Chocolate Pound Cake is a dense yet tender chocolate cake made with butter, sugar, cocoa powder, sour cream, eggs, and vanilla. It has a fine, moist crumb and deep cocoa flavor, with the sturdy structure that makes pound cake easy to slice and serve on its own or alongside berries and whipped cream.
This version bakes in a 10- to 12-cup Bundt pan and uses sour cream to keep the crumb moist without making the batter loose. Allow the cake to cool completely before slicing so the interior has time to set and develop its characteristic smooth, close texture.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Additional Time: 2 hours
- Total Time: 3 hours 30 minutes
- Yield: 1 Bundt cake, about 16 slices
- Servings: 16
- Difficulty: Easy
Why You'll Love This Recipe
- Creaming the butter and sugar incorporates air into an otherwise dense batter, helping the pound cake rise evenly.
- Sour cream adds moisture and acidity while keeping the crumb rich and finely textured.
- Blooming the cocoa powder with hot coffee intensifies its chocolate flavor and prevents dry cocoa pockets in the batter.
- Alternating the dry ingredients with the sour cream mixture limits overmixing and keeps the cake tender.
- Cooling the cake before slicing allows the butter-rich crumb to firm enough for clean slices.
Equipment Needed
- 10- to 12-cup Bundt pan
- Electric stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Small heatproof bowl
- Whisk
- Flexible spatula
- Fine-mesh sieve, for cocoa if lumpy
- Wire cooling rack
- Instant-read thermometer or wooden skewer
Ingredients You'll Need
For the Chocolate Pound Cake
- 📌 1 cup (226 g) unsalted butter, softened
- 📌 2 cups (400 g) granulated sugar
- 📌 4 large eggs, at room temperature
- 📌 2 teaspoons (10 ml) vanilla extract
- 📌 2 cups (240 g) all-purpose flour
- 📌 3/4 cup (75 g) unsweetened natural cocoa powder
- 📌 1 teaspoon baking powder
- 📌 1/2 teaspoon fine salt
- 📌 1 cup (240 g) full-fat sour cream, at room temperature
- 📌 1/2 cup (120 ml) hot brewed coffee
- 📌 1/2 teaspoon baking soda
For the Pan
- 📌 1 tablespoon (14 g) softened unsalted butter, for greasing
- 📌 1 tablespoon (6 g) unsweetened cocoa powder, for dusting
Optional Finish
- 📌 2 tablespoons (15 g) powdered sugar, optional, for dusting
How to Make Rich Chocolate Pound Cake
Prepare the Pan and Oven
Preheat the oven to 325°F (165°C). Thoroughly grease a 10- to 12-cup Bundt pan with 1 tablespoon (14 g) softened butter, working it into all grooves. Dust with 1 tablespoon (6 g) cocoa powder and tap out the excess. This step ensures that the cake will release easily after baking, preventing any sticking that could ruin its shape.
Bloom the Cocoa
Place the 3/4 cup (75 g) cocoa powder in a heatproof bowl. Gradually whisk in the hot coffee until smooth and glossy. Set aside for about 10 minutes so it cools slightly. Blooming the cocoa in hot liquid enhances its flavor and ensures an even distribution throughout the batter.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. This step is crucial for ensuring that the leavening agents are well mixed, which helps the cake rise uniformly during baking.
Cream the Butter and Sugar
Beat the 1 cup (226 g) softened butter and granulated sugar on medium speed for 3 to 4 minutes. The mixture should look noticeably lighter and fluffy rather than dense or greasy. Proper creaming incorporates air into the batter, which is essential for a light texture.
Add the Eggs Gradually
Beat in the eggs one at a time, mixing for about 20 seconds after each addition. Scrape the sides and bottom of the bowl as needed. The mixture may look slightly curdled after the final egg but should become smooth once the remaining ingredients are added. This gradual addition helps maintain the emulsion and creates a stable batter.
Add the Vanilla and Cocoa Mixture
Beat in the vanilla. Add the cooled cocoa-coffee mixture and mix on low speed until the batter is evenly dark chocolate-colored. This step ensures that the chocolate flavor is well integrated into the batter.
Add the Sour Cream and Flour in Stages
Add one-third of the flour mixture and mix on low just until incorporated. Add half of the sour cream, followed by another third of the flour, the remaining sour cream, and finally the remaining flour. Alternating the additions helps to prevent overmixing, which can lead to a tough cake.
Finish the Batter Gently
Fold the batter by hand with a flexible spatula just until no dry streaks remain. The batter should be thick, smooth, and spoonable. Avoid prolonged mixing once the flour is incorporated to maintain a tender crumb.
Fill the Bundt Pan
Spoon the batter evenly into the prepared pan. Smooth the surface and gently tap the pan once or twice on the counter to settle large air pockets. This helps create a uniform texture in the finished cake.
Bake the Cake
Bake on the center rack for 65 to 75 minutes. Begin checking at 60 minutes. The cake should look set and slightly pulled away from the edges of the pan. Proper baking time is crucial for achieving the right texture and preventing a soggy center.
Check for Doneness
Insert a long wooden skewer into the thickest section of the cake. It should come out with a few moist crumbs but no liquid batter. An instant-read thermometer inserted into the center should register approximately 205°F to 210°F (96°C to 99°C). This ensures that the cake is fully cooked without being dry.
Cool Briefly in the Pan
Place the Bundt pan on a wire rack and let the cake cool for 15 minutes. Do not leave it in the pan much longer, as the cooling sugars can make the cake more likely to stick. This brief cooling period allows the cake to firm up slightly for easier removal.
