Add Flavor to Your Life with Chocolate Sour Cream Pound Cake

There are few things more indulgent than a rich slice of chocolate cake, and this chocolate sour cream pound cake recipe is sure to satisfy even the most intense cravings. As a chef specializing in British cuisine, I have always believed that the simplest ingredients can create the most delectable dishes. This pound cake recipe embodies that philosophy of simple yet sophisticated flavors, combining the richness of chocolate with the tanginess of sour cream for a perfectly balanced dessert.

Whether you are celebrating a special occasion, hosting afternoon tea, or just craving a sweet treat, this chocolate sour cream pound cake will not disappoint. With its moist and fluffy texture and deep chocolatey flavor, this cake is sure to be a hit among your family and friends. So tie on your apron, preheat your oven, and let’s get started!

Why You’ll Love This Recipe

Chocolate Sour Cream Pound Cake
Chocolate Sour Cream Pound Cake

Friends, I promise you, this Chocolate Sour Cream Pound Cake recipe will be one of the best things you’ll ever put in your mouth. As a chef, I know that many chocolate pound cake recipes out there can be dry and flatten your taste buds, but let me tell you that this Chocolate Sour Cream Pound Cake is not one of those recipes.

Firstly, the secret ingredient to keeping my cake moist and deliciously chocolaty is the sour cream. It’s what gives it that impossible silky texture and depth of flavor without thinning its batter too much.

I know some folks might be hesitant to make this cake because it involves a few more steps than your average cake mix, but let me assure you it is easy to make. Just preheat your oven to 325°F/160°C; butter and flour a Bundt pan; mix the cake ingredients using an electric mixer; pour the mixture into the pan; and bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean. It’s that simple!

Another reason why I love this recipe is that it’s so adaptable. You can add extra chocolate chips if you prefer more chocolate chunks in your cake, substitute some cocoa powder with Dutch process cocoa powder for that extra rich chocolatey flavor, or add espresso powder or instant coffee for more depth of flavor.

Lastly, this cake is perfect for any occasion – from birthday parties to afternoon tea – as well as being incredibly versatile in its serving options. You could serve it plain dusted with powdered sugar, paired with whipped cream or ice-cream, or even topped with your favorite ganache or chocolate glaze. Trust me when I say this cake will quickly become a staple dessert recipe in your home.

In conclusion, you’ll love my Chocolate Sour Cream Pound Cake recipe because it’s scrumptiously moist, easy to make, adaptable to fit everyone’s individual tastes, and perfect for any occasion. So don’t hesitate, gather your ingredients now, and get to baking this marvelous dessert that’s sure to please!

Ingredient List

 One slice won't be enough
One slice won’t be enough

Here are the ingredients you will need for this delectable Chocolate Sour Cream Pound Cake recipe:

  • 3 cups all-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 8 oz sour cream, at room temperature
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract

This ingredient list may seem straightforward, but there are several key ingredients to highlight. The sour cream adds a tangy flavor that balances out the sweetness of the butter and sugar in the pound cake. It also helps keep the cake moist and tender. Using both baking soda and baking powder contributes to the leavening of this cake, while dutch process cocoa powder distinguishes itself by producing a smoother and darker chocolate flavor. Lastly, make sure to bring all your cold ingredients like eggs and butter to room temperature so they mix evenly into the batter.

The Recipe How-To

 Chocolate heaven in every bite
Chocolate heaven in every bite

Gathering the Ingredients
Step 1: Preheat the oven to 325°F (165°C)

Make sure your oven is at the correct temperature before beginning.

Step 2: Prepare the Bundt Cake Pan

Butter and flour a 10-cup Bundt pan or spray with cooking spray.

Step 3: Sift and Measure Dry Ingredients

Sift 3 cups of all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and a pinch of salt into a medium bowl. Measure out 1 tsp of baking powder, add to the bowl and whisk dry ingredients to combine.

Step 4: Mix Wet Ingredients

In a large bowl, cream together 2 sticks (8 oz.) of unsalted butter with 3 cups granulated sugar until light and fluffy. Add in 1 tablespoon vanilla extract followed by 4 large eggs, one at a time, beating well after each addition.

Step 5: Incorporate Dry Ingredients

Add a third of the dry ingredients mixture into the wet ingredients mixture, followed by half of the 16 oz. sour cream. Repeat this process, ending with the dry ingredients mixture. Scrape down the sides of the bowl to ensure it’s evenly mixed.

Baking Time!

Pour batter into prepared pan and smooth it out. Bake for about 75-85 minutes or until a toothpick/skewer inserted comes out clean. Cool in pan for about ~10 minutes before inverting onto a cooling rack to cool completely.

