This Chocolate Pound Cake is the real deal boos! It’s rich, it’s buttery, and it’s got just enough chocolate to keep you coming back for more. I use sour cream and a splash of brewed coffee in the batter to take the flavor to the next level. And don’t even get me started on that silky smooth chocolate icing that drips down the sides like a dream… I just know this cake won’t last long in y’alls kitchen!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
I’m spillin’ the cocoa beans on this one, boos. The Queen of Pound Cakes just had to have a chocolate pound cake recipe, and let me tell you, it’s been worth the wait! I’ve made this more times than I can count, and I can proudly say I’ve perfected it. The mix of brown and white sugar gives it that deep, caramel-like sweetness, and the texture… Unbelievable y’all! It’s got the perfect crumb that’s tender without falling apart. You’ll be sneakin’ bites before it even cools down, and I won’t blame ya one bit!
The Lowdown on This Chocolate Pound Cake
Cuisine Inspiration: Classic American
Primary Cooking Method: Good ol’ baking
Dietary Info: Vegetarian, can be made gluten-free with a few ingredient swaps
Key Flavor: Chocolate, chocolate, and more chocolate!
Skill Level: SO easy y’all!
Ingredients you’ll need to make Chocolate Pound Cake
For the Cake
- Unsalted Butter: Make sure it’s room temp so it creams up nicely.
- Vegetable Oil: Adds a little extra moisture to the cake.
- Granulated Sugar & Light Brown Sugar: We’re using both to get that caramel-like depth and sweetness.
- Large Eggs: They keep the batter smooth and rich.
- Cake Flour: Gives us that tender crumb we luv.
- Cocoa Powder: Go for the good stuff! Unsweetened natural cocoa powder is where the deep chocolate flavor shines.
- Salt & Baking Soda: Just a pinch of both to balance out the sweetness and help with rise. Don’t skip ’em!
- Sour Cream: Full fat sour cream is the secret here boos. It adds moisture and fat, creating that dense yet soft crumb that’s to die for.
- Brewed Coffee: Don’t worry, it won’t make the cake taste like coffee. It just enhances the chocolate flavor!
- Pure Vanilla Extract: None of that imitation stuff, y’all. Go for the real deal!
For the Icing
- Semi-Sweet Chocolate Chips: These melt into the perfect fudgy topping.
- Heavy Whipping Cream: Helps make the icing silky smooth.
- Vanilla Extract & Salt: Just a touch of vanilla and a pinch of salt to balance out the richness of the chocolate.
How to make Chocolate Pound Cake
What to serve with chocolate sour cream pound cake
- Ice Cream on the Side: A scoop of vanilla, raspberry, strawberry, or mocha ice cream is the perfect match for this cocoa pound cake.
- Whipped Cream: Keep it classic with a dollop of light and fluffy homemade vanilla whipped cream.
- Sip It Up: A hot cup of coffee is always a win with chocolate, or if you’re in the mood for something cozy, whip up some French hot chocolate or a cup of white chocolate hot cocoa.
- Dessert Party Vibes: If you’re hosting, go all out with a dessert spread! Add in something fruity like a bananas foster or classic Southern peach crisp. Or if you wanna double down on chocolate, how about some cosmic brownies or chewy chocolate chip cookies?
Recipe Substitutions
- Butter: If you’re using salted butter, just cut the salt in the recipe by half.
- Sour Cream: I know this is a chocolate sour cream pound cake, but thick Greek yogurt works just as well and still gives you that moist texture.
- Coffee: While it helps deepen the chocolate flavor, you can totally use hot water instead.
- Cake Flour: Make your own by subbing a tablespoon of flour for cornstarch for every cup.
Recipe Variations and Additions
- Berry Twist: Toss in some frozen raspberries to the batter before baking. I absolutely LOVE a chocolate-berry combo!
- Go Dark: For a less sweet cake, swap the semi-sweet chocolate chips for dark chocolate. That fudgy icing will get even richer!
- Extra Chocolate Chips: Mix some chocolate chips into the batter. Because there’s never enough chocolate goodness y’all!
- Add Some Nuts: Sprinkle some chopped toasted pecans or walnuts into the batter for a bit of crunch.
