This chocolate sour cream pound cake is one of those rich and decadent desserts that’s always worth the indulgence. I showered a moist, dense chocolate pound cake in a velvety chocolate glaze to create my dream dessert. This cake is worth every calorie!
I love a good pound cake, and this chocolate sour cream pound cake has it all: rich chocolate flavor; a dense, buttery crumb; and it stays moist for days thanks to the addition of sour cream. The fudgy chocolate glaze takes this cake to the next level, making it one of my family’s all-time favorite desserts.
What’s in This Chocolate Sour Cream Pound Cake Recipe?
- Flour: All-purpose flour gives the cake structure.
- Cocoa Powder: Unsweetened cocoa powder gives the cake a rich chocolatey flavor.
- Baking Powder: Helps the cake rise in the oven.
- Salt: Kosher salt enhances the chocolate flavor of the cake.
- Butter: Unsalted butter makes the cake moist and rich and enhances the fudginess of the glaze.
- Sugar: Granulated sugar sweetens the cake.
- Eggs: Gives the cake structure and makes it rich.
- Vanilla Extract: Enhances the sweetness of the cake and the glaze.
- 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.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover chocolate sour cream pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature.
Tips for Success
- The secret to a good pound cake is to mix gently. If you overmix the ingredients, the cake will turn out tough and rubbery.
- If you don’t alternate 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.
- 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.
- 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.
- 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!
- This glaze does not get hard. It’s more of a creamy fudge frosting after it’s set and pours on like a glaze.
Top Reader Review
- “So decadent and delicious. Easy enough for any day of the week and yummy enough for celebrations.” -Milisa
Chocolate Sour Cream Pound Cake Recipe
Ingredients
For the Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1½ cups unsalted butter room temperature (3 sticks)
- 3 cups granulated sugar
- 5 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream room temperature
For the Fudge Glaze
- ¾ cup semisweet chocolate chips
- 3 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- ¼ teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Bundt cake pan
- Hand Mixer
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.1½ cups unsalted butter, 3 cups granulated sugar
- Add in the eggs, 1 at a time, beating well after each addition. Mix in the vanilla.5 large eggs, 2 teaspoons pure vanilla extract
- 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.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
How to Make Chocolate Sour Cream Pound Cake Step-by-Step
Prep the Pan: Preheat your oven to 325°F. Prepare a 10-inch bundt pan by spraying it with nonstick baking spray. Set aside.
Whisk the Dry Ingredients: In a small bowl, whisk together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and 1 teaspoon of kosher salt. Set aside.
Cream the Butter and Sugar: In a larger bowl, using a hand mixer, beat together 1½ cups of unsalted butter and 3 cups of granulatedsugar for 5 minutes.
Add the Eggs and Vanilla: Add in 5 large eggs, 1 at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.
Alternate the Wet and Dry: Pour half of the flour mixture into the wet ingredients and mix until just combined. Mix in 1 cup of sour cream, then mix in the remaining flour mixture until well combined.
Bake the Cake: 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.
Make the Glaze: In a microwave-safe bowl, combine ¾ cup of semisweet chocolate chips, 3 tablespoons of unsalted butter, 1 tablespoon of light corn syrup, and ¼ teaspoon of vanilla extract. 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.
Glaze the Cake: Pour the glaze onto the cake and allow it to set.
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!