A fantastic sour cream cake with chocolate chips. It's a simple and easy recipe with a tender but tight crumb and a crunchy crust. It can be adapted to different pan sizes, keeps well for a few days, can be frozen and is the perfect snack cake.
Old-fashioned snacking cake
I have been making this recipe for years. It's the first chocolate chip pound cake I made, but could never stop, as it became a frequent request at my house.
This recipe is easy, with semi-sweet chocolate chips (or chunks) and no glaze. But with that homemade, vintage feel we all love.
And, just like with these muffins with chocolate chips or the chocolate crumb cake, I think the best recipes come through in the simplicity of flavors.
- Wanda ⭐️⭐️⭐️⭐️⭐️
I've made this twice already and love it! Just made another for the July 4th get-together.
- Otty ⭐️⭐️⭐️⭐️⭐️
I LOVE THIS! The cake is moist and delicious. The only change I made is to reduce the sugar, and bake it in a bundt pan. Thank you for sharing this recipe!!
Why use sour cream?
I always use regular, full-fat sour cream.
It replaces some of the butter or milk, adding moisture, a subtle tang, and a tighter crumb. The result is a dense (in the best way), moist cake-ideal for road trips, picnics, potlucks, or snacking.
I'm a big fan as I think it's a game-changer! You'll also find it in other popular recipes, like the best lemon pound cake and chocolate ganache bundt cake.
Cake pan sizes
This recipe is baked in an 8x11-inch rectangular pan, but the batter works well in other pans:
- 9x13-inch pan (shorter cake).
- Two 8x5-inch loaf pans.
- 15-18 cupcakes or 10-12 mini bundt cakes.
- Two 9-inch or three 8-inch round layers.
- One 9-inch square pan.
- 10-12 cup Bundt or tube pan (simple pattern).
Measurements are approximate, but you get the idea. The crumb holds up beautifully for filling and frosting-ideal if made a day ahead for easier handling or decorating.
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Chocolate Chip Pound Cake (with sour cream)
Ingredients
- 1 ½ cups semisweet chocolate chips, regular or mini chocolate chips
- 1 cup unsalted butter, at room temperature
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional but very good
- 4 eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream, at room temperature
- 3 tablespoons heavy cream, or heavy whipping cream
Instructions
- Preheat oven at 350°F (180°C).
- Spray or butter an 8x11-inch rectangular pan or similar, line the bottom with parchment paper if you want to, or sprinkle with flour and dust off excess.
- Take 1 tablespoon of the flour amount and mix it in a bowl with 1 ½ cups semisweet chocolate chipsto prevent them from sinking during baking. Reserve.
- In a large bowl, beat 1 cup unsalted butter until creamy and add 1 cup white granulated sugar and 1 cup light brown sugar gradually, beating for 2-3 minutes more.
- Add 4 eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and ¼ teaspoon almond extract, if using, and mix.
- Sift the dry ingredients: 3 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda and 1 teaspoon salt. Add them in 3 parts to the butter preparation, alternating with 1 cup sour cream in 2 parts, which means you start and end with the flour mixture. I have the dry ingredients measured and sift them directly over the batter, but you can sift them first in another bowl.
- Mix well, but don't overbeat; mix only until incorporated. Fold in the reserved chocolate chips and 3 tablespoons heavy cream, stirring to integrate with a rubber or silicone spatula.
- Pour the cake batter into the prepared pan and bake for 45-55 minutes, or until a cake tester or toothpick comes out clean.
- Let cool on a wire rack. If some cake stuck to the sides, carefully run a smooth-bladed knife around the sides before removing it from the pan. Serve at room temperature.
Notes
Process steps
- Beating: Using an electric mixer (handheld or stand mixer with the paddle attachment) is the best option for correctly creaming the butter with the sugar and eggs.
- Incorporating the flour: always beat just until it is all incorporated. Use the mixer at the lowest speed. The more you beat the flour, the more the gluten develops, making for a tougher cake. We don't want that, do we? You can also use a spatula for this part, so there's not a chance of overbeating.
- Mix part of the chocolate chips with a spatula to prevent them from getting stuck in the beaters.
Baking
Some chips are sprinkled on top for a crunchier bite. Be careful they don't burn in the oven; check the temperature and remove the cake as soon as a cake tester or toothpick comes out clean.
Let the cake cool completely on a cooling rack before cutting, as the crumb is too tender while hot and can crumble or become weighed down and lumpy.
Freezing
- Pound cakes can be frozen very successfully, and this chocolate chip recipe is no exception.
- Make sure you wrap it first in plastic, then in foil, and label them (date and what it is). It will keep for a month. Or maybe more, but it starts getting some of the famous freezer-burn flavor.
- Defrost it at room temperature if whole, or cut it in slices before freezing and warm them in the oven individually before eating when you want a snack or breakfast treat.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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Arlene Abrams says
As a baker i am confused with the addition of 3 tbs. of heavy cream.
Please explain.
Paula Montenegro says
Hi Arlene, it’s an old recipe and I like how the cream softens the chips and the cake batter. I tried it and liked it, but you can omit the cream for a more classic crumb.
Lynanne Jacob says
Hi
This doesn't work well as a layer cake. Each layer is like pound cake not soft.
doris says
`was wondering if you could swap out the chocolate chips for peanut butter chips. going to try this and maybe use both chips also.
Paula Montenegro says
Yes Doris, any chip works. The base is a plain sour cream cake. I think a mix is better for sweetness and overall flavor, but that’s a personal preference.
Fari says
Turned out DELICIOUS, next time I would reduce the sugar a bit but I will bake this again and again.
lisa marie burkitt says
good...but confused which "cream" to use above...both? sour? whipped? no comment when to use which. Would love to try again and do it right !
Paula Montenegro says
Hi Lisa! It uses both sour cream and heavy cream straight from the container. Let me know if that answers your question.
WindyWanda says
I’ve made this twice already and love it! Just made another for today’s July 4th get together. I also love love love the lemon pound cake! Thanks!
Paula Montenegro says
SO happy to hear that Wanda! Hope you had a great celebration today!
Pam H. says
Is it okay to use dark brown sugar? That’s what I have.
Paula Montenegro says
Yes Pam, you can! The crumb might be a tad darker, but not much change.
Lorinner says
Hi..can I use Greek yogurt instead of sour cream? If yes, is the quantity the same? Thank you.
Paula Montenegro says
Hi Lorinner! I never tried it in this recipe but you can substitute the same quantity. My experience is that some cakes with yogurt tend to be moister so I would not add the tablespoons of cream stated in the ingredients. Let me know if you have any other questions. Enjoy the weekend!
Charna says
what bake time would you recommend for 3-8" layers?
Paula Montenegro says
Hi Charna, I would say between 20-30 minutes.
Lynn A Sochon says
Looks Fabulous. But I don't have whipping cream. Can I substitute milk? Or something else?
Paula Montenegro says
Yes Lynn, use milk!