This Chocolate Sour Cream Pound Cake is everything I love about a classic chocolate dessert: rich, moist, and full of deep cocoa flavor. The sour cream keeps the crumb soft and tender, while a splash of hot coffee (or water) enhances the chocolate beautifully.
It’s the kind of cake that feels simple but special at the same time. Whether you serve it plain with coffee or dress it up with a glossy chocolate glaze, it’s always a crowd-pleaser and a recipe you’ll come back to again and again.
I love baking this pound cake in the cooler months when cozy chocolate desserts feel just right. It’s perfect for holiday tables, especially at Thanksgiving or Christmas when a chocolate option is always welcome alongside pies and cookies.
That said, it works year-round too—I’ve brought it to spring brunches, summer potlucks, and even as a simple weekday treat. There’s no wrong time to enjoy a chocolate cake this good.
If you enjoyed this Chocolate Sour Cream Pound Cake, you’ll also love my Chai Sheet Cake with Espresso Buttercream for another spiced, coffee-kissed dessert. My Coffee and Walnut Loaf Cake is another cozy option, and my Triple Chocolate Chunk Cookies are a chocolate lover’s dream in cookie form.
I also have a cupcake version of this, so make sure you try my Chocolate Sour Cream Pound Cake Cupcakes, too!
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Ingredients
For the cake
- unsalted butter, softened
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- kosher salt
- sour cream
- hot brewed coffee or hot water
- instant espresso powder (optional)
Optional chocolate glaze
- dark chocolate, chopped
- heavy cream
- unsalted butter
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Prep & bloom cocoa: Grease and flour a Bundt pan. I like to used baker's joy for this. Whisk hot coffee (or water) with cocoa and espresso powder until smooth.
Step 2: Mix the batter: Cream butter and sugar, then beat in eggs, vanilla, and sour cream. Whisk dry ingredients separately, then fold into wet.
Step 3: Finish & bake: Stir in the cocoa mixture until smooth and glossy. Pour into the prepared pan and bake at 325°F for 45–55 minutes.
Step 4: Cool & glaze: Let cool 10–15 minutes before unmolding. (if you wait longer, it might stick to the pan so take it out at the 10-15 minute mark).
Drizzle with optional chocolate glaze and top with powdered sugar if desired.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Sour cream: Use Greek yogurt for a similar texture.
- Coffee: Replace with hot water if you prefer no coffee flavor.
- Butter: Use plant-based butter for a dairy-free version.
- Chocolate glaze: Skip the glaze and dust with powdered sugar for a lighter finish.
Variations
- Loaf cake: Bake in a loaf pan instead of a bundt pan for a simpler presentation.
- Mini loaves: Divide the batter into mini loaf pans for individual-sized treats.
- Extra chocolatey: Stir in ½ cup of chocolate chips before baking.
- Nutty twist: Add chopped pecans or walnuts to the batter for extra texture.
Equipment
- 10-cup Bundt pan
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Rubber spatula
- Wire cooling rack
- Heatproof bowl (for blooming cocoa and making glaze)
- Small saucepan (to heat cream and butter for the glaze)
Storage
This cake stores wonderfully. Store it tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days.
For longer storage, freeze slices individually in plastic wrap and a freezer bag for up to 2 months. Thaw at room temperature and enjoy with coffee or a scoop of ice cream.
Alternatively, you can wrap the entire cake in plastic and aluminum foil.
Audrey's Tip
When it comes to bundt cakes, timing is everything! Let the cake cool in the pan for 10–15 minutes—no more, no less—before turning it out. This short cooling time allows the cake to set just enough to release cleanly, but if you wait too long it may start sticking to the pan. A little patience (and a good pan prep) makes all the difference for that picture-perfect finish!
Related
Looking for other recipes like this? Try these:
Chocolate Sour Cream Pound Cake
Equipment
- 10-cup Bundt pan
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Rubber spatula
- Wire cooling rack
- Heatproof bowl (for blooming cocoa and making glaze)
- Small saucepan (to heat cream and butter for the glaze)
Ingredients
For the cake
- 140 g unsalted butter ½ cup + 2 tbsp, softened
- 250 g granulated sugar 1 ¼ cups
- 2 large eggs + 1 yolk room temperature (for best texture)
- ¾ teaspoon vanilla extract
- 205 g all-purpose flour 1 ¾ cups
- 35 g unsweetened cocoa powder about ⅓ cup
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 205 g sour cream ¾ cup + 1 tbsp
- 100 ml hot brewed coffee or hot water a generous ⅓ cup
- ½ teaspoon instant espresso powder
Optional chocolate glaze
- 120 g dark chocolate chopped, (4 oz)
- 60 ml heavy cream ¼ cup
- 1 tablespoon unsalted butter
Instructions
- Prep the pan: Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt pan, or grease and dust with cocoa powder for a neat chocolate finish.
- Bloom cocoa: In a small bowl, whisk the hot coffee (or water) with the cocoa powder and espresso powder (if using) until smooth. Let cool slightly.
- Cream butter & sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, 2–3 minutes.
- Add eggs & vanilla: Beat in the eggs one at a time (or 2 whole + 1 yolk for extra richness), then mix in the vanilla.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine wet & dry: Add ⅓ of the dry mixture to the butter mixture, then half the sour cream. Repeat with another ⅓ of dry, the rest of the sour cream, and the final ⅓ of dry ingredients. Mix gently, just until combined.
- Add cocoa mixture: Pour in the bloomed cocoa mixture and stir until the batter is smooth and glossy.
- Bake: Spread the batter evenly into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick inserted in the deepest part comes out clean or with a few moist crumbs.
- Cool & glaze (optional): Let the cake cool in the pan for 10–15 minutes before turning out onto a wire rack. For the glaze, heat cream and butter until steaming, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Drizzle over cooled cake. Once set, top with powdered sugar if desired.
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