This double chocolate sour cream pound cake is so moist! It is loaded up with chocolate chips and only takes 20 minutes to make. This chocolate loaf cake is perfect for chocolate lovers.
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This recipe was originally published in March 2021. It has been updated with new images.
A loaf cake or a pound cake is the perfect everyday cake for me! Whether you want a chocolatey treat like my chocolate chip loaf cake or something more fruity like a blackberry lemon bread, you can never say no to a slice of pound cake with a cup of coffee!
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Why you'll love this chocolate sour cream pound cake
- This chocolate pound cake has so much chocolate flavor thanks to a combination of cocoa powder and chocolate chips. It honestly is the best chocolate cake!
- This cake has a tender crumb and is super moist because of the sour cream added to the batter. Sour cream is always the secret ingredient when it comes to having a moist cake!
- It only takes 20 minutes to prepare this recipe!
- It's made with simple ingredients, all of which you probably already have in your pantry.
Ingredient Notes
- Flour: I've tested all purpose flour in this recipe. I haven't tried this with gluten free flour but you could probably substitute it for all purpose gluten free 1-1 baking flour.
- Sour Cream: I recommend using full fat sour cream! You can swap it out for full fat yogurt. The sour cream is going to make this super moist.
- Butter: I always use unsalted butter and prefer to use European style butter.
- Cocoa Powder: I am using dutch processed cocoa powder. Not sure if yours is dutch processed? Check the ingredients! If it mentions acidity regulators or alkali, then it is dutch processed cocoa powder.
- Sugar: I am using a mixture of white sugar and light brown sugar.
- Chocolate Chips: the batter is loaded up with mini chocolate chips and then the loaf is sprinkled with extra chips just before baking. I used dark chocolate chips but you could also use milk chocolate chips.
Step by Step Instructions
You will need an 4.5x8.5 inch loaf pan, a stand mixer or a hand mixer, and a large mixing bowl.
Step 1: In a stand mixer fitted with the whisk attachment, or with a hand held electric mixer and a large bowl, cream butter for 2-3 minutes until it is smooth. Add both sugars and beat again until light and fluffy.
Step 2: Add the egg and beat once more, making sure it is completely combined.
Step 3: Pour in the sour cream, milk and vanilla extract and beat again until smooth. It might be a tiny bit lumpy which is ok!
Step 4: Use a rubber spatula to fold in all the dry ingredients, the flour, baking soda, baking powder, salt and cocoa powder. Fold until there are no more streaks of the flour mixture, then fold in your mini chocolate chips. Leave a small handful of chips to the side though!
Step 5: Pour the cake batter into a 4.5x8.5 loaf pan that has been greased and lined with parchment paper. The batter will be quite thick. Sprinkle over your reserved chocolate chips.
Step 6: Bake at 325 degrees for 60-70 minutes. A toothpick inserted should come out clean. Let the loaf cool in the pan 15-20 minutes before removing it and allowing it to cool completely on a wire rack. You can leave it plain with chocolate chips or decorate it with a silky chocolate ganache.
Recipe Tips & Tricks
- Use a weighing scale - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour - if you aren't using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won't have those delicious moist crumbs!
- Room Temperature - Make sure all of your ingredients, including the sour cream, are at room temperature before you start baking.
- Let it cool completely - allow the pound cake to cool completely before slicing.
Frequently Asked Questions
This is such a moist pound cake thanks to sour cream! Using sour cream instead of just milk means it doesn't thin the batter, that way the chocolate chips don't all sink to the bottom.
First off make sure to use sour cream, next make sure not to over-mix your batter once you've added the dry ingredients. Finally, make sure not to overbake it!
Keep it in an airtight container or wrap it tightly with plastic wrap and you can keep it for up to 5 days.
Try these simple cakes next!
Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella and Pinterest!
Recipe
Double Chocolate Sour Cream Pound Cake
Equipment
- 9x5 inch loaf pan
Ingredients
- 1 egg
- 100 grams (½ cup) sugar
- 100 grams (½ cup) light brown sugar
- 185 grams (1 ⅓ cup) flour
- ½ teaspoon kosher salt
- 113 grams (½ cup) unsalted butter room temperature
- 2 teaspoon vanilla extract
- 113 grams (½ cup) sour cream
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 85 grams (½ cup) chocolate chips
- 89 grams (¾ cup) cocoa powder
- 113 grams (½ cup) milk
Instructions
- Heat your oven to 325°F/160°C. Grease and line a 9x5 inch loaf pan. Take 2 tablespoon of chips to the side for later.
