Moist chocolate chip pound cake is the perfect dessert to eat with a cup of coffee or tea! This pound cake is loaded with chocolate chips and is extra moist with the addition of sour cream!
😋 Taste and features
- Stuffed with chocolate chips
- Moist sour cream pound cake
- Step by step instructions on how to make this dessert
🛒 Ingredients
🗒️ Step by step instructions
Before you Start: Heat oven to 350F and grease a 9″x5″ loaf pan.
Step 1. Whip room temperature butter and sugar in a bowl for 3 minutes on medium speed until light and fluffy.
Step 2. Add in room temperature eggs one at a time until combined. Then add in vanilla extract and sour cream. One wet ingredients are combined sift in flour, baking powder and salt to the batter until combined.
Step 3. Finally fold in chocolate chips into the batter and pour into loaf pan.
Step 4. Bake for 50-55 minutes and then enjoy!
👩🍳 Top tips
- Sift dry ingredients: You want to sift your dry ingredients to help remove flour clumps and ensure a more even bake.
- Room temperature ingredients: Room temperature ingredients ensure that all of them come together smoothly while mixing! This is especially important when you whip your butter and sugar to help with the rise!
💡 Variations
Want to turn this into a chocolate chip bundt pound cake? You can pour this batter into a 8 cup bundt pan and reduce the baking time to 35-40 minutes!
🤔 Substitutions
- Chocolate Chip Variety: Milk Chocolate Chips, Semi-Sweet Chocolate Chips, Dark Chocolate Chips
- No sour cream? Swap it out with some greek yogurt instead! I haven’t tried it with buttermilk but if you’re in a pinch try using 1/2 cup of milk with 1/2 tbsp of lemon juice!
🧺 Storage tips
The best part about pound cake is that it’s so rich that it stays moist for days!
- Room Temperature: Store at room temperature in an an airtight container for up to 3-4 days.
- Fridge: Store pound cake in an airtight container for up to 1 week.
- Freezer: Cool pound cake and then place it in an airtight container or freezer safe bag and put in the freezer for up to 3 months. It will be good for up to 3 months but note the date of when it was baked on the container! Thaw at room temperature or microwave before eating.
🙋 Frequently asked questions
How do you keep chocolate chips from falling to the bottom of the pan?
You can toss 1 tbsp of flour with your chocolate chips or you can also sprinkle on chocolate chips on top of the batter right before baking!
What is the key to a moist pound cake?
Primarily making sure that there is enough fat in the cake! I love this recipe as it uses sour cream and it provides additional fat and flavor! If you want to read a little more about this you can read this article!
🔎 Related recipes
Want more chocolate desserts? Here are a few easy to make and always delicious recipes!
Brownie Peanut Butter Sandwich Cookies
📖 Recipe
Chocolate Chip Pound Cake
Equipment
- 9" x 5" Loaf Pan
Ingredients
- 1 3/4 Cup All Purpose Flour (210 Grams)
- 1 Cup Unsalted Butter (227 Grams / 2 Sticks)
- 1 Cup White Granulated Sugar (200 Grams)
- 1 1/2 Cup Chocolate Chips (255 Grams)
- 1/2 Cup Sour Cream (123 Grams)
- 2 tsp Baking Powder (8 Grams)
- 4 Eggs (Grade A Large)
- 2 tsp Vanilla Extract (8 Grams)
- 1 tsp Salt (6 Grams)
Instructions
- Heat oven to 350F and grease a 9"x5" loaf pan
- Whip room temperature butter and sugar in a bowl for 3 minutes on medium speed until light and fluffy.
- Add in room temperature eggs one at a time until combined. Then add in vanilla extract and sour cream.
- Sift in flour, baking powder and salt to the batter until combined.
- Finally fold in chocolate chips into the batter and pour into loaf pan.
- Bake for 50-55 minutes until baked and cool before cutting.
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