Chocolate Chip-Sour Cream Pound Cake

I’ve always been a huge fan of pound cake and when you add in mini chocolate chips I love it even more! This Sour Cream Chocolate Chip Pound Cake is soft and moist with just a hint of vanilla.

I tried different variations of this pound cake. I found that less eggs and sour cream made the best pound cake. It was light, airy and buttery. To many eggs made the cake spongy and dense.

One of the biggest tips I have for making a great pound cake it to bring all of your cold ingredients to room temperature. This creates a smoother batter resulting in a lighter tender cake.

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This Sour Cream Chocolate Chip Pound Cake freezes really well. Store it in an airtight freezer bag for up to 2 months.

Step-by-Step Guide to Making Chocolate Chip Pound Cake

Preheat and Prep

Preheat oven to 350°F (175°C).

Grease a 9×5-inch (23×13 cm) loaf pan with nonstick cooking spray or butter.

Make the Batter

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy, about 2–3 minutes.

Add sugar and beat for 1 minute more.

Add eggs one at a time, mixing well after each and scraping the bowl as needed.

Mix in sour cream and vanilla extract until smooth and combined.

Finish the Batter

Reduce mixer speed to low. Gradually add the flour mixture in batches, mixing just until combined. Do not overmix.

Gently fold in chocolate chips using a spatula.

Bake and Cool

Pour the batter into the prepared loaf pan, smoothing the top.

Bake for about 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Chocolate Chip-Sour Cream Pound Cake

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• Author: Kelley Simmons
• Total Time: 55 minutes
• Yield: 1 loaf 1x

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Description

This moist and tender Chocolate Chip-Sour Cream Pound Cake is packed with mini chocolate chips and rich vanilla flavor. The sour cream keeps the crumb soft and dense, while the buttery base delivers that classic pound cake texture—perfect for snacking, gifting, or pairing with coffee.

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Ingredients

Scale 1x2x3x

1/2 cup unsalted butter, room temperature (113 grams)

1 cup granulated sugar (200 grams)

2 large eggs, room temperature

1 cup sour cream, room temperature (240 ml)

1 tablespoon vanilla extract

2 cups all-purpose flour (240 grams)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups mini semi-sweet chocolate chips (340 grams)

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Instructions

Preheat and Prep

• Preheat oven to 350°F (175°C).

• Grease a 9×5-inch (23×13 cm) loaf pan with nonstick cooking spray or butter.

Make the Batter

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

• In a stand mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy, about 2–3 minutes.

• Add sugar and beat for 1 minute more.

• Add eggs one at a time, mixing well after each and scraping the bowl as needed.

• Mix in sour cream and vanilla extract until smooth and combined.

Finish the Batter

• Reduce mixer speed to low. Gradually add the flour mixture in batches, mixing just until combined. Do not overmix.

• Gently fold in chocolate chips using a spatula.

Bake and Cool

• Pour the batter into the prepared loaf pan, smoothing the top.

• Bake for about 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

• Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Adapted from Once Upon a Chef

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 395