Winter Desserts

Sour Cream Chocolate Pound Cake: The Perfect Indulgence

chocolate pound cake


Today, we’re transforming our favorite chocolate pound cake into a Sour Cream Chocolate Pound Cake. This decadent cake with a tangy twist will make your taste buds dance in joy!


To create our Sour Cream Chocolate Pound Cake, you’ll need:

  • 5 eggs
  • 2 sticks of margarine
  • 3 cups of cake flour
  • 14 cups of milk
  • 3 cups of sugar
  • 2 tablespoons of baking powder
  • 1 cup of cocoa
  • 4 teaspoons of salt
  • 1 cup of Crisco (shortening)
  • 1 teaspoon of vanilla extract
  • 2 cups of sour cream

The addition of sour cream provides a tangy twist and additional moistness that makes this cake simply irresistible!

Pro Tips & Variations

  • If you’re a fan of nutty flavors, try adding a cup of chopped walnuts or pecans to the batter.
  • For a healthier option, substitute the milk with almond milk or coconut milk and the sour cream with plain Greek yogurt.
  • If you prefer your cake a bit denser, replace the cake flour with all-purpose flour.

Essential Kitchen Equipment

Before we delve into the recipe, make sure you have the following tools handy:

  • Mixing bowls (at least 2)
  • An electric mixer
  • A sifter or mesh strainer
  • A rubber spatula
  • Measuring cups and spoons
  • A tube pan
  • A toothpick or cake tester


Begin with creaming the shortening, sugar, and sour cream in a large mixing bowl. This unique mixture will yield a creamy, dreamy base for your cake.

Next, sift together the cake flour, cocoa, salt, and baking powder. This not only combines your dry ingredients evenly but also aerates them for a lighter cake.

Add the eggs into the creamed mixture one at a time, beating well after each addition. This prevents the batter from curdling, ensuring a smooth, lump-free batter.

Now, alternate between adding the milk and the dry mixture to the creamed mixture. Always start and end with the dry ingredients. Beating thoroughly after each addition will give you the best texture.

Pour the batter into a greased tube pan and bake at 350°F for about 12 hours. The wait might seem long, but the rich and tangy result is worth every moment.

Perfect Pairings

This Chocolate Pound Cake pairs splendidly with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream. For the adults in the room, a glass of red wine makes for a refined accompaniment.

Frequently Asked Questions

How do I know if my cake is done?

Insert a toothpick or a cake tester into the middle of the cake. If it comes out clean, your cake is done.

Can I use butter instead of margarine?

Yes, you can substitute margarine with the same quantity of unsalted butter for a richer flavor.

Can I use a regular cake pan instead of a tube pan?

Yes, you can use a regular cake pan. However, remember to adjust the baking time accordingly as a shallower pan might bake the cake faster. If you use a regular cake pan instead of a tube pan, the cake might bake faster due to the increased surface area. Start checking for doneness around the 10-hour mark.

What type of sour cream should I use?

Full-fat sour cream is ideal for this recipe. It adds to the overall richness and moistness of the cake.

Can I use low-fat sour cream?

Yes, you can use low-fat sour cream. However, keep in mind that it may slightly affect the texture and richness of the cake.

How do I store my sour cream chocolate pound cake?

If you happen to have leftovers (which I seriously doubt), store the cake in an airtight container at room temperature. It should stay fresh for up to 5 days. Alternatively, you can freeze slices of the cake wrapped in plastic wrap and place them in a ziplock bag for up to 3 months.

A Pounding Conclusion

This delectable Chocolate Pound Cake is more than just a dessert, it’s an experience. An adventure in flavor, a treat for the senses. So, give it a try and share the joy of this culinary journey with your loved ones.

Don’t forget to share your Chocolate Pound Cake experiences with us in the comments section below and share this recipe with fellow dessert aficionados.

We look forward to sharing more sweet journeys with you. Until then, happy baking!

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