Today is National Pound Cake Day! Well, at my house, it is every day! That is Neal’s absolute favorite cake—especially hot out of the oven. I had a sweet older lady make a “real pound cake” for me (as she called it), and she said her method was the only way to make a true pound cake. Trust me, it was so heavy and wonderfully dense. I was amazed when she told me her recipe. I don’t remember all of the ingredients, but she used a pound of flour, a pound of sugar, dozen eggs, etc., …well you get the point. She claimed it was the pound of each ingredient that made it a pound cake. Who knows? But I do know there are many recipes out there for fantastic pound cakes. If you were to ask 10 people their favorite pound cake, you would get 10 different answers, and each person would defend theirs as being the absolute best!
We published a book last year, Ultimate Pound Cakes, and it is nearly sold out! It is a collection of amazing pound cake recipes that will delight your tastebuds and every gathering you bring them to. People love these scrumptious cakes, and having a trove of tested recipes for them is priceless!
As you celebrate National Pound Cake Day, bake one today and tell me which is your favorite! Mine is Jo’s Whipping Cream Pound Cake on page 171. I’m telling you, it is irresistible no matter how many times we make it.
Grab your copy by clicking below and bake from this for years to come! To celebrate, you can take 20 % off of your purchase today only! The recipe for the Chocolate Pound Cake with Tasty Fudge Sauce pictured here is available at the bottom of this post!
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 5 tablespoons special dark cocoa powder*
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup whole buttermilk
- ½ cup sour cream
- Tasty Hot Fudge Sauce
- (recipe follows)
- Garnish: confectioners’ sugar
- Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
- Cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour batter into prepared pan. *We used Hershey’s Special Dark Cocoa Powder.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with Tasty Hot Fudge Sauce. Garnish with confectioners’ sugar, if desired.
- ¾ (4-ounce) bar unsweetened chocolate, chopped
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup firmly packed brown sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- In a medium saucepan, heat chocolate and butter over medium heat. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Stir in sugars. Add cream; bring to a boil over medium-high heat. Reduce heat, and simmer for 5 minutes, stirring frequently. Remove from heat, and stir in vanilla. Cover and refrigerate for up to 1 week.