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Chocolate Chip-Sour Cream Pound Cake

Kelley Simmons
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Baking
Servings 1 loaf


  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups mini semi-sweet chocolate chips


  • Preheat the oven to 350 F and grease a 9 x 5 loaf pan with nonstick cooking spray.
  • In a stand mixer with the paddle attachment cream butter until light and fluffy, 2-3 minutes.
  • Add in sugar and mix for an additional minute.
  • Add in eggs one at a time and scrape the sides of the bowl with a rubber spatula.
  • Next add in sour cream and vanilla and mix until combined.
  • In a medium bowl combine flour, baking powder, baking soda and salt.
  • On low speed add the dry ingredients to the stand mixer and mix just until combined. Do not over mix.
  • Gently fold in the chocolate chips.
  • Pour batter into the prepared pan and bake for 40 minutes or until golden brown and the top is set.
  • Allow the cake to cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.


Adapted from Once Upon a Chef