If you are on the hunt for a dessert that perfectly balances rich chocolate flavor with a moist, tender crumb, this Chocolate Sour Cream Pound Cake Recipe is your new best friend in the kitchen. With its deep cocoa notes, subtle tang from sour cream, and a texture that’s irresistibly dense yet fluffy, it’s one of those cakes that feels like a warm hug on a plate. Whether you’re baking for a special occasion or just because, this cake delivers comfort and delight in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking a perfect Chocolate Sour Cream Pound Cake Recipe. Each one plays a crucial role, whether it’s enhancing flavor, improving texture, or adding that signature moistness and richness that makes this cake stand out.
- Unsalted butter (1 cup or 2 sticks): Creamed to create a light and fluffy base for the cake’s tender crumb.
- Granulated sugar (3 cups): Balances the cocoa’s bitterness with just the right amount of sweetness.
- Large eggs (6): Provide structure and help bind the batter for a perfect rise.
- Vanilla extract (1 teaspoon): Adds warmth and depth, perfectly complementing the chocolate.
- All-purpose flour (3 cups): The cake’s foundation, ensuring a substantial but soft texture.
- Unsweetened cocoa powder (1/2 cup): Infuses rich chocolate flavor without overwhelming sweetness.
- Baking powder (1/2 teaspoon): Helps the cake rise lightly without making it cakey.
- Baking soda (1/2 teaspoon): Works with sour cream to enhance tenderness and create subtle lift.
- Salt (1/2 teaspoon): Balances flavors and intensifies the chocolate.
- Sour cream (1 cup): Adds moisture and a gentle tang that keeps the cake incredibly moist.
- Whole milk or buttermilk (1/2 cup): Keeps the batter smooth and contributes to the cake’s soft crumb.
- Optional toppings: Powdered sugar or chocolate glaze to finish with a pretty, delicious touch.
How to Make Chocolate Sour Cream Pound Cake Recipe
Step 1: Preparing the Pan and Oven
Start by preheating your oven to 325°F (165°C). This slightly lower temperature helps the cake bake evenly without drying out. Grease and flour a 10-inch bundt or tube pan thoroughly to ensure your Chocolate Sour Cream Pound Cake releases beautifully after baking.
Step 2: Creaming Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy—about 4 to 5 minutes. This step incorporates air, helping your pound cake rise well and develop a tender crumb.
Step 3: Adding Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to keep the batter smooth and well combined. Stir in the vanilla extract, which enhances the chocolate flavor and adds a lovely aromatic depth.
Step 4: Combining Dry Ingredients
In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures that the leavening agents and cocoa are evenly distributed for a consistent texture and flavor throughout the cake.
Step 5: Mixing Sour Cream and Milk
In another bowl, combine the sour cream and whole milk or buttermilk. This mixture is the secret to the cake’s moist and tender crumb, giving it a delightful richness and a subtle tang that balances the deep chocolate.
Step 6: Combining Dry and Wet Ingredients
Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream and milk mixture. Start and end with the dry ingredients, mixing just until combined. Overmixing can lead to a tough cake, so keep it gentle.
Step 7: Baking the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a rich chocolate aroma and a slightly firm top when it’s ready.
Step 8: Cooling and Finishing Touches
Allow the cake to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a chocolate glaze if you want to add a little extra wow factor to your Chocolate Sour Cream Pound Cake Recipe.
How to Serve Chocolate Sour Cream Pound Cake Recipe
Garnishes
For a classic, simple finish, sprinkle powdered sugar over the top. If you want something richer, a glossy chocolate glaze or even a drizzle of melted caramel adds a luxurious touch that pairs perfectly with the moist crumb.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to cut through its richness. Fresh berries or a raspberry coulis add a bright, fruity contrast that elevates every bite.
Creative Ways to Present
For a special occasion, slice the cake and layer it with mascarpone and strawberries to create an elegant trifle. You can also serve it warm with a scoop of salted caramel gelato or wrap individual slices in parchment paper for gifting.
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. For longer storage, refrigeration helps maintain freshness, but be sure to bring it to room temperature before serving for the best texture.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can last up to three months frozen. Thaw at room temperature overnight before serving for moist, delicious results.
Reheating
If you want to enjoy your pound cake warm, gently reheat slices in the microwave for about 20 seconds or warm the whole cake wrapped in foil in a low oven at 300°F (150°C) for 10-15 minutes. Warm cake brings out that rich chocolate flavor even more.
FAQs
Can I use low-fat sour cream in this cake?
While low-fat sour cream can be used, it may slightly affect the moistness and richness of the cake. Full-fat sour cream delivers the best texture and flavor for this Chocolate Sour Cream Pound Cake Recipe.
Is it necessary to use both baking powder and baking soda?
Yes, both work together to provide the right rise and tenderness. Baking soda reacts with the sour cream’s acidity, while baking powder adds extra lift for the perfect crumb.
Can I substitute buttermilk for milk?
Absolutely! Buttermilk adds a pleasant tanginess and enhances the cake’s moist texture, making it a perfect swap for whole milk in this recipe.
How do I prevent the cake from sticking to the pan?
Carefully greasing and flouring your bundt pan is essential. Make sure to cover all the nooks and crannies to ensure a smooth release of your Chocolate Sour Cream Pound Cake Recipe.
Can this cake be made in a loaf pan instead?
Yes! Just reduce the baking time to about 60 minutes and check for doneness with a toothpick. The texture and flavor will remain just as delicious.
Final Thoughts
This Chocolate Sour Cream Pound Cake Recipe is a keeper for anyone who loves lifting their chocolate baking to the next level. It’s a simple recipe that delivers luxurious flavor and texture, perfect for sharing with friends or enjoying on a cozy afternoon. Don’t hesitate to try it—you may just find your new favorite cake to bake again and again.
Print
Chocolate Sour Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Sour Cream Pound Cake combines the deep flavors of cocoa with the creamy texture of sour cream, creating a classic dessert perfect for any occasion. Baked in a bundt pan for an elegant presentation, this cake offers a tender crumb and a subtle tanginess, enhanced by a optional dusting of powdered sugar or a luscious chocolate glaze.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk or buttermilk
Toppings (Optional)
- Powdered sugar
- Chocolate glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 4 to 5 minutes. This step helps to incorporate air for a lighter cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Sour Cream and Milk: In another bowl, mix the sour cream and milk (or buttermilk) until smooth. This mixture adds moisture and richness to the cake.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and milk mixture. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Let the cake cool in the pan for about 15 minutes to set. Then, carefully turn it out onto a wire rack to cool completely, preventing it from becoming soggy.
- Serve: Before serving, optionally dust the cooled cake with powdered sugar or drizzle with chocolate glaze for an extra touch of sweetness and decoration.
Notes
- Use room temperature ingredients for best mixing results.
- Be careful not to overmix the batter when combining wet and dry ingredients to keep the cake tender.
- Check doneness by inserting a toothpick; if it comes out with wet batter, continue baking in 5-minute increments.
- The sour cream adds moisture and a slight tang that balances the sweetness and richness of the cake.
- For a dairy-free option, substitute sour cream and milk with non-dairy alternatives, though texture may vary.
- Make sure to grease and flour the pan thoroughly to prevent sticking.
