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.
Before you go
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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Marielle Dupré says
I have a question! The whipping cream seems to be added in liquid form according to the recipe, but in the ingredient photo it looks like it’s whipped. Am I crazy? Thanks!!
Paula Montenegro says
Hi Marielle, you're not crazy! The whipping cream I used was so rich and thick it did look like sour cream. I will add that as a note in the recipe. Thanks for the heads-up and enjoy the weekend!
Marielle Dupré says
Wow, great! Thank you for the info and the speedy reply!
Corinne says
Hi! Your instructions forgot to include when to add vanilla and almond extract! Just an FYI in case you want to change it! I was following along, so forgot to include them. I'm considering making a vanilla/almond glaze when the cake comes out....... we will see how it goes! 🙂
Paula Montenegro says
Thanks for the heads-up Corinne! A glaze would go great with this cake, I love it. I sometimes omit it because, otherwise, all my cakes would look the same.
Otty says
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!!
Paula Montenegro says
Really glad you liked it! And yes, it can do with less sugar.
Jenni says
Oh my! This chocolate chip pound cake looks all kinds of dreamy! I love how soft the sour cream makes this bake and the chocolate ratio is absolutely perfect! This is going to pair so well with a pot of coffee and a slow weekend!
Sharon W says
Confused. Recipe says 8x10 pan. You say you used 9 " pan but picture shows 9x13. I bake a lot. But re ipe sounds like too much batter for 9". Making today. Please help.
Paula Montenegro says
Hi Sharon, the pan I used is almost 8x10. You can use a 9-inch with similar results. For a 9x13 I think you need a recipe and a half or so. It all depends of course of how tall you want the cake. *If you get another answer please desestimate it. It might've gone out by mistake.
Hope that helps. Otherwise please write back! Thanks!
Paula Montenegro says
Or maybe use a 9x13 and sacrifice an inch in height if you think it won't bake properly.
Debbie says
I was looking for a nice treat and I am so glad I found your Chocolate Chip Pound Cake, it was so good. Simple ingredients, I had everything already. Anytime I see that sour cream is in a cake recipe I know it is going to be moist and decadent , this was no exception. Thanks for the recipe.
Marisa says
You can never go wrong with a plain white pound cake studded with chocolate chips. That's why I made it the other day to serve to the family when they stopped by. The kiddos loved it as well as my grown children. There wasn't a crumb left.
GUNJAN says
I have been craving for a pound cake for past 2 days and yours look so delectable and drool worthy. I am for sure baking this.
kita says
Oh wow, I haven't had a recipe like this in so long! There is someting perfect about a plain cake! It hits the spot.
Cathleen says
I love cake of any kind, but pound cake is really the way to my heart. This one looks particularly good!!
Kelly Anthony says
This chocolate chip pound cake will pair perfectly with a cup of coffee. It will also be great for any potluck breakfast because pound cake is loved by all.
Alet says
Oooo I usually see lemon or cinnamon pound cakes but this chocolate chip pound cake looks sooo delicious! I love the idea of using sour cream and wow, so cool it can be frozen! I picture making a few of these when I feel the need to bake and then bringing them to family when I visit!
Jacqui DeBono says
With 4 boys in the house, I like to make big cakes that last longer than one sitting! This is perfect and they could even help me make it.
Heidy says
This a wonderful treat and the taste was off the chain fab! I will be making this recipe again soon.
Natalie says
I must give this cake a try. Looks delicious. I never used sour cream in pound cake. Chocolate chips inside make such a perfect addition. Can't wait to make this.
Pamela says
This cake is so moist (thanks sour cream). Next time I might have to make a double batch, one to freeze!
Amanda says
Looks perfect for every occasion and great instructions too.
Katherine says
Such an awesome pound cake. They're so underrated but a good pound cake recipe will serve you well for life!
Paula Montenegro says
Happy to know you love it!
Juliana says
Easy and perfect cake
Earl Williams says
Absolutely wonderful!
Paula Montenegro says
Thanks Earl!