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!

Chocolate Chip Pound Cake | chefsavvy.com

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!

Sour Cream Chocolate Chip Pound Cake | chefsavvy.com

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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!

Sour Cream Chocolate Chip Pound Cake

3.5 from 4 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 1 loaf
Sour Cream Chocolate Chip Pound Cake. Super moist, buttery and tender with the perfect amount of chocolate chips. Perfect for breakfast or dessert!

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

Nutrition Facts
Sour Cream Chocolate Chip Pound Cake
Amount Per Serving
Calories 585 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Cholesterol 72mg24%
Sodium 209mg9%
Potassium 380mg11%
Carbohydrates 65g22%
Fiber 4g17%
Sugar 38g42%
Protein 7g14%
Vitamin A 498IU10%
Vitamin C 1mg1%
Calcium 83mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Baking, Easy Desserts, Pound Cake, Sour Cream Chocolate Chip Pound Cake

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  • Chelsea

    Followed the directions exactly. The cake looked really good when it came out of the oven, but as it cooled it sank. It was horribly under baked and gooey in the middle.

  • Kelley Simmons

    Hi Chelsea,

    Did you insert a toothpick to see if it came out clean? Sometimes when it is under baked it will cause it to drop or sag after it comes out of the oven.

    Hope this helps!

    Kelley

  • Emily

    I just made this last night and it’s delicious! However, after the first 40 minutes the loaf was completely raw inside. I’m not sure if my pan wasn’t the right size (I did use a loaf pan, but I don’t know if it actually is 9×5 or not) but my loaf required an additional 40 minutes. At first I just kept adding on an extra 5-10 minutes, but when I realized that wasn’t doing it and I was just over baking the outside crust, I dropped the temperature to 300° F and baked it for an additional 20 minutes. It was perfectly cooked by that point hahaha, and I’m even more pleased with the crust and that it’s not overly dry. Next time I do this I’m gonna bake it at 350 for 40 minutes and then drop the temp to 300-325 and bake it for another 20-30 minutes. Thank you so much for this recipe, it IS delicious ?? I had a question though, what would be some good substitutions for the sour cream? I was thinking buttermilk or crème fraîche? Thank you so much!

  • Emily

    Hi Chelsea, I just wanted to let you know how much I love this recipe! I’ve made it several times now and I wanted to let you know that when I first made this, I was using an 8×3 pan, not a 9×5 loaf pan. It still takes longer than the 40 minutes called for in the recipe, but I do have an odd oven. I haven’t tried any substitutions yet, it’s just too delicious for me to want to risk ruining it ??

  • Lisa

    I just made this and followed the directions exactly. Did the toothpick test after 40 minutes and it wasn’t quite done, so back in the oven for another 5 minutes. Second toothpick test with multiple tries came out clean and the top was a beautiful brown. However, as it cooled it fell and when I tried to take it out of the loaf pan it completely fell apart and the middle was a horribly undercooked mess. The parts that were cooked tasted delicious. Unfortunately there’s not much to salvage. Not sure I want to try this one again 🙁

  • Kelley Simmons

    Hi Lisa,

    I am so sorry this happened! Did you happen to leave it in pan for at least 15 minutes to cool? Sometimes when it’s taking out to early it can fall apart. The loaf will continue to cook as it cools. That’s my only thought. I hope this helps!

    Thank you for trying my recipe!

    Kelley

  • Sheri Datre

    Great recipe! BUT…Definitely needed to cook way longer than the recipe called for… I had it in the oven close to an hour and a half!

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