If you are craving a dessert that combines deep chocolate flavor with a wonderfully moist and tender crumb, then you are going to love this Chocolate Sour Cream Pound Cake Recipe. It strikes the perfect balance between rich cocoa and tangy sour cream, resulting in a cake that’s decadently satisfying yet incredibly comforting. Every slice melts in your mouth while boasting that classic pound cake density, elevated by a velvety texture and a subtle hint of vanilla. Whether you’re baking for a special occasion or just want to treat yourself to a piece of chocolatey heaven, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
The beauty of this cake is in its simplicity—each ingredient plays a crucial role, from the creamy butter to the tangy sour cream, ensuring a perfect texture and flavor harmony. These staples work together to create a cake that feels homemade, heartfelt, and truly irresistible.
- 1 cup unsalted butter (softened): Provides rich moisture and a tender crumb for that classic pound cake feel.
- 3 cups granulated sugar: Sweetens the cake perfectly and helps create a light, fluffy texture.
- 6 large eggs (room temperature): Adds structure and richness, ensuring the cake holds together beautifully.
- 1 cup sour cream (room temperature): The secret to moisture and a slight tang that brightens the chocolate.
- 2 3/4 cups all-purpose flour: Gives the cake its sturdy structure without heaviness.
- 3/4 cup unsweetened cocoa powder: Delivers deep chocolate flavor and a beautiful dark color.
- 1/2 teaspoon baking powder: Helps the cake rise evenly for that perfect loft.
- 1/2 teaspoon salt: Balances the sweetness and intensifies the chocolate notes.
- 1/2 teaspoon baking soda: Works alongside baking powder to keep the texture tender.
- 1 tablespoon vanilla extract: Adds warmth and enhances the overall flavor profile.
- 1/2 cup whole milk (room temperature): Keeps the batter smooth and silky without weighing it down.
- Optional: powdered sugar or chocolate glaze for topping: For an extra touch of elegance and added sweetness.
How to Make Chocolate Sour Cream Pound Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325°F (163°C) and greasing and flouring a 10-inch bundt or tube pan. This step is essential because it ensures your cake releases easily, leaving you with perfect slices every time and that beautiful bundt shape.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This takes a few minutes but is crucial for incorporating air into the batter, which helps create a tender cake with a fine crumb.
Step 3: Add Eggs One at a Time
Incorporate the eggs into the creamed butter and sugar, adding them individually. Beat well after each egg to keep the batter smooth and well-emulsified, which will give the cake the best rise and texture.
Step 4: Mix in Sour Cream and Vanilla
Next, stir in the sour cream and vanilla extract. The sour cream adds a delicate tang and keeps the cake incredibly moist, while the vanilla enhances the chocolate’s richness.
Step 5: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures the leavening agents and cocoa are evenly distributed throughout the batter for consistent flavor and rise.
Step 6: Incorporate Dry and Wet Mixtures Alternately
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined; overmixing can cause the cake to be dense rather than light and tender.
Step 7: Bake Until Perfect
Pour the batter into your prepared pan and smooth the top evenly. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. This timing gives the cake enough time to develop a tender crumb while fully cooking through.
Step 8: Cool Before Serving
Once baked, let your bundt cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. This prevents any sticking and helps preserve the cake’s moist texture. If desired, finish with a dusting of powdered sugar or a drizzling of chocolate glaze for a little extra showstopper effect.
How to Serve Chocolate Sour Cream Pound Cake Recipe
Garnishes
A dusting of powdered sugar offers a classic, elegant touch, while a drizzle of chocolate glaze or a handful of fresh berries can add bursts of flavor and color. Whipped cream or a scoop of vanilla ice cream on the side takes this cake to indulgent new heights.
Side Dishes
This pound cake pairs beautifully with fresh fruit like strawberries or raspberries, mellow vanilla yogurt, or even a lightly spiced coffee. Offering something fresh or creamy alongside the rich cake balances the chocolate’s intensity perfectly.
Creative Ways to Present
Imagine serving slices alongside espresso for a late afternoon treat or topping the cake with a scoop of mascarpone and a sprinkle of chopped toasted nuts for a festive dessert. You can even layer slices with whipped cream and berries to transform it into an elegant trifle that will wow your guests.
Make Ahead and Storage
Storing Leftovers
The Chocolate Sour Cream Pound Cake Recipe stays wonderfully moist when stored at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for 2 to 3 days. This makes it ideal for baking ahead for gatherings or enjoying gradually with your family.
Freezing
If you want to keep this cake for longer, wrap it well in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy, let it thaw at room temperature, maintaining all its incredible moistness and flavor.
Reheating
Warm your slices slightly in the microwave for 15 to 20 seconds to revive that fresh-baked softness. This step is perfect for enjoying on cooler days when you want the cake to feel just baked and extra comforting.
FAQs
Can I use low-fat sour cream instead of regular sour cream?
While low-fat sour cream can work, regular sour cream is recommended for its richer flavor and better moisture content, which helps keep the cake tender and moist.
What type of cocoa powder is best for this recipe?
Use unsweetened natural cocoa powder to achieve the best deep chocolate flavor and a beautiful dark color in your pound cake.
Can I add chocolate chips to this cake?
Absolutely! Adding 1/2 cup of mini chocolate chips to the batter provides extra bursts of melty chocolate throughout the cake and enhances the chocolate experience.
How do I prevent the cake from drying out?
Make sure not to overbake and store the cake properly wrapped at room temperature or frozen. Using sour cream in the batter also helps keep it moist.
Is this cake suitable for special occasions?
Definitely! Its rich flavor and elegant appearance make it a wonderful choice for birthdays, holidays, or any time you want to impress with a homemade dessert.
Final Thoughts
Trust me when I say the Chocolate Sour Cream Pound Cake Recipe is an absolute keeper. Its perfect balance of moistness, tender crumb, and rich chocolate flavor makes it a dessert you’ll return to again and again. Whether you’re a baking novice or an experienced pro, this cake is straightforward, rewarding, and utterly delicious. So grab your ingredients, get baking, and prepare to delight everyone with a slice of homemade chocolate happiness.
Print
Chocolate Sour Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Sour Cream Pound Cake is a rich and moist dessert combining the deep flavors of cocoa with the tangy smoothness of sour cream. Featuring a tender crumb and luscious texture, it makes a perfect treat for any occasion, elegantly presented in a classic bundt or tube pan.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup whole milk, room temperature
Optional Toppings
- Powdered sugar
- Chocolate glaze
- Optional: 1/2 cup mini chocolate chips (for extra richness, to add in batter)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to ensure easy cake removal and even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is essential for the cake’s tender texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. This helps maintain a smooth, well-emulsified batter.
- Mix in Sour Cream and Vanilla: Stir in the room temperature sour cream and vanilla extract until fully combined, adding moisture and tanginess to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined to avoid overbeating which can toughen the cake. If using, fold in mini chocolate chips at this stage.
- Pour Batter into Pan: Transfer the batter into the prepared bundt or tube pan and smooth the top evenly with a spatula for an even bake.
- Bake the Cake: Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely to room temperature.
- Add Finishing Touches: Once cooled, dust the cake with powdered sugar or drizzle with a chocolate glaze as desired for an elegant finishing touch.
Notes
- For extra richness, fold in 1/2 cup mini chocolate chips into the batter before baking.
- This cake stores well at room temperature for 2 to 3 days, kept in an airtight container.
- You can freeze the cake for up to 2 months; wrap tightly in plastic wrap and aluminum foil before freezing.