Expert Tips and Tricks for making the best chocolate pound cake recipe
- Fresh Baking Soda: Make sure your baking soda is fresh! If you’re doubting whether it’s still good, it probably isn’t. To test it, add a little to vinegar or lemon juice. If it bubbles up immediately, it’s still fresh!
- Cream That Butter and Sugar: Don’t rush this step boos! Take the full 3-4 minutes to cream the butter, oil, and sugars together so your chocolate pound cake has the perfect tender, moist crumb.
- Check the Cake Early: Start checking your cake around the 1-hour mark. Every oven is different, and you don’t want to overbake it.
- Trouble Removing the Cake? If your cake feels a little stuck in the pan, don’t panic. Slide a silicone knife or spatula gently along the edges of the pan to help loosen it up.
How to store Chocolate Pound Cake
Wrap that cake up tight in plastic wrap or pop it in an airtight container. If you wanna keep the icing nice and smooth, just make sure it’s cooled completely before wrapping it up.
How long will Chocolate Pound Cake last?
At room temp, this cake will stay fresh for about 3-4 days (if it even lasts that long without being eaten, ha!).
Can I freeze cocoa pound cake?
You can definitely freeze this chocolate bundt cake boos! Wrap the whole cake (or individual slices) in plastic wrap, then foil, and toss it in a freezer-safe bag. It’ll stay fresh for up to 3 months.
Frequently asked questions
Absolutely! Just swap the cake flour with a good 1:1 gluten-free flour blend. Easy peasy y’all!
You can use two standard loaf pans instead. Just make sure to adjust your baking time and check for doneness a little earlier.
You sure can! Store it in an airtight container in the fridge, and when you’re ready to use it, gently reheat it in the microwave or over a double boiler until it’s smooth and pourable again.
If you weren’t a pound cake fan before (hard to believe!), this Chocolate Pound Cake is about to change your mind! It’s rich, decadent, and honestly, you might need to hide a slice for yourself because it’ll disappear FAST. So, grab your fork and maybe a second plate. Trust me, you’ll want it!
More Pound Cake Recipes
- Sweet Potato Pound Cake Recipe
- Sour Cream Pound Cake Recipe
- Million Dollar Pound Cake
- Cream Cheese Pound Cake
- Pineapple Pound Cake
Chocolate Pound Cake
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Cake:
- 1 1/2 cup unsalted butter room temperature
- 1 tbsp vegetable oil
- 2 cups granulated sugar
- 1 cup light brown sugar packed
- 6 large eggs room temperature
- 2 ½ cups cake flour sifted
- ½ cup cocoa powder
- 1 tsp salt
- 1/4 tsp baking soda
- 8 oz sour cream room temperature
- ¼ cup brewed coffee room temperature
- 1 tbsp pure vanilla extract
For the Icing:
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Start by preheating your oven to 325 F then grease with butter or shortening a 12 cup bundt pan (or spray with non-stick spray) then dust with cocoa powder instead of flour.
- In your stand mixer bowl, add butter, oil and both sugars and mix for 3-4 minutes on high speed until fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour and cocoa powder into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream, coffee and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into the prepared bundt pan, and bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan on a wire rack for 10 minutes then invert cake on serving plate. Cool for at least an hour or until the cake is cool to touch.
For the Icing:
- Add chocolate chips and heavy cream to a microwave safe container.
- Microwave on high for about 1 min and 15 seconds then whisk until completely melted and smooth. It should be thin enough to drizzle but not too thin.
- Add in vanilla and pinch of salt and whisk in.
- Pour over cooled cake. Let set for about 10 minutes then serve it up.
pinterest 
facebook 
twitter 
email
Hi! Can I add about a cup of powder sugar to make it thicker like a frosting vs a glaze? Thank you!
I wouldn’t change the ratios. You could however make a chocolate frosting if you want that thick consistency: https://grandbaby-cakes.com/chocolate-frosting/
Girl!!!!!! This cake is disrespectful! OMG! Everyone loved it! I served it with fresh strawberries & whip cream. This cake melts in your mouth! It’s absolutely fabulous!!!!
Hi. I have a question. Could this be made in 5×3 loaf pans? If you think so how might the baking instructions be adjusted?
Thanks so much. Can’t wait to try this. Would like to give as gifts.
LAURIE
Hi Laurie, it can be made in a loaf pan, I have not personally made it so as far as baking I am not sure. Sorry I couldn’t be more help!