If you’re looking for a dessert that delivers pure chocolate bliss in every perfectly tender bite, then you are in for a treat with this Chocolate Sour Cream Pound Cake. What sets this cake apart is not just the deep cocoa flavor, but also its rich, moist crumb thanks to the generous addition of sour cream. It’s a simple yet elegant cake that suits every occasion, whether you’re sharing with friends after dinner or sneaking a slice with your afternoon coffee. This will soon become the kind of recipe you tuck into your bakery arsenal for those moments when only the most luscious, chocolatey treat will do.

Chocolate Sour Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of pantry staples can create a cake this show-stopping! Every ingredient here plays a specific role in making your Chocolate Sour Cream Pound Cake irresistibly soft, decadently chocolatey, and beautifully balanced. Let’s break down what you’ll need and why it matters:

Unsalted butter (1 cup, softened): Provides richness and creates a tender, melt-in-your-mouth crumb.
Granulated sugar (2½ cups): Adds sweetness and helps whip air into the batter for a light texture.
Eggs (4 large): The backbone of structure, giving the cake lift and stability.
Vanilla extract (1 teaspoon): Rounds out the chocolate flavors with mellow warmth.
All-purpose flour (2 cups): Forms the sturdy but soft framework of the cake.
Unsweetened cocoa powder (¾ cup): Delivers all that glorious, intense chocolate flavor.
Baking powder (½ teaspoon): Ensures the pound cake rises just enough, without losing its denseness.
Salt (½ teaspoon): Contrasts the sweetness and amplifies all the flavors.
Sour cream (1 cup): The magical ingredient for moisture and slightly tangy depth you’ll love.
Hot water or brewed coffee (½ cup): Brings out richer notes in the cocoa; coffee intensifies chocolate without overpowering it.
Powdered sugar (for dusting, optional): Adds an elegant, sweet finish just before serving.

How to Make Chocolate Sour Cream Pound Cake

Step 1: Prep Your Bundt Pan and Oven

Before you begin, preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan—this step is crucial for getting the cake out in one breathtaking piece. Bundt pans love to hold onto desserts, so don’t rush this part!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This takes about 3 to 4 minutes with a hand mixer, adding essential air to make the cake tender and not too dense.

Step 3: Add Eggs and Vanilla

Add your eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the vanilla extract—your kitchen will already be smelling amazing at this point!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This blend will ensure the cocoa powder is evenly distributed and no lumps sneak into your Chocolate Sour Cream Pound Cake.

Step 5: Alternate Dry Ingredients and Sour Cream

Add one third of the dry ingredients to the butter-sugar mixture, then half of the sour cream. Continue alternating, always starting and ending with the dry ingredients. Mix gently, just until the flour is mostly incorporated—overmixing is the enemy of a perfect crumb!

Step 6: Finish the Batter

Gradually pour in your hot water or coffee, and mix until the batter is smooth and glossy. This step is what brings everything together and gives that signature luscious texture to your cake.

Step 7: Bake

Transfer the batter to your prepared bundt pan. Smooth the top with a spatula and bake for 60 to 70 minutes, until a toothpick poked into the thickest part comes out clean or with only a few moist crumbs. Don’t be tempted to open the oven door often—patience will be rewarded!

Step 8: Cool and Unmold

Let your Chocolate Sour Cream Pound Cake cool in the pan for 15 minutes. Inverting it onto a wire rack while it’s still slightly warm helps release the cake more easily. Once completely cool, you can dust the top with powdered sugar for a simple, elegant look.

How to Serve Chocolate Sour Cream Pound Cake

Garnishes

Powdered sugar is classic, but you can get creative with a drizzle of chocolate ganache, a dollop of lightly whipped cream, or a scattering of fresh berries. Each topping enhances the cake in its own delightful way, making it feel like a dessert from your favorite bakery.

Side Dishes

Turn a slice of Chocolate Sour Cream Pound Cake into a dream dessert by serving it alongside a scoop of vanilla bean ice cream, fresh fruit compote, or even a shot of espresso. The contrast of cold creamy textures and the cake’s warm richness is always a crowd-pleaser.

Creative Ways to Present

This cake is a star at brunch, afternoon tea, or holiday buffet tables. Try cutting it into bite-sized cubes for a dessert platter, or layer slices with mascarpone and berries in a trifle dish. The Chocolate Sour Cream Pound Cake holds its shape and flavor beautifully no matter how you serve it.

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Sour Cream Pound Cake soft and fresh, wrap any uneaten slices tightly in plastic wrap or store the whole cake in an airtight container. It will stay moist and delicious for up to 3 days at room temperature—if it lasts that long!

Freezing

If you want to save some for a later chocolate craving, this cake freezes exceptionally well. Wrap cooled, unsliced cake (or individual pieces) in plastic wrap and then foil, and freeze for up to 2 months. Let it thaw overnight at room temperature before serving.

Reheating

If you like your cake warm, just microwave individual slices for 10–15 seconds. The heat brings out the cocoa aroma—add a scoop of ice cream for a cozy dessert treat, anytime.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream and will yield a similarly moist crumb, though it adds a slightly different tang. Just be sure to use full-fat yogurt for the best results.

How do I know when the pound cake is done?

The surest sign is when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. The cake will also feel springy to the touch and start to pull away from the sides of the pan.

What if I don’t have a bundt pan?

You can also bake this Chocolate Sour Cream Pound Cake in two standard loaf pans. Just start checking for doneness around the 45-minute mark, as baking times will be shorter.

Why does the recipe include coffee?

The small amount of coffee deepens the chocolate flavor but doesn’t make the cake taste like coffee. If you prefer not to use coffee, hot water works perfectly too!

Can I make this cake gluten-free?

Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still have a decadent, chocolatey cake to share (or keep to yourself).

Final Thoughts

If you adore desserts that are equal parts comforting and impressive, I can’t recommend this Chocolate Sour Cream Pound Cake enough. It’s the kind of recipe you’ll want to come back to again and again, whether you’re baking for special company or treating yourself at home. Happy baking—and prepare for chocolate cake perfection!

Chocolate Sour Cream Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

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

Print Recipe

Description

Indulge in the rich, moist decadence of this Chocolate Sour Cream Pound Cake. It’s a delightful dessert that combines the deep flavors of cocoa with the tangy richness of sour cream, creating a truly irresistible treat.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
½ cup hot water or brewed coffee (for enhanced chocolate flavor)

Optional:

powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and grease/flour a 10-inch bundt pan.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
Mix batter: Add dry ingredients and sour cream alternately to butter mixture. Mix in hot water or coffee until smooth.
Bake: Pour batter into pan and bake for 60–70 minutes. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Dust and serve: Dust with powdered sugar before serving, if desired.