Chocolate Sour Cream Pound Cake

Save Recipe
  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 16 servings
Share This Recipe


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


  1. Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
  2. 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.
  3. 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.

Sour Cream Coffee Cake

Chocolate Pound Cake

German Chocolate Cake

Chocolate Sour Cream Marble Cake

Chocolate Pound Cake

Toasted Pound Cake With Strawberries and Chocolate Cream

Dark Chocolate Sour Cream Hazelnut Cake

Chocolate-Glazed Pound Cake

🤤 More Drool-Worthy Recipes