Chocolate Ganache Topping

You can serve this cake as it is or top it with some chocolate ganache:

Step 6: Melt Chocolate

Place 8 oz chopped dark chocolate in a heatproof bowl over a saucepan of simmering water (do not let bottom of bowl touch water). Stir occasionally until melted.

Step 7: Add Butter and Cream

Add 1 cup of heavy cream and 2 teaspoons of light corn syrup or honey; stir until smooth. Then, add in 4 tbsp (1/2 stick) salted butter until melted.

Step 8: Glaze the Cake

Allow it to cool for about 5 minutes before pouring over the cake. You can also decorate it with chocolate chips or any other desired toppings.

This chocolate sour cream pound cake recipe is easy to make yet comes out wonderfully moist and chocolatey with a fantastic crumb. It’s perfect as a dessert or even as a birthday cake!

Substitutions and Variations

 A dessert fit for a queen (or king)
A dessert fit for a queen (or king)

My loves, let’s talk about making some substitutions and variations to make this Chocolate Sour Cream Pound Cake recipe even more delicious and unique! As I always say, baking is an art, so don’t be afraid to get creative with your cake ingredients!

If you’re feeling like adding some extra moisture without thinning the batter, try swapping out the unsalted butter for salted butter. The extra salt content in the butter can bring out the flavors of the chocolate even more!

If you don’t have sour cream on hand, don’t worry! You can swap it out for Greek yogurt, mascarpone cheese, or even buttermilk. These substitutions will still give your cake a lusciously creamy texture with that beautiful tang.

To switch up the chocolate flavor profile of your pound cake, consider using dark chocolate instead of semisweet or milk chocolate. You can also experiment with adding espresso powder or instant coffee granules to the batter for a lovely mocha twist.

For those who want to take this cake recipe up a notch, consider whipping up a chocolate ganache or glaze to drizzle over the top once it’s cooled. Use dark chocolate chips instead of semisweet for an even richer flavor experience. You can even sprinkle chopped nuts over the glaze for added texture!

And finally, if you’re looking to impress someone special or create a stunning dessert centerpiece for a party or birthday celebration, bake this recipe in a bundt pan and dust with powdered sugar for a beautiful and elegant look that will leave everyone speechless.

There are endless possibilities when it comes to making substitutions and variations on this Chocolate Sour Cream Pound Cake recipe – so go ahead and make it your own! Enjoy experimenting with these ideas and developing your own unique twist on this classic cake recipe.

Serving and Pairing

 Don't forget the glass of milk
Don’t forget the glass of milk

Serving a slice of this decadent chocolate sour cream pound cake can easily become a dessert worthy of a special occasion. Pairing it with fresh berries, whipped cream or even vanilla ice cream would elevate the flavours in each bite.

For an extra indulgent touch, drizzling a chocolate ganache or glaze on top would make it even more heavenly. The rich and moist texture of the cake would balance perfectly with a cup of coffee, tea or even a glass of milk.

This cake recipe is perfect for any event, whether you are simply treating yourself to a mid-day snack, serving your family at home or impressing your friends at a dinner party. It can even be used as the base for an exquisite birthday cake.

The possibilities are endless when it comes to serving and pairing this chocolate sour cream pound cake. Regardless of how you choose to serve it, making it ahead of time ensures that its unmatched taste stays with all who indulge in it.

Make-Ahead, Storing and Reheating

 Moist and delicious, the perfect combination
Moist and delicious, the perfect combination

My chocolate sour cream pound cake is the type of dessert that is perfect for making ahead of time. You can make it up to three days ahead of time and store it in an airtight container at room temperature. However, if you’re making it for a special occasion or serving guests, I suggest making it the day before and refrigerating it overnight. This allows the flavors to develop even more, resulting in an even richer and decadent cake.

To reheat the cake, simply place slices in the microwave for 10-15 seconds or until warmed through. Alternatively, you can wrap the whole cake with foil and place it in a preheated 350°F oven for 10-15 minutes until warm. Do not overheat the cake as this will cause it to dry out and lose its moisture.

If you have any leftovers, which I doubt you will, store them in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. Simply dust with powdered sugar before serving to bring back its fresh appearance.

This chocolate sour cream pound cake is perfect for any occasion – from birthday parties to festive gatherings. It’s a classic dessert that won’t disappoint anyone with a sweet tooth. So go ahead and indulge in this all-time favorite dessert. Trust me; it’s worth every last calorie!

Tips for Perfect Results

 Chocolate + sour cream = match made in heaven
Chocolate + sour cream = match made in heaven

When it comes to preparing a perfect Chocolate Sour Cream Pound Cake, there are certain tips that can help you achieve the desired outcome. Here are some recommendations that I strongly suggest you follow:

1. Ensuring Ingredients are at Room Temperature: Before starting the process of making your cake, make sure your ingredients, including your butter and sour cream, are at room temperature. When ingredients are too cold, they won’t combine well, leading to less-than-ideal results.

2. Creaming Butter and Sugar: When creaming sugar and butter together, it’s essential to do so for 3-4 minutes. Creaming the butter and sugar until it’s light and fluffy helps air to distribute evenly throughout the batter, giving your cake its necessary rise.

3. Using Good Quality Cocoa Powder: Using high-quality cocoa powder is essential for a decadent chocolate flavor; therefore, opting for the Dutch process cocoa will enhance the richness of your cake.

4. Adding Espresso Powder or Instant Coffee: Adding ½ teaspoon of espresso powder or instant coffee brings a richer chocolate taste to the cake without being overpowering. The coffee adds depth to the flavor profile of the cake.

5. Avoid Over-Mixing: Over-mixing will make your cake tough and dense. Mix just until everything is well combined, as this provides an even texture.

6. Properly Measuring Dry Ingredients: For optimal results, it’s crucial to measure dry ingredients accurately. You may use a measuring cup or spoon rather than scooping flour directly from its container since it could make the flour too packed down resulting in heavy baked desserts.

By following these tips, you will undoubtedly produce a moist, decadent Chocolate Sour Cream Pound Cake that is sure to impress anyone who takes a bite!


As the end draws near, it’s time to address some frequently asked questions about this delicious chocolate sour cream pound cake recipe. Below are responses to some of the concerns and questions you may have about this recipe. Hopefully, the answers provided will help you avoid pitfalls and enjoy a fantastic dessert without any hitches.

What does adding sour cream to a cake mix do?

Sour cream is a valuable ingredient in cake baking as it provides moisture to the batter while also preserving its thickness. This quality leads to a cake with a delicate, finely-textured crumb.

What makes a cake more moist buttermilk or sour cream?

Incorporating sour cream into your baked goods can be a game-changer when it comes to moisture. Compared to traditional milk, the rich and velvety texture of sour cream can give your treats a more luxurious feel. This is especially helpful in recipes that may have a tendency to come out dry or lackluster, such as sponge cakes.

Does sour cream change the flavor of a cake?

According to Samantha Seneviratne, the author of The Joys of Baking, baked goods acquire a delicate sourness with the addition of a certain ingredient. Moreover, the presence of fat results in a moist and full-bodied texture that lends itself well to soft cakes.

Why is my pound cake not moist?

When the texture of the cake resembles that of cardboard, it could be due to over-baking or excessive flour. Another possible cause is insufficient portions of butter or sugar. A simple solution would be to adjust the oven temperature or to take out the cake a few minutes earlier.

Bottom Line


In conclusion, this Chocolate Sour Cream Pound Cake recipe is a must-try for any chocolate lover who enjoys decadent and moist baked goods. With simple ingredients like flour, sugar, cocoa powder, sour cream, and butter, you can easily whip up this dessert that will impress your guests and satisfy your sweet tooth. The recipe is easy to follow and the steps are clear to produce the perfect texture and flavor.

Additionally, you can customize this cake with your favorite toppings or pair it with a scoop of ice cream for an extra indulgent treat. With the tips and suggestions provided in this article, you’ll have all the tools needed to make this cake a success every time.

So go ahead and give this Chocolate Sour Cream Pound Cake recipe a try – I guarantee it won’t disappoint! It’s perfect for special events like birthdays or holidays or simply as a comforting dessert with a cup of coffee or tea. Trust me, you won’t regret it – in fact, you may never want to go back to any other chocolate cake recipe again!

Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake Recipe

A simple cake made from scratch.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy, For Large Groups, Oven
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Calories 389kcal


  • 1 cup butter
  • 2 cups sugar
  • 1 cup brown sugar
  • 6 large eggs
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 8 ounces sour cream
  • 2 teaspoons vanilla
  • powdered sugar (optional)


  • Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.
  • Gradually add sugars, beating at medium speed 5 to 7 minutes.
  • Add eggs, one at a time, beating until yellow disappears.
  • Combine flour, baking soda, and cocoa; add to creamed mixture, alternately with sour cream and ending with flour mixture.
  • Mix at lowest speed just until blended after each addition.
  • Stir in vanilla.
  • Spoon batter into a greased and floured 10-inch tube pan.
  • Bake at 325°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
  • Cool pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
  • Sprinkle with powdered sugar, if desired.


Serving: 109g | Calories: 389kcal | Carbohydrates: 55.5g | Protein: 5.3g | Fat: 16.7g | Saturated Fat: 9.6g | Cholesterol: 108mg | Sodium: 144.4mg | Fiber: 1g | Sugar: 39g

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