Moist Chocolate Pound Cake
A rich, chocolatey pound cake with a soft, tender crumb and deep cocoa flavor. Perfect for any occasion, this cake stays moist with the right balance of ingredients and baking techniques.
Equipment
- Mixing bowls (notes: for wet and dry ingredients)
- Electric mixer (notes: for creaming butter and sugar)
- Loaf pan (notes: 9x5-inch, greased and floured)
- Oven (notes: preheated to 350°F)
- Cooling rack (notes: to cool the cake evenly)
Ingredients
- 1 cup Unsalted butter notes: softened
- 1 3/4 cups Granulated sugar
- 4 Large eggs notes: room temperature
- 1 tsp Vanilla extract
- 1 3/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Sour cream notes: for moisture
- 1/4 cup Whole milk notes: room temperature
Instructions
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and milk. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature ingredients to ensure even mixing and a tender crumb.
For extra moisture, brush the cake with simple syrup after baking.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
For extra moisture, brush the cake with simple syrup after baking.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.