Chocolate Truffle Pound Cake
Submitted by Pam67
Buttery chocolate truffle pound cake baked in a Bundt pan with 5 eggs for a dense, velvety crumb. Semi-homemade with a pound cake mix and real chocolate truffles folded in.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsSometimes the best baking hack is knowing when a mix deserves a serious upgrade.
This pound cake starts with a boxed mix but gets loaded up with real butter, five eggs, milk, vanilla, and chocolate truffles. The result is a dense, buttery Bundt cake with pockets of melted truffle running through it.
It bakes low and slow for over an hour, which gives it that classic pound cake texture: tight crumb, golden crust, and a richness that makes it stand on its own without frosting.
Kitchen Tips
- Cream the butter until it’s pale and fluffy before adding the eggs. This builds the structure of the cake.
- Add eggs one at a time and beat well after each. Dumping them in all at once can break the emulsion.
- Butter the Bundt pan generously, getting into every groove. Pound cakes stick more than lighter batters.
- Let the cake cool in the pan for 10 to 15 minutes before flipping. Too soon and it breaks; too long and it steams and sticks.
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
Butter an 9 cup Bundt pan.
In the large bowl of an electric mixer, cream the butter until it is smooth.
Add the eggs one at a time, beating after each addition.
Add the milk and vanilla, and beat the mixture until it is thoroughly blended.
Add the pound cake mix and continue to beat for 3 minutes until smooth.
Pour into prepared Bundt pan, and bake for 1 hour and 5 minutes, or until a toothpick inserted into the middle comes out clean.
Remove from the pan and cool on a wire rack.
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