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Chocolate Sour Cream Pound Cake Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://simplehomecookingtips.com/chocolate-sour-cream-pound-cake-recipe/