The Ultimate Chocolate Sour Cream Pound Cake: Rich, Moist, & Irresistible
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Prepare to indulge in the most exquisite Chocolate Sour Cream Pound Cake you’ve ever tasted! This isn’t just any chocolate cake; it’s a masterpiece of flavor and texture, boasting a deep, rich chocolate profile that will captivate your senses from the very first bite. Each slice is incredibly soft, wonderfully moist, and melts in your mouth, making it a true family favorite and an absolute crowd-pleaser for any occasion. To elevate this delightful cake even further, it’s generously topped with a luscious, velvety chocolate ganache that adds an extra layer of decadence. This recipe delivers a consistently amazing texture, ensuring a perfect bake every time.
Whether you’re celebrating a special event or simply craving a comforting homemade treat, this chocolate sour cream pound cake promises to deliver pure bliss. Its elegant simplicity makes it accessible for bakers of all skill levels, yet the results are undeniably gourmet. The secret to its unparalleled moisture and tender crumb lies in the magic of sour cream, which not only adds a delicate tang but also creates a wonderfully rich and dense consistency characteristic of a classic pound cake.
For those who adore chocolate cakes and are eager to explore more delightful variations, be sure to try our other fantastic recipes:
- Chocolate Mascarpone Cake: A rich chocolate sheet cake with a light and airy mascarpone frosting.
- Banana Sponge Cake: A moist and fluffy banana-infused cake, perfect for any time of day.
- Nutella Loaf Cake: A delightful vanilla loaf swirled with the irresistible hazelnut-chocolate flavor of Nutella.
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Why This Chocolate Sour Cream Pound Cake is a Must-Try
This isn’t just another chocolate cake recipe; it’s designed for success and maximum flavor. Here’s why this particular Chocolate Sour Cream Pound Cake stands out from the rest:
- Unbeatable Texture from Sour Cream: The inclusion of sour cream is a game-changer. It reacts with the baking powder, producing a cake that is exceptionally soft, moist, and incredibly tender. The acid in the sour cream also helps to tenderize the gluten in the flour, preventing a tough cake and ensuring a melt-in-your-mouth crumb. This is the secret to that classic pound cake density without sacrificing moisture.
- Rich & Deep Chocolate Flavor: We use Dutch-process cocoa powder, which provides a darker color and a smoother, less bitter chocolate flavor compared to natural cocoa. A touch of espresso powder further enhances the chocolate notes, making them more pronounced and complex without adding a distinct coffee taste. The result is a profoundly satisfying chocolate experience.
- Luxurious Chocolate Ganache Topping: The simple yet elegant chocolate ganache drizzled over the top transforms this humble pound cake into a showstopper. It adds a layer of creamy, intense chocolate flavor and a beautiful glossy finish, complementing the cake perfectly. It’s an effortless way to make the cake feel extra special.
- Simple, Elegant Decoration: This cake proves that you don’t need elaborate frosting or intricate designs to create a stunning dessert. The smooth, flowing ganache provides a beautiful, rustic elegance that is both inviting and easy to achieve. It’s a no-fuss kind of cake that still looks incredibly impressive, perfect for busy bakers.
Key Ingredients for Your Perfect Pound Cake
Achieving the perfect Chocolate Sour Cream Pound Cake starts with understanding the role of each ingredient. Here are some of the key components and important notes to ensure the best results. For a full, detailed list of ingredients with precise measurements, please refer to the recipe card below.
- Butter (Unsalted, Room Temperature): Using unsalted butter allows you to control the amount of salt in the recipe. Crucially, ensure your butter is at true room temperature (soft enough to indent with your finger but not melted) before you begin. This allows it to cream properly with the sugar, incorporating air and creating a light, fluffy base for your cake. Cold butter won’t emulsify correctly, leading to a denser cake.
- Eggs (Room Temperature): Just like butter, eggs should be at room temperature. This helps them emulsify better with the butter and sugar mixture, creating a smoother, more uniform batter. Room temperature eggs also contribute to a lighter, more tender crumb and prevent the batter from curdling.
- Sour Cream (Full-Fat, Room Temperature): Sour cream is the star ingredient for moisture and tenderness in this pound cake. Its acidity tenderizes the gluten in the flour, resulting in a super soft texture. Always use full-fat sour cream for the best flavor and richness. Again, allow it to come to room temperature for seamless incorporation into the batter.
