Mmm, who can resist the rich, moist crumb of a perfectly baked cocoa pound cake? This recipe is a chocolate lover’s dream come true, combining deep cocoa flavors with the classic, buttery goodness of pound cake. Let’s dive into baking magic!
Why This Recipe Works
- The combination of butter and sour cream ensures a moist, tender crumb that stays fresh for days.
- Dutch-processed cocoa powder gives a deep, rich chocolate flavor without being overly sweet.
- A simple glaze adds an extra layer of sweetness and makes the cake irresistibly shiny.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your cake won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup Dutch-processed cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Sifting the cocoa powder can prevent lumps, ensuring a smooth batter.
Cream Butter and Sugar
Using an electric mixer, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Add Eggs and Vanilla
Beat in 4 large eggs one at a time, then mix in 1 teaspoon vanilla extract. Adding eggs one at a time allows them to incorporate fully, creating a uniform batter.
Alternate Dry Ingredients and Sour Cream
With the mixer on low, add the dry ingredients in three parts, alternating with 1/2 cup sour cream in two parts, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to a tough cake.
Tips and Tricks
For an extra moist cake, wrap the cooled cake in plastic wrap and let it sit overnight before serving. This allows the flavors to meld and the texture to become even more tender. If you’re short on time, a quick glaze of powdered sugar and milk can add sweetness without the wait. Always use room temperature ingredients to ensure a smooth, homogenous batter.
Recipe Variations
- Add 1/2 cup chocolate chips to the batter for extra chocolatey bites.
- Swap the vanilla extract for almond extract for a nutty flavor profile.
- Top with a chocolate ganache instead of a simple glaze for a richer finish.
Frequently Asked Questions
Can I use natural cocoa powder instead of Dutch-processed?
Yes, but the flavor will be more acidic and less rich. Dutch-processed cocoa is neutralized, offering a deeper chocolate flavor that works best in this recipe.
How do I store the cake?
Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for best results.
Summary
This cocoa pound cake is a chocolate lover’s delight, offering a perfect balance of richness and moisture. With simple ingredients and straightforward steps, it’s a foolproof recipe that’s sure to impress.