Sour Cream Chocolate Chip Pound Cake
Elevate your dessert game with this Sour Cream Chocolate Chip Pound Cake—a rich, buttery treat that combines the velvety tang of sour cream with bursts of semi-sweet chocolate chips in every bite. Perfectly moist and decadently dense, this classic pound cake is baked to golden perfection in a bundt pan, delivering a stunning centerpiece for your dessert table. The sour cream adds a luxurious texture, while the chocolate chips, delicately coated in flour, remain evenly distributed throughout the batter, ensuring every slice is studded with chocolate goodness. Simple yet indulgent, this cake is a showstopper for gatherings or a sweet indulgence for any day. Serve it with a sprinkle of powdered sugar for a touch of elegance. Keywords: sour cream pound cake, chocolate chip dessert, homemade bundt cake, moist pound cake recipe, easy cake recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 2 tablespoons all-purpose flour (for coating chocolate chips)
Instructions
Preheat your oven to 325°F (163°C) and grease a 10-cup bundt or tube pan generously with butter, followed by a light dusting of flour to prevent sticking.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, approximately 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract and sour cream until smooth and creamy.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, toss the chocolate chips with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake.
Fold the flour-coated chocolate chips gently into the batter using a rubber spatula, ensuring even distribution.
Pour the batter evenly into the prepared bundt or tube pan, smoothing the top with the spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few crumbs.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely before slicing.
Serve as is or with a dusting of powdered sugar for an elegant finish. Enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 46.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 51 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.
