The Ultimate Chocolate Pound Cake: A Classic Dessert Made Easy at Home

Have you ever craved a rich, moist, and deeply chocolatey dessert that melts in your mouth with every bite? There's nothing quite like a homemade chocolate pound cake recipe to satisfy your sweet tooth and impress family and friends. Making this decadent treat at home allows you to control the quality of ingredients, customize the flavor intensity, and fill your kitchen with an irresistible aroma. Whether you're a beginner baker or a seasoned pro, this foolproof recipe delivers bakery-quality results every single time. The secret? A perfectly balanced batter enriched with cocoa and the tender crumb that only a chocolate pound cake with sour cream can provide.

Ingredients List

    • 2 cups all-purpose flour
    • ¾ cup unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 2½ cups granulated sugar
    • 4 large eggs, room temperature
    • 1 cup sour cream, room temperature
    • ½ cup whole milk
    • 2 teaspoons vanilla extract

For the Chocolate Glaze:

    • 1 cup semi-sweet chocolate chips
    • ½ cup heavy cream
    • 2 tablespoons unsalted butter
    • Optional: Sea salt flakes for garnish

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 70 minutes

Total time: 90 minutes

This recipe requires about an hour and a half from start to finish, plus cooling time. Perfect for weekend baking or preparing ahead for special occasions.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat Preheat your oven to 325°F (163°C). Generously grease a 10-inch bundt pan or tube pan with butter, then dust with cocoa powder instead of flour for extra chocolate flavor and to prevent white residue on your finished cake.

Step 2: Mix Dry Ingredients In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Sifting is crucial for removing lumps and creating an ultra-smooth batter that yields a tender crumb.

Step 3: Cream Butter and Sugar Using an electric mixer on medium-high speed, beat softened butter and sugar for 4-5 minutes until light and fluffy. This step incorporates air, which is essential for the cake's structure. Scrape down the bowl sides periodically.

Step 4: Add Eggs One at a Time Add eggs one at a time, beating well after each addition. This ensures proper emulsification and prevents the batter from curdling. Each egg should be fully incorporated before adding the next.

Step 5: Combine Wet Ingredients In a separate bowl, whisk together sour cream, milk, and vanilla extract. The sour cream adds moisture and a subtle tang that balances the sweetness perfectly in this chocolate pound cake recipe.

Step 6: Alternate Adding Dry and Wet Add the dry ingredients in three additions, alternating with the sour cream mixture, beginning and ending with dry ingredients. Mix on low speed just until combined—overmixing develops gluten and creates a tough cake.

Step 7: Bake to Perfection Pour batter into prepared pan and smooth the top. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should pull away slightly from the pan edges.

Step 8: Cool Completely Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. This prevents condensation and ensures your chocolate pound cake with sour cream maintains its perfect texture.

Step 9: Make the Glaze Heat heavy cream until simmering, then pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth. Stir in butter until glossy. Drizzle over cooled cake and garnish with sea salt if desired.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 6g
    • Carbohydrates: 62g
    • Fat: 25g
    • Fiber: 3g
    • Calcium: 8% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Dairy-free bakers can use coconut cream instead of sour cream and plant-based butter. For a keto-friendly option, replace sugar with erythritol and use almond flour.

Flavor Variations: Add espresso powder (2 teaspoons) to intensify chocolate flavor, fold in chocolate chips for extra richness, or incorporate a cream cheese swirl for marbled elegance.

Batch Cooking: This recipe doubles beautifully. Bake in two pans or freeze one batter-filled pan for up to 2 months before baking.

Equipment Tips: A bundt pan creates the classic shape, but loaf pans work too—just reduce baking time to 55-60 minutes and check for doneness earlier.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients Cold eggs and sour cream don't emulsify properly, creating a dense, uneven texture. Solution: Set ingredients out 30-60 minutes before baking.

Mistake 2: Overmixing the Batter Excessive mixing after adding flour develops gluten, resulting in a tough, rubbery cake. Solution: Mix on low speed just until flour disappears.

Mistake 3: Opening the Oven Door Early Temperature fluctuations cause the cake to sink in the middle. Solution: Don't open the oven until at least 60 minutes have passed.

Mistake 4: Insufficient Pan Preparation Cakes can stick stubbornly to unprepared pans. Solution: Grease thoroughly and dust with cocoa powder, ensuring every crevice is covered.

Mistake 5: Not Testing for Doneness Overbaking creates a dry pound cake. Solution: Test with a toothpick at 65 minutes; a few moist crumbs are perfect.

Storage / Leftovers Tips

Room Temperature Storage: Wrap your finished chocolate pound cake recipe tightly in plastic wrap or store in an airtight container for up to 4 days at room temperature. The cake actually improves after a day as flavors meld.

Refrigerator Storage: For longer storage, refrigerate the chocolate pound cake with sour cream for up to 10 days. Bring to room temperature before serving for the best texture and flavor.

Freezer Instructions: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.

Reheating Tips: Warm individual slices in the microwave for 10-15 seconds for that fresh-baked taste. For best results, use a low-power setting to prevent drying out. Serve with vanilla ice cream or fresh whipped cream for an indulgent dessert experience.