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    Home » Recipes » Cakes & Cupcakes

    Published: Feb 2, 2022 · Modified: Jan 27, 2023 by Sloane · This post may contain affiliate links · 12 Comments

    Chocolate Sour Cream Pound Cake

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    5 from 3 votes

    This chocolate sour cream pound cake is decadent, fudgy, and delightfully dense. And best of all, it's incredibly easy to make!

    chocolate sour cream pound cake slices on white plates.

    This chocolate sour cream pound cake is a riff of the classic buttery pound cake, but loaded up with chocolate and drenched in even more chocolate! My version doesn't actually have a pound of flour, butter, eggs, and sugar, but it definitely is heavy on the butter and sugar. Since this cake is meant to be dense in nature, it can be difficult to nail that perfect balance of dense texture and moist & flavorful. But this recipe, oh man. It's dense, fudgy, chocolatey, and moist. It's the most perfect chocolate pound cake on the block. And trust me, it's totally worth the chocolate coma. 

    For more chocolate cake recipes, try Ultimate Chocolate Fudge Cake, Chocolate Tiramisu Cake, Fudgy Chocolate Espresso Bundt Cake, and Dairy Free Chocolate Cake. 

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in grams
    • Other chocolate related recipes to try
    • 📖 Recipe
    • 💬 Reviews
    chocolate sour cream pound cake with chocolate glaze cut into slices.

    Ingredient Notes

    ingredients for chocolate pound cake recipe.
    • All-Purpose Flour: You'll need just one cup of flour. I strongly encourage you to weigh your flour to avoid adding too much, which would result in a dry pound cake.
    • Cocoa Powder: I use a combination of dutch process and black cocoa powders, but you can use just dutch process if you'd like. 
    • Leavener: All you need is baking powder for this recipe. 
    • Butter: No, there isn't a whole of butter in this recipe, but there's still enough to get that classic buttery pound cake flavor!
    • Sugar: You'll need just granulated sugar. 
    • Eggs: To achieve that signature dense pound cake texture, you'll need 4 whole eggs. 
    • Sour Cream: Use full fat sour cream for optimum flavor and texture.
    • Heavy Cream: For the chocolate glaze, you'll need a half cup of heavy cream. 
    • Chocolate: Use semi-sweet or bittersweet chocolate for the chocolate glaze.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    This recipe is incredibly easy as it only requires a basic creaming method of butter and sugar, and alternating dry & wet ingredients at the end. Once the batter is made, sit back and relax as it bakes! Before you know it, you'll be enjoying a thick slice of chocolate heaven.

    cocoa powders and flour mixed together in white bowl.
    STEP 1
    chocolate sour cream pound cake batter in glass bowl.
    STEP 2

    STEP 1: Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt. 

    STEP 2: Cream together butter & sugar; Alternate dry & wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light & fluffy. Add vanilla and one egg at a time, mixing to fully incorporate before adding the next. Scrape down the bowl, add mix in half of the dry ingredients on low speed. Mix in the sour cream until mostly combined. Then, add the rest of the dry ingredients until everything is fully combined. Do not over-mix. 

    pound cake batter in loaf pan.
    STEP 3
    pound cake baked in loaf pan.
    STEP 4

    STEP 3: Pour batter into pan. Pour the batter into the prepared loaf pan and tap the pan on the counter a few times to release air bubbles. 

    STEP 4: Bake. Bake the pound cake for about 1 hour 20 minutes or until a tooth pick inserted comes out clean. Allow the pound cake to cool before topping with glaze and cutting.

    chocolate glaze being poured over chocolate pound cake.
    STEP 5
    chocolate sour cream pound cake cut into slices.
    STEP 6

    STEP 5: Make the glaze & drizzle on cake. In a large measuring cup or heat proof bowl, warm the heavy cream in the microwave for about 1 minute. Add the chocolate to the hot heavy cream and stir until completely smooth. Allow to cool for a few minutes to thicken up, then pour over cooled pound cake.

    STEP 6: Serve. Slice & enjoy!

    Expert Baking Tips

    • If you do not have black cocoa powder on hand, you can sub for an additional 2 tablespoon of dutch process cocoa powder. 
    • Use full fat sour cream for best flavor and texture! You can also sub for whole milk plain greek yogurt. 
    • Store this pound cake in an air-tight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to to 3 months.
    chocolate pound cake topped with a chocolate glaze.

    Recipe FAQs

    Dutch Process Cocoa Powder vs Black Cocoa Powder

    Dutch process cocoa powder is THE best cocoa powder for baking. Because it's neutralized with an alkalizing agent, it has a smoother flavor and creates the most fudgy and chocolatey baked goods! Black cocoa powder is similar to dutch process, but richer in flavor and darker in color. It is typically used in small amounts alongside another cocoa powder to enhance the color and flavor of the baked good. It smells like actual chocolate cake and is just magical to bake with!

    How to make 2 ingredient chocolate glaze:

    This chocolate glaze is a simple ganache made with heavy cream and chocolate. Typically, ganache is made by bringing the heavy cream to a simmer and then pouring over the chocolate. But since this is such a small amount, I find that it's easier to just heat the heavy cream in the microwave for about 30 seconds, then adding the chocolate and stirring until smooth. Be wary of over-heating the cream or chocolate or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter.

    How to store this chocolate pound cake:

    Store this pound cake in an air-tight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to 3 months.

    slice of chocolate pound cake with sour cream topped with chocolate ganache glaze.

