This soft and delicious homemade chocolate chip pound cake with sour cream is topped with a thick chocolate frosting.
Because it is a bundt cake, it can easily fit into a cake carrier and is thus ideal for taking to potlucks or get-togethers.
It’s one of those cakes that everyone in the family enjoys.
This cake is referred to as a pound cake because it is made in a bundt pan and has a denser texture than a standard layer cake.
A pound cake is traditionally made using a pound of butter, flour, eggs, and sugar, however classic pound cakes may be a touch dry. In more recent times, the word “pound cake” may be applied more broadly, which is what I’m doing here.
Personally, I like moist cakes, and I believe most others do as well, so I’ve strayed from the usual pound cake ingredient ratio.
If you don’t want to call this cake a pound cake since it’s not a regular pound cake, call it a chocolate chip bundt cake instead, and if that doesn’t work, call it a coffee cake. Everyone has their own tastes.
Whatever you want to name it, I hope you give it a go because I believe you’ll like it.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
- Ingredient Notes:
- How to make this cake:
- Tips & FAQs:
- Supplies Used:
- Chocolate Chip Pound Cake
- Other posts you might like:
- What does sour cream do to cake?
- Can I just add sour cream to cake mix?
- Does sour cream change the flavor of a cake?
- Is mayo or sour cream better in cake?
- Does sour cream replace milk in cake?
- Why did my sour cream pound cake fall?
- Can I use sour cream instead of oil in cake mix?
- Do you need to refrigerate sour cream cake?
- What can sour cream replace in a cake?
- When baking a cake should sour cream be room temperature?
Let’s have a look at some of the components in this cake. (All ingredients are included in the recipe card below.)
You’ll just need normal all-purpose flour for this cake, so no special flour is required.
Baking powder and baking soda: Both of these leavening ingredients are required in this recipe. They are not interchangeable, so be sure to include both.
Sour cream: Sour cream is fantastic in baked goods. It simply makes them so moist and flavorful.
A bundt cake requires 4 eggs (plus one extra) for stability.Eggs: Because this cake weighs a pound,
Vanilla extract: This will provide a lovely vanilla taste to the cake. It may seem that vanilla does not go well with chocolate chips, but it does.
Unsalted butter: I like a buttery cake, and this one is perfect. Real butter works best here and adds the most taste.
Chocolate chips: I used semi-sweet chocolate chips, but any flavor would do. I believe milk chocolate chips would work nicely as well.
The chocolate glaze will be made using the following ingredients: butter, chocolate chips, cream, and corn syrup. The corn syrup is optional, however it aids in the firmness of the glaze.
How to make this cake:
Let’s get started on making this chocolate chip pound cake. (Exact directions are included in the recipe card below.)
Preheat the oven to 325°F for the first stage. You should not miss this step.
You’ll also need to thoroughly oil and flour a 9-inch bundt pan. This is critical since this cake can quickly adhere to the pan if not well oiled and floured.
In a medium-sized mixing bowl, combine the sour cream, milk, oil, vanilla, and eggs.
Set aside after thoroughly mixing the liquid components with a whisk.
In a large mixing basin, add the flour, sugar, baking powder, baking soda, and salt and whisk thoroughly.
Turn the mixer on low and carefully incorporate the room temperature butter pieces into the dry ingredients.
Mix on medium-high until all of the flour has covered the butter and the mixture is crumbly and sand-like.
Pour in about half of the liquid mixture. On medium speed, mix until barely mixed. It just took approximately 30 seconds.
Then, pour in the remaining liquid mixture and mix on medium speed until well blended. Make sure not to over-mix the batter. Mix just until everything is mixed.
Scrape down the sides of the basin and mix for another 10 to 15 seconds.
Add roughly half of the cake mixture to the prepared pan before adding the chocolate chips.
This is how to keep all of the chocolate chips from sinking to the bottom.
Stir the chocolate chips into the remaining batter in the bowl by hand.
Next, smooth the remaining batter into the pan.
Cook for 60-65 minutes at 350°F. When a toothpick is poked into the cake, it should come out with a few moist crumbs on it or clean, but no raw batter.
Place the cake on a wire rack to cool for at least 30 minutes in the pan.
Turn the cake out onto a wire rack to cool fully before applying the glaze.
Just keep in mind that if you attempt to take the cake from the pan while it is still hot, it will most certainly cling. Because of the chocolate chips, certain sections of the cake may still cling to the top.
If this occurs, you may easily scrape the sticky cake sections off the pan and replace them on top of the cake.
This is the nature of a dense, chocolate chip cake. The glaze will cover any parts that stay together like that.
While the cake cools, you can prepare the glaze.
