Chocolate Chip-Sour Cream Pound Cake is super soft, buttery and just sweet enough with the perfect amount of chocolate chips. Easy and stunning. Serve it on its own, with ice cream or fruit.
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.
This Sour Cream Chocolate Chip Pound Cake freezes really well. Store it in an airtight freezer bag for up to 2 months!Print
Kelley is a twenty something writer hailing from Delaware, and photographer behind chefsavvy.com. She started blogging in the beginning of 2014 and has been hooked ever since. She takes the worry out of cooking and helps reader’s conquer their cooking fears with simple, easy to follow recipes.