Decadent Double Chocolate Sour Cream Pound Cake Bliss

Last Updated on February 12, 2026 by Aniela Recipes Team

There s a special kind of joy that comes from whipping up a homemade treat, especially when chocolate is involved. The moment I sink my teeth into a slice of this Double Chocolate Sour Cream Pound Cake, I m transported to a world where every bite is rich, decadent, and downright delightful.

I stumbled upon this gem while hunting through my pantry for the perfect way to satisfy my chocolate cravings truly a happy kitchen accident, as I discovered the magic of combining cocoa powder with creamy sour cream. This cake strikes a perfect balance between moist and fudgy, with every slice revealing melted chocolate chips that take it to another level of indulgence.

Whether you re hosting friends for coffee or simply looking to elevate your afternoon treat, this recipe promises to be a crowd-pleaser that enhances any gathering. Get ready to fill your kitchen with the irresistible aroma of baking chocolate and enjoy a slice of joy that s easy to make but feels oh-so-special. Let s dive in!

Why will you love this Double Chocolate Sour Cream Pound Cake?

Decadence in every bite: This cake is an irresistible treat, blending rich cocoa and luscious chocolate chips for a truly indulgent experience.
Moist texture: Made with sour cream, it ensures every slice is incredibly moist and fudgy, making cake lovers swoon.
Easy to make: Even novice bakers will find this recipe straightforward and rewarding, perfect for satisfying chocolate cravings with minimal effort.
Versatile delight: Serve it warm with a scoop of ice cream or enjoy it cold with your morning coffee for any occasion!
Crowd-pleaser: Whether it s a dinner party or a casual afternoon, this cake is sure to impress, making it the ultimate dessert star.

Double Chocolate Sour Cream Pound Cake Ingredients

Here s everything you need for a dreamy Double Chocolate Sour Cream Pound Cake.

For the Batter

• 1 egg A binding agent that helps give the cake structure and richness.
• 100 grams ( ½ cup) sugar Adds sweetness and helps create that tender crumb.
• 100 grams ( ½ cup) light brown sugar Enhances moisture and brings a subtle molasses flavor.
• 185 grams (1 cup) flour The base of your cake, providing necessary structure.
• ½ teaspoon kosher salt Balances sweetness and enhances overall flavor.
• 113 grams ( ½ cup) unsalted butter Brings richness and a decadent mouthfeel.
• 2 teaspoons vanilla extract Adds lovely aromatic notes to the batter.
• 113 grams ( ½ cup) sour cream Ensures a moist texture and adds a bit of tang.
• ¼ teaspoon baking soda Works with the sour cream to give the cake lift.
• ½ teaspoon baking powder Helps the cake rise and become fluffy.
• 85 grams ( ½ cup) chocolate chips Adds delightful pockets of gooey chocolate in every bite.
• 89 grams ( ¾ cup) cocoa powder Delivers intense chocolate flavor, making this cake truly rich.
• 113 grams ( ½ cup) milk Keeps the batter smooth and helps create a tender crumb.

For Topping

• Extra chocolate chips (optional) A sprinkle on top creates an inviting look and more chocolatey goodness!

How to Make Double Chocolate Sour Cream Pound Cake

1. Preheat the oven: Set your oven to 325 °F (160 °C) to ensure it s ready for baking. Grease and line a 9×5 inch loaf pan. Reserve 2 tablespoons of chocolate chips to sprinkle on top later!

2. Cream the butter: In a stand mixer, cream the butter for 2-3 minutes until it s smooth and creamy. Add both sugars and continue to beat until fluffy, about 3 minutes. Then, mix in the egg and follow with sour cream, milk, and vanilla.

3. Combine dry ingredients: Sift the flour, cocoa powder, baking powder, salt, and baking soda directly into the mixing bowl. Fold in the chocolate chips carefully with a rubber spatula until the mixture is just combined with no flour pockets remaining.

4. Prepare the batter: Pour the thick batter into the prepared loaf pan. Use a small offset spatula to create figure-8 s in the batter to eliminate any air pockets. Don t forget to sprinkle the reserved chocolate chips on top!

5. Bake the cake: Place the pan in the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center the toothpick should come out clean when it s ready.

6. Cool: Let your cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This allows the flavors to settle and makes slicing easier later.

Optional: Enjoy a warm slice with whipped cream or vanilla ice cream!
Exact quantities are listed in the recipe card below.

What to Serve with Chocolate Chip Cocoa Loaf?

There s nothing quite like enjoying a slice of this rich cocoa loaf, transforming your usual dessert into a delightful experience.

• Whipped Cream: A dollop of lightly sweetened whipped cream adds a fluffy, creamy contrast that complements the dense chocolate flavor beautifully.

• Fresh Berries: Juicy strawberries or raspberries provide a tart punch that balances the sweetness of the cocoa loaf and adds a splash of color to your plate.

• Coffee: The warm, earthy tones of a freshly brewed cup of coffee enhance the chocolatey richness of the loaf, making it a perfect pairing for savoring afternoon delight.

• Ice Cream: Scoop on your favorite vanilla or chocolate ice cream to elevate the dessert experience, leading to a decadent combination that melts in your mouth.

• Chocolate Sauce: Drizzling warm chocolate sauce on each slice intensifies the chocolaty goodness, turning every bite into a luxurious indulgence.

