If you’re a chocolate lover, you simply have to master this easy Chocolate Pound Cake recipe! It’s rich, decadent, and so worth the indulgence. It’s soon to become your favorite go-to dessert.
What’s in this Chocolate Pound Cake Recipe?
When it comes to chocolate desserts, there’s nothing worth sinking your teeth into more than this delicious pound cake! It’s a dense, richly flavored chocolate cake that’s covered in mouthwatering homemade fudge glaze.
- All-Purpose Flour: Gives the cake structure.
- Unsweetened Cocoa Powder: Adds a rich chocolatey flavor.
- Baking Powder: Helps the cake rise in the oven.
- Kosher Salt: Enhances the chocolate flavor of the cake.
- Unsalted Butter: Makes the cake moist and rich and enhances the fudge glaze.
- Granulated Sugar: Sweetens the cake.
- Eggs: Gives the cake structure and makes it rich.
- Vanilla Extract: Enhances the sweetness of the cake.
- Sour Cream: Makes the cake extra moist and delicious!
- Chocolate Chips: Make the glaze rich, creamy, and chocolatey.
- Light Corn Syrup: Sweetens the glaze and makes it shiny.
Pro Tip: While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
Variations on Chocolate Sour Cream Pound Cake
This pound cake is so delicious with some chocolate chips, white chocolate chips, or flavored baking chips mixed in. Chopped nuts or dried fruits would also be delish!
For the glaze, feel free to use dark, semisweet, or milk chocolate chips. It’s up to your personal preference!
Pound cake is much denser and richer than a traditional chocolate cake due to the high fat content.
Sour cream is one of those secret ingredients for great cakes you might not know about. We’re using it here to help add moisture to the cake, so it doesn’t end up dry (no one likes a dry cake). Because of the high fat content, sour cream creates a rich and delicious texture.
The secret to a good pound cake is to mix gently. If you overmix the ingredients, the cake will turn out tough and rubbery.
These steps may seem unnecessary, but they’re highly needed to create the perfect bundt cake batter! Pound cakes are a true work of art, and artwork can be a bit touchy. If you don’t follow the exact steps of alternating between wet and dry ingredients, it’s likely that the batter will curdle once baked.
I prefer to bake my pound cakes in a Bundt pan because it allows for more airflow around the dense cake batter, leading to a more even bake. You can bake it in a loaf pan, but you risk having an underdone middle.
If your pound cake sinks in the middle, it is either too dry or too moist. I always recommend measuring your ingredients with a food scale for the most accurate results. Be sure to place your cake in the center of the oven, and do not open the oven during the bake!
These three words will save your pound cake: Prepare. Your. Pan! It’s extremely important to ensure the nonstick spray is covering every nook and cranny of the bundt pan. At the same time, however, you don’t want to spray too much oil. That could cause imperfections on your cake just as much as having not enough nonstick oil. A thin, even layer will always do the trick.
How to Store
In an airtight container at room temperature, your chocolate pound cake should stay deliciously fresh for up to 2 days. In the same airtight container in the refrigerator, your pound cake should stay fresh for up to 4 days. While the slices are still tasty when cold, you can also let them reach room temperature on the kitchen counter before eating.
How to Freeze
Freeze chocolate pound cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This rich chocolate pound cake is decadent with the fudge glaze. But you can also serve it more simply with a dusting of powdered sugar or cocoa powder. A dollop of whipped cream (or chocolate whipped cream!) balances out the rich cake so well.
And why not add a scoop of delicious ice cream? Vanilla, mint chocolate chip, or rocky road are all great choices!
More Pound Cake Recipes We Love
- Funfetti Pound Cake
- Lemon Pound Cake
- Fresh Peach Pound Cake
- Blueberry Lemon Pound Cake
- Fresh Strawberry Pound Cake
Chocolate Pound Cake Recipe
Ingredients
For the Cake
- 2 cups all-purpose flour 240 grams
- ¾ cup unsweetened cocoa powder 63 grams
- ½ teaspoon baking powder 2 grams
- 1 teaspoon kosher salt 3 grams
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 3 cups granulated sugar 600 grams
- 5 large eggs 250 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1 cup sour cream 227 grams, room temperature
For the Fudge Glaze
- ¾ cup semisweet chocolate chips 128 grams
- 3 tablespoons unsalted butter 42 grams
- 1 tablespoon light corn syrup 21 grams
- ¼ teaspoon pure vanilla extract 1 gram
Equipment
- Kitchen Scale (optional)
Instructions
For the Cake
- Preheat oven to 325°F. Prepare a 10-inch bundt pan by spraying with a nonstick baking spray. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, 1 teaspoon kosher salt
- In a larger bowl, using a hand mixer, beat together the butter and sugar for 5 minutes. Add in the eggs, 1 at a time, beating well after each addition. Mix in the vanilla. Pour half of the flour mixture into the wet ingredients and mix until just combined. Mix in the sour cream, then mix in the remaining flour mixture until well combined.1½ cups unsalted butter, 3 cups granulated sugar, 5 large eggs, 2 teaspoons pure vanilla extract, 1 cup sour cream
- Pour the batter into the prepared bundt pan and bake for 80 minutes. Test for doneness by inserting a toothpick into the center of the cake and comes out clean. Allow the cake to cool for 10 minutes before inverting the cake onto a cooling rack. Cool completely before pouring the glaze.
For the Fudge Glaze
- In a microwave-safe bowl, combine all of the glaze ingredients. Cook in the microwave for 30 seconds, take the bowl out, and stir. If there are lumps still remaining, cook for another 10 seconds. Stir everything until well combined.¾ cup semisweet chocolate chips, 3 tablespoons unsalted butter, 1 tablespoon light corn syrup, ¼ teaspoon pure vanilla extract
- Pour the glaze onto the cake and allow it to set.
Notes
- This glaze does not get hard. It’s more of a creamy fudge frosting after it’s set and pours on like a glaze.
- Grease the pan thoroughly to ensure a clean release!
- Do not over mix your cake batter! When mixing, you’re creating air in your batter, which will help your cake rise in the oven. If you mix it too much, this air goes away and your cake won’t rise properly.
- Double-check that the pound cake is done before letting it cool off on a cooling rack. You can do this easily by inserting a clean toothpick into the center of the cake. If it comes out clean, the cake is baked.
- Want to add more sweetness? Sprinkle some powdered sugar on top to satisfy your sweet tooth even more!
Can I use a tube pan? No bundt pan😒
You can! I haven’t tried it that way but I think it would likely make two loaf pans.
Is possible to make this cake with gluten free flour such as almond flour , coconut flour?
I haven’t used those alternatives but I do love Bob’s Red Mill 1:1 Gluten Free Baking Flour. It would be the same amounts and works great!
So decadent and delicious. Easy enough for any day of the week and yummy enough for celebrations.
Thats so awesome to hear, thanks Milisa!
Awesome, love this recipe!
So glad you enjoyed it, Linda!