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–+ servings
five slices of chocolate chip pound cake leaning against the rest of the cake on a cake stand, with stack of plates and empty glasses behind, a white cheesecloth beside, a measuring cup with mini chocolate chips, and a fork and knife beside on marble surface.

Sour Cream Chocolate Chip Pound Cake

4.70 from 13 votes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Author: Traci Crossland
Rich, dense, perfectly sweet, and oh-so delicious! This Sour Cream Chocolate Chip Pound Cake is the perfect cake to enjoy on any and every occasion.

Ingredients

Cake

  • 2½ cups all purpose flour*
  • 2⅓ teaspoons baking powder
  • ¾ teaspoon salt
  • 1½ cups unsalted butter room temperature
  • 1⅔ cups granulated sugar
  • 4 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 1½ cups sour cream room temperature
  • 1 cup mini chocolate chips

Glaze

  • 1 cup powdered sugar sifted
  • 2 Tablespoons half and half
  • ¼ teaspoon vanilla extract
US Customary - Metric

Instructions

Cake

  • Heat oven to 350℉.
  • Spray a 12 cup bundt pan with baking spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
  • Beat in eggs, one at a time.
  • Add vanilla.
  • Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
  • Stir in chocolate chips.
  • Spoon into prepared pan.
  • Bake for 45 minutes.
  • Reduce heat to 325℉.
  • Bake for an additional 30 minutes, or until cake tests done.
  • Cool in pan for 30 minutes before turning out.

Glaze

  • In a small bowl, combine sugar, half and half, and vanilla.
  • Whisk until smooth.
  • Pour over cooled cake.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
    • Don't have mini chocolate chips? No worries! You can use regular sized chocolate chips in this cake.
    • If you don't have half and half for the icing, you can make your own by combing equal parts whole milk and heavy cream!
    • If you don’t have heavy cream to make half and half, you can just use whole milk, but keep in mind the consistency will be much thinner.
Expert Tips:
    • Make sure all ingredients are room temperature before you start mixing.
    • This cake batter is very thick! Use a rubber spatula to spoon it into the pan and spread it evenly over the top.
    • You may need to cover the cake with foil for the last 20-30 minutes of baking to prevent over browning!
    • This can be baked in 2 large loaf pans instead of a bundt.
  • The icing is optional, but highly recommended!

Nutrition

Serving: 1sliceCalories: 455kcalCarbohydrates: 52gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 207mgPotassium: 75mgFiber: 1gSugar: 36gVitamin A: 765IUVitamin C: 0.3mgCalcium: 87mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.