This Ultra Moist Chocolate Pound Cake is a rich, velvety dessert that melts in your mouth with every bite. Made with high-quality cocoa, butter, and sour cream, it delivers an indulgent chocolate flavor and a perfectly tender crumb. This recipe is ideal for chocolate lovers who enjoy a cake that stays soft and moist for days. Whether you serve it with a scoop of vanilla ice cream, a drizzle of chocolate ganache, or simply dusted with powdered sugar, this pound cake will impress everyone at the table. Perfect for birthdays, holidays, or as a sweet comfort treat with coffee or tea.
Ingredients
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1 and ½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
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1 cup unsalted butter, softened
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1 and ½ cups granulated sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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½ cup sour cream, room temperature
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½ cup milk or buttermilk, room temperature
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½ cup semi-sweet chocolate chips (optional for extra richness)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
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In a bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
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In another large mixing bowl, beat butter and sugar together with a hand or stand mixer until light and fluffy, about 3–4 minutes.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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Alternate adding the dry ingredients and milk to the butter mixture in small batches, starting and ending with the dry mixture.
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Fold in sour cream and mix until just combined. If using chocolate chips, fold them in gently.
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Pour batter into the prepared pan and smooth the top evenly with a spatula.
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Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.