Decadent Chocolate Brown Sugar Pound Cake Recipe

Name: Decadent Chocolate Brown Sugar Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups cake flour (use cake flour only); 3/4 cup good-quality Dutch-processed cocoa powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup sour cream; 1 cup butter, softened (no subs); 2 tablespoons butter, softened (no subs); 1 1/2 cups white sugar; 1 1/2 cups dark brown sugar, packed; 1 tablespoon chocolate flavoring; 1 teaspoon vanilla; 6 large eggs, room temperature (leave out 30 minutes at room temperature before using)

Servings: persons

2 1/4 cups cake flour (use cake flour only)
3/4 cup good-quality Dutch-processed cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 cup butter, softened (no subs)
2 tablespoons butter, softened (no subs)
1 1/2 cups white sugar
1 1/2 cups dark brown sugar, packed
1 tablespoon chocolate flavoring
1 teaspoon vanilla
6 large eggs, room temperature (leave out 30 minutes at room temperature before using)

1
Do not preheat the oven.
2
Butter and then flour a 12-cup bundt pan and shake out any excess flour.
3
In a small bowl sift together cake flour cocoa powder and salt.
4
In another small bowl stir together the baking soda and sour cream.
5
In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
6
Beat in extracts and eggs one at a time, beating well after each addition.
7
With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
8
Pour the batter into bundt pan and put it in the middle of a COLD oven.
9
Set oven to 350u00b0F (if using a dark metal pan set oven to 325 degrees).
10
Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
11
Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.

1697

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 1/4 cups cake flour (use cake flour only), 3/4 cup good-quality Dutch-processed cocoa powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, and more.

Yes, Decadent Chocolate Brown Sugar 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.

That's it — enjoy your meal!

Decadent Chocolate Brown Sugar Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions