Chocolate Pound Cake {With Cake Mix}

This post may contain affiliate links. Please read my disclosure policy.

The best, classic, quick and easy chocolate pound cake recipe, homemade with simple ingredients. Rich, dense, soft, moist, starts off with cake mix, packed with chocolate chips, better than scratch.

This ultimate chocolate sour cream pound cake is going to blow you away. The batter comes together in just 10 minutes with ingredients you probably already have in your pantry. Then, you just dump batter in a pan and bake until done. It’s super fudgy and decadent like this Chocolate Molten Lava Cake (With Cake Mix) and perfect for all chocoholics birthday parties.

More Pound Cake Recipes

Best Homemade Chocolate Pound Cake

How to make chocolate pound cake (Chocolate chip pound cake loaf)?

  1. Mix together sour cream, oil, eggs, water.
  2. Mix in cake mix, pudding mix.
  3. Fold in chocolate chips.
  4. Bake.
  5. Let it cool and enjoy.

How to make pound cake glaze?

The two popular and classic flavors are chocolate and vanilla. They are glossy, smooth and creamy but also quite sweet. If it’s too thin, mix in more powdered sugar. If it’s too thick, mix more milk or water.

  • Vanilla glaze– In s a small bowl, mix together 2 cups powdered sugar, 2-4 tbsp milk and 1 tsp vanilla extract until silky smooth.
  • Chocolate glaze– In s a small bowl, mix together powdered 1.5 cups powdered sugar, 1/4 cup cocoa powder, 2-4 tbsp milk, 1 tsp vanilla extract until silky smooth. Some people also like to make thin ganache with semisweet chocolate and heavy cream and use that as a cake glaze.
Easy Chocolate Chip Pound Cake Recipe

Iced pound cake

When it comes to icing this cake, the classic choice would obviously be a chocolate glaze or chocolate ganache but you can also ice this cake with Homemade Whipped Cream or American Buttercream Frosting or Chocolate Buttercream Frosting.

You can also try other sauces and glazes for drizzling such as Nutella Syrup or Dulce De Leche and even Homemade Caramel Sauce.


  • Chocolate cream cheese pound cake– Replace sour cream with full fat cream cheese.
  • Buttermilk chocolate pound cake- Replace half the amount of water with buttermilk.
  • German chocolate cake– Spread caramel coconut pecan frosting on top of the cake, once it cools down.
  • Chocolate orange cake- Add 1 tbsp fresh orange zest in batter to give it a subtle citrus flavor.
  • Use white chocolate chips– Replace semisweet chocolate chips with white chocolate chips. However, white chocolate chips have a tendency to sink to the bottom of the cake. Try to use mini white chips instead of the regular sized ones to avoid this from happening.

Tips and Techniques

  • What flavor of cake mix to use? Chocolate cake mix, Devil’s food cake mix, chocolate fudge cake mix all work well.
  • Don’t over-mix cake batter– Because this will yield a tough cake and can also cause the cake to collapse or sink during baking. Mix until all ingredients are just combined. Don’t worry if there are a few lumps.
  • What type of chocolate chips to use? Semisweet or milk chocolate chips taste the best. I highly recommend you use mini sized because they don’t sink to the bottom of the cake and they also blend together in the batter much better.
  • All ingredients must be at room temperature– That’s because they blend together smoothly and evenly.
  • How to cut perfect cake slices without crumbs? Chill the baked cake for 5-6 hours to make it firm and then, use a sharp knife to cut smooth slices with no crumbs or mess.
  • Don’t use sugar-free ingredients– Because it adds an odd after-taste. This is especially with regards to pudding mix and cake mix.
  • Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker. If you try any generic store brands, I would love to hear your results.
  • Use full fat ingredients- Such as full-fat sour cream and full-fat pudding mix because that makes the cake rich and moist. No fat-free or low-fat ingredients!
  • Oil vs. Butter– Although I am a big fan of butter in baking, I prefer oil in this recipe because butter ended up making this cake very greasy. No shortening and no margarine because both of those did not yield good results.
  • Decorate this cake– Toss fresh fruits like raspberries, strawberries and fresh flowers on top, to make it look beautiful for parties and picnics. You can also decorate with chopped Oreos and chocolate candy bars, lots of chocolate chips and even colorful sprinkles.
  • Can you freeze pound cake? Yes. Once it fully cools down, wrap it in saran wrap and put into a sealed freezer bag and freeze for up to 1 month. Let it thaw in the fridge overnight and then slice and enjoy.
Moist Chocolate Sour Cream Pound Cake

More Doctored Cake Mix Recipes

Easy Chocolate Pound Cake Recipe
Print Recipe Pin Recipe
4.93 from 13 ratings
Rate this Recipe »

Chocolate Pound Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Quick and easy chocolate pound cake recipe, homemade with simple ingredients. Rich, soft, moist, starts off with cake mix, packed with chocolate chips.
Yield: 10 Slices


  • 1 cup Sour cream, Full fat
  • 1/3 cup Oil
  • 4 Eggs, Large
  • 1/2 cup Water, Room temperature
  • 1 box Chocolate cake mix
  • 1 box Instant chocolate pudding mix, 3.9 oz. box
  • 1 cup Chocolate chips, Mini, Semisweet


  • In a large mixing bowl, add sour cream, oil, eggs, water and mix until smooth.
  • Add cake mix, pudding mix, and mix until just combined.
  • Fold in chocolate chips.
  • Pour batter in a greased and floured loaf pan (Dimensions: 9×5). You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan
  • Toss some more chocolate chips on top, if you like. 
  • Bake at 350 degrees for 45-50 minutes or until an inserted toothpick in the center comes out clean. 
  • Let it cool down and drizzle a glaze, if you like. Enjoy! 


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 447kcal, Carbohydrates: 53g, Protein: 6g, Fat: 24g, Saturated Fat: 7g, Cholesterol: 80mg, Sodium: 549mg, Potassium: 221mg, Fiber: 1g, Sugar: 35g, Vitamin A: 280IU, Vitamin C: 0.3mg, Calcium: 122mg, Iron: 2.6mg
Course: Dessert
Cuisine: American
Calories: 447
Author: Abeer Rizvi

Until next time, tata my lovelies!

15 comments on “Chocolate Pound Cake {With Cake Mix}”

  1. This cake has literally been made 5 times since I first made it 2 weeks ago! My family just can’t get enough of it.

    I’m trying a twist on this recipe…yellow cake mix, instant pistachio pudding and 1 tsp. of almond extract along with the rest of the ingredients. It’s in the oven right now and smells amazing! I’m so glad I found your recipe. 5 stars

  2. Tastes delicious, but it definitely needed to be in a Bundt pan. My cake ran out of the pan, luckily I had a cookie sheet under it. 4 stars

  3. This is my mother Flora’s recipe for doctoring a cake mix, which she named the Choclaholic Cake, and published in the early 1970s in Connecticut Women, a cookbook from the Connecticut chapter of the United Federation of Womens Clubs. Of course it’s delicious, and we’ve got 3 generations and about 50 years of baking the Choclaholic Cake for birthdays, holidays and have donated dozens to bake sales and our church fair. People request it by name, which is no longer politically correct, but it has proven to be habit forming! My sister makes a vanilla version, and I’ve used both in a checkerboard layer cake pan. It’s a well loved recipe! 5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating