This Chocolate Sour Cream Pound Cake strikes the perfect balance of being chocolatey but not overwhelmingly rich with a moist, velvety crumb. The combination of butter, oil, and sour cream creates a tender texture that stays fresh for days, while the chocolate ganache drizzle adds a gooey fudge finish.

There's something magical about a perfectly baked pound cake, and this recipe holds all my favorite baker's secrets for success.
Unlike my cream cheese-based peach cobbler pound cake, this chocolate version relies on sour cream for its incredibly moist texture. The result is rich enough to satisfy chocolate lovers but light enough to enjoy any time.
Whether you're an experienced baker or trying your first Bundt cake, I've included all the tips and tricks you'll need to create a showstopping dessert that will have everyone asking for the recipe.
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Sour Cream: Full-fat sour cream is essential for achieving the cake's signature moist, tender crumb. The acidity helps activate the baking soda, while the fat content creates a rich, velvety texture. You can substitute with full-fat Greek yogurt, though the taste will be slightly tangier.
- Butter: For the best results, use unsalted butter at room temperature. The butter should be soft enough that your finger leaves an indent when pressed.
- Canola Oil: Using some oil rather than all butter makes the cake soft and tender. Other neutral-flavored vegetable oils can be substituted.
- All-Purpose Flour: All-purpose flour provides enough structure to support the weight of the chocolate and sour cream while maintaining tenderness. Cake flour can be substituted for an even more delicate crumb (use 2 cups cake flour for every 1¾ cups all-purpose).
- Cocoa Powder: Natural unsweetened cocoa powder provides the best chocolate flavor for this recipe. Do not substitute with Dutch-processed cocoa powder, as it has been treated to neutralize its acidity, which requires adjustments to the leavening agents in the recipe.
- Espresso Powder: Espresso powder intensifies the chocolate flavor without making the cake taste like coffee. If you use instant coffee instead of espresso powder, increase the amount to 2 teaspoons.
- Corn Syrup: Corn syrup gives the ganache a beautiful glossy finish. Leave it out if you prefer a matte finish.
- Cream Wet Ingredients
- Beat the butter and sugar in a large bowl using an electric mixer until the mixture becomes fluffy. This will take several minutes using medium-high speed.
- It may seem silly, but it is really important to add the eggs one at a time and scrape the sides and bottom of your bowl before adding the next egg. It helps the fat distribute evenly throughout the batter, resulting in an evenly textured cake with a fine crumb.
- Mix Dry Ingredients
- Sifting your flour and cocoa powder will break up any clumps of powder and result in a consistent chocolate flavor throughout the cake.
- You don't want to overmix the cake, but you do want to ensure it is mixed thoroughly, so scrape the sides and bottom of your bowl again to check for any ingredients that still need to be incorporated.
- Bake the Chocolate Cake
- After you spread the batter into the Bundt cake pan, tap the pan onto the counter several times to remove air bubbles in the cake.
- The best way to check doneness with this recipe is by using a toothpick. Insert it into the center of the cake, and it should come out clean.
- You can also look for the top of the cake to appear dry and for it to have started pulling away from the sides of the pan.
- Drizzle with Ganache
- Heat your heavy cream in the microwave or in a pan on the stovetop until it starts to steam. Then, pour it over the chocolate chips in a medium bowl.
- As the cream sits, the chocolate will melt. After one minute, whisk the chocolate until it is smooth.
- If you pour the ganache over the cake immediately, it will run off and pool into the center. Instead, let it cool until it reaches 85°F (29°C). This will allow you to drizzle a thick glaze onto the cake.
Expert Tips
- Use Cake Goop: Mix equal parts of butter, shortening, and flour to create "cake goop." Use this to coat every crevice of your pan, and your cake won't stick!
- Use Room-Temperature Ingredients: Set your butter, eggs, and sour cream on the counter for 1-2 hours before baking. This will help them thoroughly cream together, creating a smooth, even batter that traps air for proper rising. Cold ingredients can cause curdling and lead to a dense, uneven crumb.
- Measure your flour by weight using a kitchen scale for the most accurate results. If measuring by volume, spoon the flour into your measuring cup and level it off with a knife - never scoop directly from the flour bag, as this can lead to over-measuring.
- Cool the ganache to 85°F (29°C). This thickens the sauce while leaving it pourable and will help it adhere to the cake instead of running onto your platter.
Recipe FAQ
Sour cream adds moisture and richness to pound cake, helping to create a tender, soft crumb. It also adds a slight tang that enhances the overall flavor of the cake without being overpowering. The acidity in sour cream helps to activate the baking soda, contributing to a light and airy texture, which balances out the density typical of pound cakes.
Overmixing the batter can incorporate too much air, creating a dry, crumbly texture. Overbaking is another common cause—if the cake stays in the oven too long, it will lose moisture.
More Cake Recipes
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Recipe
Chocolate Sour Cream Pound Cake
Recipe by:Ingredients
- 1 /2 cup (113 grams) butter
- ½ cup (118 ml) canola oil
- 2 cups (400 grams) granulated sugar
- 4 (4) eggs
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 1 cup (227 grams) sour cream
- 1 ¾ cups (227 grams) all-purpose flour
- ¾ cup (64 grams) cocoa powder
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (1 grams) espresso powder optional
- ½ teaspoon (2 grams) baking soda
- ½ teaspoon (3 grams) salt
Chocolate Glaze
- 1 cup (180 grams) chocolate chips
- ½ cup (118 ml) heavy cream
- 1 tablespoon (15 ml) light corn syrup optional
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Generously grease the Bundt pan with butter or shortening, then tap with flour or cocoa powder around the pan, coating every crevice.
- Place the butter and sugar in the large mixing bowl of an electric stand mixer. Cream the butter and sugar on medium-high speed for 3-4 minutes, until light and fluffy.1 /2 cup butter, 2 cups granulated sugar, ½ cup canola oil
- Use a rubber spatula to scrape the sides and bottom of the bowl. Then, add the eggs, one at a time, beating the mixture well and scraping the bowl after each egg.4 eggs
- Add the vanilla and sour cream and mix on medium speed.1 ½ teaspoons vanilla extract, 1 cup sour cream
- Sift the flour and cocoa powder into a medium mixing bowl. Then, stir in the baking powder, baking soda, espresso powder, and salt.1 ¾ cups all-purpose flour, ¾ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon espresso powder
- Add the flour mixture to the batter and mix on low speed until the flour is no longer visible. Scrape the bottom and sides of the bowl to ensure everything is mixed in, but do not overmix.
- Pour the cake batter into your prepared Bundt pan, then gently tap the pan on the counter several times to remove any air bubbles. Place the pan into the oven and bake for 65-75 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
- Once the cake has cooled, prepare the chocolate ganache frosting by placing the chocolate chips in a medium bowl. Heat the heavy cream in a small skillet until it is steaming, then pour over the chocolate chips. Let sit undisturbed for one minute.1 cup chocolate chips, ½ cup heavy cream
- After one minute, whisk the chocolate mixture until it is completely smooth. Then, add the corn syrup and vanilla extract and mix well. Set aside for 10-15 minutes to cool slightly. (If you have an instant thermometer, cool it to 85°F (°27C). Drizzle the ganache over the cake and store it at room temperature.1 tablespoon light corn syrup, ½ teaspoon vanilla extract
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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