Chocolate Sour Cream Pound Cake

simply deLIZious baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to [Amazon.com or .ca, .co.uk, etc.]

This chocolate pound cake with sour cream is easy to make and has sinfully, intoxicating, deep chocolate flavor.  

Easy Chocolate Pound Cake With Sour Cream

My sister in law requested a chocolate cake for her birthday and boy did I deliver birthday happiness and delight with this easy, SIN-sual old fashioned sour cream chocolate cake. 

To make this chocolate and sour cream pound cake I combined the Paula Deen chocolate sour cream pound cake recipe and my old fashioned sour cream pound cake recipe.  And folks, this power combo of these pound cake recipes did not dissappoint.  It created chocolate pound cake perfection and it was pure birthday cake bliss.

Chocolate Pound Cake With Sour Cream

Delicious & Easy Chocolate Sour Cream Pound Cake

This cake is a moist chocolate cake recipe with a tender, fine crumb and it is just full of deep, rich chocolate flavor.  Plus, it is such an easy chocolate pound cake recipe to make.  It’s a very straightforward, old fashioned pound cake recipe with simple ingredients.  

So, whether you’re making this for a birthday, a dinner party or a party of 1 (you), this irrisestable chocolate sour cream pound cake dream is easy to bake and it’s sure to impress. 

Tools Used In Easy Chocolate Pound Cake

Sour Cream Pound Cake Recipe Old Fashioned

Ingredients In Chocolate Sour Cream Pound Cake Recipe

  • all purpose flour 
  • unsweetened cocoa powder
  • salt
  • baking powder
  • butter – real butter at room temperature
  • sour cream – room temperature – full – fat sour cream is preferred, but your can use low – fat.
  • sugar
  • eggs – room temperature
  • vanilla extract

How To Make This Moist Chocolate Pound Cake

  • Preheat oven to 325°
  • Grease and flour either a bundt pan, tube pan or 2 loaf pans.
  • Sift together flour, cocoa, salt and baking powder.
  • With an electric mixer (stand or hand mixer) cream together butter, cup sour cream and sugar.  Mix these ingredients very well.
  • Add eggs one at a time. Beat each egg until it’s just incorporated before adding the next egg.
  • Add vanilla extract and mix.
  • Add half the flour mixture and mix until just incorporated. Add the remaining flour mixture and mix until just incorporated.
  • Pour batter into greased and floured pan.  Fill the pan about 2/3’s of the way full.
  • Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes.
  • Remove from oven and let cool for 10 to 12 minutes on a cooling rack and release.
Recipe for chocolate sour cream pound cake

Tips For The Best Chocolate Pound Cake With Sour Cream

  • You can make this into a chocolate sour cream pound cake loaf.  Instead of using a bundt pan or tube pan, divide the batter into 2 loaf pans.  This makes a yummy sour cream chocolate loaf cake.
  • Beat your butter, sour cream and sugar very well, until light and fluffy.  This causes air to get whipped into the batter and helps ensure the cake will rise during baking.
  • When adding your eggs and flour mix until just incorporated and do not overmix.  Overmixing can lead to a stiff and heavy cake.
  • Yes, you can use low-fat as a substitute for full – fat sour cream in this chocolate sour cream cake recipe. However, using low – fat sour cream may cause the cake to be less rich and flavorful.
  • If you are using a bundt pan or 2 loaf pans you might have to much batter, but no need to fear or throw it out.  You can make some extra chocolate yummyness with the extra batter by making 2 to 4 cupcakes.
Moist Chocolate Pound Cake Sour Cream

Ultimate Chocolate Pound Cake Toppings

Friends, as I’ve pointed out, this chocolate sour cream pound cake recipe makes a heavenly, deep chocolate sour cream pound cake.  It is amazing naked, with no icing, glaze or toppings, but sometimes you might want to be a little wild and edgy and pick up your pound cake with some toppings.  So, here are some ideas for those toppings.

For The Whole Pound Cake

  • Chocolate ganache
  • Chocolate glaze
  • Dust with powdered sugar
  • If topping with ganache or glaze you can then top with chocolate chips or chocolate shavings.

To Top A Slice Of Pound Cake

  • Fudge or caramel sauce
  • Melted Nutella 
  • Strawberries
  • Cherries
  • Ice Cream
  • Whipped Cream
  • Combination of the above
Old Fashioned Sour Cream Chocolate Cake

What Does Sour Cream Do To Cake

Sour cream might seem like an unlikely addition to a baking treat or cake.  Why not use a normal baking ingredient like milk or buttermilk?  Well folks, this post from All Recipes says there are 3 reasons why we should be all about using sour cream in our cakes and other baked treats.

Moisture – sour cream adds moisture without thinning your batter, like milk would.  Because of this additional moisture, sour cream produces a cake with a very tender, very fine crumb.