- Dutch-Process Cocoa Powder: This type of cocoa powder has been treated with an alkali to neutralize its acidity, resulting in a darker color and a milder, less bitter chocolate flavor. It creates a rich, smooth chocolate taste that is characteristic of this pound cake.
- Espresso Powder (Optional, but Recommended): Don’t skip this if you want to deepen the chocolate flavor! Espresso powder doesn’t make the cake taste like coffee; instead, it amplifies the natural bitterness and complexity of the cocoa, making the chocolate taste “more chocolatey.”
- Semi-Sweet or Dark Chocolate (for Ganache): For the luscious ganache, I recommend using high-quality semi-sweet chocolate. You can also opt for dark chocolate (60-70% cacao) for a more intense chocolate flavor. Quality chocolate makes a noticeable difference in the smoothness and richness of your ganache.
- Heavy Cream (for Ganache): Heavy cream is essential for creating a silky, pourable ganache. The high-fat content of heavy cream provides the perfect consistency when combined with melted chocolate.
Detailed Step-by-Step Instructions to Bake Your Pound Cake
Ready to bake this incredible Chocolate Sour Cream Pound Cake? Follow these detailed instructions to ensure a perfect, moist, and delicious result every time. This recipe requires a stand mixer with a paddle attachment, or a reliable hand mixer, to achieve the ideal batter consistency. You will also need a 23 x 13 cm (9×5 inch) loaf pan, thoroughly lined with baking paper for easy removal.
The complete recipe, including all measurements and specific timings, is provided in the recipe card at the bottom of this page.
Pre-baking preparations are crucial for success! Before you begin mixing, preheat your oven to 160ºC/320ºF (conventional oven setting). Then, prepare your 23 x 13 cm (9×5 inch) loaf pan by lining it with parchment paper, allowing some overhang on the longer sides to create “handles” for easy removal of the baked cake. This step ensures your beautiful pound cake comes out of the pan flawlessly.
STEP 1: Combine Dry Ingredients. In a medium bowl, carefully sift together the all-purpose flour, Dutch-process cocoa powder, espresso powder (if using), baking powder, and salt. Sifting helps to remove any lumps and ensures these ingredients are evenly distributed, contributing to a smooth batter and even rise. Set this mixture aside.
STEP 2: Cream Butter and Sugar. In the bowl of your stand mixer, fitted with the paddle attachment, add the softened room-temperature butter and granulated sugar. Beat on high speed for approximately 3 minutes, or until the mixture becomes light, pale, and fluffy. This creaming process incorporates air into the butter, which is vital for the cake’s texture and rise, creating a tender crumb.
STEP 3: Incorporate Eggs and Vanilla. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed. With the mixer on medium speed, add the room-temperature eggs, one at a time, beating well after each addition until fully combined. This staggered addition prevents the batter from curdling. Once all eggs are incorporated, add the vanilla extract and mix it in until just combined. Be careful not to overmix at this stage.
STEP 4: Alternate Wet and Dry Ingredients. With the mixer on low speed, gradually add half of the sifted flour mixture to the wet ingredients and mix until just combined. Next, add all of the room-temperature sour cream and mix until smooth. Finally, add the remaining half of the flour mixture and mix on low speed until the batter is just combined and no streaks of flour remain. Be very careful not to overmix, as this can develop the gluten too much, resulting in a tough cake. A quick scrape down the sides of the bowl with a spatula at the end ensures everything is perfectly incorporated.
STEP 5: Prepare for Baking. Pour the prepared cake batter evenly into your lined loaf pan. For that signature pound cake crack, take a butter knife and gently insert it into the top of the batter, running it in a straight line down the middle of the loaf pan. This simple trick helps to guide the cake’s rise and creates a beautiful, even crack along the top. Bake for approximately 1 hour and 25-30 minutes, or until a cake tester inserted into the center comes out clean.
STEP 6: Cool the Cake. Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan for about 10 minutes. This crucial resting period helps the cake to set and prevents it from crumbling when removed. After 10 minutes, gently lift the cake out of the tin using the parchment paper overhang and transfer it directly onto the cooling rack to cool down completely. Ensure the cake is fully cool before adding the ganache.
