This Chocolate Pound Cake is a good recipe to have on hand for when that craving strikes. It’s super simple to make, and you probably have everything to make it!
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Recipe for Chocolate Pound Cake
If I am completely honest with y’all, too many times I find myself staring into my refrigerator or pantry looking for something chocolate to eat.
I’ll also admit that too many times I have resorted to eating chocolate chips because I couldn’t find anything … tell me you’ve been there before, too! 😅
This Sour Cream Chocolate Pound Cake recipe always hits the spot, though!
One of the things I love most about chocolate pound cake is that I always have all of the ingredients on hand to make it. If you’ve ever found yourself looking for an easy chocolate fix, this is it! I’m going to guess that you probably have all of the ingredients to make this too – and it’s super easy to put together.
Although we often serve this as is, sometimes, we feel fancy and serve it with ice cream or berries with fresh whipped cream. If you would like, you can also sprinkle a few chocolate chips over the top before baking.
Now you have an easy way to crush that chocolate craving and serve up a sweet treat for everyone in your house!! I hope you enjoy this buttermilk Chocolate Pound Cake recipe – and I hope that it satisfies that chocolate craving! 😉
Chocolate Pound Cake Recipe: Ingredients & Equipment
To make this Chocolate Pound Cake, you’ll need …
- all-purpose flour – there are lots of different kinds of flour, and all-purpose is the best for most baked goods, as it provides the right texture you’ll need.
- cocoa powder – we need some chocolate flavor, and this provides it in droves!!
- baking powder and baking soda – together, these are leavening agents that make baked goods rise (if you’re not using yeast).
- butter – most baked goods need a “fat” like butter or shortening to hold everything together in the batter or dough!
- egg – I use large eggs. They are another binding agent that holds the batter together.
- sugar – sweetens your cake, of course. Use the granulated kind.
- vanilla extract – enhances the flavors in your cake.
- sour cream – I know, if you’ve never baked before, it seems strange to make a cake with sour cream … BUT … this will give you the extra moist, extra rich texture you’re looking for!
- buttermilk – using buttermilk rather than regular milk in this chocolate pound cake means it’ll be a lighter treat!
- 9×5 loaf pan with parchment paper – for baking your cake.
- bowls – two medium-sized bowls to whisk together your dry ingredients and buttermilk/sour cream, and one larger one to beat your other liquid ingredients.
Sour Cream Chocolate Pound Cake: FAQs
A little over an hour. You’ll only need 15 minutes to prep the recipe and 55 minutes to bake the cake!
About 12 servings, give or take! It’ll depend on how you slice the cake, of course.
Yes, for sure! Coffee grounds (or liquid coffee sometimes!) will end up in a lot of chocolate cakes as it intensifies the flavor. I don’t include it just because I think it’s faster to make it this way, and not everyone has coffee grounds on hand. Also, sometimes it makes the cake too chocolatey. But it’s something you’ll want to experiment with if you’re interested!!
No buttermilk? No problem! Place 1 tablespoon of lemon juice or vinegar into a 1 cup measure. Add enough milk to make 1 cup of total liquid. Stir to combine and let stand for 10 to 15 minutes (the mixture will begin to curdle). Measure out what you need for the recipe and discard the remaining buttermilk or use it in another recipe.
You can substitute plain Greek yogurt in place of the sour cream if desired.
Other recipes you may enjoy
- 1-1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup (4 tablespoons) butter, softened
- 1 cup granulated sugar
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/4 cup sour cream
- Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper and set aside.
- Whisk together the flour, cocoa powder, baking powder, and baking soda in a medium bowl.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla.
- In a separate medium mixing bowl, combine the sour cream and buttermilk.
- Add half of the flour mixture to the butter mixture. Beat to combine. Add the sour cream mixture. Mix well. Add the remaining flour mixture and mix well.
- Spread mixture into the prepared pan.
- Bake for 55 minutes.
- Remove from the oven to a cooling rack and allow to cool for 10 minutes in the pan. Remove from the pan and allow to cool completely on a wire rack.
- No buttermilk? No problem! Place 1 tablespoon of lemon juice or vinegar into a 1 cup measure. Add enough milk to make 1 cup of total liquid. Stir to combine and let stand for 10 to 15 minutes (the mixture will begin to curdle). Measure out what you need for the recipe and discard the remaining buttermilk or use it in another recipe.
- You can substitute plain Greek yogurt in place of the sour cream if desired.
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Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality
Hand Mixer with Snap-On Case
11-Inch Silicone Balloon Whisk
Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total)
Loaf Pan, Pack of 2 Pans
Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe)
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Pyrex Glass Mixing Bowl Set (3-Piece)
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 248Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 84mgCarbohydrates: 51gFiber: 2gSugar: 18gProtein: 6g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on January 8, 2014. Updated on August 12, 2022.