Get ready to meet your new favorite chocolate treat: Chocolate Sour Cream Pound Cake. Rich, ultra-moist, and indulgently chocolatey, this cake is everything a classic pound cake should be—plus that undeniable cocoa twist. Whether you’re a passionate baker or just looking to wow at your next gathering, this cake strikes the perfect balance between elegance and pure chocolate comfort. One bite and you’ll see why it deserves a permanent place in your dessert repertoire!

Chocolate Sour Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chocolate Sour Cream Pound Cake comes from a lineup of simple, reliable pantry staples, each adding their own special touch to the end result. Every ingredient is selected to guarantee a decadent chocolate flavor, a tender crumb, and a beautiful, glossy finish.

Unsalted butter: Softened butter is the backbone, ensuring your cake’s crumb is rich and velvety from the very first bite.
Granulated sugar: Offers just the right amount of sweetness and helps keep the texture light and airy as it creams into the butter.
Large eggs: Four eggs provide crucial structure and ensure you get that classic pound cake loft.
Vanilla extract: A splash of vanilla rounds out the cocoa and adds a mellow, aromatic undertone.
Sour cream: The star that gives this cake its signature moistness and subtle tang—don’t skip it!
All-purpose flour: Holds everything together for a sturdy but tender crumb.
Unsweetened cocoa powder: For that unmistakable, deep chocolate flavor—use a good quality cocoa if you can.
Baking powder: Offers just a little extra lift, ensuring your cake isn’t too dense.
Baking soda: Works in tandem with the sour cream for ideal rise and texture.
Salt: Enhances all the flavors and keeps sweetness in check.

How to Make Chocolate Sour Cream Pound Cake

Step 1: Prep Your Pan and Oven

Begin by heating your oven to 325°F (163°C). Generously grease and flour a standard 10-inch bundt or loaf pan so your Chocolate Sour Cream Pound Cake slips right out with perfect edges when it’s done. No one wants cake casualties!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy. This step is the secret to that melt-in-your-mouth crumb, so don’t rush—spend about 3-4 minutes here.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time, making sure each is fully incorporated before slipping in the next. Finish this step by pouring in the vanilla extract, which will really bring the flavors to life.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This keeps everything evenly distributed, giving your cake a uniform texture.

Step 5: Alternate Mixing in Dry Ingredients and Sour Cream

Slowly add the dry ingredients to your butter mixture in three additions. Alternate each with a portion of the sour cream, beginning and ending with the dry mix. Gently mix just until everything comes together—overbeating will make your cake less tender.

Step 6: Bake to Perfection

Pour the luscious batter into your prepared pan and smooth the top. Slide the pan into the oven and bake for 60–70 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a moist crumb or two. Allow it to cool in the pan for 15 minutes before inverting onto a wire rack. Give it time to cool completely before slicing—if you can wait!

How to Serve Chocolate Sour Cream Pound Cake

Garnishes

Bring your Chocolate Sour Cream Pound Cake to the next level by dusting it with powdered sugar or drizzling over a glossy chocolate glaze. If you’re feeling extra fancy, add some fresh berries on the side or a dollop of softly whipped cream—simple, but oh so special.

Side Dishes

Pair each slice with a scoop of vanilla ice cream or a silky scoop of coffee gelato. For a more grown-up twist, a small glass of port or cold brew coffee is a perfect complement to the cake’s deep chocolate flavors.

Creative Ways to Present

Turn your Chocolate Sour Cream Pound Cake into the centerpiece of your dessert table! Cut into cubes for a fondue party, layer slices with mascarpone and berries for a trifle, or serve toasted with a little salted butter for an afternoon treat. The possibilities are endless—and delicious.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Sour Cream Pound Cake tightly wrapped at room temperature for up to 3 days. A cake dome or airtight container will help lock in the moisture and preserve that perfect crumb.

Freezing

This cake is an excellent freezer candidate. Once it’s cooled completely, wrap individual slices or the whole cake in plastic wrap, followed by a layer of foil. It’ll keep well for up to 2 months; just thaw at room temperature before serving.

Reheating

If you crave that fresh-baked warmth, pop individual slices in the microwave for about 10–15 seconds. For larger portions or the whole cake, gently reheat in a low oven (300°F or 150°C) for 10–15 minutes. Serve warm with your favorite toppings.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Plain full-fat Greek yogurt is a great substitute for sour cream and will still give your Chocolate Sour Cream Pound Cake a moist, slightly tangy bite.

How do I know when the cake is baked through?

You’ll want to test for doneness by inserting a toothpick into the cake’s center. If it comes out clean or with a couple of moist crumbs, your cake is perfect. If you see wet batter, give it a bit more time.

Can I make this recipe gluten-free?

Yes, you can swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend. Just keep in mind that texture may be slightly different, but it will still be wonderfully chocolaty!

Do I have to use a bundt or loaf pan?

Both pans work beautifully. If you don’t have either, two standard loaf pans or a 9×13-inch pan will do in a pinch—just be sure to adjust the baking time and keep an eye on it after the 45-minute mark.

What’s the best cocoa powder to use?

For deep chocolate flavor, choose a high-quality unsweetened cocoa powder. Dutch-processed works for a smoother taste, but natural cocoa will also shine in this Chocolate Sour Cream Pound Cake.

Final Thoughts

There’s a reason Chocolate Sour Cream Pound Cake is a go-to for both special occasions and casual cravings—it’s simply irresistible. Try it for yourself and you’ll see why this cake gets rave reviews every single time. Happy baking!

Chocolate Sour Cream Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Chocolate Sour Cream Pound Cake, a delightful homemade dessert perfect for any occasion. This decadent cake pairs the deep flavors of cocoa with the subtle tang of sour cream, creating a delectable treat that is sure to impress.

Ingredients

Scale

For the Cake:

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tsp vanilla extract
¾ cup (180g) sour cream
1¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
½ tsp baking powder
¼ tsp baking soda
½ tsp salt

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Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C) and grease/flour a 10-inch pan.
Mix Butter and Sugar: Cream butter and sugar until light and fluffy.
Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
Combine Wet and Dry: Alternate adding dry ingredients and sour cream to the butter mixture.
Bake: Pour batter into pan and bake for 60-70 minutes.
Cool and Serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.