Sour Cream Chocolate Chip Pound Cake Recipe — Moist Homemade Cake

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Start the day (or the weekend) with a simple yet elevated Sour Cream Chocolate Chip Pound Cake. This dense, buttery vanilla cake is studded with mini chocolate chips for a perfectly sweet treat. Each slice is rich and moist with gentle vanilla notes and pockets of melty chocolate. A light vanilla glaze finishes the cake, giving it an elegant, effortless look — ideal for gatherings or a cozy coffee-and-cake morning. Best of all, it’s easy to prepare and always a crowd-pleaser.

About the Recipe

This is one of the best recipes on the blog — a comforting, nostalgic pound cake that’s extra-special thanks to sour cream and plenty of vanilla. The sour cream keeps the cake tender and moist, while a full cup of mini chocolate chips spreads chocolatey goodness through every bite. In testing, mini chips worked best because they distribute evenly through the batter, so you’re more likely to get chocolate in each forkful. Regular chips will work if that’s what you have on hand.

The ingredient list is straightforward: butter, sugar, eggs, lots of vanilla, sour cream, and flour, with baking powder and a pinch of salt to balance the flavors. The result is a rich, dense cake with a tender crumb and chocolaty bites throughout. It’s wonderful for dessert, and equally delightful as a sweet breakfast with coffee.

What Is a Pound Cake?

Pound cake gets its name from the classic recipe proportions: historically, one pound each of butter, sugar, eggs, and flour. Modern recipes adjust those measurements but keep the same principle, delivering a dense, rich cake without the original heft. This recipe doesn’t use a pound of each ingredient, but it does deliver that traditional texture and full flavor you expect from a pound cake.

Why You’ll Love This Chocolate Chip Pound Cake

• Plenty of chocolate chips for maximum flavor.
• Perfect for dessert or an indulgent breakfast.
• Dense, rich, and deliciously moist.
• Baked in a bundt pan for an attractive presentation with minimal fuss.
• Great for holidays, parties, or everyday treats.
• Always a crowd-pleaser.

Equipment Needed

• Mixing bowls
• Whisk
• Stand mixer or electric mixer
• Rubber spatula
• 12-cup bundt pan
• Cooling rack
• Cake tester or toothpick

Ingredients

(Full amounts are provided in the recipe card below.)

For the Cake

• Unsalted butter — room temperature for proper creaming.
• Granulated sugar — provides sweetness and structure.
• Large eggs — room temperature for best emulsification and rise.
• Vanilla extract — key for depth and aroma.
• All-purpose flour — creates the cake’s structure.
• Baking powder — helps the cake rise evenly.
• Salt — balances sweetness and enhances flavor.
• Sour cream — the secret to a tender, moist crumb.
• Mini chocolate chips — small size ensures even distribution.

For the Glaze

• Powdered sugar — for a smooth, easy glaze.
• Half-and-half — makes the glaze thick and creamy; substitute equal parts whole milk and heavy cream if needed.
• Vanilla extract — adds flavor to the glaze.

How to Make Chocolate Chip Pound Cake

Step 1: Prepare the batter

Whisk flour, baking powder, and salt in a medium bowl and set aside. With an electric mixer, beat butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with the dry ingredients. Fold in the chocolate chips until evenly distributed.

Step 2: Bake

Spoon the batter into a prepared 12-cup bundt pan and smooth the top. Bake at 350°F for 45 minutes, then reduce the oven temperature to 325°F and bake another 30 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes before turning it out onto a wire rack.

Step 3: Make the icing

Whisk powdered sugar, half-and-half, and vanilla in a small bowl until smooth. Adjust the consistency with more powdered sugar or a splash of half-and-half as needed. Drizzle the glaze over the cooled cake and let it set before slicing.

Storage

Store the cake covered at room temperature for 3–5 days. You can also refrigerate the whole cake or individual slices, or freeze slices for longer storage.

Substitutions

• No mini chips? Use regular chocolate chips.
• No half-and-half? Mix equal parts whole milk and heavy cream.
• No heavy cream to make half-and-half? Use whole milk, but expect a thinner glaze.

Looking for similar recipes? Try Chocolate Marble Pound Cake, Brown Butter Chocolate Chip Cookies, No-Churn Chocolate Chip Cookie Dough Ice Cream, or Chocolate Chip Bread Pudding.

Expert Tips

• Bring all ingredients to room temperature before mixing for a smooth, even batter.
• The batter is thick — use a rubber spatula to transfer it to the pan and smooth the top.
• If the top browns too quickly, tent with foil for the last 20–30 minutes of baking.
• You can bake this in two large loaf pans instead of a bundt pan.
• The glaze is optional but highly recommended for added sweetness and shine.

When you make this Sour Cream Chocolate Chip Pound Cake, leave a comment and share your results — we love hearing from you! Tag your photos with #BakersTable.

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