Description
This one-bowl, moist vanilla pound cake drizzled in easy chocolate drizzle is a cinch to make! Perfect for entertaining.
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter at room tempature
- 1 8–ounce package of cream cheese at room tempature
- 2 1/2 cups sugar
- 1/3 cup sour cream at room tempature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
- 6 large eggs at room tempature
- 3 cups pastry or cake flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
For the Drizzle:
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- Sprinkles (optional)
Instructions
For the Cake:
- Preheat oven to 325 degrees (not 350 degrees). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
- Using an handheld or stand electric mixer, beat butter and cream cheese until smooth, about 2 minutes.
- Add sugar and beat until light and fluffy, about 5 minutes.
- Add the sour cream and vanilla and almond extract (if using) and mix until combined.
- One a low speed, add eggs, one at a time, beating until combined before adding the next
- One the last egg is combined, stop the mixer and add the flour, salt and baking powder.
- Beat on medium until just combined. Don’t overmix.
- Use a spatula to give the batter a final mix to make sure there are no lumps at the bottom of the bowl.
- Spoon the thick batter evenly into the prepared cake pan. Lightly bang the cake pan on the counter to get rid of any large air bubbles.
- Bake the cake for 75-90 minutes (mine took 80 minutes), rotating the cake pan during baking. If the top of the cake starts to get too brown, you can loosely tent the top of the cake with aluminum foil (I did this about halfway though baking). You’ll be able to tell the cake is done when you insert a toothpick into the cake comes out clean. You’ll also notice that the cake has started to pull away from the sides of the pan and the cake is slightly springy to the touch.
- Remove the cake from the oven and allow it to cool in the pan on a wire rack until cooled, at least 20-30 minutes. When ready, remove the cake from the pan by inverting it onto a plate. Return it to the wire rack and allow to cool completely.
- Pour the chocolate glaze over the cake, making sure that it drips down the sides of the cake. The glaze should cling to the cake not just run off. If it seem to be running off, simply wait a minute for the glaze to cool and thicken a bit more before proceeding. Decorate with sprinkles, if desired.
- You can also just skip adding the glaze and slice and serve the cake with toppings of your choice.
For the Glaze:
- Add the chocolate chips and cream to a microwave-safe bowl.
- Microwave until cream is warm, about 30-60 seconds.
- Add salt and stir until the chocolate chips have been combines and the mixture is smooth.
Notes
- Leftover cake can be covered and stored in the refigerator for up to five days.
- This cake can also be made in (2) 9×5-inch loaf pans. Just bake for less time, about 60 minutes.