Sour Cream Chocolate Chip Pound Cake
Starting today off right with this super simple, but elevated Sour Cream Chocolate Chip Pound Cake. Perfect for baking today, this weekend, whenever! A sweet, dense vanilla cake loaded with extra mini chocolate chips for the ultimate treat. This cake is mouthwatering and oh so delicious. Every bite is layered with chocolatey goodness and subtle vanilla hints. Finish this simple cake with a simple vanilla glaze for a delicious and effortlessly gorgeous dessert! This is truly the perfect chocolate chip pound cake for any and all occasions! The best part? It’s so much easier to make than you might think and a total crowd pleaser…with very little effort.
About The Recipe
This has to be one of my favorite recipes on the blog TO DATE! I am a sucker for anything chocolate chip, but this pound cake is really something special. I think it’s because there’s just a hint of nostalgia to it, you know?
But, I will be honest, this cake is literally one of the best things I have ever eaten (no lie!).
The cake itself is really simple ingredients and LOTS of vanilla, as well as sour cream. It all blends together to create a rich, dense, moist, but utterly delicious cake.
Oh, and then the chocolate chips in every bite?
It is SO. GOOD.
Though, when we were testing this recipe, we found that it is much better to use one size of chocolate chips vs another…
The winner? Mini chocolate chips! Using the mini chips for this recipe dispersed better (which means more likely to have chocolate in every bite!) in the batter than regular sized chocolate chips.
It literally makes SUCH a difference and I can’t recommend it enough. Though, if all you have is regular sized chocolate chips, they will definitely work too.
All together, it creates the perfect slice of cake that’s perfect for dessert or even as a sweet breakfast alongside your favorite mug of coffee!
What is a Pound Cake?
Pound cakes get their name from how they are typically made. A pound of butter, sugar, eggs, and flour. Yes, you read that right. A pound of EACH ingredient!
Nowadays, pound cakes are typically made with the same idea. Equal weights for each ingredient! So, you still get the deliciously rich and dense cake, without making your grocery bill sky-high!
This recipe doesn’t use a pound of each ingredient, but it DOES deliver on flavor, texture, and taste.
Reasons You Will Love This Chocolate Chip Pound Cake
- LOTS of chocolate chips!!
- Can totally be eaten for dessert OR breakfast.
- Dense, rich, moist, and SO. GOOD.
- Made in bundt pan, which makes this cake effortlessly gorgeous.
- Can be made for any and every occasion!
- A real crowd pleaser.
- Mixing Bowls
- Stand Mixer
- Rubber Spatula
- 12 Cup Bundt Pan
- Cooling Rack
- Cake Tester
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Cake:
- Unsalted Butter – For this recipe, we like to use unsalted butter to help us control the amount of salt in the cake.
- Granulated Sugar – Adds the perfect amount of sweetness!
- Large Eggs – These add so much to the cake. Leavening, structure, richness, color, and even flavor! Remember to set the eggs out ahead of time to allow them to come to room temperature.
- Vanilla Extract – Gives this cake the perfect flavor!
- All-Purpose Flour – No need for cake flour in this recipe! Regular unbleached all-purpose flour creates the perfect structure in this cake.
- Baking Powder – Gives this cake just the right amount of lift.
- Salt – This helps cut some of the sweetness from the sugar, while also enhancing the flavor of the cake!
- Sour Cream – Our secret ingredient to the perfect pound cake! Since sour cream is one of the fattiest dairy products, it creates a rich and moist cake that is oh-so delicious.
- Mini Chocolate Chips – The best part about this cake! Using mini chocolate chips ensures deliciously gooey chocolate in every bite. Though, if all you have is normal-sized chocolate chips, that will work too!
For The Icing:
- Powdered Sugar – To make your icing! It is the only sugar you can use to do this.
- Half and Half – Our secret to thick, luscious icing for cinnamon rolls. If you don’t have half and half, you can either make your own by combing equal parts whole milk and heavy whipping cream. If you don’t have heavy cream to make half and half, you can just use whole milk, but keep in mind it will be much thinner.
- Vanilla Extract – Adds a wonderful depth of flavor to this icing.
How To Make Chocolate Chip Pound Cake
Step 1: Prepare the batter
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 the vanilla.
Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
Stir in chocolate chips.
Step 2: Bake
Spoon the batter into prepared pan. Bake for 45 minutes. Reduce the oven temperature. Bake for an additional 30 minutes, or until cake tests done.
Cool in pan for 30 minutes before turning out.
Step 3: Make the icing
In a small bowl, combine sugar, half and half, and vanilla. Whisk until smooth.
Pour over cooled cake.
How To Store
You can keep this cake covered on a cake plate for about a 3-5 days at room temperature. You could also store this cake whole or in individual slices in either the fridge or freezer!
- 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 whipping cream!
Looking for more recipes like this? Here are a few you may like: Chocolate Marble Pound Cake, Brown Butter Chocolate Chip Cookies, No-Churn Chocolate Chip Cookie Dough Ice Cream, Chocolate Chip Bread Pudding
- 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!
When you make this Sour Cream Chocolate Chip Pound Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Sour Cream Chocolate Chip Pound 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
- 1 cup powdered sugar, sifted
- 2 Tablespoons half and half
- ¼ teaspoon vanilla extract
- Heat oven to 350 °F.
- 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 °F.
- Bake for an additional 30 minutes, or until cake tests done.
- Cool in pan for 30 minutes before turning out.
- In a small bowl, combine sugar, half and half, and vanilla.
- Whisk until smooth.
- Pour over cooled cake.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
– Still Hungry? –
Here are a few recipes may like!