Indulge in the irresistible decadence of this Chocolate Sour Cream Pound Cake. With a deep chocolate flavor and a velvety sour cream base, this heavenly dessert is sure to satisfy your deepest chocolate cravings.
Are you a cake-lover at heart? Welcome to the club! Check out my whole cake section on the bloggy! Some of my favorites are this Chocolate Sprinkle Cake, Buttermilk Marble Cake, and Strawberry Crunch Pound Cake.
Why You'll LOVE This Recipe
Moist and rich texture: The addition of sour cream to the cake batter helps create a moist and tender texture. The sour cream adds a delightful tanginess while keeping the cake incredibly soft and luscious.
Easy: This chocolate sour cream pound cake is straightforward, doesn't require advanced baking skills, and can be whipped up in a bowl with a whisk!
Chocolate flavor: Chocolate lovers will appreciate the deep and rich chocolate flavor of this cake. The fudgy frosting is also a crowd favorite!
Ingredients
- Granulated Sugar & Light Brown Sugar: Both sugars add to sweetness and moisture.
- Eggs: 2 large eggs at room temperature add to structure.
- Vanilla Extract: Even though these have a deep chocolate flavor, pure vanilla extract rounds out the flavor of the cake.
- Sour Cream: Sour cream is the star of the recipe and creates a moist and tender cake. You can substitute it with Greek yogurt.
- Vegetable Oil: Vegetable oil is the base of the recipe. Oil creates a moister and fluffier cake than butter. It can be substituted for another unflavored oil.
- Hot Water: Hot water deepens the chocolate flavor and makes the cake so rich!
- All Purpose Flour: Regular, plain all purpose flour is perfect for a soft texture. Measure properly by using a kitchen scale or by using a spoon to carry and level the flour into your measuring cups.
- Unsweetened Cocoa Powder: Cocoa powder is where this cake gets its chocolate flavor. I use natural cocoa powder. I use Hershey or Walmart brands!
- Baking Soda + Baking Powder: Both of these leavening agents work together to help this cake rise. Do not substitute one for the other.
- Salt: Salt brings out sweetness and enhances flavor.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper and heavily spray with cooking spray.
STEP 2: In a large bowl, whisk granulated sugar, light brown sugar, room temperature eggs, pure vanilla extract, sour cream, vegetable oil, and hot water together until fully combined and smooth.
STEP 3: Pour all purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt into the bowl and whisk until combined.
STEP 4: Then, transfer the batter to your prepared pan. Bake loaf for 38-45 minutes. A toothpick inserted into the center of the loaf will come out with moist crumbs and the top will spring back when poked. Do not overbake to avoid dry, crumbly cake.
Chocolate Frosting
STEP 1:In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, powdered sugar, and cocoa powder on low speed until smooth. This should be about 2-3 minutes of mixing.
STEP 2: Pour heavy cream into the frosting and beat on high speed for at least 3 minutes until light, fluffly, and velvety.
Frequently Asked Questions
While sour cream contributes to the moistness and tanginess of the cake, you can substitute it with Greek yogurt or buttermilk for a similar effect. However, keep in mind that the taste and texture may vary slightly.
The baking time will vary depending on your oven and the size of the cake pan. Check for doneness by inserting a toothpick into the center of the cake. Bake until it comes out with a few moist crumbs!
It's essential to grease pan thoroughly with cooking spray. You can also use parchment paper to line the bottom of the pan for easier removal. Additionally, make sure to let the cake fully cool before removing it to help prevent it from breaking.
Expert Tips
Room Temperature Ingredients: Room temperature ingredients will allow the batter to come together more smoothly and results in a lighter cake. If you forget to leave them out ahead of time, you can-
- leave eggs in a bowl of warm water for 5 minutes
- heat sour cream in the microwave for 10 seconds
Moist Cake: To make moist cake, measure flour using a kitchen scale or by spooning flour into your measuring cups before sweeping a knife across the top to level it. Only bake until a toothpick inserted into the center comes out with a few moist crumbs.
Make Ahead and Storing
After the cake has been frosted, store it tightly covered or in an airtight container at room temperature for up to 3 days. To freeze the cake after it has been frosted and decorated, place the full cake or cake pieces in the freezer for 30 minutes on a plate or sheet pan before placing in a freezer bag or wrapping in cling wrap.
To store before decorating, wrap or cover the cake at room temperature for up to 2 days, or freeze the unfrosted cake in a freezer bag or tightly wrapped in cling wrap for up to 4 months.
Related Recipes
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Chocolate Sour Cream Pound Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9x5 inch loaf 1x
- Category: Cake, Chocolate
- Method: Bake
- Cuisine: American
Description
Indulge in the irresistible decadence of this Chocolate Sour Cream Pound Cake. With a deep chocolate flavor and a velvety sour cream base, this heavenly dessert is sure to satisfy your deepest chocolate cravings.
Ingredients
For the Cake
- ½ cup (105g) granulated sugar
- ½ cup (120g) light brown sugar
- 2 large eggs (100g), room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120g) sour cream, room temperature
- ⅓ cup (67g) vegetable oil
- ½ cup (110g) hot water
- 1 ¼ cup (175g) all purpose flour
- ½ cup (48g) unsweetened cocoa powder
- 1 teaspoon (7g) baking soda
- ¼ teaspoon (1g) baking powder
- ½ teaspoon (4g) salt
For the Frosting
- ½ cup (110g) unsalted butter, room temperature
- ¼ cup (21g) unsweetened cocoa powder
- 1 ½ cups (180g) powdered sugar
- 2-4 tablespoons (30-60g) heavy cream
Instructions
For the Cake
- Preheat your oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper and heavily spray with cooking spray to prevent the loaf from sticking and breaking when removing it from the pan.
- In a large bowl, whisk granulated sugar, light brown sugar, room temperature eggs, pure vanilla extract, sour cream, vegetable oil, and hot water together until fully combined and smooth.
- Pour all purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt into the bowl and whisk until combined.
- Transfer the batter to your prepared pan. Bake loaf for 38-45 minutes. A toothpick inserted into the center of the loaf will come out with moist crumbs and the top will spring back when poked. Do not overbake to avoid dry, crumbly cake.
- Let loaf cool in the pan for at least 30 minutes before transferring to a wire cooling rack to finish cooling.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, powdered sugar, and cocoa powder on low speed until smooth. This should be about 2-3 minutes of mixing.
- Pour heavy cream into the frosting and beat on high speed for at least 3 minutes to create a light frosting.
- Frost the cake as desired and decorate with sprinkles and other toppings of choice.
Notes
Measuring Flour: To avoid dry and dense cupcakes, measure flour with a kitchen scale to 175g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.
Room Temperature Ingredients: Room temperature ingredients will allow the batter to come together more smoothly and results in a lighter cake. Your eggs and sour cream should all be left out at room temperature for about an hour or read above in “Expert Tips” for quicker room temperature tricks!
Bake Time: Bake the cake until the top is domed, slightly shiny, the center springs back when poked, and a toothpick inserted into the center comes out with some moist crumbs.
Keywords: Sour Cream Cake, Pound Cake, Chocolate Pound Cake, Chocolate Sour Cream Cake
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