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Home » Recipes » Desserts

Modified: Apr 22, 2025 · Published: Dec 4, 2024 by LaKita · This post may contain affiliate links.

Chocolate Sour Cream Pound Cake

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Close up front view of finished chocolate cake topped with chocolate ganache on white plate.
Overhead view of finished pound cake on white plate topped with ganache.
Single slice of pound cake on white plate by a fork.
Slice of pound cake on white plate with fork in it.
Two photos of finished pound cake on white plates on pin with text overlay.
Four process photos to make chocolate cake on pin with text overlay.
Close up front view of finished chocolate cake topped with chocolate ganache on white plate.

This Chocolate Sour Cream Pound Cake is a rich, sweet, and decadent bundt cake that is topped with a silky chocolate ganache that everyone is sure to love.

If you cannot get enough of this sweet and delicious sour cream pound cake, then be sure that you also try making my Homemade Sour Cream Pound Cake as well.

Close up front view of finished pound cake on white plate.

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 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 has rich chocolate flavor and if you decide to give this recipe a try, then you will notice that it makes a lot of cake batter so you want to combine all of the ingredients into a large mixing bowl.

Let's get started!

Sour Cream Chocolate Cake Ingredients

Overhead view of ingredients needed to make chocolate cake in separate bowls and containers.
  1. Butter - Try to grab the best butter that you can and allow it to sit at room temperature a bit for easier mixing. Salted or unsalted butter can be used.
  2. Sugar - Use granulated or cane sugar to add sweetness to the cake. Light brown sugar could be used as a substitute.
  3. All-Purpose Flour - Use plain all-purpose flour with nothing added to it. You may whisk or shift before using it to smooth out any large clumps.
  4. Eggs - This cake requires five large eggs to make. Try to remove the eggs before using them and allow them to come to room temperature.
  5. Cocoa Powder - Helps to make the pound cake light, fluffy, and loaded with chocolate flavor. Use high-quality unsweetened cocoa powder for this recipe. I love using Dutch process cocoa powder.
  6. Baking Soda - Be sure to check the date of the package before adding it to the chocolate pound cake to make sure that it has not expired. Expired baking soda will prevent the cake from rising properly. No one wants their cake to fall.
  7. Salt - Helps to balance the sweet flavor and prevents the cake from tasting flat. Use any that you prefer, I like to use kosher salt for baking.
  8. Vanilla Extract - Use pure vanilla extract and not imitation for best results.
  9. Sour Cream - One eight-ounce container of sour cream is all that is needed for the cake recipe. Adding sour cream to the cake will help to keep the cake moist and balance well with the sweetness of the cake. Use full-fat regular sour cream for this pound cake recipe with sour cream. I would not recommend substituting milk for this ingredient or using a dairy-free option for this particular recipe.
  10. Hot Water - Thins out the cake mixture making it easier to add to the cake pan.

See the recipe card below for exact ingredient quantities and instructions.

How to Make Chocolate Sour Cream Pound Cake

Preheat oven to 325 degrees F. Grease and lightly flour a bundt pan. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Overhead view of dry ingredients for cake in large glass bowl.

With an electric mixer cream together butter and sugar until light and fluffy. Add in sour cream. Alternate adding the flour mixture and the eggs.

Overhead view of eggs added to other ingredients in the stand mixer bowl.

Add a little flour mixture, mix, then add in an egg, and mix. Do this until all is combined.

Flour mixture added to the other cake ingredients in the stand mixer bowl.

At this point, the batter will be very thick.

Overhead view of thick chocolate cake batter in stand mixer bowl.

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

Overhead view of hot water added to the cake batter to thin it out in a stand mixer bowl.

Pour into prepared bundt pan.

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Overhead view of cake batter added to prepared bundt pan.

Bake at 325 degrees F. for 1 hour to 1 hour and 20 minutes, or until done and a cake tester (toothpick) comes out clean.

Overhead view of baked cake still in cake pan on black tile surface.

At this point, you can enjoy it as is, add the frosting of your choice, or chocolate ganache.

Close up overhead view of cake on white plate after being removed from pan.

For a quick and easy chocolate ganache. Bring ½ cup of heavy cream to a boil and pour over 4 ounces of good quality dark chocolate, chopped or broken into ½-inch pieces. Chocolate chips could be used. Wait 1 minute and stir until smooth and glossy.

Chocolate chips in a small white bowl and heavy cream in a glass measuring cup.

Drizzle chocolate ganache onto the cake while it is still warm. Slice and enjoy!

Overhead view of finished cake on white plate topped with chocolate ganache.

Recipe Tips and Tricks

  • Try to use room temperature ingredients for easier mixing and a smooth batter that will help you to have a light, tender, and fluffy cake.
  • After adding the cake batter to the cake pan, lightly tap the bottom of the pan on the kitchen counter to remove any air bubbles.
  • While mixing be sure to scrape the side of the bowl to make sure the cake is fully combined.
  • Take your time preparing the cake pan to prevent your cake from sticking to the pan. Use shortening and lightly flour before adding the cake batter or use baking spray.
Single slice of chocolate cake on white plate by a fork.

Storage Tips

Storage. Store any leftover chocolate cake at room temperature in an airtight container or cake storage for 4 to 5 days. Slice a serve as normal. If you prefer to store it in the refrigerator, then you may do that instead.

