Decadent Chocolate Sour Cream Pound Cake Recipe

Picture this: a luscious, velvety pound cake that’s rich in flavor and decadent in texture. As a chef specializing in British cuisine, I know a thing or two about creating sweet indulgences. This recipe for simple chocolate sour cream pound cake is one that never fails to impress. From the first bite to the last crumb, you’ll savor an explosion of chocolaty goodness with every mouthful.

Now, some might think that baking a pound cake is too complicated or time-consuming. But worry not – this recipe is easy to make and requires only a handful of simple ingredients that you probably already have in your pantry. With just a little bit of mixing and whisking, you can have a perfect masterpiece on your plate in no time.

While the classic pound cake recipe calls for basic ingredients like flour, eggs, sugar, and butter, I like to take things up a notch by adding some tangy sour cream and rich cocoa powder to the mix. The combination of these flavors creates an irresistible treat that will leave you wanting more.

So whether you’re looking for a comforting coffee cake to enjoy on a lazy Sunday morning or an elegant dessert to serve at your next gathering, this chocolate sour cream pound cake is sure to impress both your taste buds and your guests. Trust me – once you try it, you won’t be able to resist the crave-worthy goodness of this delightfully moist cake!

Why You’ll Love This Recipe

Simple Chocolate Sour Cream Pound Cake
Simple Chocolate Sour Cream Pound Cake

Listen up, my fellow dessert lovers! This simple chocolate sour cream pound cake recipe is going to take your taste buds to the next level. Why, you might ask? Well, let me tell you.

First and foremost, this cake is exceptionally moist and rich in flavor. The sour cream in the recipe keeps the cake moist while adding a tangy note that balances perfectly with the chocolatey goodness. Not to mention, the addition of cocoa powder makes for an extra velvety texture that will leave you craving more.

What’s also great about this recipe is that it’s easy to make with simple ingredients that are easy to find at your local grocery store. No need for any fancy baking equipment or hard-to-find ingredients. You can whip this dessert up in no time and impress your guests with minimal effort.

And let’s talk about flexibility. This recipe can be customized to suit your preferences. For an extra rich chocolate experience, you can add chocolate chips or drizzle a generous portion of dark chocolate ganache on top of the cake. Or why not get creative and try making this pound cake into a layered cake or a bundt cake? The possibilities are endless.

To top it all off, this pound cake can be made in advance and stored without losing its moisture or flavor. It’s a perfect make-ahead dessert for any special occasion, from birthday parties to family dinners.

So what are you waiting for? Get those ovens preheated and start baking this chocolate sour cream pound cake. Trust me, once you take a bite, there’s no turning back.

Ingredient List

 Rich and chocolatey with a hint of tangy sour cream
Rich and chocolatey with a hint of tangy sour cream

Here are the ingredients you’ll need for this delicious Chocolate Sour Cream Pound Cake:

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

Additionally, you will need a bundt pan to bake this cake.

The Recipe How-To

 Perfectly moist and tender crumb
Perfectly moist and tender crumb

Preheat the oven to 325°F/165°C.

Grease and flour a 10-inch (12-cup) bundt pan or two 9×5-inch loaf pans (Make sure to use enough grease).

In a mixing bowl cream one and a half sticks (12 tablespoons) of unsalted butter and two cups of granulated sugar together until light and fluffy using medium-high speed with a handheld mixer, or in a stand mixer fitted with the paddle attachment. Add four large eggs, one at a time, beating well after each addition. Combine and sift three cups of all-purpose flour, ½ cup of cocoa powder, one teaspoon of baking soda, one teaspoon of kosher salt, and whisk in a bowl. Set it aside.

Add one tablespoon of pure vanilla extract to the mixture and mix well. Add one cup of full-fat sour cream and mix well.

With the mixer on low speed, gradually add dry ingredients to the wet ingredients mixture with alternating milk until combined completely. (Tip: Do it by adding dry ingredients in three parts and milk in two parts.) Increase the speed to high for 30 seconds or until the batter is smooth.

Spoon half of the batter evenly into the prepared bundt pan or divide between two loaf pans. Fold or sprinkle over chocolate chips if you want some crunchiness as well.

Add two or three tablespoons of Dutch process cocoa powder plus two tablespoons of hot water until it creates a thick paste-like consistency, adding extra water as required. Spoon/spread it over the batter evenly then add in remaining batter over to cover chocolate filling.

Bake for 60-75 minutes for a bundt cake or one hour for loaf pans or until an inserted toothpick comes out clean, with the cake texture slightly bouncing back when touched.

Cool for 15 minutes then invert it onto a wire rack until the cake cools off completely.

Optional: Serve with a sprinkle of powdered sugar, or a drizzle of chocolate ganache or cream.

