German Chocolate Pound Cake
This German Chocolate Pound Cake combines rich chocolate flavors with a moist texture, making it perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature.
- 2.5 cups all-purpose flour
- 0.5 cup sour cream Can be substituted with plain yogurt.
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs Use fresh eggs for the best results.
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add this dry mixture to the butter mixture, alternating with the sour cream, starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the pan before transferring to a wire rack to cool completely.
Notes
You can enjoy this cake plain or dusted with powdered sugar. It pairs well with vanilla ice cream or whipped cream. Store leftover cake in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or freeze for up to three months.