This scratch chocolate chip pound cake with sour cream is super moist and delicious and topped with a rich chocolate glaze.
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.
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