Enjoy your chocolate sour cream pound cake!

Substitutions and Variations

 A decadent treat for any chocolate lover
A decadent treat for any chocolate lover

Variation is the spice of life. When it comes to baking, there are a few general rules that can be customized in endless variations. Feel free to get creative with this recipe, and make substitutions for added flavor, texture or dietary needs. These are some of my recommended adjustments:

– Flour: Though all-purpose flour is the standard here, you can swap some of it for whole wheat, pastry flour or even oat flour for a nutrient boost.

– Sugar: Brown sugar can easily take the place of granulated sugar for a deeper caramel flavor, and honey, maple syrup or agave can replace a portion of the sugar for natural sweetness.

– Chocolate: You can add chocolate chips or chunks to the batter before baking, or use a mix of dark and milk chocolate for a richer taste. You can also replace cocoa powder with chocolate pudding mix for an extra decadent touch.

– Sour cream: If you don’t have sour cream on hand, you can use plain Greek yogurt, buttermilk or kefir instead. For a dairy-free option, use coconut yogurt or cream cheese.

– Butter: Margarine is an acceptable substitute for butter in this recipe if that’s what you prefer. If using unsalted butter only, add 1/4 teaspoon of salt per stick.

– Eggs: To make this recipe vegan, use flax eggs instead of regular eggs – mix 1 tablespoon flaxseed meal with 3 tablespoons water per egg and let sit for 5 minutes to thicken.

– Glaze: Instead of a cocoa glaze, you can drizzle caramel sauce or cream cheese frosting over the cake. Or skip the glaze altogether and dust powdered sugar on top.

With these substitutions and variations in mind, you can customize this chocolate sour cream pound cake recipe to suit your tastes and dietary preferences. Remember that baking is both an art and a science, so don’t be afraid to experiment and have fun with it.

Serving and Pairing

 The ultimate comfort cake, perfect for a cozy night in
The ultimate comfort cake, perfect for a cozy night in

When it comes to serving and pairing this chocolate sour cream pound cake, you have a lot of options. First and foremost, I recommend slicing it thickly and enjoying it on its own or with a cup of coffee or tea – this cake is deliciously moist and rich, so it can easily stand alone as a dessert.

If you’re looking for something a little extra, however, try pairing it with fresh berries like strawberries or raspberries. The tartness of the berries perfectly balances out the sweetness of the chocolate pound cake. You could also top slices of the cake with whipped cream or serve it alongside a scoop of vanilla ice cream for a decadent treat.

For a more sophisticated dessert option, consider making a simple chocolate ganache to drizzle over the top of the cake or serve alongside. The smooth richness of the ganache goes perfectly with the moist crumb of the cake. Alternatively, you could dust the cake with powdered sugar or cocoa powder for an elegant finishing touch.

Of course, there are plenty of other ideas for serving and pairing this chocolate sour cream pound cake – really, anything that complements chocolate will do! This cake is versatile enough to work as a coffee cake, a layer cake base, or even as a substitute for chocolate pudding in recipes that call for that ingredient.

Whatever way you choose to enjoy this pound cake, one thing is sure: you’ll love how easy it is to make and how deliciously rich it tastes.

Make-Ahead, Storing and Reheating

 Less than 10 ingredients for an easy yet impressive dessert
Less than 10 ingredients for an easy yet impressive dessert

Now, it’s time to talk about what to do with your delicious chocolate sour cream pound cake after making it. Luckily, this cake stores well and can be made-ahead for special occasions or kept for those times when you just need a little something sweet.

If you’d like to make this pound cake ahead of time, I recommend wrapping it tightly in plastic wrap and storing it in the refrigerator or freezer. For best results, refrigerate the cake for up to three days or freeze for up to three months. Allow the cake to come to room temperature before serving.

When reheating this cake, I recommend using an oven as it helps to re-crisp the edges while maintaining the moistness in the center. Preheat your oven at 350°F (175°C) and take out the refrigerated or frozen cake from its packaging. If necessary, add a bit of extra sweetness by dusting with a powdered sugar or drizzling chocolate ganache. Wrap in foil and bake for approximately 20-25 minutes.

If you’re looking to store leftover slices, seal them in an airtight container and leave them on your kitchen counter for up two days. You can also store them in the refrigerator for up to five days or even freeze them for up to a month.

No matter how you decide to serve it up, whether fresh out of the oven or reheated from storage, this simple chocolate sour cream pound cake is sure to satisfy your sweet tooth cravings every time!

Tips for Perfect Results

 A classic pound cake with a fun chocolate twist
A classic pound cake with a fun chocolate twist

To ensure that your simple chocolate sour cream pound cake recipe turns out perfectly every time, I’ve gathered some useful tips and tricks that will help you avoid mistakes and make the most of your ingredients.

