Chocolate Sour Cream Pound Cake
Indulge in the rich decadence of this Chocolate Sour Cream Pound Cake, a dessert that perfectly blends timeless charm with irresistible flavor. This bundt-style cake features a moist, tender crumb thanks to creamy sour cream and a balance of unsweetened cocoa for a deep chocolatey essence. With hints of vanilla and just the right amount of sweetness, each slice melts in your mouth. Ideal for gatherings or as a show-stopping treat, this recipe combines simple pantry staples with an easy-to-follow method, delivering bakery-quality results at home. Serve it plain, dusted with powdered sugar, or topped with whipped cream or chocolate ganache for an extra layer of indulgence. Whether paired with coffee or enjoyed solo, this chocolate pound cake is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 0.5 cup boiling water
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Gradually add the dry ingredients to the creamed butter mixture, alternating with sour cream, starting and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
Slowly stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Slice and serve as is, or with a dusting of powdered sugar, whipped cream, or a drizzle of chocolate ganache.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 43.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