    Baking in grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other chocolate related recipes to try

    • mini chocolate chip cookies held in one hand.
      Mini Chocolate Chip Cookies
    • chocolate malt cake cut into squares on parchment paper.
      Dark Chocolate Malt Snack Cake
    • slice of chocolate tiramisu cake on plate with fork.
      Chocolate Tiramisu Cake
    • chocolate marshmallow cookies piled on baking sheet
      Chocolate Marshmallow Cookies

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    chocolate sour cream pound cake slices on white plates
    5 from 3 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Chocolate Sour Cream Pound Cake

    This chocolate sour cream pound cake is decadent, fudgy, and delightfully dense. And best of all, it's incredibly easy to make!
    Prep Time 40 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Total Time 2 hours hrs
    Servings1 9x5 loaf
    Coursecake
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Loaf Pan

    Ingredients

    For the chocolate sour cream pound cake:

    • 120 g (1 cup) all-purpose flour
    • 42 g (½ cup) dutch process cocoa powder
    • 21 g (¼ cup) black cocoa powder
    • 1 ½ teaspoon espresso powder, optional
    • ¾ teaspoon baking powder
    • ½ teaspoon kosher salt
    • 198 g (14 tablespoon) unsalted butter, room temp
    • 250 g (1 ¼ cup) granulated sugar
    • 4 eggs, room temp
    • 1 teaspoon vanilla paste or extract
    • 227 g (1 cup) sour cream, room temp

    For the chocolate glaze:

    • 113 g (½ cup) heavy cream
    • 85 g (3 oz) semi-sweet chocolate

    Instructions

    For the chocolate sour cream pound cake:

    • Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper.
    • In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt. 
    • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light & fluffy.
    • Add vanilla and one egg at a time, mixing to fully incorporate before adding the next. 
    • Scrape down the bowl, add mix in half of the dry ingredients on low speed. 
    • Mix in the sour cream until mostly combined.
    • Then, add the rest of the dry ingredients until everything is fully combined. Do not over-mix. 
    • Pour the batter into the prepared loaf pan and tap the pan on the counter a few times to release air bubbles. 
    • Bake the pound cake for about 1 hour 20 minutes or until a tooth pick inserted comes out clean.
    • Allow the pound cake to cool before topping with glaze and cutting.

    For the chocolate glaze:

    • In a large measuring cup or heat proof bowl, warm the heavy cream in the microwave for about 1 minute.
    • Add the chocolate to the hot heavy cream and stir until completely smooth. 
    • Allow to cool for a few minutes to thicken up.
    • Pour over cooled pound cake, slice, and enjoy!

    Notes

    • If you do not have black cocoa powder on hand, you can sub for an additional 2 tablespoon of dutch process cocoa powder. 
    • Use full fat sour cream for best flavor and texture! You can also sub for whole milk plain greek yogurt. 
    • Store this pound cake in an air-tight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to to 3 months.

    Nutrition Facts

    Calories: 4567kcal | Carbohydrates: 442g | Protein: 63g | Fat: 305g | Saturated Fat: 180g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 82g | Trans Fat: 7g | Cholesterol: 1347mg | Sodium: 1881mg | Potassium: 2308mg | Fiber: 33g | Sugar: 297g | Vitamin A: 9016IU | Vitamin C: 3mg | Calcium: 783mg | Iron: 24mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!
    « Small Vanilla Cake Recipe
    Red Velvet Macarons with Mascarpone Frosting »

    Reader Interactions

    Comments

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      Recipe Rating




    1. Paula says

      April 20, 2023 at 4:07 am

      what size eggs did you use in this chocolate sour cream pound cake, thanks

      Reply
      • Sloane says

        April 20, 2023 at 10:06 am

        I use large eggs, which weigh about 50g each!

        Reply
    2. Lucia says

      March 17, 2023 at 11:05 am

      Love this cake so fudgy and delicious! One thing I wanted to ask is this 325 degrees on a fan oven?? When baking the outer edges seemed to be much crisper and firmer than I was expecting!

      Reply
      • Sloane says

        March 17, 2023 at 3:21 pm

        Hi Lucia,
        So glad you love the recipe! I always use convection, so 325 F with the fan, yes.

        Reply
    3. Luiselena says

      October 07, 2022 at 10:54 pm

      I just baked this cake with my sister to a party, but it just smelled so delicious that we keep it, and baked anotherone!! Is just the perfect chocolate cake!!

      Reply
    4. Libby says

      September 22, 2022 at 9:08 am

      This pound cake was delicious! So chocolatey and moist

      Reply
    5. Cambrea says

      June 05, 2022 at 2:44 pm

      This chocolate pound cake was everything my chocolate craving asked for and more!! I can't recommend this recipe enough, it's super moist and has a rich chocolate flavor without being too sweet.

      Reply
    6. Babs says

      March 09, 2022 at 8:30 am

      Delicious ! Nice chocolate flavor ! Did not glaze , but wonderful without the glaze. Will definitely make again . Thanks !!

      Reply
    7. Margaret says

      March 07, 2022 at 9:02 am

      This is a really lovely cake, so easy to make and such great results. This will be my standard recipe from now on! Thank you!

      Reply
    8. Pam McWaters says

      February 18, 2022 at 9:54 am

      Can you make this in a Bundt pan or is there not enough batter to do so?

      Reply
      • Sloane says

        February 21, 2022 at 7:55 pm

        I would not recommend baking this recipe in a bundt pan. There would not be enough batter, and I'm not sure what the correct quantities would be to make it as a bundt cake. Hope you get to try it as a loaf!

        Reply
    9. Natalie says

      February 06, 2022 at 8:56 am

      Hands down the most moist chocolate pound cake I’ve ever had! Love how easy it is to make too!

      Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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