The Best Chocolate Sour Cream Pound Cake You’ll Ever Make

Welcome to my kitchen! Today, I’m sharing my chocolate sour cream pound cake, a dessert that’s always a hit at every gathering I bring it to. I first tried a version of this cake at my grandmother’s house during a holiday dinner, and it instantly became a favorite. The combination of rich cocoa and tangy sour cream creates the most incredible texture – dense yet tender, with that classic pound cake crumb we all love. This recipe is perfect for anyone who loves a moist chocolate pound cake with sour cream and wants something easy, delicious, and fun to bake.

Whether you’re celebrating a special occasion or just treating yourself on a Tuesday afternoon, this sour cream chocolate pound cake recipe delivers every single time. What I adore most about this cake is its versatility – serve it plain for breakfast with coffee, dress it up with chocolate ganache for dessert, or slice it thin for an elegant tea party. Let’s dive in and see why this chocolate sour cream pound cake is a must-try!

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Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Difficulty: Easy
Calories: ~280 per slice

This recipe is surprisingly quick and easy – perfect for busy afternoons when you want something homemade without the fuss!

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Ingredients

For this chocolate sour cream pound cake, you’ll need the following ingredients. I love how simple this list is – most items are pantry staples you probably already have. You can swap butter with coconut oil for a slightly different flavor profile, though I prefer sticking with butter for that classic richness. The sour cream is what makes this easy chocolate sour cream pound cake so incredibly moist, so don’t skip it or substitute it with yogurt unless absolutely necessary.

For the Cake:

• 3 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• ½ cup whole milk

For the Chocolate Glaze (Optional):

• 1 cup powdered sugar
• 3 tablespoons cocoa powder
• 3–4 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Ingredient Notes: Using room temperature ingredients is key for this homemade chocolate pound cake. Cold eggs and sour cream won’t incorporate as smoothly, which can affect the texture. Brown sugar adds a rich, caramel flavor if you want to substitute half the granulated sugar, making your chocolate pound cake from scratch even more flavorful and moist.

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Instructions

Step 1: Preheat your oven to 325°F. Grease a 10-inch bundt pan or tube pan thoroughly with butter or non-stick spray, then dust lightly with cocoa powder. This helps your chocolate sour cream pound cake release cleanly and prevents any sticking.

Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this aside. For the best chocolate pound cake recipe results, sifting the cocoa powder helps eliminate lumps and ensures even distribution.

Step 3: In a separate large mixing bowl (or stand mixer), cream the softened butter and sugar together until light and fluffy, about 3–4 minutes. This step is crucial – don’t rush it! The air incorporated here makes the cake tender.

Step 4: Add the eggs one at a time, beating well after each addition. The mixture might look slightly curdled, but that’s normal. Just keep mixing until smooth.

Step 5: Mix in the sour cream and vanilla extract until fully combined. The batter should look creamy and smooth at this point.

Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients (dry, milk, dry, milk, dry). Mix on low speed just until combined. For a soft moist chocolate pound cake with sour cream, don’t overbeat – this develops too much gluten and makes the cake tough.

Step 7: Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Step 8: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should spring back when lightly pressed. Every oven is different, so start checking around the 60-minute mark.

Step 9: Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely. If you’re adding a chocolate pound cake with glaze, make sure the cake is completely cool first.

Step 10 (Optional Glaze): Whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth. Drizzle over the cooled cake. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.

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Pro Tips

Tip 1: Don’t skip bringing ingredients to room temperature – it truly makes a difference in texture. Cold ingredients don’t emulsify properly, and you’ll end up with a denser cake.

Tip 2: Use room temperature eggs for a fluffier rich chocolate pound cake. I take mine out of the fridge about an hour before baking, or place them in warm water for 5 minutes if I forget.

Tip 3: For an even more decadent version, add ½ cup of mini chocolate chips to the batter. They melt slightly during baking and create pockets of chocolate goodness.

