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
Scale
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
