Chocolate Sour Cream Pound Cake
This rich and moist Chocolate Sour Cream Pound Cake features a tender crumb with a deep chocolate flavor, complemented by a hint of tanginess from the sour cream. It's a perfect dessert for any occasion, offering a delightful balance of sweetness and richness.
Ingredients
- 2 sticks 1 cup unsalted butter, softened
- 8 oz sour cream
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups cake flour
- 1 teaspoon baking powder
- ¾ cup unsweetened cocoa powder
Instructions
- Preheat & Prepare Pan:
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- Cream Butter & Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs & Vanilla:
- Add the eggs, two at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, sift together the cake flour, baking powder, and cocoa powder.
- Mix Dry Ingredients with Wet Mixture:
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Bake:
- Pour the batter into the prepared Bundt pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. If necessary, continue baking for an additional 15 minutes, but do not open the oven to check the cake for at least 1 hour.
- Cool:
- Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, consider adding chocolate chips or a drizzle of chocolate glaze on top before serving.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.