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Sour Cream Chocolate Chip Pound Cake

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Starting today off right with this super simple, yet elevated Sour Cream Chocolate Chip Pound Cake. Perfect for baking today, this weekend, whenever! A sweet, dense vanilla cake loaded with 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.

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.

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 uses really simple ingredients and LOTS of vanilla, as well as sour cream. It all blends together to create a rich, dense, moist, utterly delicious cake.

Oh, and then the chocolate chips in every bite.

It is SO. GOOD.

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! For this recipe the mini chips dispersed better (which means you’re more likely to have chocolate in every bite!) in the batter than regular sized chocolate chips.

slice of chocolate chip pound cake leaning against more slices and rest of cake on cake stand.

It literally makes SUCH a difference, and I can’t recommend it enough. But 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 terrific 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, a pound of sugar, a pound eggs, and a pound flour. Yes, you read that right. A pound of EACH ingredient!

Nowadays, pound cakes are typically made with the same idea, but the amounts for each ingredient are adjusted. 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.
cropped close up of chocolate chip pound cake on cake stand.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • Unsalted Butter – adds moisture and flavor and allows us to control the level of salt.
  • Granulated Sugar – adds the perfect amount of sweetness, as well as helping with the texture and structure of the cake.
  • Large Eggs – add leavening, structure, richness, color, and even flavor!
  • Vanilla Extract – complements the flavors in this cake while adding a subtle vanilla undertone.
  • All-Purpose Flour – has the right amount of protein to create the perfect structure.
  • Baking Powder – is the leavening used to make this cake rise.
  • Salt – helps cut some of the sweetness from the sugar while also enhancing the flavor of the cake!
  • Sour Cream – is 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 – are just the right size to spread evenly throughout this cake giving you chocolate in every bite!
flour, sugar, baking powder, salt, mini chocolate chips, eggs, sour cream, butter, and vanilla on marble surface.

For The Icing:

  • Powdered Sugar – melts easily making it the perfect addition!
  • Half and Half – is our secret to thick, luscious icing. If you don’t have half and half, you can either make your own by combing equal parts whole milk and heavy whipping cream.
  • Vanilla Extract – adds a wonderful depth of flavor to this icing.
powdered sugar, milk, and vanilla on marble surface.

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.

overhead shot of chocolate chip bundt cake on wire cooling rack.

Step 3: Make the icing

In a small bowl, combine sugar, half and half, and vanilla. Whisk until smooth.

Pour over cooled cake.

bundt cake on cake stand with icing and chocolate chips on top, a measuring cup of chocolate chips, a fork and knife, a white cheesecloth, and flowers beside.

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!

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.

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

chocolate chip pound cake with five slices leaning against cake on a marble and wooden base cake stand, with fork and knife beside, a measuring up of chocolate chips, a white cheesecloth, and white flowers.

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!

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.

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.
4.64 from 11 votes

Sour Cream Chocolate Chip Pound Cake

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.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 16

Ingredients
 

Cake

  • cups all purpose flour*
  • 2⅓ teaspoons baking powder
  • ¾ teaspoon salt
  • cups unsalted butter, room temperature
  • 1⅔ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 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

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 + Tips!

*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: 1slice | Calories: 455kcal | Carbohydrates: 52g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 207mg | Potassium: 75mg | Fiber: 1g | Sugar: 36g | Vitamin A: 765IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 1mg

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

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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