Delicious Chocolate Chip Pound Cake Recipe
Are you a fan of rich and decadent chocolate desserts? Do you crave something sweet and satisfying after a long day? Then look no further, my friends! I have the perfect recipe for you – Chocolate Chip Sour Cream Pound Cake.
This dessert is the perfect amalgamation of flavors, combining the sweetness of chocolate chips with the tanginess of sour cream. The texture is moist and buttery, and every bite is packed with chocolate goodness.
Not only is this cake incredibly delicious, but it’s also versatile. You can serve it at breakfast with your morning coffee or tea, or as a dessert after dinner. Heck, you could even have it as a midday snack!
So go ahead and treat yourself to this indulgent creation. I promise you won’t regret it.
Why You’ll Love This Recipe
Attention all dessert lovers! Are you looking for a delectable treat that will satisfy your chocolate cravings? Look no further than this Chocolate Chip Sour Cream Pound Cake Recipe. Not only is it incredibly easy to make, but the combination of chocolate chips and sour cream creates a flavor explosion in your mouth.
This recipe is perfect for those who love a classic pound cake but with a twist. Here’s why you’ll absolutely adore this recipe:
Firstly, sour cream keeps the cake’s texture moist and tender, making every bite super decadent. Furthermore, the addition of French vanilla instant pudding mix provides sweetness to the already rich batter, adding an extra layer of tempting flavors.
But wait there’s more – this cake also includes chocolate chips in every bite. From the moment you take your first slice, you’ll be transported to chocolate heaven. It’s the perfect harmony of sweet and savory, able to satisfy even the most demanding sweet tooth.
Lastly, nothing beats the warm comforting flavors of cinnamon and sugar. Mixing these two adds depth and excitement to the taste buds that will leave you yearning for another slice.
In conclusion, this Chocolate Chip Sour Cream Pound Cake Recipe is by far one of the best dessert recipes out there! The combination of chocolate chips and sour cream makes it taste deliciously indulgent yet not excessively sweet. Simply put, whether for a party or an intimate afternoon tea gathering, this cake is certain to be a delightful hit with everyone!
Ingredient List
Before beginning any recipe, it is important to measure out and organize all the necessary ingredients. Here is the list of ingredients you will need for this scrumptious chocolate chip sour cream pound cake:
- Yellow Cake Mix: 1 box (18.25 ounces)
- French Vanilla Instant Pudding Mix:Â 1 box (3.4 ounces)
- Sour Cream:Â 1 cup
- Yellow Cake Mix-In: Chocolate chips (semisweet or dark) – 1 1/2 cups
- All-Purpose Flour:Â 2 cups
- Baking Powder:Â 1 teaspoon
- Baking Soda:Â 1 teaspoon
- Unsalted Butter:Â 2 sticks (1 cup, at room temperature)
- Granulated Sugar:Â 2 cups
- Salted Butter: 1/2 cup or 8 tablespoons (at room temperature, for the chocolate ganache)
Check the pantry first before heading to the store. You may already have some of these ingredients, such as salt, butter, or sugar. Ensure that you have all of them available on your countertop in advance so that your baking experience is smooth and stress-free.
The Recipe How-To
Now that we have our ingredients ready, let’s start baking our Chocolate Chip Sour Cream Pound Cake!
Step 1: Preheat the Oven and Grease the Pan
Preheat your oven to 350°F (or 175°C).
Grease your bundt pan with a little bit of butter or cooking spray. Using a pastry brush can help you spread it out more easily.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together until they’re smooth:
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 4 teaspoons vanilla extract
Step 3: Mix the Dry Ingredients
In a separate bowl, mix together:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Step 4: Combine Both Mixtures
Gradually add the dry mixture into the wet mixture, making sure to mix until just combined.
Be careful not to overmix, as this could make your cake tough and chewy.