Combine the chocolate chips, butter, and cream in a mixing dish. Microwave for 45 seconds to a minute to melt. Mix until smooth once the chocolate has melted.
Add in the corn syrup and mix until smooth.
Allow the chocolate glaze to set for approximately 45 minutes while the cake cools.
Spoon the glaze over the cooling cake or pour it into a squeeze bottle and squeeze it over the top.
Tips & FAQs:
or thick.When measuring flour, be careful not to overfill the measuring cup. Spoon flour into the measuring cup and level off; do not scoop flour straight into the cup as this may result in too much flour in the batter, making the cake dry and crumbly.
You do not want to do that. Both are vital and required for this dish. Furthermore, baking powder and baking soda are distinct and cannot be exchanged for one another. If you want to learn more about the distinction, read this blog post: Baking Soda vs. Baking Powder
Sour cream works well in this recipe since it keeps the cake moist and adds flavor. If you don’t have access to it, you may substitute plain yogurt with full-fat yogurt instead of low-fat or fat-free yogurt.
Unsalted butter is ideal for this since you can estimate how much salt to apply, and salted butter has a different water content than unsalted butter. If you can’t find unsalted butter, you may use salted in the cake and buttercream, but leave out the extra salt asked for in the recipe.
Make sure this pan is properly oiled and floured, or at the very least well sprayed. This cake is moist and sticky thanks to the chocolate chips. If any of it still adheres, just remove it off the cake pan and replace it in the cake. It’s OK, and the glaze will cover it up well.
The reverse creaming technique is used to make this cake because instead of creaming the butter with the sugar, you will add the butter in chunks to the dry ingredients, which will coat it.
This procedure results in a softer cake and reduces the possibility of over-mixing, which might cause the gluten to over-develop. Personally, I find it simpler to mix cakes this way, and I believe you will as well once you get the hang of it. Just make sure the butter has stood out long enough to be almost room temperature but not too heated.
Be cautious not to over-mix the batter. Scratch cakes should not be combined for more than a few minutes at a time since they will become thick. When all of the ingredients are thoroughly combined, stop mixing.
When a toothpick put into the middle comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
Keep the recipe as is for muffins and line two muffin tin pans (should make around 24 muffins) with cupcake liners or thoroughly oil or spray. Fill to approximately halfway with batter. Bake at 350 degrees F (rather than 325 degrees F) for 20-25 minutes, although it may need to be cooked longer.
To make cupcakes, eliminate one of the eggs (just use three) and line two cupcake pans (approximately 24 cupcakes) with cupcake liners. Fill to approximately halfway with batter. Bake at 350 degrees F (rather than 325 degrees F) for 20-25 minutes, although it may need to be cooked longer.
For a layer cake, eliminate one of the eggs (just use three) and thoroughly oil and flour two 8-inch round cake pans. Bake at 325°F for 40 minutes, testing for doneness after 40 minutes, however the layers may need to bake a little longer.
If desired, this cake may be prepared ahead of time and frozen. Allow the cooked cake to cool fully before wrapping it in plastic wrap and foil and freezing it for up to two months.Place the covered cake on the counter at room temperature to defrost thoroughly before removing the wrapper. Once defrosted, drizzle with the glaze.
This cake may be refrigerated at room temperature for 3-4 days if neatly wrapped or in an airtight container (such as a cake carrier). After that, it may be kept in the refrigerator for a few more days to extend its freshness, for a total of roughly 6 days.
This cake tastes best at room temperature or slightly warm. If the cake is cold, microwave portions for around 10-15 seconds.
This cake would go well with a dollop of vanilla ice cream.
Add a cup of chopped nuts to the cake mixture before baking.
- Mixing bowls
- Silicone spatula
- Bundt pan
- Hand mixer or stand mixer
- Cooling rack
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Chocolate Chip Pound Cake
For the cake:
- 3cupsall-purpose flour
- 2teaspoonsbaking powder
- teaspoonbaking soda
- 1cupsour cream
- 2tablespoonsvegetable oil
- 2teaspoonsvanilla extract
- 4large eggs
- 1 cup unsalted butter, room temperature and chopped into bits (about 2 sticks)
- 1 cup semisweet chocolate (or milk chocolate) chips
For the glaze:
- 1cupsemisweet chocolate chips
- 2tablespoonsunsalted butter
- 1 tablespoon light corn syrup (optional, but adds shine and firmness to the glaze)
- cupcream(heavy cream or half-n-half)
For the cake:
- Preheat oven to 325 degrees F.
- Grease and flour a 9-inch bundt pan well. This is critical since this cake can quickly adhere to the pan if not well oiled and floured.
- In a large mixing basin, combine the flour, sugar, baking powder, baking soda, and salt. Set away the whisk.