- In a stand mixer with the whisk attachment, cream your butter for 2-3 minutes, until smooth. Add both sugars and beat again until fluffy, about 3 minutes. Add the egg and beat again, then pour in the sour cream, milk and vanilla.1 egg, 100 grams (½ cup) sugar, 100 grams (½ cup) light brown sugar, 113 grams (½ cup) unsalted butter, 113 grams (½ cup) sour cream, 113 grams (½ cup) milk, 2 teaspoon vanilla extract
- Sift the flour, cocoa powder, baking powder, salt, and baking soda straight into the mixing bowl, then add in the chocolate chips. Stir and fold with a rubber spatula until mixed and there are no more flour pockets.185 grams (1 ⅓ cup) flour, ½ teaspoon kosher salt, ¼ teaspoon baking soda, ½ teaspoon baking powder, 89 grams (¾ cup) cocoa powder, 85 grams (½ cup) chocolate chips
- Pour the batter into your loaf pan, it will be pretty thick! Use a small offset spatula to make figure-8's in the batter, this gets rid of any air pockets. Sprinkle 2 tablespoon of chips on top. Bake for 60-70 minutes. A toothpick inserted into the cake will come out clean.
- Cool it in the pan for 15 minutes, then remove it and let cool completely.
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Karen L says
Hi Ella, Looking forward to trying this recipe. Can it be doubled?
Ella Gilbert says
Hi Karen! Is it to make two pound cakes or is it to use a larger pan? I haven't tested it so I would make it twice just to make sure.
Amala says
After adding milk it looks it curdled. What will i do ??
Ella says
Hi there! I recommend adding flour a tablespoon at a time until the batter is smooth.
Tonya says
Can you all purpose flour?
Ella says
Hi Tonya, yes you can!
Ellen says
Wonderful cake! I used chocolate milk and Greek yogurt instead of sour cream.
Zoya says
I used unsweetened cocoa powder instead of Dutch processed. The cake turned out very dense and tight although the taste was good. I’m concerned about the texture, was it supposed to be so dense?
Ella says
Hi there! I'm so sorry, it isn't meant to be dense. It might be an issue with creaming the butter and sugar, you want to make sure to get those light and fluffy!
Wanda M. Henry says
What would the measurements be for a Bundt cake pan rather than a loaf pan? Would it simple be doubling the recipe?
Ella says
I haven't tested it in a bundt pan so I'm not sure, sorry about that!
Zoya says
Hi Ella can I use yogurt instead of sour cream? It’s not available at my location
Ella says
yes you can use yogurt!
Michele says
Has anyone used Greek yogurt instead of sour cream?
Irene Kellner says
What type of cocoa powder, Dutched, sweet or unsweetened?
Thanks.
Ella says
Hi there! I use Dutch process cocoa powder!
Irene Kellner says
Thanks for the fast reply as I want to make the cake tomorrow. By the way, my sweet 13 year old granddaughter is Ella! Beautiful name. Thanks.
Ella says
I hope you enjoy the cake! And it's a pretty great name 😉 Thank you!
Maria Rood says
Could you please give me the measurements for this recipe in the US measuring system?
Ella says
Hi there. If you click on 'US Customary' it will show the US measurements!
Kelly says
This cake was delicious in flavor but much too dry and dense. I'm a baker and followed the recipe to a tee and it was slightly dry and dense. I would highly recommend checking the doneness way before you hit 45 minutes.
Itzel says
I have made this recipe 3 times now and it always came out dry and dense
Ella says
Hi Itzel, thanks for your review! I'm going to try and find some time to retest the recipe and get back to you!
Natalie Davis says
Hello this look good and easy. My question is can substitute self raising flour / instead of plain flour?
Ella says
Hi there! I haven't tested this with self raising flour, and since self raising flour already has baking powder in it I don't think it would work in this recipe! So sorry about that.
Nicole says
Wow! This recipe is a keeper.
So quick and easy to make.
It’s moist & light with a slight crisp surface.
Perfect.
Siobhan says
This recipe will make its way to your classics. The batter is so thick, you can tell the flavour will be rich. It’s moist, it’s flavourful - just perfect. So good with a cup of tea or a coffee. Leave it out and it won’t last... so moreish.
Chloe says
This was so easy to make and filled the house with the most amazing smell during cooking time. It is the perfect snacking / breakfast / treat cake as not too sweet and lovely dense texture. The crunch of the chocolate chips is a divine contrast to the fudgy thick cake. Highly reccomend! A great one to have on the go.
Ella says
I'm so glad you liked it!