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
Scale
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.
