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Chocolate Sour Cream Pound Cake Recipe
4.7 from 74 votes

Chocolate Sour Cream Pound Cake Recipe

The Chocolate Sour Cream Pound Cake offers a dense yet tender crumb enriched with butter, sour cream, and cocoa powder. It is baked in a bundt pan for elegant shape and topped with a glossy fudge glaze made from semisweet chocolate, butter, corn syrup, and vanilla. This cake balances rich chocolate flavor with moistness from sour cream, suitable as a dessert or special occasion treat.

Prep Time
25 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
Servings: 16 slices
Calories: 484 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder unsweetened
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1½ cups butter room temperature (3 sticks, unsalted
  • 3 cups granulated sugar
  • 5 egg room temperature, large
  • 2 teaspoons vanilla extract pure
  • 1 cup sour cream room temperature
For the Fudge Glaze
  • ¾ cup semisweet chocolate chips
  • 3 tablespoons butter unsalted
  • 1 tablespoon light corn syrup
  • ¼ teaspoon vanilla extract pure

Instructions

For the Cake
    Cup of Yum
  1. Preheat oven to 325°F. Prepare a 10-inch bundt pan by spraying with a nonstick baking spray. Set aside.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a larger bowl, using a hand mixer, beat together the butter and sugar for 5 minutes.
  4. Add in the eggs, 1 at a time, beating well after each addition. Mix in the vanilla.
  5. Pour half of the flour mixture into the wet ingredients and mix until just combined. Mix in the sour cream, then mix in the remaining flour mixture until well combined.
  6. Pour the batter into the prepared bundt pan and bake for 80 minutes. Test for doneness by inserting a toothpick into the center of the cake and comes out clean. Allow the cake to cool for 10 minutes before inverting the cake onto a cooling rack. Cool completely before pouring the glaze.
For the Fudge Glaze
  1. In a microwave-safe bowl, combine all of the glaze ingredients. Cook in the microwave for 30 seconds, take the bowl out, and stir. If there are lumps still remaining, cook for another 10 seconds. Stir everything until well combined.
  2. Pour the glaze onto the cake and allow it to set.

Notes

  • Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to keep moist.
  • Freeze the cake for up to 2 months; thaw completely before serving for best texture.
  • Test doneness using a toothpick that should come out clean or with a few moist crumbs to avoid overbaking.
  • Allow the cake to cool fully before pouring the fudge glaze to ensure it sets properly.

Nutrition Information

Serving 1slice Calories 484kcal (24%) Carbohydrates 58g (19%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 112mg (37%) Sodium 188mg (8%) Potassium 170mg (4%) Fiber 3g (12%) Sugar 42g (84%) Vitamin A 765IU (15%) Vitamin C 1mg (1%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 slices

Amount Per Serving

Calories 484

% Daily Value*

Serving 1slice
Calories 484kcal 24%
Carbohydrates 58g 19%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 112mg 37%
Sodium 188mg 8%
Potassium 170mg 4%
Fiber 3g 12%
Sugar 42g 84%
Vitamin A 765IU 15%
Vitamin C 1mg 1%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.