Ingredients
Pound Cake
- 3 cups (360 g) all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups (339 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 5 large eggs, room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 cup (240 g) sour cream, room temperature
- 2 cups (340 g) semi sweet chocolate chips
Chocolate Icing
- 2 oz. (60 g) chocolate chips
- 2 tbsp (28 g) unsalted butter
- 1 – 1½ cups (120 – 180 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 2 – 3 tbsp (30 – 45 ml) milk, room temperature
Instructions
- Preheat: Preheat the oven to 325°F (163°C). Grease a 10-inch (12 cup) bundt pan with nonstick spray, making sure to coat all grooves thoroughly.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium speed for about 2 to 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Lower the mixer speed and add eggs one at a time, mixing after each addition just until combined. Then add vanilla extract and blend until well incorporated.
- Combine Batter: On low speed or by hand, alternately mix in the dry ingredients and the sour cream into the wet ingredients. Mix just until combined to avoid overworking the batter. Gently fold in the semi-sweet chocolate chips.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool: Let the cake cool in the pan for 10 minutes. Then invert the bundt pan onto a plate or cooling rack, gently tapping around to loosen the cake. Allow it to cool completely before adding icing.
- Prepare Chocolate Icing: In a microwave-safe bowl, combine chocolate chips and unsalted butter. Heat in 20-second increments, stirring in between, until fully melted. Stir in powdered sugar, vanilla extract, and 2 tablespoons of milk. Mix until smooth. Adjust thickness by adding more milk for thinner glaze or more sugar for thicker icing.
- Glaze and Serve: Pour the chocolate icing evenly over the cooled cake. Allow the glaze to set for 30 to 45 minutes before slicing and serving.
Notes
- Ensure all refrigerated ingredients (butter, eggs, sour cream, milk) are at room temperature for optimal mixing and texture.
- Do not overmix the batter after adding dry ingredients to maintain a tender crumb.
- Check doneness with a toothpick starting at 55 minutes to avoid overbaking.
- The glaze consistency can be customized by adjusting milk or powdered sugar as needed.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
