Chocolate Sour Cream Pound Cake – a delicious recipe with butter, sugar, brown sugar, eggs, baking soda, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter; gradually add sugar and brown sugar, beating well at medium speed of an electric mixer.
2
Add eggs, one at a time, beating after each addition.
3
Combine soda and sour cream. Sift together flour, cocoa and salt.
4
Add to creamed mixture, alternately with sour cream mixture, beginning and ending with flour mixture.
5
Mix just until blended after each addition.
6
Stir in vanilla.
7
Pour batter into a greased and
8
floured 10-inch tube pan.
9
Bake at 325u00b0 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
10
Let cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack.
11
Sift powdered sugar over top of cake, if desired.
2075
kcal
Calories
81
g
Fat
316
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 c. butter, 2 c. sugar, 1 c. firmly packed brown sugar, 6 eggs, and more.
Yes, Chocolate Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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