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Sour Cream Chocolate Chip Pound Cake

A decadent and moist pound cake made with sour cream and chocolate chips, perfect for family gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure it is at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream Adds moisture and richness.
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips Mini or regular chocolate chips work.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9-inch loaf pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy for about 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition, and scrape down the sides of your bowl.
  4. Stir in the vanilla extract and sour cream until just combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined to avoid overmixing.
  6. Fold in the chocolate chips gently.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
  1. Bake in preheated oven for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For Halal-friendly options, substitute butter with a plant-based alternative. Store in an airtight container for up to one week, or freeze for up to three months.