Sour Cream Chocolate Chip Cake
Indulge your sweet tooth with this irresistibly moist and tender Sour Cream Chocolate Chip Cake, a dessert that combines rich flavor with simplicity. Made with a creamy sour cream base, this cake achieves the perfect balance of moisture and fluffiness, while semi-sweet chocolate chips add bursts of gooey sweetness in every bite. With a quick 15-minute prep time and a straightforward one-bowl mixing process, this delightfully easy chocolate chip cake is ideal for beginner bakers and seasoned pros alike. Serve it as a comforting treat alongside coffee or dress it up with a dollop of whipped cream for a celebratory twist. Perfect for family gatherings or casual snacking, this versatile cake is sure to become a staple in your dessert repertoire! Keywords: sour cream chocolate chip cake, moist chocolate chip cake, easy dessert recipe, homemade cake with sour cream.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 units Eggs, large
- 1 teaspoons Vanilla extract
- 1 cups Sour cream
- 1 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Optionally, line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Add the sour cream to the wet ingredients and mix until smooth.
Gradually add the dry ingredient mixture to the wet mixture, beating on low speed just until combined. Do not overmix.
Fold in the chocolate chips using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve plain, or top with whipped cream or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 517.6 g | 188% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 307.1 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 420 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 429 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.
