Super Moist Chocolate Chip Pound Cake Loaf (With Sour Cream)
This Chocolate Chip Pound Cake is moist and tender with gooey and sweet chocolate chips scattered throughout, baked until golden and crispy on the top in a sweet bread loaf pan.
Easily slice your desired portions from this irresistible chocolate chip bread to be enjoyed with whipped cream, ice cream, or plain butter!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, softened to room temperature
- ¼ cup canola, or vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ¾ cup sour cream, or buttermilk or thick greek yogurt
- ¾ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
- In a medium bowl, sift together flour, baking powder, chocolate chips, and salt. Set it aside.
- Note: You can also whisk the ingredients with a hand whisk instead of using an electric mixer for a lighter texture. Mix the ingredients until just combined.
- In a separate medium or large bowl, use a mixer with the paddle attachment to beat butter, oil, and sugar on medium speed for about 3 minutes until light and fluffy.
- Add eggs and vanilla extract, beating until combined. On low speed, beat in the flour mixture in 3 parts, alternating with sour cream in 2 parts, starting and ending with the flour. Mix in chocolate chips. Be careful not to overmix the batter.
- Scrape the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the pan with aluminum foil.
- Allow the cake to cool completely on a wire rack.
Notes
- To Store. To keep the pound cake fresh, it can be stored at room temperature for 2-3 days. You have two options: either seal it in an airtight container or individually wrap each slice in plastic wrap to prevent it from going stale. Avoid refrigerating the cake, as it can actually go stale faster in the fridge.
- Freezing. For convenience and future enjoyment, you can make this pound cake ahead and freeze it for up to 3 months. Before freezing, ensure the cake is well protected from freezer burn by tightly wrapping it first in plastic wrap and then in tin foil. This way, it will retain its delicious flavor and texture until you're ready to indulge.
- What do I do if my pound cake is browning too much? In most cases, this recipe works perfectly fine without a cover. However, if you notice the edges starting to brown too quickly while it's baking, you can easily prevent burning by covering the cake with tinfoil.
- What makes a pound cake too dry?
- First, don’t overbake the chocolate chip bread. Stick to the recipe cooking time and check on the cake before the end of the cooking time if you suspect that your oven runs hotter than most.
- Always measure your ingredients accurately when baking! More dry ingredients added to the cake batter will result in a dry chocolate chip pound cake.
- I’ve used sour cream in this moist chocolate chip loaf, which provides good moisture and flavor. You could use buttermilk instead, but I don’t recommend regular milk as the reduced fat content may result in a dry cake.
Tried this recipe?Let us know how it was!