Pound cake is one of those interesting foods that is multi-purpose. It can be a dessert, a midday snack, or sometimes even a breakfast for those with a sweet tooth. It's for this reason that we highly recommend adding a good pound cake recipe to your repertoire.
This milk chocolate pound cake is sure to be a hit with everyone. Vanilla and lemon are popular pound cake flavors, but you may find that they aren't as popular with kids. Pound cake is named as such because the original recipe called for a pound of each ingredient.
You won't need quite that much for this recipe! This recipe uses more typical measurements, such as one cup of butter and 1.5 cups of sugar. The pecans in this recipe are optional, depending on whether you want a purely soft pound cake or one with a little crunch.
Other Cakes to Try
There are so many different cakes out there that you can make. If you've decided to make your own pound cake, why not try making some other cakes afterwards? It's a great new hobby to develop, and one that your entire family is sure to love!
Start with simple cake recipes, so that you have the opportunity to learn more easily. If you go straight for the more complicated cakes, you'll likely leave yourself frustrated and wanting to quit. Learn how to make amazing vanilla and chocolate cakes before anything else!
Once you have the basics down, move on to more complex cakes. Black Forest and German Chocolate are a couple of great examples. Everyone loves Angel Food Cake and Devil's Food Cake, so give those a try as well.
Ultimately, the cakes that you make depend on your experience level and your family's tastes. Most people love cake, so ask each family member what their favorite cake flavor is and bake accordingly! Make sure to always take your time and follow the recipe.
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Milk Chocolate Pound Cake
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Ingredients
Cake
2 1/2 cups flour
1/8 teaspoon salt
1 cup butter, softened to room temperature
1 1/2 cups sugar
4 large eggs
8 oz. milk chocolate, chopped and melted
1/2 cup plus 1 Tablespoon chocolate syrup
2 teaspoons rum
1 cup buttermilk
1 cup toasted pecans, chopped
Frosting
4 cups confectioner's sugar, sifted
Pinch of salt
1/2 cup butter, softened to room temperature
1/2 cup solid vegetable shortening
2 teaspoons rum
2 Tablespoons water or milk
8 oz. milk chocolate, chopped and melted
Instructions
1. Set the oven rack in the middle position. Heat oven to 325 degrees F. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out the excess.
2. To make the cake: sift together flour and salt and set aside. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment until fluffy.
3. Add eggs one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum and beat to combine. Add dry ingredients alternately with butt milk. Fold in pecans.
4. Place batter in prepared pans and bake for 45 minutes, or until a tester inserted into cake comes out dry. Cool in pans on a rack for 15 minutes before turning out of pans.
5. To make the frosting: place confectioner's sugar and salt in the bowl of a standing mixer fitted with paddle attachment. Add butter and shortening and cream until fluffy. Add rum and water or milk and beat until combined. Add melted chocolate and beat until fluffy. Thin with a little milk if necessary to achieve a better spreading consistency.
6. Place bottom layer of cake on a cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula.
7. Set middle cake layer in position and frost top. Top with top layer and frost top and sides. Store under a cake dome or loosely wrapped in wax paper in the refrigerator.
The image featured at the top of this post is ©lisaaMC/ via Getty Images.