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Large slice of chocolate chip cake on a white plate.

Chocolate Chip Sour Cream Pound Cake

Course: Dessert
Cuisine: American
Keyword: chocolate chip pound cake with sour cream
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 14 servings
Calories: 601kcal
Author: Kara @I Scream for Buttercream
This scratch chocolate chip pound cake with sour cream is super moist and delicious and topped with a rich chocolate glaze.
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Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • ½ cup milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup unsalted butter, room temperature and cut into chunks (2 sticks)
  • 1 ½ cups semi-sweet chocolate chips (or milk chocolate chips)

For the glaze:

  • 1 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup (optional, but helps to add shine and to firm up the glaze)
  • ¼ cup cream (heavy cream or half-n-half)

Instructions

For the cake:

  • Preheat oven to 325 degrees F.
  • Grease and flour a 9 inch sized bundt pan very well. This is important as this cake will easily stick to the pan unless it's greased and floured extremely well.
  • Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk and set aside.
  • In another bowl, combine the sour cream, milk, oil, vanilla and eggs. Mix well with a whisk and set aside.
  • Turn the mixer on low and add in the butter chunks slowly to the dry ingredients. Mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly with a sand-like texture.
  • Pour in about half of the liquid mixture. Mix on medium speed until just combined. Only about 30 seconds.
  • Pour in the last of the liquid mixture and mix on medium speed again until well combined. Be careful not to over-mix the batter. Only mix until everything is combined.
  • Scrape the sides of the bowl and mix again for only about 10 to 15 seconds.
  • Before adding in the chocolate chips, add about ⅓ of the cake batter into the prepared pan.
  • Add the chocolate chips to the remaining batter in the bowl and stir by hand.
  • Add the rest of the batter to the pan. (This is to help keep all the chocolate chips from sinking to the bottom of the pan when baking.)
  • Bake approximately 60-65 minutes. A toothpick inserted into the cake will come out with a few moist crumbs on, or clean, but no raw batter.
  • Set the cake on a wire rack to cool in the pan for at least 30 minutes up to an hour, then turn the cake out onto the rack and let cool out of the pan completely before adding glaze.
    If you try to remove the cake from the pan when it is very warm, it will likely stick. You may still have areas of the cake that stick to the top due to the chocolate chips. You can always scrape the stuck cake areas from the pan and add them back to the top of the cake if this happens. This is just the nature of a very moist, chocolate chip cake. If you have any bits that stick like that, the glaze will cover it.
  • Prepare the glaze and add to cooled cake.

For the glaze:

  • In a bowl, add the chocolate chips, butter and cream. Melt in the microwave for about 45 seconds to a minute. Once melted, mix until smooth. Add in the corn syrup and mix until smooth. Let the chocolate glaze set up for about 45 minutess or so while the cake cools. Either spoon the glaze onto the cooled cake or add to a squeeze bottle and then squeeze onto the the top of the cake.

Notes

See the FAQ section in the post for instructions on how to make this recipe into muffins, cupcakes, or a layer cake.
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.

Nutrition

Calories: 601kcal | Carbohydrates: 69g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 138mg | Potassium: 329mg | Fiber: 3g | Sugar: 43g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 4mg