This soft, tender cake is sweet and rich and has a nice chocolate flavor thanks to all of the chocolate chips that are stir into the batter before baking. This cake is so good that it doesn't even need frosting!
This recipe is adapted from the chocolate chip pound cake recipe on Taste of Home's website:
Chocolate Chip Sour Cream Pound CakeNotes:
4 c (560g) all-purpose flour
4 tsp baking powder
1 tsp baking soda
1 c butter (room temperature)
2 c sugar
4 eggs (room temperature)
1 tsp vanilla extract
2 c (16 oz) sour cream
2 c (12 oz) semisweet chocolate chips
1. Preheat the oven to 350°.
2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract.
4. Alternately add the flour mixture and the sour cream to the sugar mixture, in three additions. Beat well between each addition. Stir in the chocolate chips by hand.
5. Divide the batter evenly among two well-greased loaf pans. Place the pans in the oven and bake for 1 hour or until a toothpick inserted into the center of a cake comes out clean. Cool the cakes in their pans for 10 minutes before turning them onto a wire rack to cool completely.
- If you'd like, you can bake this cake in a single bundt pan instead of two loaf pans.
- If wrapped in plastic wrap, this cake will stay fresh for about five days.