Richness – Sour cream has higher fat levels than both milk and buttermilk.  Because more fat means more richness, a cake made with sour cream will have more of a rich, velvety texture, which we pound cake lovers are all about.

Acid – Sour cream is acidity and acid helps to tenderize gluten strands in our baked goods.  This results in a more tender cake or baked good.  The acid in the sour cream can also yield a more nuanced — perhaps delicately tangy — flavor in a baked treat.

Best Chocolate Pound Cake Recipe Sour Cream

How To Store Sour Cream Chocolate Pound Cake

Since this is a large cake, there’s a good chance you’ll have some left over.  Now the last place we want to store those leftovers is on our hips and thighs, because we can’t resist that chocolaty temptation on the counter.  So, where can we store this intoxicating gem besides the counter?  

Well folks, I’ve got ya covered.  I’m about to tell you where and how you can store this chocolate sour cream pound cake without it going stale or ending up on your hips and thighs.

The Refrigerator – Wrap your pound cake in plastic wrap and then aluminum foil.  Place in the refrigerator from 5 to 7 days.

The Freezer – Wrap your pound cake in plastic wrap and then aluminum foil.  Next place it in a large freezer bag or air tight container and then place it in the freezer.  It will keep from 3 to 4 months in the freezer.  I think a pound cake actually taste even better after serving some freezer time. 

Old Fashioned Chocolate Sour Cream Pound Cake

Why Make Chocolate Sour Cream Pound Cake

Why not make this rich and delicious chocolate cake.  Though it’s not a Paula Deen chocolate pound cake, it’s so intoxicatingly decadent and overflowing with yum.  What a way to impress not only your taste buds, but your friend’s tastes buds.  It’s also an easy recipe for chocolate sour cream pound cake and it has simple ingredients.  Seriously, you get a huge chocolaty reward without a ton of effort.  So, grab your apron and turn on your favorite baking tunes and let’s whip up a cake that will leave them lick’n their plates clean.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Classic Chocolate Cake Recipes

Chocolate Sour Cream Pound Cake (Intoxicatingly Delicious)

Chocolate Pound Cake With Sour Cream
Print Jump to Recipe Pin Recipe

Chocolate Sour Cream Pound Cake (Intoxicatingly Delicious)

Easy chocolate pound cake that's made with simple ingredients and has indulgent, deep chocolate flavor.
Course Brunch, Dessert, Snack
Cuisine American
Keyword chocolate cake, chocolate pound cake, chocolate sour cream pound cake, sour cream pound cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings 18 slices
Calories 380kcal
Cost $7

Ingredients

  • cups all purpose flour
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • cups butter room temperature
  • 8 ounces sour cream room temperature
  • 3 cups sugar
  • 6 eggs room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°
  • Grease and flour either a bundt pan, tube pan or 2 loaf pans.
  • Sift together flour, cocoa, salt and baking powder.
    2¼ cups all purpose flour, ¾ cup unsweetened cocoa powder, ¼ teaspoon salt, 1 teaspoon baking powder
  • With an electric mixer (stand or hand mixer) cream together butter, sour cream and sugar.
    1½ cups butter, 8 ounces sour cream, 3 cups sugar
  • Add eggs one at a time. Beat each egg until it's just incorporated before adding the next egg.
    6 eggs
  • Add vanilla extract and mix.
    1 teaspoon vanilla extract
  • Add half the flour mixture and mix until just incorporated. Add the remaining flour mixture and mix until just incorporated.
  • Pour batter into greased and floured pan. Fill the pan about ⅔'s of the way full.
  • Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes.
  • Remove from oven and let cool for 10 to 12 minutes on a cooling rack and then release.

Notes

    • You can make this into a chocolate sour cream pound cake loaf.  Instead of using a bundt pan or tube pan divide the batter into 2 loaf pans.  This makes a yummy sour cream chocolate loaf cake.
    • Beat your butter, sour cream and sugar very well, until light and fluffy.  This will causes air to get whipped into the batter and helps ensure the cake will rise during baking.
    • When adding your eggs and flour mix until just incorporated and do not overmix.  Overmixing can lead to a stiff and heavy cake.
    • Yes, you can use low-fat or fat-free sour cream as a substitute for full – fat sour cream in this chocolate sour cream cake recipe. However, using low – fat sour cream may cause the cake to be less rich and flavorful.
    • If you are using a bundt pan or 2 loaf pans you might have to much batter, but no need to fear or throw it out.  You can make some extra chocolate yummyness with the extra batter by making 2 to 4 cupcakes.
    • You can refrigerate this cake from 5 to 7 days or freeze it up to 3 or 4 months. See my post on how to freeze pound cake.
  •  
  •  

Nutrition

Serving: 1slice | Calories: 380kcal

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.