Chocolate Pound Cake
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!
Servings: 12 servings
Equipment
Ingredients
- 1 ¼ cups all-purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup butter, softened 4 tablespoons
- 1 cup granulated sugar
- 1 large egg slightly beaten
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ¼ cup sour cream
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1slice | Calories: 177kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 65mg | Potassium: 84mg | Fiber: 1g | Sugar: 18g | Vitamin A: 196IU | Vitamin C: 0.04mg | Calcium: 41mg | Iron: 1mg
