Chocolate Pound Cake with Sour Cream

If you love a rich chocolate cake but enjoy the weight of a pound cake, this is the recipe for you! It comes together in just a few short steps and starts with a box of cake mix! 

Pound Cake. . .from a Box of Cake Mix? 

Yep, you read that right. A pound cake is a heavier cake, one rich with eggs and butter. If you’ve made my Old-Fashioned Pound cake you’ll probably remember that it also has heavy cream in it. 

This chocolate pound cake recipe starts with a box of cake mix but (thanks to some add-ins) has that same texture you love in a from scratch recipe. Best of all, this one is simple to make and far less expensive. You’re going to love this Short and Sweet recipe, I promise! 

Chocolate Pound Cake Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a look at what you’ll need to make this delicious pound cake. 

For the Cake:

• 1 box chocolate cake mix (15.25 ounce)
• 1 (3.4oz) box instant chocolate pudding mix
• 1 Cup whole milk
• 3/4 Cup oil
• 1/2 Cup Sour Cream
• 5 eggs
• 3/4 cup mini chocolate chops (semi-sweet)
• 1 tablespoon flour

For the Glaze:

• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 3-4 tablespoons milk or heavy cream (to thin)

How to Make this Delicious Chocolate Pound Cake

Make the Cake:

Preheat oven to 325 degrees Fahrenheit. 

Prepare a bundt pan with Baker’s Joy spray. 

In a small bowl place flour and chocolate chips. Mix together until chips are lightly coated. 

In a separate large mixing bowl place cake mix and dry boxed pudding. Whisk together. 

Add milk, oil, sour cream, and eggs. 

Stir until fully incorporated. 

Add in the coated chocolate chips. Stir until mixed together. 

Transfer batter to a prepared bundt pan. 

Place in preheated oven and bake for 50 minutes or until a toothpick comes out clean. 

Remove and place on a wire rack to cool. 

After about 15 minutes turn the cake out onto the wire rack to finish cooling. 

Make the Glaze: 

Combine powdered sugar and cocoa powder. Stir in the milk (or heavy cream) until you get the consistency you like. 

Bring it together:

Drizzle cake with chocolate glaze

If you like, sprinkle a few more chocolate chips on top.

Slice and serve. 

Store in airtight container. It will stay good at room temperature for 2 – 3 days. You can refrigerate it up to five days. You can even freeze this cake up to two months to eat later. Just allow it to thaw naturally before serving. 

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That’s it for this post, friends! I hope you enjoyed this delicious chocolate pound cake recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at  

Full Plate Thursday 

Weekend Potluck

Check out this easy 2-Ingredient Cherry Chocolate Cake from Southern Home Express!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.