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. 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!
Sour Cream Chocolate Chip Pound Cake
- 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.