Ingredients
- Salt (1 dash)
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (For a darker, richer-looking cake, use dutch-processed cocoa, PLUS 1/2 teaspoon cream of tartar - See NOTE in recipe directions.)
- 1 cup butter
- 2 cups granulated sugar
- 1 cup brown sugar (packed)
- 6 large eggs (separated if desired, See NOTE in recipe description)
- 2 tablespoons instant coffee granules (Optional, if desired, for mocha flavor!)
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 teaspoon baking soda
How to Make
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Step 1: Preheat oven at 325 degrees Fahrenheit.
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Step 2: Sift together salt, flour and cocoa (and cream of tartar if using dutch-processed cocoa).
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Step 3: Cream together butter, both sugars, and eggs. (See NOTE).
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Step 4: Add optional instant coffee granules for a mocha pound cake!
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Step 5: Add vanilla.
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Step 6: Combine sour cream and baking soda.
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Step 7: Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
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Step 8: NOTE: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
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Step 9: Pour into a greased and floured 10 inch tube pan, or a 12-cup bundt pan sprayed with baking spray containing flour.
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Step 10: Bake 1 hour and 20 minutes. (I cover the cake with aluminum foil for the last 20 minutes of baking.)
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NOTE: Dutch process cocoa and the need for cream of tartar explanation joyofbaking
Tips & Variations
- 10-inch tube pan or 12-cup bundt pan
- Baking spray containing flour
- Aluminum foil
We hope you enjoy this recipe!
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