Chocolate Sour Cream Pound Cake Recipe

Name: Chocolate Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 cup unsweetened cocoa powder, preferably Dutch process; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 sticks (12 ounces) unsalted butter, softened; 3 cups granulated sugar; 5 large eggs; 2 teaspoons pure vanilla extract; 1 cup sour cream; 1 cup boiling water; Confectioners' sugar, for dusting (optional)

Servings: persons

2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon salt
3 sticks (12 ounces) unsalted butter, softened
3 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup boiling water
Confectioners' sugar, for dusting (optional)

1
Preheat the oven to 350.
2
Butter and flour a 10-cup Bundt pan.
3
In a large bowl, sift the flour with the cocoa powder, baking soda and salt.
4
In a standing electric mixer fitted with the paddle attachment, beat the softened butter until creamy.
5
Add the granulated sugar and beat at medium speed until light and fluffy.
6
Add the eggs, 1 at a time, beating well after each addition.
7
Beat in the vanilla extract.
8
At low speed, beat in the dry ingredients in 3 additions, alternating with 3 additions of the sour cream.
9
Gradually beat in the boiling water.
10
Pour the cake batter into the prepared pan and bake in the lower third of the oven for about 65 minutes, or until a toothpick inserted in the center comes out clean.
11
Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely.
12
Dust lightly with confectioners' sugar before slicing and serving.

2342

kcal

Calories

156

Fat

225

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 cup unsweetened cocoa powder, preferably Dutch process, 1 teaspoon baking soda, 1/2 teaspoon salt, 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.

Chocolate Sour Cream Pound Cake

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