Indulging in a rich, velvety slice of Chocolate Sour Cream Pound Cake recipe is one of life’s simplest pleasures.
But what if I told you there’s a way to make it even better? This Chocolate Sour Cream Pound Cake recipe takes that classic chocolatey goodness to the next level.
Sour cream adds an incredible moistness and a subtle tang that enhances the depth of the chocolate flavor, creating a pound cake that’s dense, rich, and irresistible.
Baking for a family gathering, a holiday celebration, or just because you’re craving something sweet, this recipe promises a crowd-pleaser with every slice.
Trust me this chocolate sour cream pound cake is as easy to make as it is decadent to eat!
How To Prepare Chocolate Sour Cream Pound Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 1 loaf (about 10 slices)
Equipment Needed
- Loaf pan (9×5 inch)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (230g) sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips (optional for extra richness)
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal, then grease the paper lightly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the butter and sugar until light and fluffy. This should take about 3-4 minutes, creating a soft texture for your cake.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This method helps maintain the batter’s structure and keeps the cake moist.
Step 4: Incorporate the Sour Cream and Vanilla
Add the sour cream and vanilla extract, mixing until well combined. The sour cream enhances the moistness and richness of the cake.
Step 5: Sift the Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures there are no lumps, resulting in a smooth, even batter.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as it can cause the cake to be too dense.
Step 7: Fold in the Chocolate Chips (Optional)
If you want extra chocolate flavor, fold in the mini chocolate chips using a spatula.
Step 8: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Slice and enjoy once it’s completely cool!
Special Note
For the best results, use high-quality cocoa powder to bring out the rich chocolate flavor. Let the cake cool completely before slicing to ensure a perfect texture.
This cake freezes well, so you can enjoy it anytime!
Nutrition Facts Chocolate Sour Cream Pound Cake Recipe
Calories: 320
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 180mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 20g
Protein: 4g
Serving Suggestions For Chocolate Sour Cream Pound Cake Recipe
1. Serve with Fresh Berries
The rich, chocolaty flavor pairs wonderfully with fresh raspberries or strawberries for a balanced taste.
2. Add a Scoop of Ice Cream
A scoop of vanilla or chocolate ice cream on top adds a creamy texture to every bite.
3. Drizzle with Chocolate Sauce
Take the decadence up a notch with a drizzle of warm chocolate sauce over each slice for an extra dose of chocolate.
Tips And Variations
Tips
1. Room Temperature Ingredients:
Make sure your butter, eggs, and sour cream are at room temperature for smooth blending.
2. Use Good Quality Cocoa Powder:
A high-quality cocoa powder will enhance the cake’s chocolatey depth.
3. Check for Doneness:
Pound cakes can be deceivingly dense, so always check the center with a toothpick.
Variations
1. Add Nuts:
Chopped walnuts or pecans add a delightful crunch to this cake.
2. Orange Zest:
Adding 1 teaspoon of orange zest gives a citrusy twist that complements the chocolate.
3. Espresso Powder:
A small pinch of espresso powder intensifies the chocolate flavor.
How Can I Tell When This Cake Is Done Baking?
To check if your Chocolate Sour Cream Pound Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Also, the edges should pull slightly away from the pan, and the top will feel springy to the touch. Avoid overbaking to keep it moist!
Can I Use Yogurt Instead Of Sour Cream?
Yes, you can use yogurt instead of sour cream in this recipe! Plain, full-fat yogurt works best as a substitute and will give the cake a similar moist texture and slight tang.
However, yogurt has a bit more liquid than sour cream, so the cake may be a bit lighter. If possible, use Greek yogurt for a closer match to sour cream’s thickness.
Conclusion
This Chocolate Sour Cream Pound Cake is the perfect blend of rich flavor, moist texture, and easy-to-follow steps, making it a must-have recipe for any chocolate lover.
With its deep chocolate taste and the creaminess brought by the sour cream, this cake is as indulgent as it is comforting.
Whether enjoyed on its own, paired with fresh fruit, or topped with a dollop of whipped cream, each slice promises a satisfying experience.
I hope this recipe becomes a staple in your kitchen, bringing joy to your table whenever you need a touch of sweetness. Happy baking, and savor every bite!