The Ultimate Sour Cream Pound Cake Recipe: Moist & Heavenly

Chocolate sour cream pound cake represents the pinnacle of decadent baking, where intense cocoa meets creamy dairy in a harmonious blend.

Rich and velvety textures promise a luxurious experience that goes beyond ordinary desserts.

Sophisticated yet approachable, this cake crafts simple ingredients into something extraordinary.

Each slice delivers a complex flavor profile that dances between deep chocolate notes and tangy undertones.

sour cream works its magic by creating an impossibly moist crumb that melts effortlessly on your palate.

The cake dense structure ensures a satisfying weight that feels substantial and comforting.

Its versatility allows for endless serving possibilities, making it perfect for casual gatherings or elegant celebrations.

Chocolate Sour Cream Pound Cake: A Moist, Decadent Dessert

• Indulge in Decadent Richness: This chocolate sour cream pound cake delivers an incredibly moist and luxurious texture that melts in your mouth, creating a deeply satisfying dessert experience.
• Effortless Gourmet Baking: With simple mixing steps and basic ingredients, home bakers can easily craft a professional-looking cake that impresses without requiring advanced culinary skills.
• Chocolate Lover's Dream Treat: The intense chocolate flavor combined with smooth sour cream creates a perfectly balanced dessert that hits all the right notes of sweetness and depth, making it ideal for special occasions or afternoon tea.
• Versatile Crowd-Pleaser: Whether served as a elegant dessert, afternoon snack, or potluck contribution, this pound cake adapts beautifully to different settings while guaranteeing smiles from everyone who takes a bite.

What You Need for Chocolate Sour Cream Pound Cake

• All-Purpose Flour: A soft white flour that provides structure and tender crumb for the pound cake.
• Cocoa Powder: Rich dark chocolate powder that gives deep chocolate flavor and dark color to the cake.
• Baking Powder: Helps the cake rise and creates a light, soft texture.

• Butter, Sugar: Classic creaming combination that creates a smooth, rich base with sweetness and tender texture.
• Eggs: Add richness, moisture, and help bind the cake ingredients together.
• Vanilla Extract: Enhances chocolate flavor and adds warm, aromatic depth.
• Sour Cream: Provides moisture, tenderness, and subtle tangy flavor to the cake.

• Chocolate, Heavy Cream: Smooth, glossy glaze that adds rich chocolate finish and elegant appearance to the cake.

How to Bake the Ultimate Chocolate Sour Cream Pound Cake

Step 1: Warm Up the Oven

Crank your oven to a cozy 325°F and grab a loaf pan. Lightly grease the pan to ensure your cake slides out perfectly.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking powder
• Salt

Blend these ingredients until they’re well combined and looking smooth.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and sugar until the mixture becomes light and fluffy. Add vanilla extract and crack in eggs one at a time, mixing thoroughly after each addition.

Step 4: Create Cake Batter

Gradually fold dry ingredients and sour cream into the butter mixture. Alternate between adding dry ingredients and sour cream, mixing gently to create a silky, rich batter. Be careful not to overmix.

Step 5: Prepare for Baking

Pour the batter into your prepared loaf pan. Gently tap the pan on the counter to release any sneaky air bubbles. Slide the pan into the preheated oven.

Step 6: Bake to Perfection

Bake for 1 hour and 20 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool completely in the pan. Once cooled, whip up a decadent glaze by melting chocolate and cream together. Drizzle the glossy glaze over the cake.

Step 8: Serve and Enjoy

Allow the glaze to set for a few minutes. Slice, serve, and savor every rich, chocolatey bite of your homemade pound cake!

Tips for Getting the Perfect Moist Texture

• Cream Butter Perfectly: Ensure butter is at room temperature and beat until light and fluffy for a tender cake texture.
• Sour Cream Secret: Use full-fat sour cream to add moisture and create a rich, dense pound cake with incredible softness.
• Avoid Overmixing: Gently fold dry ingredients and sour cream into the batter to prevent tough, dense cake results.
• Check Doneness Carefully: Insert a toothpick near the center – it should come out with just a few moist crumbs for perfect moisture.
• Chocolate Glaze Pro Tip: Let cake cool completely before glazing to prevent the chocolate from sliding off and ensure a smooth, even coating.

Storing Chocolate Sour Cream Pound Cake for Freshness

• Refrigerate the pound cake in an airtight container for up to 5 days, keeping it fresh and moist. Wrap the cake tightly in plastic wrap or place it in a sealed container to prevent drying out and absorbing other refrigerator odors.
• Freeze individual slices or the whole cake by wrapping it securely in plastic wrap, then aluminum foil, which preserves the cake's texture for up to 3 months. Thaw overnight in the refrigerator before serving to maintain its delicate crumb and rich chocolate flavor.
• Reheat room temperature or refrigerated cake slices in the microwave for 10-15 seconds, or warm them gently in a preheated oven at 300°F for 5-7 minutes to restore their soft, tender texture. Avoid overheating to prevent the cake from becoming dry or tough.

