Sour Cream Cake with Chocolate Chips
Indulge in the comforting flavors of this Sour Cream Cake with Chocolate Chips, a delightfully moist and tender dessert perfect for any occasion. Made with rich sour cream and studded with bursts of semi-sweet chocolate chips, this homemade cake strikes the ideal balance between creamy and sweet. Its fluffy texture, achieved by creaming butter and sugar to airy perfection, pairs beautifully with the slight tang of sour cream and the golden crispness of its baked crust. Ready in just over an hour, this effortless recipe includes simple pantry staples, making it a go-to for both casual gatherings and elegant celebrations. For an extra touch of sweetness, sprinkle a delicate layer of powdered sugar over the top before serving. Whether enjoyed as a decadent afternoon treat or a showstopping dessert, this chocolate chip cake promises to impress family and friends with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
On low speed, mix in the sour cream until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Gently fold in the chocolate chips using a spatula.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once fully cooled, dust the top of the cake with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
3966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 532.1 g | 193% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 322.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
