Chocolate Sour Cream Pound Cake
This chocolate sour cream pound cake is made with cake flour which gives the cake a very tender crumb. It’s a rich and chocolaty cake that’s great for dessert or as a snack cake.
I never really liked pound cake until I made a Sour Cream Pound Cake, which was so moist and delicious I couldn’t stop thinking about it! So, since then, I’ve been wanting to experiment with other pound cake recipes so I figured why not a chocolate pound cake? Everything tastes better with chocolate.
How to Make Light and Moist Pound Cake
I find a lot of pound cakes to be too dense and I prefer cakes with a lighter and fluffier texture. This cake is light and moist because it uses cake flour and sour cream.
Cake flour is finer than regular all-purpose flour and it gives cakes a lighter crumb and a really nice tender texture.
Adding sour cream to the cake helps keep the cake fluffy and very moist.
Chocolate Sour Cream Pound Cake
This Chocolate Sour Cream Pound cake has a rich chocolate flavor. Like the first pound cake I made, this chocolate pound cake is moist and tender. I used a 10-inch bundt pan to bake the cake.
- All-purpose flour
- Cake flour
- Dutch-processed cocoa powder
- Baking powder
- Softened unsalted butter
- Granulated sugar
- Sour cream
How to Make a Chocolate Sour Cream Pound Cake
- Whisk all of the dry ingredients in a large bowl.
- In a separate bowl, cream the butter and sugar together until light and creamy. Add the eggs one at a time until fully incorporated.
- In a small bowl, combine the vanilla with the sour cream.
- Add the dry ingredients and sour cream in batches to the dry ingredients until combined.
- Pour the batter into the pan and bake the cake at 325°F for 65 to 75 minutes.
The sour cream gives this chocolate pound cake a lot of moisture and a subtle tangy flavor that pairs nicely with the chocolate. This pound cake is great to serve as dessert or as a snack cake with a cup of tea.
Looking for more chocolate cake recipes? Be sure to try my Best Chocolate Cake or my 3 Ingredient Chocolate Cake Mix Mug Cake which is a super easy microwave chocolate cake for one.
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 cup Dutch-processed cocoa powder
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
All images and content are © Kirbie's Cravings.
Position a rack in the center of the oven and preheat the oven to 325°F. Grease the inside of a 10-inch Bundt pan with baking spray that contains flour.
In a large bowl, whisk the flours, cocoa powder, baking powder, and salt.
In a bowl of an electric mixer, using the paddle attachment, beat the butter (make sure butter is softened in microwave first) at medium speed. Gradually beat in the sugar, until light and creamy. At medium speed, beat in the eggs one at a time, mixing well after each addition.
In a small bowl, stir the vanilla extract into the sour cream. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended.
Bake the cake for 65 to 75 minutes, until a flat knife inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.