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Chocolate Pound Cake

Dense, moist, and rich chocolate pound cake with deep cocoa flavor that delivers bakery-quality results every time.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 12
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • ½ cup sour cream

Method
 

  1. Preheat oven to 325°F and generously grease a 10-inch bundt pan with butter, then dust with cocoa powder.
  2. Beat softened butter and sugar with an electric mixer for 4-5 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until just combined.
  4. Whisk flour, cocoa powder, baking powder, and salt in a separate bowl. Sift the cocoa if it's lumpy.
  5. Add flour mixture to the butter mixture in three additions, alternating with milk and sour cream in two additions. Begin and end with flour mixture. Mix just until combined after each addition.
  6. Pour batter into prepared pan and level the top gently. Bake 60-65 minutes until a toothpick inserted in center comes out with just a few moist crumbs.

Notes

Take eggs and dairy out 30 minutes before baking for best results. Room temperature ingredients blend more smoothly. Store covered at room temperature up to 4 days or refrigerate for 1 week. Freeze wrapped slices up to 3 months. Cake actually improves after a day as flavors meld. Don't overmix once flour is added and avoid opening oven door frequently during baking.