Turn Out the Cake
Run a thin flexible spatula gently around any accessible edges. Place the wire rack over the pan, invert both together, and carefully lift away the pan. This method helps prevent the cake from breaking apart during removal.
Cool Completely
Let the cake cool on the rack for at least 1 hour 45 minutes. The exterior will firm slightly while the interior finishes setting. Cooling completely is essential for achieving the desired texture and flavor.
Finish and Serve
Dust the completely cooled cake with the optional powdered sugar. Slice into approximately 16 portions and serve at room temperature. This final touch adds a nice visual contrast and a hint of sweetness to the rich chocolate flavor.
Tips for Success
- Use cocoa powder rather than flour to dust the pan so the finished cake does not develop pale patches.
- Cream the butter and sugar thoroughly, but mix gently after the flour is added to avoid a tough crumb.
- Check the thickest part of the cake for doneness because Bundt cakes can look finished outside while remaining underbaked near the center.
- Let the cake cool completely before slicing for the cleanest, most even crumb.
Storage, Freezing, and Make-Ahead Instructions
Store completely cooled Chocolate Pound Cake in an airtight container at room temperature for up to 3 days. Keep the cake unsliced when possible to reduce moisture loss.
For longer storage, wrap the cake securely and refrigerate for up to 1 week. Bring slices to room temperature before serving for a softer texture and fuller chocolate flavor.
To freeze, wrap the whole cooled cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature while still wrapped.
The cake can be baked 1 day before serving. Cool it completely, wrap it tightly, and add the optional powdered sugar shortly before serving so the surface remains neat.
FAQ
Can I make Chocolate Pound Cake ahead of time?
Yes. Bake the cake up to 1 day ahead and keep it tightly wrapped at room temperature after it has cooled completely. The flavor and crumb hold well overnight.
Why did my chocolate pound cake turn out dry?
The cake may have been overbaked, too much flour or cocoa may have been measured, or the batter may have been overmixed. Weigh dry ingredients when possible and begin checking the cake before the maximum baking time.
Can I make this cake without coffee?
Yes. Replace the 1/2 cup (120 ml) hot coffee with the same amount of hot water. The cake will still be chocolatey, but its cocoa flavor may be slightly less intense.
Why did my Bundt cake stick to the pan?
The pan may not have been greased thoroughly, especially around the center tube and detailed grooves. Grease every surface and dust it with cocoa before adding the batter, then invert the cake after about 15 minutes of cooling.
Can I bake this Chocolate Pound Cake in loaf pans?
Yes. Divide the batter between two greased 8 1/2 x 4 1/2-inch (22 x 11 cm) loaf pans. Begin checking for doneness after about 50 minutes, as loaf-pan baking time will differ from a Bundt pan.
Rich Chocolate Pound Cake
Ingredients
Method
- Prepare the pan and oven: Preheat the oven to 325°F (165°C). Thoroughly grease a 10- to 12-cup Bundt pan with 1 tablespoon (14 g) softened butter, working it into all grooves. Dust with 1 tablespoon (6 g) cocoa powder and tap out the excess.
- Bloom the cocoa: Place the 3/4 cup (75 g) cocoa powder in a heatproof bowl. Gradually whisk in the hot coffee until smooth and glossy. Set aside for about 10 minutes so it cools slightly.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
- Cream the butter and sugar: Beat the 1 cup (226 g) softened butter and granulated sugar on medium speed for 3 to 4 minutes. The mixture should look noticeably lighter and fluffy rather than dense or greasy.
- Add the eggs gradually: Beat in the eggs one at a time, mixing for about 20 seconds after each addition. Scrape the sides and bottom of the bowl as needed. The mixture may look slightly curdled after the final egg but should become smooth once the remaining ingredients are added.
- Add the vanilla and cocoa mixture: Beat in the vanilla. Add the cooled cocoa-coffee mixture and mix on low speed until the batter is evenly dark chocolate-colored.
- Add the sour cream and flour in stages: Add one-third of the flour mixture and mix on low just until incorporated. Add half of the sour cream, followed by another third of the flour, the remaining sour cream, and finally the remaining flour.
- Finish the batter gently: Fold the batter by hand with a flexible spatula just until no dry streaks remain. The batter should be thick, smooth, and spoonable. Avoid prolonged mixing once the flour is incorporated.
- Fill the Bundt pan: Spoon the batter evenly into the prepared pan. Smooth the surface and gently tap the pan once or twice on the counter to settle large air pockets.
- Bake the cake: Bake on the center rack for 65 to 75 minutes. Begin checking at 60 minutes. The cake should look set and slightly pulled away from the edges of the pan.
- Check for doneness: Insert a long wooden skewer into the thickest section of the cake. It should come out with a few moist crumbs but no liquid batter. An instant-read thermometer inserted into the center should register approximately 205°F to 210°F (96°C to 99°C).
- Cool briefly in the pan: Place the Bundt pan on a wire rack and let the cake cool for 15 minutes. Do not leave it in the pan much longer, as the cooling sugars can make the cake more likely to stick.
- Turn out the cake: Run a thin flexible spatula gently around any accessible edges. Place the wire rack over the pan, invert both together, and carefully lift away the pan.
- Cool completely: Let the cake cool on the rack for at least 1 hour 45 minutes. The exterior will firm slightly while the interior finishes setting.
- Finish and serve: Dust the completely cooled cake with the optional powdered sugar. Slice into approximately 16 portions and serve at room temperature.
