Chocolate Sour Cream Pound Cake

Not sure if you remember me sharing with you that a pound cake can be made in many different variations…just in case you missed that post I will insert the link to it here where I shared with you my grandmother’s recipe for a  Homemade Sour Cream Pound Cake.

So today I will take a little time to show you another way to make a good ole pound cake. This time I will share with you my mother’s recipe for a Chocolate Sour Cream Pound Cake. Between the two recipes you will use very similar ingredients, but of course the chocolate pound cake recipe will have more of the ingredients as well as a few additions.

The chocolate pound is much richer in flavor and if you decide to give this recipe a try, then you will notice that it makes a lot of batter so you will want to combine all of the ingredients into a large bowl.


  • 1 1/2 cup butter, softened
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 5 large eggs
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 8 oz. sour cream
  • 1 cup boiling hot water



Preheat oven 325 degrees F.

Grease and lightly flour a bundt  pan.

In medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.


With an electric mixer cream together butter and sugar until light and fluffy.


Add in sour cream.


Alternate adding in the flour mixture and the eggs. Add in a little flour mixture…mix…then add in a egg…mix…do this until all is combined. At this point the batter will be very thick.

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Add in cup of boiling water and be careful not to burn yourself…the mixture may splash out so at this point I use a whisk. Whisk mixture until smooth.


Stir in vanilla.


Pour into prepared bundt pan and bake at 325 degrees F. for 1 hour to 1 hour and 20 minutes, or until done and cake tester comes out clean.

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At this point you can enjoy as is, add the frosting of your choice, or chocolate ganache. For a quick and easy chocolate ganache. Bring 1/2 cup of heavy cream to a boil and pour over 4 ounces of good quality dark chocolate, chopped or broken into 1/2-inch pieces. Wait 1 minute and stir until smooth and glossy.


Drizzle chocolate ganache onto cool cake while it is still warm.



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  • Reply
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    March 3, 2014 at 1:24 AM

    […] Chocolate Sour Cream Pound Cake […]

  • Reply
    Latisa C.
    October 23, 2015 at 5:11 PM

    I made this cake and it came out wonderfully. My question is…if I made a strawberry bundt cake using the exact same instructions in this recipe, would I have the same great results??

    • Reply
      October 23, 2015 at 6:34 PM

      I’m glad the cake turned out well for you! I would say Yes (and that sounds delicious by the way)! If you are making a chocolate strawberry cake you can use this recipe as is and add fresh chopped strawberries (if using frozen lessen your sour cream by half) and, if you can find it, use strawberry extract instead of vanilla. If you want to make a strawberry pound cake use this recipe and substitute the strawberries and strawberry extract as well. Please let me know how it turns out!

  • Reply
    Latisa C.
    November 3, 2015 at 11:14 PM

    Thanks so much for your response! I still haven’t gotten around to making it yet, but the chocolate strawberry pound cake sounds like a great idea. I’m going to just make the all strawberry one first though. I usually use cake flour, but I was wondering how it would turn out if I just used all-purpose like you do in your recipes. Is there a reason you use AP instead of cake flour?? Just asking to see if I can probably improve my skills and knowledge. Thank so much 🙂

    • Reply
      November 4, 2015 at 1:37 PM

      You can substitute cake flour for the AP flour and it should work out just fine. I always use AP because I like to keep it simple and buy one flour and if I need cake flour (+ corn starch) or self-rising (+ baking powder and salt) then I just make it from AP flour. Also AP flour has a longer shelf life than cake flour so I can buy it in bulk and have it for awhile.

  • Reply
    Latisa C.
    November 7, 2015 at 3:15 PM

    Thank so much. That makes perfect sense. I’ve had to waste money by throwing the cake flour away because it either got too hot due to temperature and my cake wouldn’t rise, or some other issue. So, from now on I’ll be using only AP flour 🙂

    • Reply
      November 8, 2015 at 8:34 PM

      Exactly!! I think that you will find it to be much easier 🙂

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