Hot Eats and Cool Reads: Chocolate Sour Cream Pound Cake with White Chocolate Glaze Recipe

Dec 14, 2020

Chocolate Sour Cream Pound Cake with White Chocolate Glaze Recipe

This delicious chocolate pound cake combines three different types of chocolate between the cake and the glaze! Add crushed peppermint candy canes to share during the holidays, or just stick with the white chocolate glaze for any time of the year!

Chocolate Pound Cake with White Chocolate Glaze

Chocolate pound cake from above with glaze and peppermints

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Chocolate pound cake loaf with white chocolate glaze

Who else loves a good chocolate cake?? Especially when it's topped with a delicious white chocolate glaze??

Today's recipe is all that and SO much more!

This Dark Chocolate Pound Cake with White Chocolate Glaze is perfect for any time of the year.

Make it for dessert, snack time or even breakfast with your coffee. I never judge when it comes to cakes and coffee, even if it's 6am, we're calling it breakfast!

What's great about this cake though, is you can make it extra special for the holiday season. 

Prepare as usual, but sprinkle some finely crushed candy canes or peppermint candy all over the top of the freshly drizzled white chocolate glaze.

I have so many more suggestions on how to make this cake unique and you can find those scrolling on your way to the recipe.

This cake is also convenient for smaller gatherings when you don’t want mounds of leftovers.

I hope you give this cake a try and add your own flavor twist, or just stick to the basics and enjoy every bite!

pound cake with mints

What are the ingredients in this recipe?

photo of recipe ingredients

  • Baking soda: Also known as Sodium bicarbonate or bicarbonate of soda. It requires an acid and a liquid to become activated and helps baked goods rise. It can also help remove tough stains, eliminate foul odors, and clean difficult areas like the oven, microwave, and tile grout. Unopened, baking soda will remain shelf stable until the best-by date on the box, generally 2 years. Once opened baking soda should be used within six months because it loses its potency and power.
  • Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • Sour cream:  A dairy product made by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, sours and thickens the cream. It is versatile and adds the richness of cream to any dish, savory or sweet. After opening, it should stay fresh for approximately two weeks. Use store bought or make your own here!
  • Heavy Cream or Whipping Cream: Heavy cream and heavy whipping cream are pretty much the same thing. Both must contain at least 36% or more milk fat. Heavy cream will whip better and hold its shape longer than whipping cream. Whipping cream, or light whipping cream, is lighter and contains around 30-35% milk fat. A common use for whipping cream is making a whipped topping for desserts. It is also used as an ingredient in recipes for soups, sauces and beverages.
  • granulated sugar
  • large eggs
  • milk
  • sour cream
  • vanilla extract
  • cake flour
  • dark cocoa powder
  • unsweetened cocoa powder
  • kosher salt
  • white chocolate chips

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

  • Be sure your oven is at 325F.  An inexpensive oven thermometer is an indispensable tool for checking this.
  • The cake will be done when it is fully risen and not jiggly in the center.  Use a toothpick to check, if there is wet batter, keep cooking a little longer.  Check frequently because the cake can go from done to dry quickly.
  • Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can lift the frosted cake out for cleaner cutting.
  • When slicing, use a serrated knife to carefully cut through to the fudgy moist cake inside.
  • Skip the peppermint candy cane garnish to serve any time of the year.

pound cake loaf on wire rack

Other minty recipes you may like:

This recipe is ready in these steps:

Dark Chocolate Pound Cake with White Chocolate Glaze ingredient photo

Click here for more dessert recipes!

You can add or substitute with these ingredients:


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pound cake stack with glaze drizzle

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I hope you enjoy this recipe as much as we did!


Chocolate Pound Cake with White Chocolate Glaze

Chocolate Pound Cake with White Chocolate Glaze

Yield: 1 pound cake 10-12 servings
Author: Hot Eats and Cool Reads
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M



  1. Preheat the oven to 325 degrees F and lightly grease a loaf pan with non-stick spray and line it with parchment paper.
  2. Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until light and fluffy.
  3. Scrape the sides of the bowl with a spatula, then add the first egg, mixing until completely incorporated. Add the other egg, mix.
  4. Whisk together the milk and sour cream in a small bowl until smooth.
  5. Sift together the dry ingredients into a separate bowl.
  6. Alternate adding the dry and wet ingredients into the mixing bowl. Mix until all is incorporated.
  7. Transfer the batter to the prepared pan, and bake the cake until a skewer inserted comes out clean (approx. 60 minutes).
  8. Allow the cake to cool on a wire rack.
  9. Make the white chocolate glaze
  10. Take a saucepan and heat the cream over medium-low heat. Bring it to a simmer and remove from heat.
  11. Add the white chocolate to the warm cream and let sit for a minute. Stir the glaze until it’s glossy and smooth.
  12. Pour over the completely cooled chocolate pound cake.
  13. Sprinkle with crushed peppermints.
  14. Refrigerate the cake for at least 2 hours to let the glaze firm up.
Created using The Recipes Generator

Plain pound cake on rack

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