
Bake in the preheated oven for 65–75 minutes. Start checking at 60 minutes: the cake is done when a toothpick or cake tester inserted in the center comes out with a few moist crumbs (not wet batter) and the top is golden and slightly cracked. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 8
Chocolate Buttercream
- 9
Prepare butter
Ensure 3/4 cup unsalted butter is softened to room temperature. Place it in the bowl of a stand mixer with the paddle attachment and beat on medium speed for 1–2 minutes until creamy and lighter in color.
- 10
Add cocoa
Add 1/2 cup sifted unsweetened cocoa powder to the butter and beat on low to combine, then increase speed to medium and beat until smooth, about 30–45 seconds.
- 11
Incorporate powdered sugar and cream
With the mixer on low, add 3 cups sifted powdered sugar in two additions to avoid a cloud. Add 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Once incorporated, increase speed to medium-high and beat for 1–2 minutes until the frosting is light and fluffy. If the buttercream is too stiff, add more cream 1 teaspoon at a time until spreadable; if too thin, add 1–2 tablespoons more powdered sugar.
- 12
Season
Add 1/4 teaspoon fine salt and beat for 10–15 seconds to balance sweetness. Taste and adjust salt or cocoa if desired.
- 13
Chill briefly if needed
If the buttercream is very soft, refrigerate for 10–15 minutes and then re-whip briefly to restore spreadable consistency.
Assembly & Serving
- 14
Frost the loaf
Once the pound cake is completely cool, place it on a serving plate or cutting board. Using an offset spatula, spread a thin crumb coat of chocolate buttercream over the top and sides to catch crumbs. Chill 10 minutes to set the crumb coat, then apply a final even layer of buttercream. Smooth the top or create decorative swirls as desired.
- 15
Slice and store
Allow the frosted loaf to rest 10–15 minutes so the buttercream sets slightly. Slice with a sharp serrated knife into 8–10 slices. Store leftover cake covered at room temperature for up to 2 days or refrigerate up to 5 days; bring to room temperature before serving for best texture.