If you’re searching for a little slice of chocolate heaven that’s impossibly moist, delightfully rich, and guaranteed to impress, this Chocolate Sour Cream Pound Cake might just become your new baking obsession. Imagine a deep, cocoa-kissed crumb with an old-fashioned, buttery tenderness, all thanks to the secret ingredient: tangy sour cream. It’s a gorgeous bundt cake that delivers on flavor and elegance, perfect for celebrations, family gatherings, or just as an afternoon treat with coffee. Trust me, one bite and you’ll know why this Chocolate Sour Cream Pound Cake is such a beloved classic.
Ingredients You’ll Need
You won’t need anything fancy for this recipe—just a few pantry staples and fresh ingredients, each adding their own special touch to the final cake. Together, they create an irresistible harmony of rich chocolate flavors and an incredibly soft texture.
- Unsalted butter, softened: Lends a rich, creamy base and guarantees that signature pound cake crumb.
- Granulated sugar: Not only sweetens, but also helps achieve that dreamy, fluffy texture as it whips into the butter.
- Large eggs, at room temperature: Provide structure and silkiness, making every bite tender yet satisfying.
- Sour cream: This star ingredient adds unbeatable moisture and a subtle tang that balances the richness.
- Vanilla extract: Enhances all the chocolate notes and rounds out the cake’s flavor profile.
- All-purpose flour: Forms the backbone of the cake, giving just the right amount of heft without making it dense.
- Unsweetened cocoa powder: Brings deep chocolate flavor and a gorgeous, dark color to every slice.
- Baking soda: Helps the cake rise beautifully, so you get a light crumb that still feels indulgent.
- Salt: Just a pinch sharpens all the flavors and prevents the cake from tasting flat.
- Whole milk: Loosens the batter slightly, ensuring a moist, velvety texture throughout.
How to Make Chocolate Sour Cream Pound Cake
Step 1: Prepare Your Pan and Preheat
Start by heating your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan—this is key for that show-stopping reveal later on, and it prevents any tragic cake sticking disasters!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until it’s light, fluffy, and almost cloud-like. Take your time here; this step is what gives the Chocolate Sour Cream Pound Cake its tender crumb and rich flavor.
Step 3: Add Eggs One at a Time
Crack in the eggs one by one, mixing well after each. This technique ensures the mixture stays silky smooth without curdling, and helps build that classic pound cake structure.
Step 4: Blend in Sour Cream and Vanilla
Add the sour cream and vanilla extract, beating just until everything’s incorporated. This is when you’ll start to notice the batter becoming creamy and luscious—don’t taste it yet, tempting as it is!
Step 5: Combine Dry Ingredients
Grab a separate bowl and whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking evenly disperses the cocoa and ensures every crumb will be chocolatey and consistent.
Step 6: Mix Wet and Dry Together, Alternating With Milk
Add the dry ingredients to your wet mixture in three additions, alternating with the whole milk. Begin and end with the dry. Mix gently—just enough to combine. This method keeps the Chocolate Sour Cream Pound Cake soft and avoids overworking the glutens.
Step 7: Bake
Pour the batter into your prepared bundt pan and smooth the top with a spatula. Slide it into the oven and let it bake for 70–80 minutes—be patient, your kitchen will smell incredible! You’ll know it’s ready when a toothpick comes out clean from the center.
Step 8: Cool and Unmold
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack. Allow it to cool completely. This rest time helps the Chocolate Sour Cream Pound Cake set up perfectly for slicing.
How to Serve Chocolate Sour Cream Pound Cake
Garnishes
This cake is beautiful on its own, but for an extra bit of flair, try a drizzle of silky chocolate ganache or a delicate dusting of powdered sugar. Fresh berries or a dollop of whipped cream are the finishing touches that make each slice irresistible.
Side Dishes
Pair your Chocolate Sour Cream Pound Cake with a scoop of vanilla or coffee ice cream, or serve it with fresh fruit like strawberries or raspberries for a tangy, refreshing contrast. A hot cup of coffee or a glass of cold milk completes the picture-perfect dessert experience.
Creative Ways to Present
For a special twist, cut the cake into cubes and layer with whipped cream and berries in parfait glasses for a deconstructed dessert. Or try slicing and toasting pieces lightly under the broiler, then topping with chocolate sauce or caramel for a warm, decadent treat.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Sour Cream Pound Cake as moist and delicious as day one, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The flavors actually deepen over time, making it even better on day two!
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge or on the counter for a few hours.
Reheating
To revive that just-baked warmth and aroma, pop individual slices in the microwave for about 10–15 seconds. Alternatively, warm pieces in a low oven (about 300°F) for 5 minutes. Just be careful not to overheat, as you want to retain that signature moist crumb.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt makes a great substitute if you’re out of sour cream. It keeps the cake just as moist and provides a very similar tang to balance the rich chocolate.
What type Dessert
Unsweetened cocoa powder gives the deepest chocolate flavor, but feel free to use Dutch-processed for a slightly darker color and smoother taste. Both work wonderfully in Chocolate Sour Cream Pound Cake.
How do I prevent the cake from sticking to the bundt pan?
Make sure to grease every nook and cranny of your bundt pan, then dust with flour (or cocoa powder for extra chocolate goodness). Allowing the cake to cool for 15 minutes before unmolding also helps prevent sticking.
Can I add chocolate chips or nuts?
Definitely! Fold in a cup of chocolate chips or chopped nuts for extra texture and bursts of flavor. Just be sure not to overload the batter, or the cake may become too dense.
Is it possible to halve the recipe?
Yes, you can easily halve the ingredients and bake the batter in a standard loaf pan. Keep an eye on the baking time—it should take around 50–60 minutes. The result is a smaller but equally delicious Chocolate Sour Cream Pound Cake.
Final Thoughts
I can’t recommend this Chocolate Sour Cream Pound Cake enough—it’s one of those joyous desserts that turns even an ordinary day into something special. Give it a try and you’ll see just how easy it is to make a cake that’s every bit as impressive as it is delicious. Happy baking!
Print
Chocolate Sour Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, moist decadence of this Chocolate Sour Cream Pound Cake. With a tender crumb and intense chocolate flavor, this cake is a true delight for any occasion.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat and Prep: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time. Mix in sour cream and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa, baking soda, and salt.
- Mix Batter: Gradually add dry ingredients to wet, alternating with milk. Pour into pan.
- Bake: Bake for 70–80 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 15 minutes, then transfer to a rack to cool completely.
Notes
- For extra richness, drizzle with chocolate ganache or dust with powdered sugar.
- Stores well wrapped tightly and can use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
