Chocolate Pound Cake with Vanilla Bean Glaze

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the cake:
  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream
  • For the glaze:
  • 1/3 cups confectioners’ sugar
  • 2 to 4 teaspoons milk
  • 1/4 teaspoon vanilla bean paste or vanilla extract
  1. Instructions
  2. To make the cake:
  3. Preheat oven to 350°F. Generously grease a 9”x 5” loaf pan.
  4. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  5. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  6. Decrease mixer speed to low. Add the flour mixture in three portions, alternating with the sour cream. Begin and end with flour mixture.
  7. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes, or until a pick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes. Then, remove from the pan to a wire rack to cool completely.
  9. To make the glaze:
  10. Whisk together the confectioners’ sugar, 2 teaspoons of milk, and vanilla.
  11. Mix until smooth. If mixture is too thick, add more milk, a small amount at a time until pourable. Drizzle the glaze over the cooled cake. Allow the glaze to set before serving.