Ingredients
For the Cake:
1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1¾ cups (220g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (Dutch-process or natural)
1 tsp baking powder
½ tsp fine sea salt
1 cup whole milk or buttermilk
½ cup full-fat sour cream
1 tsp instant coffee granules (optional—intensifies chocolate flavor)
Optional Fall Add-Ins:
1 tsp ground cinnamon or pumpkin pie spice
½ cup semi-sweet or dark chocolate chips
½ cup chopped pecans or walnuts
For the Chocolate Glaze (Optional):
½ cup semi-sweet chocolate chips
2 tbsp unsalted butter
2 tbsp heavy cream or whole milk
1 tsp vanilla extract
Instructions
1. Prep & Preheat
Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt pan or two 8×4-inch loaf pans. For easy release, use a nonstick spray with flour.
2. Cream Butter & Sugar
In a large bowl, beat the butter and sugar with a hand or stand mixer on medium-high speed for 3–5 minutes, until pale, fluffy, and almost whipped.
3. Add Eggs & Vanilla
Beat in eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and instant coffee (if using).
5. Alternate Wet & Dry
With mixer on low, add the dry ingredients and milk in three additions:
Dry → Milk → Dry → Milk → Dry
Mix just until combined after each addition—do not overmix.
6. Fold in Sour Cream & Add-Ins
Gently fold in the sour cream until smooth. If using, stir in cinnamon, chocolate chips, or nuts.
7. Bake to Perfection
Pour batter into the prepared pan(s) and smooth the top.
Bake for 60–70 minutes (or 50–55 minutes for loaf pans), until a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Cool Completely
Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
9. Make the Glaze (Optional)
In a small saucepan over low heat (or in a microwave-safe bowl), combine chocolate chips, butter, cream, and vanilla. Stir until melted and smooth. Drizzle over the cooled cake.
Serving Suggestions
Serve plain with a dusting of powdered sugar
Top with whipped cream and a sprinkle of cinnamon for a fall treat
Pair with hot cocoa or spiced chai
Enjoy with vanilla ice cream for dessert decadence
Frequently Asked Questions
Can I skip the sour cream?
You can substitute with an extra ½ cup buttermilk—but sour cream adds unmatched moisture and richness.
Can I make it gluten-free?
Yes! Use a 1:1 GF flour blend and verify cocoa powder is GF.
How long does it keep?
Store covered at room temperature for 3 days, or refrigerate for up to 5 days. Freeze unglazed for up to 3 months.
Why 325°F?
Lower heat ensures even baking and prevents cracking—a hallmark of perfect pound cake.
Allergy Information
Contains: Dairy, eggs, wheat
Gluten-free option: Possible with substitutions
Vegetarian: Yes
Always check labels if managing allergies.
Nutrition Facts
(Per slice, recipe serves 12)
Calories: 420
Protein: 6g
Fat: 22g (Saturated: 13g)
Carbohydrates: 54g
Fiber: 2g
Sugar: 38g
Sodium: 280mg
Values may vary based on add-ins and glaze.
This Chocolate Pound Cake isn’t just dessert—it’s an act of care. Every step, from creaming the butter to drizzling the glaze, is a chance to pour love into something beautiful. So bake it slowly, share it generously, and savor the joy it brings.
And remember:
“I pour love into everything I create—from the kitchen to my dreams.”
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