Chocolate Sour Cream Pound Cake

Okay, chocolate lovers—this one’s for you. This Chocolate Sour Cream Pound Cake is rich, velvety, and deeply chocolatey with the kind of dense, moist crumb that makes every bite feel like a warm hug. The secret weapon? Sour cream. It gives the cake an irresistible tenderness and just the right amount of tang to balance out the sweetness. Whether you’re baking for a celebration or just treating yourself (because you absolutely deserve it), this cake is a total showstopper. Trust me, once you try it, it’ll be on repeat.

Why You’ll Love Chocolate Sour Cream Pound Cake

Ultra-Moist Texture: Thanks to sour cream, this cake is never dry. It’s perfectly soft and dense—the way a pound cake should be.

Deep Chocolate Flavor: Cocoa powder + chocolate chips = double the chocolate, double the joy.

Simple Pantry Ingredients: No fancy tricks here, just good-quality basics that you probably already have.

Perfect for Any Occasion: Elegant enough for guests, easy enough for a weeknight treat, and always a hit.

Make-Ahead Friendly: It gets even better the next day. Slice it up and store it—you’ve got dessert (or breakfast?) sorted.

Ingredients in Chocolate Sour Cream Pound Cake

Here’s what goes into this luscious loaf of chocolate goodness:

Unsalted Butter:

Creamy, rich, and essential for that classic pound cake texture. Let it come to room temperature for easy mixing.

Granulated Sugar:

Sweetens the cake and helps create that beautiful crackly top.

Eggs:

They add structure and richness. Bring them to room temperature for a smoother batter.

Sour Cream:

The MVP. Adds moisture, tenderness, and a slight tang that balances the sweetness perfectly.

All-Purpose Flour:

Gives the cake its body while keeping it tender and dense.

Unsweetened Cocoa Powder:

Brings that deep, dark chocolate flavor we all crave. Use a high-quality brand for the best taste.

Baking Soda:

Works with the sour cream to give the cake just the right amount of lift.

Salt:

Enhances and balances all the flavors. Never skip the salt in a chocolate dessert!

Vanilla Extract:

Adds warmth and rounds out the chocolate flavor beautifully.

Chocolate Chips (Optional but highly recommended):

Because more chocolate is always a good idea. They melt into the batter and create gooey pockets of joy.

Instructions

Let’s bring this chocolate dream to life:

Preheat the Oven:

Start by preheating your oven to 325°F (165°C). Grease and flour a standard loaf or bundt pan.

Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar until light and fluffy—about 3–5 minutes. This step is key for that beautiful pound cake texture.

Add the Eggs:

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

Mix in the Sour Cream and Vanilla:

Add the sour cream and vanilla extract and beat until smooth and creamy.

Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Mix the Batter:

Gradually add the dry ingredients to the wet, mixing just until everything is combined. Don’t overmix! Fold in the chocolate chips if using.

Bake:

Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay!).

Cool and Serve:

Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Nutrition Facts

Servings: 10–12 slices
Calories per serving: ~350–400 (varies with chocolate chips)

Preparation Time

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: ~1 hour 25 minutes

How to Serve Chocolate Sour Cream Pound Cake

With a Dusting of Powdered Sugar: Simple and elegant—just sift it over the top for a pretty finish.

Topped with Whipped Cream or Ice Cream: Vanilla ice cream and warm cake? Yes, please.

With Fresh Berries: Strawberries or raspberries bring a fresh, fruity contrast that pairs beautifully with chocolate.

Drizzled with Chocolate Ganache: Go all out and pour on that silky chocolate sauce.

Toasted for Breakfast: Slice, toast lightly, and smear with a little butter. You’re welcome.

Additional Tips

Room Temp Ingredients = Smooth Batter: Don’t skip this step—cold ingredients can cause the batter to curdle or mix unevenly.

Don’t Overbake: Start checking at 60 minutes. Overbaking can dry out your cake, and nobody wants that.

Use a Bundt Pan for Wow Factor: Want to impress? This cake looks stunning in a bundt shape with a glaze or dusting on top.

Store It Right: Keep the cake in an airtight container at room temperature for up to 4 days or freeze slices for longer storage.

Dress It Up or Down: It’s equally at home with a scoop of ice cream or a cup of coffee.

FAQ Section

Q1: Can I substitute yogurt for sour cream?
A1: Yes! Greek yogurt works well—just be sure to use full-fat for the best texture.

Q2: Can I make this cake ahead of time?
A2: Absolutely. It’s even better the next day as the flavors settle and intensify.

Q3: Can I freeze this cake?
A3: Yes! Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temp.

Q4: Can I use Dutch-process cocoa powder?
A4: You can, but note that it may slightly affect the rise since the recipe uses baking soda. Stick with natural cocoa if you can.

Q5: What if I don’t have a bundt pan?
A5: No worries—a 9×5 loaf pan works great too. Just watch the baking time!

Q6: How do I know when the cake is done?
A6: A toothpick should come out with just a few moist crumbs. If it’s clean, you might’ve baked it a tad too long.

Q7: Can I make this gluten-free?
A7: Yes, use a 1:1 gluten-free flour blend that includes xanthan gum for best results.

Q8: Can I make this without chocolate chips?
A8: Totally! The cake is still super chocolatey without them—add nuts if you want a little crunch.

Q9: Why is my pound cake dry?
A9: It’s likely overbaked or you used too much flour. Be sure to measure properly and check early.

Q10: Can I add coffee to boost the chocolate flavor?
A10: Great idea! A teaspoon of instant espresso powder mixed into the batter deepens the chocolatey richness.

Conclusion

This Chocolate Sour Cream Pound Cake is everything you want in a homemade dessert: easy, indulgent, and absolutely divine. Whether you dress it up with berries and cream or sneak slices straight from the fridge (no judgment!), it’s a recipe you’ll come back to again and again. So go ahead—preheat that oven and make your kitchen smell like chocolate heaven.

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