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Squares of vanilla cake with chocolate chips on parchment paper

Chocolate Chip Pound Cake (with sour cream)

  • Author: Paula Montenegro
  • Prep Time: 40
  • Cook Time: 45
  • Total Time: 1 hour 25 minutes
  • Yield: 10-12 squares 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


A simple pound cake studded with chocolate chips. Bake it as a snack cake, cupcakes, loaf cake or even layer cake to be frosted and filled.



  • 3 cups (400g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (225g) unsalted butter, at room t°
  • 1 cup (200g) packed light brown sugar
  • 1 cup (200g) white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional but very good)
  • 4 eggs, at room t°
  • 1 cup (250g) sour cream, at room t°
  • Scant 1 1/2 cups (250g) semi-sweet chocolate chips
  • 3 tablespoons whipping cream


  1. Preheat oven at 350°F /180°C.
  2. Spray or butter an 8x11-inch rectangular pan or similar, line the bottom with parchment paper if you want to, or sprinkle with fine dry breadcrumbs or flour.
  3. 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).
  4. In a large bowl beat the butter until creamy and add both sugars gradually, beating for 2-3 minutes total.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla and almond extracts, if using, and mix. 
  7. 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.
  8. Mix well but don't beat too much, only until just incorporated.
  9. Add chips and cream and mix well. I recommend doing this with a spatula.
  10. Pour into the prepared pan and bake for 45-55 minutes, or until a tester comes out clean.
  11. Let cool on a wire rack.
  12. If some cake stuck to the sides carefully run a smooth blade knife around the sides before removing it from the pan.
  13. Serve at room t°.


Beating: using an electric mixer (handheld or stand mixer) is the best option to cream the butter with the sugar and eggs.

Incorporating the flour: always beat just until it is all incorporated. Use the mixer in the lowest speed setting.

Add-ins: mix them with a spatula so they don't get stuck in the beaters and remain whole. You can also add nuts instead of chips. Or milk chocolate chips.

Cake pans: 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. These are approximate, but you get an idea. 

Storing: it keeps for a few days at room t°, well wrapped. It can be frozen for a month, well wrapped.

Keywords: chocolate chip pound cake, chocolate chip coffee cake