Step 5: Add Chocolate Chips and Cinnamon Sugar
Stir in:
- 8 ounces semi-sweet chocolate chips
In a small bowl, mix together:
- 2 tablespoons of granulated sugar
- 1 tablespoon of cinnamon
Sprinkle half of this mixture over the batter in the pan.
Pour in the remaining batter over the top of the layers in the pan and sprinkle on top with the rest of the cinnamon-sugar mixture.
Step 6: Bake Your Cake!
Bake for about one hour, or until a toothpick inserted into the deepest part of your cake comes out clean.
Allow your cake to cool completely in its pan before removing it.
Step 7: Serve and Enjoy!
Finally, garnish your Chocolate Chip Sour Cream Pound Cake with more chocolate chips or powdered sugar.
Serve it to your friends and family warm or at room temperature. It’s also perfect when paired with a cup of coffee or tea.
Substitutions and Variations
Ah, the art of substitution and variation – a true skill for any experienced chef. Allow me to guide you through some of the most effective ways to tweak this chocolate chip sour cream pound cake recipe.
First up, let’s talk about the chocolate chips. If you’re feeling daring, switch them out for cinnamon chips – this will give your cake an autumnal vibe and a fiery burst of spice that’s sure to awaken your taste buds. Alternatively, swap out the chocolate chips altogether and add in a cup of diced apples for a fruity twist that works especially well during the fall season.
If you’re not a fan of French vanilla instant pudding, don’t worry – there are plenty of alternatives. Vanilla or chocolate pudding mix would work great in this recipe. Or, if you’re looking to add some zing, try using lemon or lime pudding mix instead.
For those who like a super moist pound cake, try adding in some cream cheese to the batter. This will make it even richer and more indulgent. If you’re more inclined towards coffee cake flavors than chocolate chip flavors, you can use yellow cake mix instead of chocolate chip cake mix and add 4 teaspoons of cocoa powder for some extra richness.
If you want to take your variation game up a notch, consider incorporating some toppings or glazes. A delicious ganache made from dark chocolate is the perfect accompaniment to a chocolate chip bundt cake. Or, if you prefer something lighter, drizzle with powdered sugar mixed with cocoa powder for dusted effect.
And if loaf cakes are more your speed, simply adjust quantities according to size and bake in a loaf pan. You could also try making a crumb cake version by adding a cinnamon-sugar crumble topping before baking.
Remember, these are just guidelines – feel free to experiment with different ingredients until you find your perfect pound cake recipe!
Serving and Pairing
When it comes to serving this delectable chocolate chip sour cream pound cake, there are many options to choose from. Its dense, moist texture and sweet flavor make it a versatile dessert that can be enjoyed as a snack or a full-blown dessert.
One way to serve this cake is to simply slice it and serve it on its own. The generous amount of chocolate chips scattered throughout the cake is sure to please any chocoholic with its soft melty chunks in every bite.
If you want to take it up a notch, however, you can pair this pound cake with various toppings that will elevate the taste profile. Whipped cream, vanilla ice cream or even a drizzle of chocolate ganache can take it to the next level.
In addition, since this cake has a rich flavor and satisfying texture, I highly recommend pairing it with some tea or coffee to balance the sweetness. A freshly brewed cup of coffee or a nice hot cup of tea will do wonders for making it more palatable.
Lastly, this cake can also be enjoyed as a base for other desserts. Cut into cubes, it makes an excellent topping for ice cream or even as the star component in trifles or parfaits.
No matter how you choose to enjoy this chocolate chip sour cream pound cake, its rich flavor and ultimate moistness is sure to leave you wanting more!
Make-Ahead, Storing and Reheating
This chocolate chip sour cream pound cake recipe is a versatile dessert and can be prepared 1-2 days ahead. Be sure to allow enough time for your cake to cool completely before wrapping it tightly in plastic wrap, followed by a layer of aluminum foil. Store the cake in the refrigerator to keep it moist and fresh.
