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

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 45-50 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

3.67 from 9 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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Comments - page 2/2

  • AZ

    Hi Kelly have you tried freezing this and then serving later?

  • Hi!

    This recipe usually doesn’t last long in our house however it should freeze fine (just make sure to wrap it really well and get out as much air as possible). I would let the bread thaw on the counter than reheat in the microwave, oven or in the toaster oven.

    Thanks & Enjoy!

    Kelley

  • Holly Mae Jackson

    This was a wonderful recipe, very easy. I used a round cake pan and had to add 5 minutes to my cook time. The flor is toe curling. Not too sweet.
    I will make this again!

    I did want to say- I had a devil of a time trying to read this recipe (from my ipad) with all the obnoxious pop up ads. Geesh!

  • I should have come to my senses when it said bake for 40 mins when I KNOW a pound cake takes like an hour to bake. The middle started sagging when I was cooking it in the pan so I attempted to save it by putting it back in the oven. We’ll see what happens as it’s still in there. I’m done with these online recipes. I can only trust taste of home and food network from here on out.

  • Andrew

    What is the actual recommended baking time? One part of your recipe says 40 min, while another part says 45-50 min.

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