Chocolate Chip Sour Cream Pound Cake
Submitted by cbrat01
Dense, buttery sour cream pound cake loaded with mini chocolate chips and baked in a fluted tube pan. Six eggs, a full cup of butter, and sour cream create a velvety, tight crumb. Dust with powdered sugar and slice thick.
YIELD
1 cakePREP
10 minCOOK
70 minREADY
80 minPound cake is supposed to be rich. This one leans all the way in.
A full cup of butter creamed with two cups of sugar, six eggs beaten in one at a time, and a cup of sour cream for that trademark dense, velvety crumb that holds together when you slice it thick.
Mini chocolate chips get folded in at the end, and they suspend perfectly throughout the batter instead of sinking to the bottom like full-size chips tend to do.
Baked low and slow in a fluted tube pan for over an hour, then dusted with confectioners’ sugar. No frosting, no glaze, just pure pound cake with chocolate running through every bite.
Kitchen Tips
- Beat the butter and sugar until genuinely fluffy, not just combined. This is where pound cake gets its structure, and rushing it makes the crumb heavy.
- Add eggs one at a time and fully incorporate each before adding the next. Dumping them all in at once breaks the emulsion.
- Mini chips are essential here. Standard chips are too heavy for this thick batter and pool at the bottom of the pan.
- Grease and flour the fluted pan meticulously, getting into every groove. Pound cake sticks like cement if you miss a spot.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy.
Beat in eggs, one at a time, until smooth; add vanilla.
Beat in sour cream alternately with flour mixture.
Fold in chocolate chips. Pour into well-greased and floured 10- inch fluted tube cake pan.
Bake 1 hr. and 15 min. or until wooden pick comes out clean.
Cool; remove from pan.
Sprinkle with confectioners’ sugar if desired.
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