Indulge in the symphony of flavors with our collection of delectable pound cake recipes. These culinary masterpieces are not just ordinary cakes; they are an orchestra of textures and tastes, a harmonious blend of sweet and tangy, dense and moist, with a touch of surprise in every bite.
From the classic Deep Chocolate Sour Cream Pound Cake, a timeless favorite with its rich chocolate flavor and velvety texture, to the unique Sour Cream Pound Cake with Berries and Lemon Glaze, a delightful twist on a classic with bursts of juicy berries and a tangy lemon glaze, each recipe promises a unique taste adventure.
For those who prefer a gluten-free treat, the Gluten-Free Sour Cream Pound Cake is a delightful option, offering the same moist and flavorful experience without compromising taste. And for those with a sweet tooth, the Sour Cream Pound Cake with Cream Cheese Glaze is an absolute indulgence, featuring a luscious cream cheese glaze that takes this classic cake to the next level.
These pound cake recipes are not just culinary delights; they are also incredibly versatile. Serve them as a sweet ending to a special meal, as a delightful teatime treat, or as a thoughtful gift for loved ones. With their irresistible aroma and unforgettable taste, these pound cakes are sure to leave a lasting impression on your taste buds and your heart.
CHOCOLATE SOUR CREAM POUND CAKE
Steps:
- Preheat the oven to 325°F.
- In a large bowl or the bowl of a stand mixer, cream together butter and sugar for 3-5 minutes or until light and fluffy.
- Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition.
- Mix in sour cream until well combined.
- Sift in flour, cocoa powder, espresso powder, baking powder, and baking soda. Fold in with a rubber spatula. Mixture should be fully combined, but do not overmix.
- Carefully pour in boiling water and gently mix to combine (don't splash any onto yourself!). Mix only until the batter is fully combined.
- Spray a 10-12 inch fluted tube or Bundt pan with baking spray, including all crevices. Pour batter into prepared pan. Carefully drop once or twice from an inch or two onto the counter to elmininate air bubbles.
- Bake in preheated oven for 60-70 minutes, or until a toothpick entered into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out on to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 325 kcal, Carbohydrate 40 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 80 mg, Sodium 119 mg, Fiber 1.4 g, Sugar 26 g
CHOCOLATE SOUR CREAM POUND CAKE
Steps:
- Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
- Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
- In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.
CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
- Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
- Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
- Stir in the sour cream and vanilla on medium-low speed until well-blended.
- Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
- Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
- Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.
Nutrition Facts : Calories 265 kcal, Carbohydrate 28 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 246 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
SOUR CREAM DARK CHOCOLATE CAKE
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Provided by Tami Baity
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
- Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
- Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
- Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
- Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.
Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g
DEEP CHOCOLATE SOUR CREAM POUND CAKE
Make and share this Deep Chocolate Sour Cream Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven; preheat oven to 325°.
- Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
- Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
- Gradually beat in the sugar.
- Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
- At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- In a small bowl, stir the vanilla extract into the sour cream.
- If your mixer has a splatter shield attachment, add it now.
- At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
- Scrape batter into the prepared pan and smooth the top.
- Bake the cake for 65-75 minutes, until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto the rack and let cool completely.
- Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
Tips:
- Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients combine smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
This deep chocolate sour cream pound cake is a rich and decadent dessert that is perfect for any occasion. With its moist crumb and rich chocolate flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this deep chocolate sour cream pound cake a try. You won't be disappointed!
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