Chocolate Chip Sour Cream Cake
A moist, rich chocolate chip sour cream cake with a tender crumb, perfect for chocolate lovers and suited for dessert or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix sour cream, sugar, and vanilla until well combined.
- Stir in baking powder, egg, baking soda, flour, and salt; mix well.
- Fold in chocolate chips.
- Pour batter into a greased tube or Bundt pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of sour cream, plain yogurt or buttermilk can serve as excellent substitutes. To enhance the cake's texture, sift the flour before mixing. Make sure to not overmix the batter after adding the dry ingredients, as this can lead to a denser cake. This recipe pairs beautifully with Banana-Walnut Bundt Cake.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It makes a great dessert for gatherings and pairs well with a cup of coffee or tea. For a festive touch, dust the top with powdered sugar or drizzle with chocolate ganache. For more delicious ideas, browse more American recipes.
Storage & Reheating
Store any leftover Chocolate Chip Sour Cream Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Sour Cream Cake contains roughly 33 calories, with 0g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 966mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate chips?
Absolutely! While semi-sweet chocolate chips are traditional, you can experiment with dark chocolate, milk chocolate, or even white chocolate chips for a different flavor profile. Just keep in mind that different types of chocolate may alter the sweetness of the cake slightly.
What if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a regular tube pan or even a 9x13-inch baking dish. Just reduce the baking time slightly, checking for doneness around the 40-minute mark, as the cake may bake faster in a shallower pan.
Can I freeze the cake?
Yes, this cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and you can enjoy it as if it were fresh baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).