Chocolate Sour Cream Pound Cake Recipe
If you have a soft spot for desserts that deliver a perfect balance of rich chocolate flavor and moist, tender crumb, then this Chocolate Sour Cream Pound Cake Recipe is sure to steal your heart. It’s the kind of cake that wraps you in comfort with every bite, thanks to the luscious sour cream that adds incredible moisture and a slight tang to complement the deep cocoa notes. Whether you’re baking for a special occasion or just craving something wonderfully indulgent, this cake brings an unbeatable homemade charm that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in building the cake’s extraordinary texture, flavor, and appearance. By using simple pantry staples, you create something truly magnificent without any fuss.
- Unsalted butter: Softened butter provides the cake with rich flavor and a tender crumb, essential for that melt-in-your-mouth experience.
- Granulated sugar: Sweetens the cake evenly and helps achieve a nice rise with the butter.
- Large eggs: Add structure and moisture to create a firm yet soft cake.
- Vanilla extract: Enhances the overall flavor, giving that warm, inviting aroma.
- Sour cream: The superstar ingredient that keeps the pound cake incredibly moist and adds a subtle tang.
- All-purpose flour: The cake’s backbone, providing stability and lightness.
- Unsweetened cocoa powder: Infuses deep chocolate richness without overpowering the delicate balance.
- Baking soda: Helps the cake rise beautifully and ensures a tender crumb.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Whole milk: Adds moisture and helps bind everything together for smooth batter consistency.
- Non-stick cooking spray or butter and flour: Prevents sticking and makes for easy cake removal from the bundt pan.
How to Make Chocolate Sour Cream Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan generously, or use a reliable non-stick baking spray to ensure your cake releases perfectly once baked.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process usually takes about 3 to 4 minutes and is crucial for incorporating air that will help keep the cake tender.
Step 3: Add Eggs and Flavor
Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Then mix in the vanilla extract followed by the sour cream, which will beautifully enrich the batter and add that signature moist texture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures that all dry ingredients are evenly distributed to avoid pockets of cocoa or leavening agents in the cake.
Step 5: Alternate Adding Dry Ingredients and Milk
Add the dry mixture to the wet ingredients in three additions, alternating with milk—start and finish with the dry ingredients. Mix gently just until combined to keep the batter light and avoid overmixing, which can make the cake dense.
Step 6: Bake the Cake
Pour the batter evenly into your prepared bundt pan, smoothing the top for an even bake. Bake for approximately 1 hour to 1 hour and 10 minutes. Check doneness by inserting a toothpick in the center — it should come out clean or with just moist crumbs attached.
Step 7: Cool and Remove from Pan
Allow the cake to cool in the pan for 15 to 20 minutes so it can set and be easier to remove. Then invert it onto a wire rack to cool completely before slicing and serving.
How to Serve Chocolate Sour Cream Pound Cake Recipe
Garnishes
For an added touch of elegance, dust the cooled cake with a light sprinkle of powdered sugar or drizzle it with a silky chocolate glaze. Fresh berries or a dollop of whipped cream can also elevate the presentation while complementing the richness of the cake.
Side Dishes
This pound cake pairs beautifully with a scoop of vanilla ice cream or a spoonful of rich caramel sauce. For a fruitier contrast, serve with roasted or fresh strawberries, raspberries, or even a side of citrus compote to cut through the chocolate’s decadence.
Creative Ways to Present
Try slicing the cake thick and using it to make decadent cake sandwiches with layers of flavored cream or fruit preserves. You can also cube the cake and layer it in a trifle with pudding and berries for a stunning dessert display that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Sour Cream Pound Cake Recipe fresh by storing it in an airtight container at room temperature for up to three days. This way, it stays soft and moist without drying out.
Freezing
If you want to save the cake for longer, wrap it tightly in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 3 months without losing its wonderful texture or flavor.
Reheating
To enjoy the cake warm, thaw frozen slices at room temperature, then gently heat in the microwave for 10 to 15 seconds or warm in a low oven for a few minutes. This quick warming brings back the fresh-baked feel with a soft crumb and melts the butter’s richness beautifully.
FAQs
Can I substitute Greek yogurt for sour cream in the Chocolate Sour Cream Pound Cake Recipe?
Absolutely! Greek yogurt makes a great substitute and will still add moisture and a slight tang, but be sure to use plain, full-fat Greek yogurt to maintain similar richness and texture.
What type of cocoa powder is best to use?
Use unsweetened cocoa powder for this recipe to ensure balanced sweetness and a deep, genuine chocolate flavor. Natural or Dutch-processed cocoa will both work, but natural cocoa will offer a brighter chocolate taste.
Can I make this recipe dairy-free?
To make this cake dairy-free, substitute the butter with a vegan butter alternative and use a dairy-free sour cream substitute. Also, swap the whole milk for a plant-based milk like almond or oat milk for a delicious dairy-free version.
Is it important to cream the butter and sugar properly?
Yes, creaming the butter and sugar until light and fluffy is key because it incorporates air into the batter. This step helps create a tender texture and nice rise in your pound cake.
How do I know when the cake is fully baked?
The best way is to insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready. Avoid opening the oven too early to prevent sinking.
Final Thoughts
There’s something truly comforting about a homemade chocolate pound cake that’s perfectly moist and packed with rich flavor. This Chocolate Sour Cream Pound Cake Recipe is a timeless gem that’s easy to make and incredibly satisfying. Whether for sharing with loved ones or savoring solo with a cup of coffee, it’s a recipe that’s sure to become a household favorite. Go ahead, bake it today and enjoy every luscious bite!
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Chocolate Sour Cream Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and moist Chocolate Sour Cream Pound Cake is a decadent dessert made with a velvety blend of cocoa and sour cream. Baked in a bundt pan, it features tender crumb and deep chocolate flavor that’s perfect for any occasion.
Ingredients
Butter Mixture
- 1 cup unsalted butter, softened
- 2 3/4 cups granulated sugar
Wet Ingredients
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Other
- Non-stick cooking spray or butter and flour for greasing the pan
Instructions
- Prepare the Pan: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan or spray it well with non-stick baking spray to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes using an electric mixer.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to maintain a smooth batter.
- Mix in Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the mixture is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to distribute the leavening agents and cocoa evenly.
- Alternate Adding Dry Ingredients and Milk: Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Pour and Smooth Batter: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula to ensure an even bake.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 1 hour to 1 hour 10 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Notes
- For an elegant finish, dust the cooled cake with powdered sugar or drizzle with a chocolate glaze.
- This cake keeps well at room temperature for up to 3 days.
- For longer freshness, store the cake in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
