Chocolate Chip Sour Cream Pound Cake
A rich and moist chocolate chip sour cream pound cake featuring tender crumb, chocolate chips, and a hint of vanilla, perfect for dessert or coffee gatherings.
Ingredients
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Stir together flour and baking soda in a bowl.
- In a mixer bowl, beat sugar and softened butter until fluffy.
- Beat in eggs one at a time until smooth.
- Add vanilla extract.
- Beat in sour cream alternately with the flour mixture.
- Fold in mini chocolate chips.
- Pour batter into a well greased and floured 10-inch fluted tube pan.
- Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cake. Remove from the pan.
- Sprinkle with confectioners sugar if desired.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of granulated sugar. If you’re out of sour cream, plain yogurt can be a great substitute. Ensure your butter is softened to room temperature for optimal mixing. To prevent overmixing, fold in the chocolate chips gently to maintain the cake's tender crumb.
Serving Suggestions
This Chocolate Chip Sour Cream Pound Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve it alongside fresh berries or a fruit compote. It’s perfect for brunch or as a sweet treat with coffee after dinner.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for about 10 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Sour Cream Pound Cake contains roughly 383 calories, with 7g protein, 49g carbohydrates, and 8g fat. It is a good source of protein (13% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 509mg per serving (22% 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, letting it sit overnight enhances the flavors. Just make sure to store it properly to keep it moist.
What can I use if I don't have mini chocolate chips?
If mini chocolate chips are unavailable, you can chop regular chocolate bars into smaller pieces or use chocolate chunks for a more rustic texture. Both options will work well in this recipe.
How can I tell when the cake is done baking?
The cake is done when a wooden pick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can lead to a dry pound cake.
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).