Chocolate Pound Cake Recipe

Makes: 10-12 servings.
Skill Level: None
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Step 1

Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan. In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Stir together flour, baking soda, baking powder and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla; mix well. Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.

Step 2

Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

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2 teaspoons vanilla extract


This item is currently not available.

instant coffee

2 teaspoons instant coffee

boiling water

1/2 cup boiling water

unsweetened cocoa powder

1/2 cup unsweetened cocoa powder

all-purpose flour

3 cups all-purpose flour

baking soda

1/2 teaspoon baking soda

baking powder

1/2 teaspoon baking powder


1/4 teaspoon salt


1 1/2 cups butter (softened)

granulated sugar

2 cups granulated sugar

brown sugar

1/2 cup brown sugar (firmly packed)


4 eggs

sour cream

1 cup sour cream

mini semisweet chocolate chips

1 cup mini semisweet chocolate chips




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Chocolate Pound Cake is rated 4.3 out of 5 by 14.
Rated 2 out of 5 by from `I had a lot of problems with this recipe. First of all the proportions were way off. I didn't think I could fit 4 1/2 cups in the top but I did. I put the remainder in the bottom half per instructions. It looked way off. Both sides were full to the brim. I asked myself what is going to happen when the cake rises? It is bound to spill over. I baked it with a cookie sheet in the rack below just in case. Sure enough a lot of batter spilled over and burned. Secondly even though I cooked it for 70 minutes it was not done. Possibly due the overfilling. I should have gone with my first instinct. Now I see that other people have had the same problem. Next time I will fill 2/3 full and make cupcakes with the remaining batter. At 70 minutes I took it out and tested it with my cake tester which goes deep into the cake. Still wet. Back in the oven for five minutes. This time the tester came out clean everywhere I poked. Oops. The one place I didn't test is the center of the bottom section. When I came back to check the cake after it cooled it had fallen. The center was still very wet and uncooked.
Date published: 2014-12-30
Rated 5 out of 5 by from I first used this for a 3D shaped pan, and it worked well for that. I usually substitute cinnamon for the coffee, especially for kids. It gives it a tiny hint of cinnamon, which is nice. The sour cream gives it a certain zing. I have also done it without the chocolate chips, and it's fine. If you like the chocolate chips, I suggest using a whole bag (2 cups) of them. If baking cupcakes, I do about 28-30 minutes, and for round pans about 35 minutes (high altitude here).
Date published: 2014-03-24
Rated 5 out of 5 by from I found this recipe whilst looking for something good to try in my new giant cupcake pan, and now its one of my favourite go to recipes! Everyone always loves it and says how tasty the cake is! Great in the giant cupcake tin, as cupcakes and even used in a large rectangle tin then carved it into a boxing glove and it worked well in all. Where it asks for 2 cups of granulated sugar, I use 1 cup of homemade vanilla caster sugar and 1 cup of golden caster sugar, and I use low fat natural yoghurt rather than sour cream (once when I didn't have enough natural yoghurt in, I just topped it up with some vanilla Muller light yoghurt I had in the fridge and it was still delicious!). My pan isn't the Wilton one so I can't comment on their recommended amounts for each half - I just guessed. I normally have enough batter left to make 6 or so cupcakes with it too when using my giant cupcake tin. I've topped and sandwiched with good old vanilla buttercream, rich chocolate buttercream and even tried some home made caramel in the middle with the vanilla and all worked well. Never had any problems with getting it out the tins or sinking etc - its a good recipe, try it!
Date published: 2013-09-05
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