Chocolate Sour Cream Pound Cake

Total Time:
1 hr 50 min
20 min
1 hr 30 min

16 servings

  • 8 ounces (2 sticks) butter, softened
  • 8 ounces sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup cocoa

Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

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4.4 38
This is the best pound cake I have ever made! I used 5 eggs instead of 6 because that is all I had. This is an awesome pound cake that is very tender and not chewy like others I have made. This will surely impress my future in-laws now that I dusted it with powdered sugar. Beautiful and delicious! item not reviewed by moderator and published
Dry. Not sure I'd want to make again. Added instant chocolate fudge pudding. This needs more eggs and maybe instant expresso to pump up the flavor. item not reviewed by moderator and published
Just okay, probably would not make again. item not reviewed by moderator and published
My this cake for my daughters 37 birthday, perfect!!!!!!! item not reviewed by moderator and published
Made this for my son's birthday, and tossed in some peanut butter chips at his request. It is everything a pound cake should be - moist, dense - with good chocolate flavor. Thumbs up all around - the birthday boy is VERY happy! item not reviewed by moderator and published
I really don't know how anyone managed to get this cake dry. It's absolutely delicious. It has been a week now and the cake is STILL moist! I changed the 3 cups of sugar into 2 1/2 and it's extremely tasty! I also added some chocolate chips and some blueberries. Yum! Baking time with these two extra ingredients was 1h 20min. I reckon without it would be a bit less. Thanks, Paula, for sharing this recipe! My boyfriend loved it too and he's a chocolate cake snob! item not reviewed by moderator and published
I made this cake yesterday, and it was delicious and "VERY" moist. As to all those complaining about it being dry, please don't listen to that. True bakers know that at times you must modify baking times, and add a little more butter to any recipe to insure moistness. Know your oven, and bake accordingly. I already knew my oven seems hotter than average, so I actually only baked this cake for 1 hour, in a Bundt pan, and knew it was ready when I checked it after the hour....and it was Perfect!! : item not reviewed by moderator and published
I thought this was pretty good, but not "knock your socks off good." However, my husband would probably give it at least 4 stars, he loved it. Did anyone else have trouble with it rising too much. Mine overflowed. Anyway, it was easy and I may try it again. item not reviewed by moderator and published
After reading many of the reviews I made this an added 2 more tblps of butter so it would not be dry. It was wonderful! The entire family gobbled it up. I use AP flour because I don't have cake flour, but it was moist and delicious with just a perfect chocolaty flavor without feeling really heavy. VERY easy to make and bake! I will continue to make for company as well as my picky family. item not reviewed by moderator and published
I made this for a family gathering and everyone loved it a lot. It was very moist and delicious. I will continue to make this again and again. item not reviewed by moderator and published

Not what you're looking for? Try:

Almond Sour Cream Pound Cake

Recipe courtesy of Paula Deen