Whisk up the best chocolate sour cream pound cake from scratch. An easy, moist, and rich bundt cake with that timeless old-fashioned goodness.
This is one of those cakes that the whole family will love and they’ll be asking for it over and over.
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Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
This moist chocolate pound cake is a classic old-fashioned bundt cake rich in chocolaty flavor that everyone will love.
If you’ve never baked a scratch cake before, this is the perfect way to get started as it’s actually very easy to mix together and comes out moist and with the perfect texture every time.
This is a cake that’ll make you a household baking hero. It’s perfect for the family and for sharing at potlucks and get-togethers.
Quick disclaimer here: I know that technically, this recipe isn’t a ‘pound cake’. A classic pound cake is a pound of butter, sugar, eggs and flour. We’re not doing that here and that’s okay.
A lot of people call bundt cakes, pound cakes and use that term interchangeably now, so that’s what I’m doing with this one. It’ll be okay. If you don’t like the term pound cake, feel free to just call it a bundt cake, that’s okay too.
Ingredient notes:
Now let’s talk about just some of the ingredients in this moist chocolate bundt cake. (The printable list of all ingredients are in the recipe card below.)
All-purpose flour: You’ll just use regular flour for this, which is great because you don’t have to worry about having any specialty flour.
Cocoa powder: This recipe calls for unsweetened natural cocoa powder. Don’t use Dutch processed as that is different and would mean other parts of the recipe would have to be changed.
Make sure to go down to the FAQ section where I go into a deeper explaination of this.
Brown sugar: I love using brown sugar in chocolate cake recipes. I think it just gives it a richer, more full flavor.
Vanilla extract: Vanilla is actual a wonderful addition to chocolate cakes. It just adds an extra bit of flavor and really helps to bring out the chocolate flavor as well.
Vegetable oil: This recipe calls for oil instead of butter. I love the taste of butter, but for this pound cake, oil really helps keep this pound cake moist.
Sour cream: Ok, this is the star ingredient. Sour cream just makes cakes super moist and gives them really good flavor. Don’t skip it.
Hot coffee or water: Yes, it’s another chocolate cake with hot coffee or hot water. The hot liquid helps the cocoa powder dissolve and that’s a good thing.
The coffee does NOT make the cake taste like coffee at all. It just really brings out the flavor of the chocolate, but don’t worry if you don’t have any or hate the idea of it. You can always use hot water instead and it’ll still taste good.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make this cake:
Let’s talk about how to make a chocolate pound cake with sour cream. (The printable instructions are in the recipe card below.)
Step 1:
First, preheat oven to 325 degrees and grease and flour a bundt pan very well.
Step 2:
In a large mixing bowl, add the flour, cocoa, baking powder, baking soda, salt and sugars. Whisk well and set aside.
Step 3:
In a medium-sized bowl, add the oil, vanilla, sour cream and eggs. (You’ll add the hot coffee or water later.) Mix well with a whisk, then add to the dry ingredients and mix on medium, then on medium-high until well combined.
You always want to make sure not to mix scratch cake batter too long, so watch that.
Step 4:
Add the hot coffee (or hot water) and mix until well combined. Be careful not to mix too long.
Scrape down the sides and bottom of the bowl again and mix for only about a few seconds more. The batter will be thin. That’s normal for this recipe.
Step 5:
Pour the batter into the prepared bundt pan and bake at 325 degrees F for approximately 45-55 minutes. (Ovens will vary.)
Step 6:
Set the baked cake on a wire rack to cool for about 15-20 minutes, then turn it out onto a cake plate to cool completely.
Step 7:
While the cake is cooling, make the glaze. Just note that this glaze recipe makes a lot, so if you like only a light glaze, just make half of it.
Add the chocolate chips and milk to a saucepan, then melt over medium heat.
Melt and stir it until smooth and be very careful not to heat it at high heat or the chocolate will burn.
Check the consistency once melted and if it’s too thick, add about a teaspoon of milk and mix well, then check the consistency again.
Step 8:
Drizzle or spoon the glaze onto the cooled cake.
(Remember that the instructions will also be in the recipe card below.)
Tips & FAQS:
Don’t use Dutch processed cocoa as it isn’t acidic like cocoa powder and using it would cause the other ingredients to need to be adjusted. If you want more information about the different types of cocoa powder, see this post: Which Cocoa Powder Do I Use?