Pair Your Pound Cake with These Desserts and Drinks

• Brew Rich Espresso Companionship: The deep, dark chocolate notes of this pound cake perfectly complement a strong espresso shot, cutting through the cake's richness with its bold, intense flavor profile.
• Pair with Smooth Red Wine: Select a medium-bodied red wine like Merlot or Cabernet Sauvignon, which harmonizes beautifully with the cake's chocolate undertones and creamy texture.
• Create Vanilla Ice Cream Magic: Serve a scoop of classic vanilla ice cream alongside the cake, allowing the cold, smooth cream to contrast with the warm, dense pound cake for a delightful sensory experience.
• Match with Raspberry Coulis: Drizzle a tangy raspberry sauce over the chocolate-glazed cake to introduce a bright, fruity element that balances the cake's deep, rich chocolate flavor.

Fun Variations of Chocolate Sour Cream Pound Cake

• Zesty Citrus Infusion: Replace vanilla extract with orange or lemon zest for a bright, tangy flavor that cuts through the richness of the cake.
• Nutty Chocolate Crunch: Fold in chopped toasted almonds or walnuts into the batter for added texture and a deep, earthy undertone.
• Espresso Chocolate Depth: Mix in a tablespoon of instant espresso powder to enhance the chocolate's complexity and add a subtle coffee kick.
• Berry Chocolate Swirl: Gently fold in fresh raspberries or swirl raspberry preserves through the batter before baking for a fruity contrast.

Sour Cream Pound Cake Recipe

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4.8 from 35 reviews

• Total Time: 1 hour 35 minutes
• Yield: 10 1x

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Description

Rich chocolate sour cream pound cake blends indulgent cocoa with smooth dairy tang, creating a deeply satisfying dessert. Moist crumb and intense chocolate notes make this classic cake perfect for afternoon treats or elegant dinner finales.

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Ingredients

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Main Ingredients:

• 14 tablespoons (198 grams) unsalted butter, room temperature
• 1¼ cups (250 grams) granulated sugar
• 4 large eggs, room temperature
• 1 cup (227 grams) sour cream

Dry Ingredients:

• 1 cup (120 grams) all-purpose flour
• ½ cup (42 grams) Dutch process cocoa powder
• ¼ cup (21 grams) black cocoa powder
• 1 teaspoon (1 ½ teaspoons) espresso powder (optional)
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt

Glaze Ingredients:

• ½ cup (113 grams) heavy cream
• 3 ounces (85 grams) semi-sweet chocolate, chopped
• 1 teaspoon vanilla paste or extract

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Instructions

1. Meticulously grease a 9 x 5 inch (23 x 13 centimeters) loaf pan and position the oven rack in the center position, heating to 325°F (165°C).
2. Sift together cocoa powder, all-purpose flour, baking powder, and salt in a medium mixing bowl, ensuring no lumps remain.
3. Using an electric mixer, cream room-temperature unsalted butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
4. Incorporate pure vanilla extract, then add large eggs one at a time, mixing thoroughly after each addition and scraping down the bowl’s sides.
5. Gradually fold the dry ingredient mixture into the butter mixture, alternating with smooth sour cream, beginning and ending with dry ingredients to maintain a consistent texture.
6. Transfer the velvety chocolate batter into the prepared loaf pan, gently smoothing the top with a spatula and tapping the pan on the counter to eliminate potential air pockets.
7. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center emerges clean with minimal crumbs.
8. Allow the cake to cool in the pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
9. Prepare the chocolate glaze by melting dark chocolate and heavy cream together, stirring until smooth and glossy.
10. Drizzle the warm chocolate glaze over the completely cooled cake, allowing it to cascade down the sides naturally.
11. Let the glaze set for 20-30 minutes before slicing and serving the decadent chocolate pound cake.

Notes

• Chocolate lovers will find this dense, moist cake irresistibly rich with deep cocoa undertones.
• Sour cream adds remarkable tenderness and creates a velvety smooth texture throughout the cake.
• Gentle baking temperature ensures even cooking, preventing dry edges and maintaining a soft interior.
• Versatile dessert works perfectly for afternoon tea, elegant gatherings, or simple weekend indulgence.
• Glaze transforms the pound cake from delicious to extraordinary, adding luxurious chocolate complexity.
• Room temperature ingredients guarantee smoother batter and more consistent baking results.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 760 kcal
• Sugar: 63g
• Sodium: 370mg
• Fat: 58g
• Saturated Fat: 36g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 64g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 210mg