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chocolate chip pound cake slices on a speckled plate on top of an orange and white linen on a light surface.

Buttery Chocolate Chip Pound Cake with Sour Cream

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This chocolate chip pound cake is buttery, rich, and filled with melty chocolate chips in every slice. I've found sour cream is the secret to creating a soft, tender crumb, while the long bake gives the outside a beautifully golden crust that contrasts perfectly with the moist interior. The milk chocolate chips add little pockets of sweetness without overpowering the classic vanilla pound cake, making this an easy dessert that's just as welcome with an afternoon cup of coffee as it is after dinner. 

  • Total Time: 1 Hour 40 Minutes
  • Yield: 10-12 Slices 1x

Ingredients

Units Scale
  • 6oz (3/4 Cups) Butter, softened to room temperature
  • 250 grams (1 1/4 Cup) Granulated/ Caster Sugar
  • 3 Large Eggs, at room temperature
  • 188 Grams Grams (1 1/2 Cups) All-Purpose Flour
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 1/2 Teaspoons Pure Vanilla Extract
  • 4oz (1 Cup) Sour Cream
  • 170 grams (1 Cup) Milk Chocolate Chips + 1 Tablespoon Flour

Optional Toppings

Instructions

  1. Preheat oven to 325F/163C and heavily grease a 1lb loaf pan and set aside while you prepare the filling.
  2. In the bowl of an electric stand mixer fitted with a paddle attachment or large mixing bowl with a handheld electric mixer beat the butter and sugar, and mix on low-medium speed for 3-4 minutes. Once the mixture is light and fluffy make sure to scrape down the side of the bowl so everything is fully combined, then add the eggs one at a time.
  3. In a small bowl whisk together the flour, baking soda, and salt. Then in a separate bowl mix together the vanilla extract and sour cream.
  4. Add 1/3 of the flour mixture to the butter mixture and mix to combine, then add 1/2 of the sour cream mixture mix to combine then 1/3 of the dry ingredients and repeat with the remaining sour cream and dry ingredients, mixing until just combined. You don't want to overmix the batter. In a small bowl toss the chocolate chip and one tablespoon of flour then gently fold them into the cake batter.
  5. Pour into the prepared cake pan and use an offset spatula to spread the batter into an even layer. Bake for 65-75 minutes, the internal temperature of the cake should be 210F/99C. Let the cake cool in the pan for 20 minutes then flip onto a wire rack to cool completely. Serve with desired toppings and store leftovers in an air-tight container on the counter for up to 4 days.
  • Author: Elizabeth Waterson
  • Prep Time: 15 Minutes
  • Cook Time: 65 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/chocolate-chip-pound-cake/

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