• Milk: A classic pairing, a chilled glass of milk complements the cocoa loaf while cutting through its richness, enhancing the comforting vibe of every bite.

Treat yourself to a delightful platter by combining these pairings, creating a meal that s as joyous as the cocoa loaf itself!

Double Chocolate Sour Cream Pound Cake Variations

Explore delightful twists on this luscious cake, and let your taste buds dance with excitement!

• Gluten-Free: Substitute regular flour with a gluten-free blend for a cake that everyone can enjoy without compromising texture.

• Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for a delightful crunch that complements the smooth chocolate flavor.

• Spicy Kick: Add a pinch of cayenne pepper or chili powder to the batter for an unexpected, exciting heat that pairs beautifully with chocolate.

• Zesty Orange: Incorporate the zest of one orange for a refreshing citrus note that brightens the rich chocolate experience.

• Coffee Infusion: Replace half of the milk with brewed espresso for an added depth of flavor that enhances the chocolate richness.

• Chocolate Swirls: Before baking, swirl in some melted chocolate or Nutella to create stunning chocolate ribbons throughout the cake.

• Dairy-Free: Use a non-dairy butter substitute and almond milk or oat milk in place of sour cream and milk for a deliciously dairy-free treat.

• Fruity Surprise: Add ½ cup of fresh raspberries or diced strawberries to the batter for a burst of fruity freshness in every slice.

Embrace your creativity and savor the delicious possibilities that each variation brings!

Expert Tips for Double Chocolate Sour Cream Pound Cake

• Measure Accurately: Use a kitchen scale for precise ingredient measurement, ensuring consistency and the perfect texture for your Double Chocolate Sour Cream Pound Cake.
• Room Temperature Ingredients: Allow eggs and butter to come to room temperature, enhancing the emulsion and ensuring a creamy batter for optimal rise.
• Don t Overmix: Fold dry ingredients gently to prevent gluten development; overmixing can lead to a denser cake instead of the light, moist texture you desire.
• Check Doneness: Be sure to check with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs for perfect baking results.
• Cool Completely: Let the cake cool completely before slicing to allow flavors to settle, avoiding a crumbly mess and keeping each slice intact.

Storage Tips for Double Chocolate Sour Cream Pound Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days, keeping it moist and fresh without refrigeration.

Fridge: If you prefer, you can also wrap the cake tightly in plastic wrap and refrigerate for up to a week, but this may slightly affect texture.

Freezer: For longer storage, slice the cake and wrap individual pieces in plastic wrap, then place them in a zip-top freezer bag. It will stay fresh for up to 3 months.

Reheating: To enjoy your cake warm, microwave a slice for about 10-15 seconds, or until the chocolate chips start to melt a delightful treat that reminds you of fresh baking!

Make Ahead Options

Preparing this Double Chocolate Sour Cream Pound Cake in advance is a fantastic way to save time and still enjoy a delicious treat! You can make the batter up to 24 hours in advance. Simply mix the ingredients as directed, then cover the bowl tightly with plastic wrap and refrigerate to keep it fresh. When you re ready to bake, just pour the chilled batter into your prepared loaf pan, sprinkle the reserved chocolate chips on top, and pop it in the oven. Baking it from the fridge may add an extra couple of minutes to the cook time, but rest assured, it will be just as rich and moist as if made fresh that day. Enjoy the convenience of this make-ahead option while still indulging in a scrumptious homemade dessert!

Double Chocolate Sour Cream Pound Cake Recipe FAQs

What type of cocoa powder should I use?
I recommend using unsweetened cocoa powder for this recipe, as it provides the rich chocolaty flavor the cake is known for. Brands like Hershey s or Ghirardelli work wonderfully, but feel free to experiment with Dutch-processed cocoa for a different richness.

How should I store leftover Double Chocolate Sour Cream Pound Cake?
Store your cake at room temperature in an airtight container for up to 3 days. This keeps it moist and fresh. If you find you won t finish it soon, wrap it tightly in plastic wrap and refrigerate it for up to a week. Just remember, refrigeration can change the cake s texture slightly.

Can I freeze the Double Chocolate Sour Cream Pound Cake?
Absolutely! To freeze, slice the cake and wrap each piece individually in plastic wrap. Then, place the wrapped slices in a zip-top freezer bag. Your cake will stay fresh for up to 3 months. When ready to enjoy, simply thaw at room temperature or microwave a slice for a few seconds!

What if my batter seems too thick?
It s quite normal for the batter to be thick due to the sour cream and flour ratio. If it feels unmanageable, try adding a tablespoon of milk at a time until you reach your desired consistency. Just be careful not to thin it too much, or it could affect the final texture!

Is this cake safe for people with nut allergies?
Great question! This Double Chocolate Sour Cream Pound Cake is nut-free as long as the chocolate chips you select are also nut-free. Always check the labels to ensure safety, especially if you re serving someone with a nut allergy.

How can I substitute ingredients if I don t have sour cream?
No sour cream? No problem! You can substitute with yogurt or buttermilk in the same quantity. They ll help maintain the moistness and texture of the cake. You can even use non-dairy options like coconut yogurt for a dairy-free version. Just ensure that whatever you choose complements the rich chocolate flavor!