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Chocolate Sour Cream Pound Cake

Moist Chocolate Sour Cream Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup full-fat sour cream, at room temperature
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional)

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9x5-inch loaf pan and line with parchment. Whisk together flour, cocoa powder, baking soda, salt, and espresso powder (if using) for about 30 seconds.
  2. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, then mix in vanilla. Blend in sour cream on low speed just until combined.
  4. Gradually add dry ingredients to wet, folding gently with a spatula until no flour streaks remain. Do not overmix.
  5. Pour batter into pan, smooth the top, and bake for 70-80 minutes, until a skewer inserted in the center comes out with moist crumbs. Tent with foil if browning too fast after 50 minutes.
  6. Cool in the pan for 10 minutes, then lift out and cool completely on a rack. Slice and dust with powdered sugar if desired.

Notes

The cake tastes even better the day after baking, so feel free to make it ahead. If you skip the espresso powder, the chocolate flavor will be slightly less intense but still delicious. This pound cake also freezes beautifully if you want to stash half for later.