Hey, friend! Let’s talk about a dessert that’s pure decadence: Chocolate Sour Cream Pound Cake. This rich, velvety cake is packed with deep cocoa flavor, a tender crumb, and just the right amount of sweetness. It’s the kind of treat that feels like a warm hug, whether you’re slicing it up for a cozy weeknight dessert, bringing it to a potluck, or prepping it for a special occasion. I stumbled across this recipe years ago when I was craving something chocolatey but didn’t want a fussy layer cake, and now it’s my go-to when I need a crowd-pleaser that’s easy to whip up. The sour cream keeps it moist for days, and that chocolatey goodness? Irresistible. Let’s dive in!

Why You’ll Love This Recipe

Ready in about an hour: From mixing to baking, you’ll have a gorgeous cake in just over an hour—perfect for last-minute cravings or gatherings.
Insanely rich flavor: The combo of cocoa powder and sour cream creates a deep, chocolatey taste that’s indulgent without being overly sweet.
Stays moist for days: Thanks to the sour cream, this cake stays soft and delicious for up to a week (if it lasts that long!).
Crowd-pleasing perfection: Kids, adults, chocoholics, and even picky eaters can’t resist this cake’s fudgy texture and classic flavor.
No fancy tools needed: A simple mixer (or even a whisk and some elbow grease) is all you need—no complicated techniques here.
Super versatile: Serve it plain, dust it with powdered sugar, add a glaze, or pair it with ice cream. It’s a blank canvas for your dessert dreams.
Make-ahead friendly: Bake it a day or two in advance, and it’s just as delicious, making it ideal for stress-free entertaining.

Ingredients You’ll Need

Here’s what you’ll need to make this dreamy chocolate pound cake. I’ve added some notes to help you shop and prep like a pro:

All-purpose flour (2 ½ cups): The backbone of the cake—measure carefully for the perfect texture.
Unsweetened cocoa powder (½ cup): Go for a good-quality cocoa for bold flavor. Dutch-processed gives a smoother, darker taste.
Butter (1 cup, softened): Unsalted butter is best for controlling the flavor. Let it soften to room temp for easy creaming.
Granulated sugar (2 cups): Sweetens the cake and helps create that tender crumb.
Eggs (4 large): Room-temperature eggs blend better and give the cake structure.
Sour cream (1 cup): The secret to that moist, velvety texture. Full-fat is ideal, but low-fat works in a pinch.
Vanilla extract (2 tsp): Enhances the chocolate flavor—don’t skip it!
Baking soda (½ tsp): Works with the sour cream to give the cake a gentle lift.
Salt (½ tsp): Balances the sweetness and amps up the cocoa’s depth.
Boiling water (½ cup): Helps bloom the cocoa powder for a richer chocolate flavor.
Optional: Chocolate chips (½ cup): For extra gooey pockets of chocolate—totally worth it if you’re feeling indulgent.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Let’s get baking! This chocolate sour cream pound cake comes together in a few simple steps, and I’ll guide you through it like we’re chatting in the kitchen. Grab a mixing bowl and a Bundt or loaf pan, and let’s make some magic.

Step 1: Prep your pan and oven
Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan or a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour or cocoa powder to prevent sticking. Pro tip: Don’t skip this step—a well-greased pan ensures your cake slides out beautifully.

Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set this aside. Note: Sifting the cocoa powder can help avoid lumps, but a good whisk works fine too.

Step 3: Cream the butter and sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed. Heads-up: This step is key for a tender cake, so don’t rush it—let that butter and sugar get nice and airy.

Step 4: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. If the mixture looks a little curdled, don’t panic—it’ll come together once you add the dry ingredients. Tip: Room-temperature eggs blend more smoothly, so pull them out of the fridge 30 minutes before you start.

Step 5: Alternate wet and dry ingredients
With the mixer on low, add the flour mixture in three additions, alternating with the sour cream in two additions (flour, sour cream, flour, sour cream, flour). Mix just until combined—overmixing can make the cake dense. Note: Scrape down the bowl to ensure everything’s evenly mixed.

Step 6: Add the boiling water
Carefully pour in the boiling water and mix on low speed until the batter is smooth and glossy. If you’re using chocolate chips, fold them in now with a spatula. The batter will be thinner than you might expect—that’s normal! Pro tip: Boiling water blooms the cocoa for a deeper flavor, so don’t skip this step.

Step 7: Bake and cool
Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Note: If you’re using a Bundt pan, give it a gentle tap before flipping to help it release.

Helpful Tips

This chocolate sour cream pound cake is already a star, but these tips will take it to the next level and make it work for your life:

Meal prep for dessert lovers: Bake the cake a day or two ahead—it stays moist and flavorful. Slice it up and store in an airtight container for easy grab-and-go treats throughout the week.
Storing leftovers: Keep the cake at room temperature in an airtight container for up to 4 days, or refrigerate for up to a week. You can also freeze it (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw at room temp before serving.
Reheating for that fresh-baked vibe: Warm individual slices in the microwave for 10–15 seconds to bring back that soft, fudgy texture. Or pop the whole cake in a 300°F oven for 10 minutes.
Perfect pairings: Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for a fancy touch. A dusting of powdered sugar or a drizzle of chocolate ganache makes it extra special. Pair with coffee or a glass of red wine for grown-up vibes.
Creative twists: Swap the chocolate chips for white chocolate or peanut butter chips for a fun twist. Add a teaspoon of espresso powder to the batter for a mocha vibe. Or zest an orange into the batter for a chocolate-citrus combo.
Make it mini: Divide the batter into muffin tins or mini loaf pans for cute, portable portions. Reduce baking time to 20–25 minutes for muffins.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?
Yes! Bake it up to 2 days in advance and store it tightly wrapped at room temperature. It stays moist and delicious, making it perfect for parties or gifting.

Can I freeze this cake?
Absolutely. Wrap the cooled cake (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

What if I don’t have sour cream?
Greek yogurt (full-fat) is a great substitute—it keeps the cake moist and adds a similar tang. In a pinch, buttermilk works too, but the texture might be slightly less rich.

Is this recipe good for meal prep?
It’s awesome for prepping desserts! Slice it up and store in single-serve containers for a sweet treat all week. It’s sturdy enough to hold up in lunchboxes too.

How do I make it gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). Double-check that your cocoa powder and other ingredients are certified gluten-free.

I bake this chocolate sour cream pound cake whenever I need a no-fail dessert that makes everyone happy. It’s my secret weapon for potlucks, birthdays, or just those nights when I’m craving something indulgent. Try serving it with a scoop of ice cream and a few raspberries for a showstopper dessert. Give it a go and let me know how it turns out—I’d love to hear if it becomes your new favorite too!