Chocolate Sour Cream Pound Cake

Sheila Nakata


This recipe was given to me from a great southern cook 30 years ago. What a gift! I love to make individual pan size, but full size tube pan works great too. Serve with ice cream or chocolate glaze. To die for! The addition of chocolate chips...well, bake or consume at your own risk!

Note: Bake time for individual pans is shorter, please adjust accordingly.


☆☆☆☆☆ 0 votes

25 Min
1 Hr 20 Min


  • 1 c
  • 2 c
  • 1 c
    brown sugar, firmly packed
  • 6 large
  • 2 1/2 c
  • 1/2 c
    cocoa, unsweetened
  • 1
    8 oz sour cream
  • 2 tsp

How to Make Chocolate Sour Cream Pound Cake


  1. Beat butter at medium speed for about 2 minutes or until light and fluffy.
  2. Gradually add white and brown sugars. Beat for approximately 5-7 minutes. Fluffy is best. Add eggs one at a time, beating just until the yellow from the yolk disappears.
  3. Combine flour and dry ingredients alternately with the sour cream, beginning and ending with the flour. Mix at lowest speed just until blended. Stir in vanilla.
  4. I love the small bundt pans for individual servings, but a full size bundt pan works great too!
    Spoon batter into greased and floured pan.
    Bake at 325 for 1 hour 20 min for full bundt pan, 30 minutes for mini pans or until toothpick comes out clean. Altitude will affect results. Cook accordingly.

Printable Recipe Card

About Chocolate Sour Cream Pound Cake

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American

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