Chocolate Sour Cream Pound Cake Recipe

partial view of a chocolate sour cream pound cake topped with chocolate icing on a wire rack set in a baking sheet.

Chocolate Sour Cream Pound Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 20

Total Time: 1 45

Servings: slices

Calories: 484kcal

Author: Becky Hardin

Made in a bundt pan with sour cream for ultra-moistness, this chocolate pound cake is rich, decadent, and indulgent. Showered in a velvety chocolate glaze, it's worth every calorie!

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US Customary - Metric

Equipment

Kitchen Scale (optional)
Bundt cake pan
Hand Mixer

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

Instructions

For the Cake:

Preheat oven to 325°F. Prepare a 10-inch bundt pan by spraying it 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, or untl baked through. 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.

Video

Notes

*You can swap the sour cream for plain Greek yogurt in a pinch.

**The best substitute for corn syrup is honey, but it does add a subtle floral flavor. Maple syrup or agave will also work, but the glaze will be thinner.

Tips:

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! Spray a thin, even layer of nonstick spray all over the inside, then dust with cocoa powder, tapping out the excess over a garbage can.
Once the batter is in the pan, firmly tap the Bundt pan on the counter 3-4 times. Then, use a spatula to push the batter slightly up the sides of the pan. This helps the cake climb evenly and prevents a domed bottom.
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 with just a few moist crumbs, it's done.
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!
Wait 10 minutes before inverting the pan. If you flip it too soon, the cake is too fragile and will break. If you wait too long (more than 15-20 minutes), the sugar in the cake begins to solidify and glues the cake to the pan. Set a timer!
This glaze does not get hard. It’s more of a creamy fudge frosting after it’s set and pours on like a glaze.

Make-Ahead: This cake actually tastes even more amazing the next day as the flavors develop. Once baked, let the cake cool completely, but do not glaze it yet. Wrap the unglazed cake tightly in plastic wrap and keep it at room temperature. Glaze it about 1-2 hours before serving so the chocolate looks shiny and fresh.

Storage: Store 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.

Nutrition