If you’re hunting for the ultimate show-stopping dessert that’s both decadent and wonderfully comforting, the Chocolate Sour Cream Pound Cake might just be your new favorite baking project. The rich cocoa flavor, impossibly tender crumb, and subtle tang of sour cream make this cake an absolute classic, perfect for celebrations or cozy afternoons with a hot coffee. Whether you serve it simply dusted with powdered sugar or drizzled in glossy chocolate glaze, this pound cake never fails to satisfy serious chocolate cravings!

Chocolate Sour Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity—each ingredient plays a starring role, lending richness, structure, and depth to the finished cake. Gather these pantry staples for a treat that’s as easy as it is impressive!

Unsalted butter: Softened butter creates that creamy base and gives the pound cake its melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake beautifully while also helping achieve a light, airy crumb when creamed with butter.
Large eggs: These bind everything together and add richness to the batter.
Vanilla extract: A splash enhances all the lovely chocolate notes and adds warmth.
All-purpose flour: The foundation of your cake, giving it structure but keeping it tender.
Unsweetened cocoa powder: The secret to a deep, authentic chocolate flavor—choose a good-quality cocoa powder for best results!
Baking soda: Just a little bit helps the cake rise and stay perfectly soft.
Salt: Balances the sweetness and sharpens the chocolate flavor.
Sour cream: The key ingredient in Chocolate Sour Cream Pound Cake; it adds moisture and a delectable tang that sets this cake apart.
Whole milk: Ensures a soft, tender crumb and smooth batter consistency.
Optional powdered sugar or chocolate glaze: These toppings make your cake look irresistible and add a little extra indulgence.

How to Make Chocolate Sour Cream Pound Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 325°F. Grease and flour a 10-inch bundt or tube pan very thoroughly. This step ensures your Chocolate Sour Cream Pound Cake will come out cleanly, showing off every beautiful ridge and curve. Don’t be shy—get into every groove of the pan!

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar. Beat them for a good 3–4 minutes until the mixture becomes light and fluffy. This is what gives the pound cake its signature fine texture, so don’t rush this part.

Step 3: Add Eggs and Vanilla

Next, beat in the eggs one at a time, mixing well after each addition. Each egg makes the batter silkier and helps create that delightful richness. Stir in the vanilla extract for that essential depth and aroma.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed, preventing any clumps of cocoa or pockets of baking soda in your finished cake.

Step 5: Combine Sour Cream and Milk

In a third bowl, blend the sour cream and whole milk together. It might not look glamorous, but this soupy mixture is the not-so-secret weapon for a super moist Chocolate Sour Cream Pound Cake. The tangy dairy makes all the difference!

Step 6: Alternate Mixing Wet and Dry

With your mixer on low, add the dry ingredients to the creamed butter mixture in three parts, alternating with the sour cream mixture. Start and finish with the dry ingredients. This alternating method keeps the batter silky while making sure you don’t overwork the flour—overmixing is the enemy of a tender cake!

Step 7: Pour and Bake

Pour the batter into your prepared pan and use a spatula to smooth the top. Pop the pan into the oven and bake for 70–75 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Resist opening the oven door until you’re nearing the end, so your cake rises evenly.

Step 8: Cool and Finish

Allow the cake to cool in the pan for 15 minutes—this helps it set and makes it easier to remove. Then, turn it out onto a wire rack to cool completely before dusting with powdered sugar or adding a chocolate glaze. The hardest part is waiting, but the payoff is so worth it!

How to Serve Chocolate Sour Cream Pound Cake

Garnishes

This cake is a stunner all on its own, but a generous dusting of powdered sugar lends a little elegance. If you’re feeling indulgent, a glossy chocolate glaze makes your Chocolate Sour Cream Pound Cake truly unforgettable. Fresh berries, a dollop of whipped cream, or a scoop of ice cream are also incredibly hard to resist.

Side Dishes

Pairing your cake with a cup of strong coffee or espresso is classic. For a festive touch, try lemon or raspberry sorbet on the side to cut the richness, or a gently sweetened fruit compote. The contrast of tart and creamy makes every bite more exciting!

Creative Ways to Present

For parties, slice the cake into thin fingers and arrange them on a platter with bowls of melted chocolate or caramel for dipping. Individual slices can be layered with whipped cream and berries in parfait glasses for a playful dessert. Or, wrap up thick slices in parchment, tie with ribbon, and give as the ultimate homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep your Chocolate Sour Cream Pound Cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and flavorful for up to 3 days, and many people think it tastes even better a day after baking!

Freezing

If you want to save some cake for later, this recipe freezes beautifully. Wrap individual slices or the whole cake in a double layer of plastic wrap, then foil. It’ll keep in the freezer for up to three months—just let it thaw at room temperature before serving.

Reheating

To enjoy that just-baked aroma and a soft, warm crumb, microwave individual slices for 10–15 seconds. If you’re reheating a larger portion, wrap it loosely in foil and place it in a 300°F oven for about 10 minutes. Top with fresh garnishes once warmed through.

FAQs

Can I use light sour cream instead of full-fat?

You can substitute light sour cream, but keep in mind that full-fat provides a richer texture and moisture. The cake will still be delicious, just a bit less decadent.

What kind of cocoa powder is best for this recipe?

Opt for a high-quality unsweetened cocoa powder; Dutch-processed or natural both work well, but Dutch-processed will give a deeper, almost fudge-like profile to your Chocolate Sour Cream Pound Cake.

Can I add chocolate chips or nuts?

Absolutely! Stir in up to 1/2 cup of mini chocolate chips for extra bursts of chocolate, or try chopped toasted pecans or walnuts for crunch. Just fold them in before pouring the batter into the pan.

My cake stuck to the pan. What went wrong?

This usually happens if the pan wasn’t greased and floured thoroughly. Make sure to get into every nook of your bundt or tube pan, and consider using a baking spray with flour for extra insurance next time.

Is this cake suitable for layering or as a base for other desserts?

While the Chocolate Sour Cream Pound Cake is sturdy and moist, it’s best enjoyed in thick slices, not as a layer in tall cakes. However, you can use it as a base for trifles or in parfaits!

Final Thoughts

If you love rich chocolate desserts that deliver big on both flavor and comfort, you owe it to yourself to try this Chocolate Sour Cream Pound Cake. It’s indulgent, impressive, and secretly so easy to make—perfect for sharing with family or spoiling yourself with an extra slice. Dive in and enjoy every chocolatey bite!

Chocolate Sour Cream Pound Cake Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Chocolate Sour Cream Pound Cake that’s perfect for any occasion. This decadent dessert combines the richness of cocoa with the tangy creaminess of sour cream for a delightful treat.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup whole milk

Optional Topping:

powdered sugar or chocolate glaze

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Instructions

Preheat the oven: Preheat the oven to 325°F and prepare a 10-inch bundt or tube pan.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, cocoa, baking soda, and salt.
Mix wet ingredients: In another bowl, combine sour cream and milk.
Combine and bake: Alternate adding dry ingredients and sour cream mixture to the butter mixture. Pour batter into pan and bake for 70–75 minutes.
Cool and serve: Let the cake cool before removing from the pan. Optionally, dust with powdered sugar or drizzle with chocolate glaze.