Super Moist Chocolate Chip Pound Cake Loaf With Sour Cream

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Super Moist Chocolate Chip Pound Cake Loaf With Sour Cream: With a rich chocolate frosting on top, this scratch chocolate chip sour cream pound cake is incredibly moist, buttery, and delectable.

Due to its bundt cake shape and ease of transportation in a cake carrier, this cake is also incredibly convenient and ideal for bringing to potlucks and get-togethers.


Super Moist Chocolate Chip Pound Cake Loaf With Sour Cream



For the cake:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • ½ cup milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup unsalted butter, room temperature and cut into chunks (2 sticks)
  • 1 ½ cups semi-sweet chocolate chips (or milk chocolate chips)

For the glaze:

  • 1 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup (optional, but helps to add shine and to firm up the glaze)
  • ¼ cup cream (heavy cream or half-n-half)




For the cake: 


Set oven temperature to 325°F.

Thoroughly grease and flour a 9-inch bundt pan. This is crucial because, unless the pan is very well greased and floured, the cake will adhere to it readily.

In a large mixing basin, stir together the flour, sugar, baking soda, baking powder, and salt. Whisk and reserve.

Mix the sour cream, milk, oil, eggs, and vanilla in a separate bowl. Whisk to combine thoroughly and set aside.

Reduce the speed of the mixer and gradually incorporate the butter chunks into the dry ingredients. Turn the mixer up to medium-high and continue mixing until all of the flour is covered with butter and the mixture has the consistency of sand.

Add half of the liquid mixture at a time. Blend on medium. speed until just combined. Only about 30 seconds.

Finally, add the liquid mixture and mix on medium speed once more until thoroughly blended. Take care not to stir the batter too much. Mix only until everything is well blended.

After scraping down the sides of the bowl, mix for a mere 10 to 15 seconds more.

Pour roughly ⅓ of the cake batter into the prepared pan before adding the chocolate chips.
Stir by hand the chocolate chunks into the remaining batter in the basin.

To the pan, add the remaining batter. (This will prevent all of the chocolate chips from baking all the way to the bottom of the pan.)

Bake for around 60 to 65 minutes. When a toothpick is inserted into the cake, it will emerge clean or with a few moist crumbs but no uncooked batter.

Before applying glaze, place the cake on a wire rack and allow it to cool in the pan for at least thirty minutes to an hour. After that, flip the cake over and let it cool fully off the pan.

The cake will probably stick if you attempt to remove it from the pan while it is still quite warm. Because of the chocolate chips, parts of the cake can still stick to the top. If this happens, you may always scrape the stuck cake sections from the pan and put them back on top of the cake.


For the glaze:

Combine the cream, butter, and chocolate chips in a bowl. Melt in the microwave for forty-five to sixty seconds. Melt and stir until smooth. Smoothly blend in the corn syrup after adding it. As the cake cools, let the chocolate glaze set for approximately 45 minutes.
The glaze can be added to a squeeze bottle and then squeezed over the top of the cake, or it can be spooned over the cooled cake.




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.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.



  • Calories: 601 kcal
  • Carbohydrates: 69g
  • Protein: 7g
  • Fat: 34g
  • Saturated Fat: 20g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 9g
  • Trans Fat: 1g
  • Cholesterol: 103mg
  • Sodium: 138mg
  • Potassium: 329mg
  • Fiber: 3g
  • Sugar: 43g
  • Vitamin A: 718 IU
  • Vitamin C: 1 mg
  • Calcium: 91 mg
  • Iron: 4 mg



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