Reheating. If you're storing the chocolate pound cake in the refrigerator, then allow it to come to room temperature or slightly reheat it before serving. You can heat it in the microwave for just a few seconds. 

Freezing. This pound cake recipe can be made in advance and stored in the freezer for up to 30 days. Wrap the cooled cake tightly in a double layer of plastic wrap, followed by a tight layer of aluminum foil, and place it in the freezer. When you're ready to serve, simply remove it from the freezer the night before and allow it to thaw in the refrigerator for 24 hours before serving it the next day. Once it has thawed, then it can stored at room temperature.

Close up overhead view of slice of chocolate cake on white plate with fork in it.

Want More Pound Cake Recipes? Try These:

  • Homemade Sour Cream Pound Cake
  • Easy Pound Cake Recipe
  • Sweet Potato Pound Cake
  • 7 Up Pound Cake
  • SunDrop Pound Cake Recipe
  • Greek Yogurt Pound Cake 
  • Pound Cake Trifle with Berries  
  • Eggnog Pound Cake 
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    Strawberry Delight (No-Bake Dessert)
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Have any comments, questions, or other delicious ideas and ways to enjoy this Chocolate Sour Cream Pound Cake Recipe? Please share them in the comments below!

📖 Recipe

Close up front view of finished chocolate cake topped with chocolate ganache on white plate.

Chocolate Sour Cream Pound Cake

LaKita Anderson
This Chocolate Sour Cream Pound Cake is a rich, sweet, and decadent bundt cake that's topped with a silky chocolate ganache.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 508 kcal

Equipment

  • 1 tube or bundt cake pan
  • 1 stand mixer or hand mixer

Ingredients
  

  • Chocolate Pound Cake:
  • 3 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups butter, softened
  • 3 cups granulated sugar
  • 8 ounces sour cream
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • Chocolate Ganache:
  • ½ cup heavy cream
  • 4 oz. dark chocolate, chopped or chocolate chips

Instructions
 

  • Preheat oven 325 degrees F. Grease and lightly flour a bundt pan.
  • In a medium bowl, whisk together 3 cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  • Using an electric mixer, cream together the 1 ½ cups butter and 3 cups granulated sugar until light and fluffy.
  • Add in 8 ounces sour cream.
  • Alternate adding the flour mixture and the 5 large eggs. Add a little flour mixture, mix, then add in an egg, and mix. Do this until all is combined. At this point, the batter will be very thick.
  • Carefully add 1 cup of hot water. The mixture may splash out, so at this point, I use a whisk. The cake batter will be thin, this is normal. Whisk the mixture until smooth.
  • Stir in 2 teaspoons vanilla extract.
  • Pour into prepared bundt pan and bake at 325 degrees F. for 1 hour to 1 hour and 20 minutes, or until done and a cake tester comes out clean.
  • Carefully remove the cake from the oven and allow to cool in the pan on a wire rack for 20 minutes before removing. At this point, you can slice and enjoy as is, add the frosting of your choice, or chocolate ganache.
  • For a quick and easy chocolate ganache. Bring ½ cup of heavy cream to a low boil and pour over 4 ounces of good quality dark chocolate, chopped or broken into ½-inch pieces. Wait 1 minute and stir until smooth and glossy.
  • Drizzle chocolate ganache onto the cake while it is still warm. Slice and serve. Store at room temperature in an airtight container up to for 5 days

Video

Notes

  • Try to use room temperature ingredients for easier mixing and a smooth batter that will help you to have a light, tender, and fluffy cake.
  • After adding the cake batter to the cake pan, lightly tap the bottom of the pan on the kitchen counter to remove any air bubbles.
  • While mixing be sure to scrape the side of the bowl to make sure the cake is fully combined.
  • Take your time preparing the cake pan to prevent your cake from sticking to the pan. Use shortening and lightly flour before adding the cake batter or use baking spray.
Calories: 508kcalCarbohydrates: 61gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 121mgSodium: 274mgPotassium: 170mgFiber: 2gSugar: 40gVitamin A: 817IUVitamin C: 0.2mgCalcium: 46mgIron: 3mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword chocolate sour cream pound cake
Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Original post date 11/08/2013. Updated 12/04/2024.

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Comments

    4.60 from 5 votes (5 ratings without comment)

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    Recipe Rating




  1. Becky Pepper says

    July 12, 2019 at 9:52 pm

    I made this tonightJune 12,2019. It smells Divine! It came out of the tube pan perfectly. Can’t wait to taste it for my son’s birthday tomorrow. Yum!

    Reply
    • LaKita says

      July 18, 2019 at 2:02 pm

      Thank you! Glad to hear it turned out well for you. I'm sure your son will love it!

      Reply
  2. Latisa C. says

    November 07, 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
    • admin says

      November 08, 2015 at 8:34 pm

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

      Reply
  3. Latisa C. says

    November 03, 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
    • admin says

      November 04, 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
  4. Latisa C. says

    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
    • admin says

      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
Head shot bio photo of LaKita in an orange shirt.

Hi, I'm LaKita. I'm a Lifelong home cook and self-taught baker. I've been sharing modern comfort food through food blogging, recipe development, and photography since 2013.

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