Chocolate Pound Cake
This chocolate pound cake has a rich flavor and a tender crumb. You mix butter, sugar, eggs, and vanilla, then add dry ingredients with buttermilk and sour cream to keep the cake moist.
Equipment
- Loaf pan
- Mixer
- Wire cooling rack
Ingredients
Cake
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk room temperature
- ½ cup sour cream room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream the butter and sugar with a mixer on medium speed until light and fluffy.
- Beat in the eggs one at a time. Add the vanilla extract and mix well.
- In another bowl, sift the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients in three parts, alternating with the buttermilk and sour cream. Mix gently.
- Pour the batter into the pan. Bake for 60 to 70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then move the cake to a wire rack to cool fully.
Notes
You can dust the cake with powdered sugar, add a chocolate glaze, or serve it with whipped cream and berries.