Yellow Pound Cake with Chocolate Frosting 
— Don’t lose it
Ingredients
For the Yellow Pound Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup whole milk
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup heavy cream
1 tsp vanilla extract
Instructions
Step 1: Make the Pound Cake
Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or bundt pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture.
Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Chocolate Frosting
Beat butter until smooth and creamy.
Sift in powdered sugar and cocoa powder, mixing until combined.
Slowly add heavy cream and vanilla extract, beating until the frosting is fluffy and spreadable.
Step 3: Assemble & Frost the Cake
Once the cake has cooled, spread a thick layer of chocolate frosting evenly over the top and sides.
Use a spatula to create beautiful swirls for a rustic, homemade look.
Slice, serve, and enjoy!
Pro Tips:
Use room temperature ingredients for the best texture. Let the cake cool completely before frosting to prevent melting. For an extra indulgent touch, drizzle with chocolate ganache!
Yellow Pound Cake with Chocolate Frosting — Don’t lose it
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