Sour Cream Chocolate Chip Pound Cake
Sour Cream Chocolate Chip Pound Cake. Super moist, buttery and tender with the perfect amount of chocolate chips. Perfect for breakfast or dessert!
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. Too 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 pound cake is perfect for breakfast or dessert!
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How to make Sour Cream Chocolate Chip Pound Cake
- Preheat oven: To 350 F and grease a 9 x 5 loaf pan with nonstick cooking spray.
- Cream butter and sugar: 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 / sour cream / vanilla: One at a time add in eggs and scrape the sides of the bowl with a rubber spatula after each addition. Next add in sour cream and vanilla and mix until combined.
- Combine dry ingredients: 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.
- Bake: Pour batter into the prepared pan and bake for 40 minutes or until golden brown and the top is set.
- Cool: Allow the cake to cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.
- Store: This Sour Cream Chocolate Chip Pound Cake freezes really well. Store it in an airtight freezer bag for up to 2 months!
Tips for making The Best Pound Cake
- Don’t over mix the batter. This will lead to a tougher bread.
- Make sure the bread is fully cooked before taking it out of the oven. If the bread is undercooked it will sink in the middle.
- Resist the urge to slice into it right away. Let it cool completely before slicing it.
Here are more bread recipes to enjoy!
- Lemon Blueberry Bread
- Cranberry Orange Bread
- The BEST Double Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Peanut Butter Chocolate Banana Bread
- Marble Chocolate Banana Bread
Sour Cream Chocolate Chip Pound Cake
Ingredients
- 1/2 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups mini semi-sweet chocolate chips
Instructions
- 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 45-50 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.
Recipe Notes
Adapted from Once Upon a Chef