No, you don’t want to do that. Those are different and cannot be substituted for each other. If you’d like more information on the difference, check out this blog post: Baking Powder vs Baking Soda
You can use either light or dark brown sugar. I used light.
Yes
Sour cream is best in this recipe as it helps make a very moist cake and gives a little flavor. If you don’t have access to it, you can use plain yogurt, but use the full-fat yogurt instead of the low-fat or fat-free type.
You don’t, but just know that the cake will not have a coffee taste. The coffee just brings out the chocolate flavor. If you don’t like the idea of using it though, you can just use water and it will turn out just as tasty. Just make sure not to completely omit the liquid.
Feel free to add a cup of mini semi-sweet chocolate chips to the batter.
You can also add about a teaspoon of espresso powder to give it a mocha taste.
This cake is done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, add the glaze.
This cake can be stored, covered, at room temperature for about 5 days. You can also store in the fridge, covered well, to prolong freshness.
Probably, but you would need to bake them at 350 degrees F, instead of 325. They will also take a lot less time to bake, so start checking at about 15 minutes or so.
If you want a chocolate cupcake recipe written specifically to bake as cupcakes, check out that recipe here: Best Chocolate Cupcakes
Yes, probably although I have not tried that. If you do try it, pour the batter into two, 8-inch round baking pans and bake at 325 degrees F and start checking at around 30 minutes or so, however it will probably take a bit longer to finish baking.
If you want a chocolate layer cake recipe written specifically to bake as a layer cake, check out this recipe here: Chocolate Butter Cake
Probably although I haven’t tried it out. If you do try it, pour the batter into two prepared loaf pans and bake at 325 degrees F and start checking at around 30 minutes or so, although it may need a bit more time.
This cake is best served at room temperature or warm. If cold, let it come to room temperature before serving, or pop a slice in the microwave for about 10 seconds.
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Video:
coming soon…
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Don’t forget to pin it below!
Recipe:
Chocolate Sour Cream Pound Cake
Ingredients
For the cake:
- 2 cups all-purpose flour (measured correctly: spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup)
- 1 cup unsweetened cocoa powder (not Dutch processed-see why in the post FAQs)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup packed brown sugar (I used light brown sugar)
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1 cup hot coffee or hot water
For the chocolate drizzle:
- 2 cups semi-sweet chocolate chips (about a 12 ounce bag)
- ¼ cup milk or cream
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Instructions
For the cake:
- Preheat oven to 325 degrees. Grease and flour a bundt pan very well.
- In a large mixing bowl, add the flour, cocoa, baking powder, baking soda, salt and sugars. Whisk well and set aside.
- In a medium-sized bowl, add the oil, vanilla, sour cream and eggs. (You’ll add the hot coffee or water later.) Mix well with a whisk, then add to the dry ingredients and mix on medium, then on medium-high until well combined. Be careful not to mix too long or your cake will turn out very dense and dry. Stop mixing once it's well combined.
- Scrape down the sides and the bottom of the bowl and add the hot coffee (or hot water) and mix until well combined. Be careful not to mix too long.
- Scrape down the sides and bottom of the bowl again and mix for only about a few seconds more. The batter will be thin. That's normal for this recipe.
- Pour the batter into the prepared bundt pan and bake at 325 degrees F for approximately 45-55 minutes. (Ovens will vary.) A toothpick inserted into the cake will come out either clean or with a few moist crumbs on it, but no raw batter.
- Set on a wire rack to cool for about 15-20 minutes, then turn out onto a cake plate to cool completely.
- Add the glaze to the top of the cake once the cake has cooled completely.
For the glaze:
- This glaze recipe makes quite a bit, so if you only want a drizzle or a light glaze, then only make half the recipe.
- In a saucepan, add the chocolate chips and milk, then melt over medium heat. Melt and stir until smooth. Be very careful not to heat it at high heat or the chocolate will burn.
- Check the consistency once melted and if it's too thick, add about a teaspoon of milk and mix well, then check the consistency again. Repeat until the desired consistency is reached.
- Drizzle or spoon the glaze onto the cooled cake.