STEP 7: Make the Chocolate Ganache. While the cake cools, prepare your irresistible chocolate ganache. Place the chopped dark or semi-sweet chocolate and heavy cream into a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring well after each, until the chocolate is fully melted and the mixture is smooth and glossy. Alternatively, you can melt them together over a bain-marie (a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water). Stir until perfectly combined. Once the ganache is smooth and slightly cooled (but still pourable), spoon or pour it generously over the completely cooled pound cake, allowing it to drip down the sides for a beautiful effect. Your decadent Chocolate Sour Cream Pound Cake is now ready to be sliced and enjoyed!
Expert Baking Tips for Pound Cake Perfection
Mastering this Chocolate Sour Cream Pound Cake recipe is easy with a few insider tips. These expert recommendations will help you achieve consistently perfect results, ensuring your cake is always moist, flavorful, and beautifully baked.
- Use a Kitchen Scale for Precision: For all my recipes, I highly recommend using a digital kitchen scale, and my default measurements are in grams. Baking is a science, and measuring ingredients by weight (grams) is far more accurate than by volume (cups). This precision eliminates variables that can lead to a dry or crumbly cake, ensuring perfect consistency every time. It’s a small investment that makes a huge difference in baking success.
- Avoid Overmixing the Batter: This is one of the most crucial tips for a tender pound cake. Once you’ve added the flour, mix the batter only until the ingredients are just combined and no dry streaks of flour remain. Overmixing develops the gluten in the flour, which can result in a tough, chewy cake. After using the mixer, I always finish with a spatula, giving the batter one final gentle fold by hand. This ensures all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the gluten.
- Choose the Right Baking Pan: The material and color of your baking pan significantly impact the outcome of your cake. For the best result with this pound cake, use an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows the cake to bake more gently and evenly, resulting in a softer, more tender crumb and a less crusty exterior. If you use a dark-colored or non-stick pan, it will attract and retain more heat, potentially leading to a darker crust and a drier cake. Always grease your chosen pan with butter and line the bottom with baking paper, regardless of its material.
- Ensure Ingredients are at Room Temperature: As mentioned in the ingredient notes, room temperature butter, eggs, and sour cream are vital. They emulsify together much better, creating a smooth, homogenous batter that traps air more effectively. This leads to a lighter texture and more consistent bake. Plan ahead and take these ingredients out of the fridge at least 30-60 minutes before you start baking.
- Don’t Open the Oven Door Too Early: Resist the urge to peek at your cake during the first 2/3 of the baking time. Opening the oven door lets out heat, causing the temperature to drop and potentially leading to the cake sinking in the middle. Trust the process and your oven’s temperature.
- Cool Completely Before Ganache: For a perfect, smooth ganache coating, it is essential that your pound cake is completely cooled before you pour the ganache over it. If the cake is even slightly warm, the ganache will melt and slide right off, or absorb into the cake unevenly. Patience is key for that beautiful, professional finish.
Frequently Asked Questions About This Pound Cake
Here are some common questions you might have while baking and enjoying your Chocolate Sour Cream Pound Cake:
The best way to tell if your pound cake is done is by using a cake tester or a long wooden skewer. Once the baking time specified in the recipe has passed, insert the cake tester directly into the thickest part of the cake, usually the middle. If it comes out clean, with no wet batter attached, then your cake is perfectly baked and ready to be removed from the oven. If it has wet crumbs, bake for a few more minutes and test again.
Absolutely! This pound cake is an excellent choice for making ahead, as its flavor and moisture often improve overnight. Bake the cake as instructed and allow it to cool down completely. Once cooled, store it in an airtight container at room temperature. When you’re ready to serve, simply prepare the chocolate ganache and pour it over the cake just before presentation. This allows the ganache to be fresh and shiny.
While you can, it’s generally not recommended for this specific recipe, as the leavening agents (baking powder) are balanced for Dutch-process cocoa. Natural cocoa is acidic and reacts differently with baking soda (which is not in this recipe). Using natural cocoa might result in a lighter color and a slightly different texture and flavor profile. For the best results and the deep, dark chocolate flavor intended, stick with Dutch-process cocoa.
Yes, this pound cake freezes beautifully! For best results, freeze the plain cake (without the ganache). Once the cake has cooled completely, wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. You can freeze it for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before adding the ganache and serving.
