Chocolate Sour Cream Pound Cake

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

Yield:
16 servings
Level:
Easy

Ingredients
Directions

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    37 Reviews
    437
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    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.
    Just okay, probably would not make again.
    My this cake for my daughters 37 birthday, perfect!!!!!!!
    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!
    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!
    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!! :
    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.
    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.
    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.
    Bake the extra 15 minutes....YUM! 
    We layered this with cut strawberries and whipped cream. 
    BETTER than brownies ala mode! This rocked! 
     
    PS...to sports cooking....no way can a recipe with 2 sticks of butter, 6 eggs and so much sugar can be dry unless a mistake was made... check ur mix of ingredients, or time in the oven, but it's SO not the receipe!!
    It was just okay. It seemed a little on the dry side and the flavor was a little lack luster.
    It is the BEST chocolate pound cake I have ever made....loads of compliments when I take it to gatherings. Thanks Paula!
    Wonderful. And if you want to add more chocolate for an absolute chocolate fix, make a chocolate drizzle and sprinkle some chopped pecans on top.
    Although this was an easy and quick recipe to follow I (and my family were extremely disappointed with this cake! It did not have the texture that I have come to associate with pound cakes. It was very dry and "powdery" tasting. Would not make again.
    My husband and friend thought the cake was wonderful! It came out moist although it looks to be a little dry. We enjoyed it and I could see us making one again, especially if we are going to a potluck. I did use a tube pan and not a bundt pan for fear of it being dry, and I think it came out well.
    Wonderful flavor and density. Will definitely make again. After reading that come reviewers found it dry, I made it in a tube pan. I have trouble with bundt pans drying out cakes. I did prepare the pan with non-stick spray and sugar. Love the little crunch the sugar leaves.
    I made this recipe and it was delicious. I didn't use cake flour, but it was delicious anyhow. I used a 9 x 13 pan because I don't have the pan called for in the recipe, and it still turned out very well. I did make the mistake of topping the cake with a very rich sour cream - cream cheese topping and that was just too rich for this cake. I can't wait to try this recipe again and adding cranberries and walnuts. I also plan to add the mixed fruits and nuts usually found in fruitcake because I think that will work with this recipe.
    I thought this cake was very rich, moist, and chocolatey. It was very good, thanks Paula.
    Wow, if you're looking for a rich chocolate cake-you have found it in this pound cake! Very chocolate-y! Very heavy, dense..not moist. You definitely need something to help it go down..like a whipped cream or ice cream. Paula served a strawberry whipped cream & sliced strawberries when demonstrating it on her show so that's how I served it up. Other than that, it's good :
    Just ok. Not moist- crumbly and not a rich chocolate flavor. Too many calories for small flavor intensity
    This is UH MAY ZING!!!!!!!!
    This cake turned out wonderfully. It was moist and rich. The recipe was easy to follow. My family really loved it. It would be really good with a nice sauce. I will definitely make it again.
    Without first tasting myself, I baked and served this cake to some friends, and boy was it a HIT! They talked about it for days. I'm glad I tried it.
    THE BEST chocolate pound cake ever!! (Then again, everything Paula makes is outstanding I've made this cake twice for my family and they cannot stop eating it once it hits the table!
    Excellent cake-- a BIG hit at the Memorial Day Cookout :  
    Easy to prepare and great taste.  
    Thanks Paula
    This was a very simple cake and it turned out perfectly. Very chocolately. I used cake flour and it was just fine - I didn't notice the difference on the tv show! It is very good with the fresh strawberries and the strawberry whip cream. I had to add extra preserves to the cream to make it sweet enough - next time I will add a little bit of powdered sugar too.
    I just made this cake and it was easy and had a great flavor. I can't wait to serve it at my picnic.
    This cake was outstanding. It was easy to make and the chocolate flavor was perfect. I have been making a chocolate pound cake for years(my husband's favorite) and he thought this recipe was wonderful. I noticed there were no directions on the recipe for how long to cool the cake in the pan. I cooled it for 15 minutes in the pan before removing it. I also substituted all purpose flour for the cake-the texture was great.
    It's ok to use Cake or AP flour. Cake flour is a bit more tender than AP flour b/c it contains a little less gluten, that's the only difference. I often use half cake and half AP flour when I have both. Enjoy.
    Can't wait to make this cake!!!! I also noticed that the recipe called for cake flour and Paula said all purpose. I would love to know which one it is before I make it.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Almond Sour Cream Pound Cake

    Recipe courtesy of Paula Deen