Sour Cream Chocolate Chip Layer Cake
Indulge in the irresistible charm of a Sour Cream Chocolate Chip Layer Cake, a delightful fusion of moist, tender cake and pockets of melted chocolate. This crowd-pleasing dessert combines the tangy richness of sour cream with the sweet decadence of semi-sweet chocolate chips, evenly distributed throughout the layers thanks to a clever flour-tossing trick. Made with simple pantry staples, the batter comes together quickly, offering a perfect balance of fluffiness and structure. Ideal for birthdays or special occasions, this two-layer masterpiece can be frosted with chocolate buttercream for a double dose of cocoa or dressed in vanilla frosting for a classic touch. With its easy preparation and a bake time of just 30 minutes, this chocolate chip cake is your go-to recipe for creating a homemade dessert with bakery-level appeal.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1.25 cups Semi-sweet chocolate chips
- 1 tablespoon All-purpose flour (for chocolate chips)
- 1 tablespoon Butter, for greasing pans
- 1 tablespoon All-purpose flour (for dusting pans)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and sour cream to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
In a small bowl, toss the chocolate chips with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the chocolate chips into the batter using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges to loosen them. Turn them out onto a wire rack to cool completely.
Once the cakes are completely cool, you may frost them with your favorite frosting (such as chocolate buttercream or vanilla frosting) and decorate as desired.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 40.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 45 mg | 1% | |
*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.