Storage Tips for Optimal Freshness
To keep your Chocolate Sour Cream Pound Cake tasting its absolute best, proper storage is key. After the ganache has set, store the cake on your kitchen counter in an airtight container. This will protect it from drying out and keep it fresh. Enjoy this delightful cake within 2-3 days for optimal flavor and texture. If you’ve made the cake ahead of time and it’s still unfrosted, it can last a day longer.
Other Sheet and Loaf Cake Recipes To Try
If you’ve loved baking this Chocolate Sour Cream Pound Cake, explore more delicious treats from our collection:
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Chocolate Sour Cream Pound Cake
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Equipment
- 23 x 13 cm (9×5 in) loaf pan
- Stand mixer with paddle attachment or hand mixer
- Wire cooling rack
Ingredients
CHOCOLATE SOUR CREAM POUND CAKE
- 170 g all-purpose flour
- 70 g dutch process cocoa powder
- 1 ½ teaspoon espresso powder optional, but recommended to deepen chocolate flavor
- ½ + ¼ teaspoon baking powder
- 1 teaspoon salt
- 200 g unsalted butter room temperature, softened
- 350 g granulated sugar
- 4 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 200 g full-fat sour cream room temperature
CHOCOLATE GANACHE (OPTIONAL)
- 150 g good quality dark chocolate chopped, or semi-sweet
- 130 g heavy cream
Instructions
CHOCOLATE SOUR CREAM POUND CAKE
- Begin by preheating your oven to 160ºC/320ºF (conventional oven setting). Prepare a 23 x 13 cm (9×5 inch) loaf pan by generously greasing it with butter, then lining it with parchment paper, ensuring there’s an overhang on the longer sides to act as “handles” for easy cake removal.
- In a medium-sized bowl, sift together the all-purpose flour, Dutch-process cocoa powder, espresso powder (if using), baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they are well combined and lump-free. Set this mixture aside.170 g all-purpose flour, 70 g dutch process cocoa powder, 1 ½ teaspoon espresso powder, ½ + ¼ teaspoon baking powder, 1 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened room-temperature unsalted butter and granulated sugar. Beat on high speed for about 3 minutes until the mixture becomes visibly light, pale, and fluffy. This creaming process is crucial for incorporating air and creating a tender cake crumb.200 g butter, 350 g granulated sugar
- Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are evenly incorporated. With the mixer on medium speed, add the room-temperature eggs one at a time, beating well after each addition until fully combined. This helps prevent the batter from curdling. Finally, add the vanilla extract and mix until just incorporated.4 eggs, 1 ½ teaspoon vanilla extract
- Reduce the mixer speed to low. Add half of the reserved sifted flour mixture to the wet ingredients and mix until just combined. Then, add the room-temperature full-fat sour cream and mix until smooth. Finally, add the remaining half of the flour mixture and give it a final mix on low speed until the batter is just combined and no streaks of dry flour are visible. Be careful not to overmix the batter, as this can lead to a tough cake. Use a spatula to scrape down the sides and bottom of the bowl one last time to ensure all ingredients are fully incorporated.200 g sour cream
- Pour the thick cake batter evenly into the prepared loaf pan. To achieve that classic pound cake crack, take a butter knife and gently insert it into the top of the batter, running it in a straight line down the middle of the loaf pan. This technique helps guide the cake’s rise. Bake for approximately 1 hour and 25-30 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean.
- Once baked, remove the cake from the oven and place the loaf pan on a wire cooling rack. Allow the cake to cool in the pan for 10 minutes. This resting period helps the cake to firm up before handling. After 10 minutes, gently use the parchment paper overhang to lift the cake out of the tin and transfer it directly onto the cooling rack to cool down completely. Ensure the cake is completely cold before applying ganache.
CHOCOLATE GANACHE
- For the optional but highly recommended chocolate ganache, place the chopped dark or semi-sweet chocolate and heavy cream into a microwave-safe bowl. Heat in 30-second intervals in the microwave, stirring well after each interval, until the chocolate is fully melted and the mixture is smooth and glossy. Alternatively, you can melt them together over a bain-marie. Stir until perfectly combined and smooth. Allow the ganache to cool slightly until it’s still pourable but not too hot. Pour the ganache generously over the completely cooled pound cake, letting it drip artfully down the sides. Your beautiful and delicious Chocolate Sour Cream Pound Cake is now ready to be served and savored!150 g dark chocolate, 130 g heavy cream