This loaf-style Chocolate Chip Pound Cake is buttery and moist with a crispy top and sides and a tender crumb. Paired with the mini chocolate chips peppered throughout, the sour cream in the batter adds a richness that can’t be beat.
As soon as I perfected my classic Sour Cream Vanilla Pound Cake in a loaf pan, I just knew I needed to make a chocolate chip version, and I’m SO glad I did! It’s quickly become one of my favorite easy snacking cakes and one my husband requests often.
And because it’s so easy to make, in just one bowl and with less than ten minutes of hands-on time, I love to whip this up when we are having company. Because as a busy mom who loves to bake, I love a foolproof recipe that takes minimal effort but has high impact.
Chocolate Chip Pound Cake Ingredient Highlights
It’s important to use mini chocolate chips as full-size are too heavy and will fully sink to the bottom.
I usually bake with unsalted butter, and add my own salt, but you can easily use salted butter and omit or decrease the added salt.
Make sure the butter is softened. Not melted, and not too solid. For help, see How to Quickly and Easily Soften Butter.
Full fat sour cream is best here.
Chocolate Chip Sour Cream Pound Cake Tips and Tricks
How to Make Sour Cream Pound Cake with Chocolate Chips
Start by creaming the butter, sugar, and vanilla extract together until well-combined and airy. This usually takes about 3 minutes with a hand mixer on high. Aerating the dough in this first step is critical to the best texture on your pound cake.
Then, add the eggs one at a time. Beat in between adding each egg. Each time, wait to add the next egg until the previous egg is combined into the batter. Then, mix in the sour cream.
Next, add the flour, baking powder, and salt, and mix again to combine. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure all the dry ingredients are integrated.
Now it’s time for the chocolate chips. Two things to note. Make sure to set aside a handful of mini chocolate chips to sprinkle on top. The other, is that this pound cake has a very light and airy batter. The mini chocolate chips are denser, and a lot will sink.
If you want to ensure the chocolate chips are more evenly distributed, you can toss them with 1 tablespoon of extra flour before adding them to the batter.
This step is optional if you’re okay with having more chocolate towards the bottom of the loaf than the top (as pictured).
Once your chocolate chips are in, transfer the batter to a greased loaf pan. Sprinkle the conserved chocolate chips on top and bake on the middle rack.
How to Store Homemade Chocolate Chip Pound Cake with Sour Cream
I like to slice my chocolatey pound cake and store the slices covered at room temperature, where it will last for about a week. I do notice that it tends to start to slowly dry out after 4 days.
Storing it in the refrigerator tends to dry it out more quickly, so if you want it to last longer, freeze it! In a freezer-safe bag, it will stay fresh there for about 3 months. Thaw it at room temperature before digging in!
Loaf Chocolate Chip Pound Cake with Sour Cream
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Loaf Pan
Ingredients
- ½ cup unsalted butter, softened
- 1 ¼ cup granulated sugar
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 4 large eggs
- ¼ cup full-fat sour cream
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup mini chocolate chips (+ 1 tablespoon of flour)
Instructions
- Preheat the oven to 350°F and grease a loaf pan with butter.
- To a large mixing bowl, add the softened butter, sugar, and vanilla extract. Cream with the hand (or stand) mixer on high, beating until it's well-combined and airy (3-5 minutes).½ cup unsalted butter, softened, 1 ¼ cup granulated sugar, 1 tablespoon vanilla extract
- Add the eggs one at a time, mixing on high in between, until all four eggs are well-integrated. Make sure each egg is mixed into the batter before adding the next egg.4 large eggs
- Mix in the sour cream with the mixer on low until just combined.¼ cup full-fat sour cream
- Add the flour, baking powder, and salt and mix on high until combined. Use a rubber spatula to scrape the sides and bottom of the bowl, folding to ensure everything is integrated.1 ¼ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder
- Set a handful of chocolate chips aside. Toss the rest of the chocolate chips in 1 tablespoon of flour before folding them into the batter.
- Transfer the batter to your prepared loaf pan and smooth into all corners with the spatula, so that the batter is evenly distributed throughout the pan. Add the rest of the chocolate chips on top (they will sink in).
- Bake on the middle rack for 60-65 minutes until baked through and golden-brown on top. The best way to test if your pound cake is ready is by sticking a toothpick into the very center. If it comes out clean, it's ready! If it comes out with batter on it, it needs more time. Cool completely before slicing and enjoy. Try it with this Chocolate Glaze!
Pro Tips
- When measuring flour for this recipe (if not weighing), you’ll get best results by spooning the flour into your measuring cup and then leveling (rather than scooping it, which will pack it in too tightly).
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2 thoughts on “Loaf Chocolate Chip Pound Cake with Sour Cream”
Im definitely gonna have to try this recipe
Would I be able to add pecans to it as is or do i need to add something to help toughen it up like banana bread?
Hi Jessie! You can definitely add pecans but just make sure to chop them (roughly the size of the mini chocolate chips). I haven’t tested it, but I’m confident if you do so they won’t all sink to the bottom! Let me know <3