To reheat the entire cake, simply remove it from its wrapping and place it on a baking sheet. Preheat your oven to 350°F (180°C) and let it warm up while the cake sits at room temperature for 30 minutes. Cover the cake with aluminum foil and bake for approximately 15-20 minutes until warmed thoroughly.
For individual servings, slice the cake into pieces and wrap them in plastic wrap before placing them in a freezer-safe bag. The slices can be stored in the freezer for up to two months. To reheat individual slices, leave them at room temperature for about an hour before heating them in the microwave or toaster oven.
If you find that your pound cake has lost some of its moisture after storing it, try brushing on some simple syrup made by combining equal parts granulated sugar and water with a dash of cinnamon or vanilla extract. This will add a lovely touch of flavor while restoring some of the cake’s moisture.
In conclusion, this chocolate chip sour cream pound cake recipe is perfect for those who love preparing desserts ahead of time or who need something easy to store and reheat later. Just follow these simple steps for optimal results!
Tips for Perfect Results
As a chef, I have baked countless pound cakes and have learned a few tips along the way for guaranteed success. Here are some of my top tips for ensuring that your Chocolate Chip Sour Cream Pound Cake comes out perfectly every time:
1. Use room temperature ingredients: Allow your ingredients to come to room temperature before starting the recipe. This will help them combine better and create a smoother, more consistent batter.
2. Sift the dry ingredients: Sifting the flour, baking powder, baking soda, cinnamon, and pudding mix together ensures that they are well combined and free of lumps before adding to the wet ingredients.
3. Cream the butter and sugar well: Be sure to beat the butter and sugar together until they are light and fluffy. This step helps to add air into the batter, creating a tender crumb in the finished cake.
4. Don’t overmix: Overmixing can lead to a tough cake with a tight crumb. Mix until just combined, being careful not to incorporate too much air or overwork the batter.
5. Add chocolate chips at the end: Gently fold in chocolate chips at the end of mixing so that they are evenly distributed but not overworked.
6. Use a bundt pan: The shape of a bundt pan allows for even baking and an impressive presentation. Spray it well with non-stick spray or use butter and dust it with flour to prevent sticking.
7. Avoid opening the oven during baking: It’s tempting to check on the cake during baking, but opening the oven can cause fluctuations in temperature and affect how evenly the cake bakes.
8. Let it cool completely before slicing: Allow the cake to cool in the pan for at least 20 minutes before transferring to a wire rack to fully cool. Cutting into a warm cake can lead to a crumbly mess.
Follow these tips for guaranteed success when making this delicious Chocolate Chip Sour Cream Pound Cake.
Bottom Line
In conclusion, this chocolate chip sour cream pound cake recipe is a fantastic dessert that will leave you wanting more. The combination of chocolate chips and sour cream creates a super moist cake with a delicate crumb that is sure to impress your taste buds.
With easy-to-follow instructions, this recipe is perfect for both beginner and experienced bakers alike. Additionally, the substitutions and variations provided allow for experimentation with different flavors and textures.
From serving suggestions to tips for perfect results, this recipe article has everything you need to make the best chocolate chip sour cream pound cake possible. So, don’t wait any longer, get into the kitchen and start creating this delicious dessert today!
Chocolate Chip Sour Cream Pound Cake Recipe
Ingredients
- 1 butter recipe cake mix
- 8 ounces sour cream
- 4 eggs
- 1/2 cup oil
- 3 1/2 ounces French vanilla instant pudding
- 12 ounces chocolate chips (I think the original recipe calls for only 6 oz. of chocolate chips, but we like a lot!)
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
- Grease and flour bundt pan.
- Combine and mix well first 5 ingredients.
- Fold in chocolate chips.
- Pour in prepared bundt pan.
- Mix together sugar and cinnamon and sprinkle on top of batter.
- Bake at 350 for 50-60 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
- Cool in pan for 25 minutes. Invert onto serving plate, and cool completely.
- Enjoy!!
Nutrition
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.