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'm excited about a plain vanilla cake with sour cream and chocolate chips because we all need simple cakes that have a homemade, old-fashioned feeling to them.
I think the best recipes come through in the simplicity of flavors. Like these muffins with chocolate chips or the chocolate crumb cake if you want an extra dose of chocolate.
This easy cake - with hints of coffee cake due to the sour cream - pretty much embodies that, with semi-sweet chocolate chips (or chunks) and no glaze.
I have been making this recipe for years. So many years, more than 30. It's one of the first cakes I made and kept making.
It was so good it became a staple at my house and was very frequently asked to make it.
Simple cakes will never go out of style, whether you call this a sour cream cake, a coffee cake or just plain delicious cake with chocolate chips.
What our readers are saying:
I made this cake so many times I lost count! It is always, always a hit! And when I don’t have chocolate chips I add some pecans. Delicious! Thanks for this recipe Paula. (Macarena)
I’ve made this twice already and love it! Just made another for today’s July 4th get together. (Wanda)
I LOVE THIS! The cake is moist and delicious. The only change I made is reduced the sugar to my liking, and baked it in a bundt pan. Thank you for sharing this recipe!! (Otty)
Sour cream in cakes
Sour cream substitutes some of the butter and/or milk, it adds incredible moisture to the cake and makes for a tight crumb.
So the cake is dense (in a good way) and moist, making it perfect for road trips, picnics, potlucks, and as a snack cake. The sour cream adds a slight tanginess that balances the amount of sugar and other sweet ingredients.
I personally think sour cream in a cake is one of the best things ever discovered! Love it, and is probably the recipe I would choose as my first option. The index in this blog has some of my favorites, like the lemon pound cake, chocolate bundt cake, blood orange mini cakes.
I decided to go for a simple chocolate chip pound cake baked as a snack cake in a rectangular pan, sort of a sheet coffee cake.
Ingredient list
- Chocolate chips: use your favorite semisweet chocolate chips.
- Sour cream: regular, full fat.
- Unsalted butter.
- Eggs: large, fresh.
- Sugar: both white and brown sugar (light or dark) are used for this recipe.
- All-purpose flour.
- Baking powder and baking soda: make sure they're not expired.
- Salt.
- Vanilla extract.
- Almond extract: I love how it adds another subtle flavor, but you can omit it if you don't have it. Don't buy it just for this cake.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make a chocolate chip cake
- Beating: using an electric mixer (handheld or stand mixer with the paddle attachment) is the best option to cream the butter with the sugar and eggs (images 1-2).
- 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 and that makes 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.
- Chocolate chips: mix them in with a spatula so they don't get stuck in the beaters (image 4).
Cake pans
If you're wondering what pans you can use to bake this sour cream cake, let me tell you that they can be made as cupcakes, layer cakes, loaf cakes, in a regular bundt pan, or mini bundt cakes.
- This recipe today is baked in a rectangular 8x11-inch pan. A square 9-inch pan also works and the batter is enough for 2 loaf pans (about 8x5-in each), 15-18 cupcakes, 1 tube cake, 2 or three layers (8 or 9-inch, depending on how thick you make them), or 10-12 mini bundt cakes. If you use a larger 9x13=inch pan the cake will not be as tall. These are approximate, but you get an idea.
The crumb will hold really well if you want to fill and frost it (I suggest you make it the day before and keep it refrigerated so the crumb tightens and you can fill it more easily), or decorate it if making cupcakes.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Variations: add nuts instead of chips. Use milk chocolate chips. Add a spice, like ground cinnamon or a different extract, like coffee. Or a tablespoon or two of liquor such as Amaretto or Kahlua.
- Storing: it keeps well for a few days at room temperature if it's wrapped or covered with a dome.
- Glaze: drizzle a simple powdered sugar glaze on top before serving. Simply mix a cup of powdered sugar with a tablespoon of milk, liquor, or cream until smooth and thick enough to drizzle.
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.
Related recipes you might like:
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Chocolate Chip Cake (moist and easy)
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 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
- 1 cup sour cream, at room temperature
- 1 ½ cups semisweet chocolate chips, regular or mini chocolate chips
- 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 a tablespoon from the flour amount and mix it in a bowl with the chocolate chips (to prevent them from going to the bottom of the cake).
- In a large bowl beat the butter until creamy and add both sugars gradually, beating for 2-3 minutes total.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and almond extracts, if using, and mix.
- Add sifted dry ingredients - flour, baking powder, baking soda, and salt - in 3 parts alternating with the sour cream in 2 parts. I have the dry ingredients measured and sift them directly into the butter mixture, but you can sift them first in another bowl if you want to.
- Mix well but don't beat too much, only until just incorporated.
- Add chips and heavy cream and mix well. I recommend doing this with a spatula.
- Pour 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.
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!
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!