Chocolate Sour Cream Pound Cake

Course: Dessert

Cuisine: American

Keyword: chocolate sour cream pound cake

Difficulty Level: Beginner

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 459kcal

Author: Kara @I Scream for Buttercream

Whisk up the best chocolate sour cream pound cake from scratch. An easy, moist, and rich bundt cake with that timeless old-fashioned goodness.

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US Customary - Metric

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

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

How to Store: 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.

How to Serve: 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.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.

Nutritional values are an estimate.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition