Chocolate Pound Cake with Sprinkles
Ingredients:
For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
½ cup whole milk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (optional, for extra richness)
For the Chocolate Glaze:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 teaspoon vanilla extract
For Decoration:
½ cup colorful sprinkles (rainbow or chocolate jimmies)
Instructions:
Preheat oven to 325°F (163°C). Grease and flour a large bundt or tube pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 4 minutes).
Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Add the dry mixture to the butter mixture alternately with sour cream and milk, beginning and ending with the flour mixture. Mix until just combined.
Stir in vanilla extract and chocolate chips (if using).
Pour batter evenly into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
For the Glaze:
In a small saucepan, heat heavy cream until just simmering. Remove from heat and pour over the chocolate chips in a heat-safe bowl. Let sit for 2 minutes, then whisk until smooth and glossy. Stir in vanilla.
Pour warm glaze over cooled cake, letting it drip down the sides.
Immediately top with sprinkles before the glaze sets.
Slice, Serve and Enjoy 