Firstly, always measure your ingredients precisely using a kitchen scale or measuring cups. Baking is a science, and even a small error in measuring could lead to disastrous results.

Secondly, make sure that all your ingredients are at room temperature before beginning the baking process. If your butter or eggs are too cold, they may not mix well with the other ingredients, making it difficult for you to achieve a smooth batter.

Additionally, mixing your batter for too long could lead to a dense and heavy pound cake. Only mix your ingredients until they’re barely combined, then stop. Over-mixing will also cause gluten formation, which can make the cake dry.

Besides that, use fresh baking soda to get that moist chocolate flavor in your chocolate sour cream pound cake. Consider checking the expiration date on the packaging to ensure it’s not out of date.

In addition, reduce the oven temperature by 25°F when baking with a bundt pan. Because it has a more substantial mass than typical cake pans, it takes longer for heat to reach the middle of the cake. Reducing the oven temperature slightly ensures that the inside doesn’t remain undercooked while achieving optimum moisture without burning its outer part.

Lastly, allow your cake to cool entirely before slicing to achieve clean cuts without breaking, crumbling or sticking into the pan’s creases. And store any leftover pound cake properly in an airtight container or ziplock baggies at room temperature or freeze for future use.

By following these tips closely from weighing ingredients correctly up until storing leftovers adequately will result in a moist chocolate sour cream pound cake with an irresistible chocolate taste that binds perfectly with every slice of this classic British cake recipe.


As with any recipe, there may be questions that come up during the cooking process. Here are some frequently asked questions and their answers to help ensure your chocolate sour cream pound cake comes out perfectly every time.

What does adding sour cream to a cake mix do?

Including sour cream in a cake recipe is a beneficial way to add moisture without causing the batter to become too thin. This results in a cake with a delicate and soft texture that feels great on the palate.

What makes a cake more moist buttermilk or sour cream?

Incorporating sour cream into your baked goods is a game-changer. Its velvety consistency adds moisture to the mixture, leading to softer and damper outcomes compared to using regular milk. This is especially beneficial when preparing recipes that tend to turn out on the drier side, such as sponge cakes.

What causes a pound cake to be dry?

When a cake lacks moisture, it may be due to over-baking or an imbalanced ratio of flour, butter, and sugar. To salvage a dry cake, you could experiment with reducing the oven temperature, or taking the cake out of the oven prior to the recommended time.

Why did my sour cream pound cake fall?

To avoid a cake collapse, steer clear of adding too much sugar or leavening. Adding too much flour, on the other hand, can result in a dry cake. It’s advisable to check your oven’s temperature for accuracy with the help of an oven thermometer.

Bottom Line

In conclusion, this simple chocolate sour cream pound cake recipe is a must-try for all chocolate lovers out there. Its dense yet moist texture, rich chocolate flavor, and ease of preparation make it an irresistible treat that you can enjoy anytime. With the helpful tips and substitutions provided in this article, you can customize this recipe to your liking and even turn it into a layer cake or coffee cake.

So why not give this recipe a chance? Not only will you impress your friends and family with your baking skills, but you’ll also indulge in a delicious dessert that will satisfy your sweet tooth. Serve it with a dollop of unsweetened whipped cream or a drizzle of chocolate ganache for a decadent finish.

Remember to follow the recipe instructions carefully and use high-quality ingredients for the best results. With enough patience and attention to detail, you’ll be rewarded with a flavorful cake that will be the star of any occasion.

So take up the challenge and bake yourself a chocolate sour cream pound cake today. You won’t regret it!

Simple Chocolate Sour Cream Pound Cake

Simple Chocolate Sour Cream Pound Cake Recipe

A chocolate pound cake that is ready for fruit and/or ice cream.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, For Large Groups
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 1 piece
Calories 367.2kcal


  • 1 cup margarine
  • 2 cups sugar
  • 1 cup brown sugar
  • 6 large egg whites
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup cocoa, unsweetened powder
  • 1 cup sour cream
  • 2 teaspoons vanilla extract


  • Soften butter. Beat at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 7 minutes.
  • Add egg whites, one at a time, beating until they disappear.
  • Combine flour, baking soda, and cocoa. Add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition.
  • Stir in vanilla.
  • Spoon into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
  • Cool pan on wire rack for 10 minutes; remove from pan and cool completely on a wire rack.


Serving: 102g | Calories: 367.2kcal | Carbohydrates: 55.6g | Protein: 4.3g | Fat: 14.7g | Saturated Fat: 4g | Cholesterol: 7.5mg | Sodium: 189.2mg | Fiber: 1g | Sugar: 39g

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