Mama Shirley Desserts




Everyone Will Love This Milk Chocolate Pound Cake Recipe

Milk Chocolate Pound Cake Recipe

Everyone Will Love This Milk Chocolate Pound Cake Recipe

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.

If you enjoy this recipe, be sure to check out some of the other wonderful recipes we have on Moms Who Think. We have tons of other cake recipes, as well as recipes that are as multipurpose as this one. Enjoy!

Milk Chocolate Pound Cake Recipe


For Cake:

2 ½ cups flour
1/8 teaspoon salt
1 cup butter, softened to room temperature
1 ½ cups sugar
4 large eggs
8 oz. milk chocolate, chopped and melted
½ cup plus 1 Tablespoon chocolate syrup
2 teaspoons rum
1 cup buttermilk
1 cup toasted pecans, chopped


For Frosting:

4 cups confectioner's sugar, sifted
Pinch of salt
½ cup butter, softened to room temperature
½ cup solid vegetable shortening
2 teaspoons rum
2 Tablespoons water or milk
8 oz. milk chocolate, chopped and melted



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.

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