Chocolate Poundcake

5 from 3 reviews


  • 1 cup softened butter (226 grams)
  • 2 1/2 cups sugar (500 grams)
  • 2 teaspoons vanilla extract
  • 5 eggs, room temperature
  • 3/4 cup cocoa powder (88 grams)
  • 2 1/2 cups all purpose flour (280 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream (227 grams)
  • Chocolate glaze:
  • 1 cup powdered sugar, sifted (125 grams)
  • 2 tablespoons cocoa powder, sifted
  • 12 tablespoons milk or coffee
  • 1/2 cup chopped toasted pecans


  1. Set oven to 325ºF (160ºC) and grease two 9×5 loaf pans. Sift a teaspoon of cocoa into each and shake it around to coat the pans. Set aside.
  2. Cream butter with sugar over medium speed until light and fluffy, about 2 minutes. Add vanilla and mix. Add eggs one at a time, beating well after each.
  3. Sift flour, cocoa, baking powder and salt together in a medium bowl.
  4. Add half flour to butter mixture and mix on low speed until moistened. Add half the sour cream and mix. Add remaining flour, mix lightly, then sour cream and mix completely.
  5. Divide batter between loaf pans and bake for 40-50 minutes until the cakes test done.
  6. Cool in pan 10 minutes, then turn onto racks to cool.
  7. For glaze, whisk all together until smooth. Drizzle over cakes once cooled and sprinkle with pecans.
  8. To freeze: Cool completely and wrap tightly in plastic wrap. Then wrap again in aluminum foil. Freeze up to 3 months. Thaw in refrigerator over night.

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