- In a separate dish, whisk together the sour cream, milk, oil, vanilla, and eggs. Set aside after thoroughly mixing with a whisk.
- Turn the mixer to low and gradually add the butter pieces to the dry ingredients. Mix on medium-high until all of the flour is covered with the butter and the mixture is crumbly and sand-like.
- Pour in about half of the liquid mixture. On medium speed, mix until barely mixed. It just took approximately 30 seconds.
- Pour in the remaining liquid mixture and mix on medium speed until well blended. Make sure not to over-mix the batter. Mix just until everything is mixed.
- Scrape down the sides of the basin and mix for another 10 to 15 seconds.
- Pour roughly half of the cake batter into the prepared pan before adding the chocolate chips.
- Hand-stir the chocolate chips into the remaining batter in the basin.
- Pour the remaining batter into the pan. (This prevents the chocolate chips from settling to the bottom of the pan during baking.)
- Bake for around 60-65 minutes. When a toothpick is poked into the cake, it should come out with a few moist crumbs on it or clean, but no raw batter.
- Set the cake on a wire rack to cool in the pan for at least 30 minutes and up to an hour before turning out onto the rack to cool fully before applying the glaze. If you attempt to take the cake from the pan while it is still hot, it will probably cling. Because of the chocolate chips, certain sections of the cake may still cling to the top. If this occurs, you may easily scrape the sticky cake sections off the pan and replace them on top of the cake. This is the nature of a dense, chocolate chip cake. The glaze will cover any parts that stay together like that.
- Prepare the glaze and add to cooled cake.
For the glaze:
- Combine the chocolate chips, butter, and cream in a mixing dish. Microwave for 45 seconds to a minute to melt. Mix until smooth once the chocolate has melted. Mix in the corn syrup until smooth. Allow the chocolate glaze to set for approximately 45 minutes while the cake cools. Spoon the glaze over the cooling cake or pour it into a squeeze bottle and squeeze it over the top.
This cake can be stored wrapped well or in an airtight container (like a cake carrier) at room temperature for about 3-4 days. After that, to prolong freshness, it can be stored in the refrigerator for a few more days for a total of about 6 days.
This cake is best served at room temperature or slightly warmed up. If the cake is cold, warm slices in the microwave for about 10-15 seconds.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Other posts you might like:
- Easy Chocolate Cream Cheese Pound Cake
- Banana Chocolate Chip Cake
- Milk Chocolate Chip Bundt Cake
- Melted Ice Cream Chocolate Chip Cake
What does sour cream do to cake?
Sour cream provides moisture without thinning the batter as a liquid would. Because sour cream adds moisture without thinning down the batter, the result is a cake with a very soft, fine crumb.
Can I just add sour cream to cake mix?
Sour cream is the key ingredient to a luscious cake! That’s correct. Adding 12 cup of sour cream, similar to milk, adds flavor to your box cake mix.
Does sour cream change the flavor of a cake?
Yes, adding sour cream to cake may significantly alter its flavor. Sour cream adds a little tang to the completed dish while without substantially changing the taste. Sour cream’s acidity also helps to tenderize the cake, resulting in a more moist and tender crumb as well as a better texture.
Is mayo or sour cream better in cake?
Mayonnaise is an excellent sour cream alternative. It may be used as a 1:1 substitute in baking and dips. You’ll lose some of the tanginess that sour cream provides, but it still adds moisture to baked products.
Does sour cream replace milk in cake?
Sour cream or full-fat yogurt may be used in place of whole milk. This alternative may be used to make fast breads or to add creaminess to pan sauces. Sour cream also works well in recipes that call for buttermilk, and vanilla-flavored yogurt may be used in sweet quick breads and cakes.
Why did my sour cream pound cake fall?
Extra sugar or leavening makes a cake break apart, whereas extra flour makes it dry. Also, use an oven thermometer to ensure the temperature of your oven is accurate.
Can I use sour cream instead of oil in cake mix?
There are several dairy products that may be substituted for oil, and some of them may surprise you. We discussed using skim milk with your applesauce, but buttermilk is another acceptable dairy option. The sour cream.
Do you need to refrigerate sour cream cake?
Sour Cream Coffee Cake Storage and Serving. Is it necessary to chill sour cream coffee cake? This coffee cake may be stored at room temperature in an airtight container for up to 3 days. However, it will keep in the refrigerator for up to a week.
What can sour cream replace in a cake?
Buttermilk is a tart liquid that may be used in lieu of sour cream in baked goods and salad dressings.
When baking a cake should sour cream be room temperature?
Most baking recipes that call for room temperature butter also call for milk, cream cheese, or sour cream. These components must also be at room temperature to provide a smooth batter and good emulsification.