Notes
Nutrition
How to Share
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Carolyn Pryor
💜💋😉 deliciously good! good recipe
Kara
So glad you liked it! Thanks so much for the great review. 😊
Gwen
The Chocolate Sour Cream Pound Cake is in the oven as I type. Only have Milk Chocolate Chips, can they be used, or will it make cake too sweet?
Kara
Hi Gwen, I hope you love it. So for the milk chocolate chips, do you mean for the glaze? No, I don’t think it would make it any sweeter than the semi-sweet chocolate. I love milk chocolate, so I’m guessing it’ll be delicious.
Jeanne
I haven’t made your recipe yet, but I will this weekend! just wanted to say that I REALLY appreciated your approach to sharing this recipe! Your attention to detail and how well you explained the what and how content was so easy to follow and refreshing compared to many of the recipes I discover on-line! So thank YOU! I will be sure to post my comments about the cake when I make it this weekend.
Kara
Thanks so much, Jeanne! I really appreciate that. Sometimes I feel like I over-explain, but I want everything to be clear, so less issues have a chance of popping up. Please do let me know what you think, when you bake this one! Thanks again for your wonderful comment.
Jeanne Gelardi
hello, Kara! gonna make the chocolate sour cream cake today..had a quick ? hoping u can answer. I can’t find my bundle pan, I think I left it …somewhere! lol
anyways, I was wondering what other pan you think would work or donI need to go buy a new bundle pan? I intend to make the drizzle, but only half recipe, so I that is why I am thinking I probably need a bundt pan 4 the drizzle ‘effect’…?? thoughts?
Thanks again for being awesome. I subscribed to your blogs ad looking forward to seeing and making (and reviewing!) your recipes!! I don’t think you over explain, I think you are the best explained I have ‘met’! 😀
Kara
Thanks Jeanne! Glad to know you don’t think it’s over-explaining. That actually does make me feel better. 😉 Ok, so on to the pan question. I think you could probably just bake this in a 13×9 inch pan or even two, 8-inch round cake pans. Just make sure you spray or grease and flour whatever pan you use, really well. This cake is really moist, so it can stick easily if the pan isn’t greased. I think the drizzle would just act as a glaze on top if you make this in a 13×9 inch pan. Just kind of pour it over it and then spread it around. You could even add it to the cake when it’s still warm and it’ll sort of soak in a little bit. I’m making myself really hungry now.
Amber Loel Pflug
super moist and decadent. easy to put together ❤️ 👌
Kara
Yay! So glad you liked it and thanks for the great review!
Gwen
Super moist! Super easy! Super delicious!
Kara
Very glad you liked it!
Michelle
I made this delicious chocolate sour cream pound cake twice in the past week for two separate events. It is a beautiful cake! Everyone loved the cake and people commented how it’s not too sweet. It’s a great recipe and you don’t need to change a thing. Be sure to read the Ingredient Notes and Tips and FAQs. Thank you for this wonderful recipe!!
Kara
Yay! I’m so glad you love this one, Michelle. Thanks so much for that great review!
Judith
Baked this tonight and we are enjoying it as a snack cake without the glaze. Warm goodness on my fork!
Loved the simplicity of the recipe. It is moist and has a nice, rich chocolate flavor without being too sweet. Thanks for this keeper! 😊
Kara
Hi Judith! Thanks so much for the great review and I’m so glad you loved it!
Simone
I just made this the other day and I cannot believe the balance of the flavors. I’ve made many scratch chocolate cakes and they are usually way too oily or too dry this is perfect just as the recipe is written. thank you!
Kara
Oh yay!!!! I’m so glad you loved it, Simone! It’s actually one of my favorites as well. Thanks so much for the wonderful review! 😊
Myrna
Hey Kara made this cake for my brother-in-law for his birthday. Loved it!! Thanks for sharing.
Kara
Hi Myrna, That’s awesome! So glad he loved it and thanks for the great review!
Wanda
Made this 3 times! Very moist and rich chocolate flavor.
Kara
Oh yay!!! I’m so glad you love it and thanks so much for the great review!
Sue
I made this cake to take to work for a birthday. The girl’s love it. Wasn’t really sweet, tasted like dark chocolate. 😋
Kara
Oh yay! So glad they loved it and thanks so much for the awesome review!