Tip 4: Grease your pan thoroughly to prevent sticking – trust me, it makes a difference! I like using butter and cocoa powder instead of flour since we’re making a chocolate cake.

Tip 5: If you want to try a sour cream chocolate bundt cake variation, this recipe works beautifully in a bundt pan. Just adjust baking time and check for doneness.

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Serving Suggestions

This chocolate sour cream pound cake is incredibly versatile. Serve it warm or at room temperature – both ways are delicious. I love pairing thick slices with hot coffee in the morning or alongside fresh raspberries and whipped cream for a fancier dessert presentation.

For special occasions, add a dollop of sweetened whipped cream or a scoop of vanilla ice cream. The contrast between warm cake and cold ice cream is absolutely heavenly. Fresh berries – especially strawberries or raspberries – add a bright pop of color and a tart contrast to the rich chocolate.

These serving ideas elevate your sour cream pound cake recipe chocolate experience and make it feel extra special, even on ordinary days.

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Storage & Reheating

Store your chocolate sour cream pound cake in an airtight container for 3–4 days at room temperature. The cake actually tastes better on day two after the flavors have melded together.

For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

Reheat individual slices in the microwave for 10–15 seconds to refresh the texture and bring back that just-baked warmth. Avoid refrigerating this cake if possible – the cold temperature can dry it out and affect that perfect crumb.

Leftover chocolate sour cream pound cake stays moist when stored properly in a cake keeper or covered with a clean kitchen towel.

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Health & Nutrition Info

While this is definitely an indulgent treat, you can make some simple swaps for a lighter version. Substitute half the butter with unsweetened applesauce, or use Greek yogurt in place of sour cream (though the texture will be slightly different).

One slice contains approximately 280 calories, depending on portion size and whether you add the glaze. For a gluten-free option, use a 1:1 gluten-free baking flour blend.

You can reduce the sugar by ¼ cup without dramatically affecting texture, though the cake will be less sweet. Consider swaps for lower sugar or use coconut sugar for a slightly healthier alternative with a hint of caramel flavor.

This best chocolate pound cake recipe option is perfect for weekend treats or when you want something homemade that feels special.

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Conclusion

There you have it – a foolproof recipe for the most delicious chocolate sour cream pound cake you’ll ever make! This cake is everything a homemade dessert should be: easy to make, incredibly moist, and absolutely delicious. Whether you’re baking for a crowd or just treating yourself, this recipe delivers every time.

The beauty of this chocolate pound cake from scratch is that it’s simple enough for beginners but impressive enough for experienced bakers. I love how forgiving it is – even if your oven runs hot or cool, you’ll still end up with a beautiful cake.

Try this chocolate sour cream pound cake and let me know how it turned out! Leave a comment below with your experience, rate the recipe if you loved it, and share photos on social media – I’d love to see your creations. Don’t forget to check out my other chocolate dessert recipes for more baking inspiration!

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FAQ

Can I freeze this chocolate sour cream pound cake?
Yes! Your chocolate sour cream pound cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator or at room temperature for a few hours.

What if I don’t have sour cream?
Full-fat Greek yogurt works as a substitute, though the flavor will be slightly tangier and the texture a bit different. For the best results, stick with sour cream – it’s what makes this cake so special.

Can I make this easy chocolate sour cream pound cake ahead of time?
Absolutely! This cake actually improves with time. Bake it a day ahead and store covered at room temperature. The flavors deepen and the texture becomes even more perfect.

How can I adjust the sweetness?
You can reduce the sugar by up to ½ cup without dramatically affecting the texture. The cake will be less sweet but still delicious. I wouldn’t recommend reducing it more than that for this recipe.

Can I use a different pan?
Yes! This recipe works in a bundt pan, tube pan, or even two 9×5-inch loaf pans. Adjust baking time accordingly – loaf pans typically need 45–55 minutes.

Why is my cake dense instead of fluffy?
Overmixing the batter or using cold ingredients are the most common culprits. Make sure everything is room temperature and mix just until combined once you add the flour.