Chocolate Chocolate Chip Sour Cream Pound Cake

Chocolate Chocolate Chip Sour Cream Pound Cake

Amanda 0

"After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!"
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4 h 5 m servings 516 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  2. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
  3. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  4. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
  5. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  6. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  7. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.


  1. 20 Ratings

Most helpful positive review

Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for te...

Most helpful critical review

I don't know what to say. It is definitely not what I consider to be a pound cake. I won't make it again. It is definitely not what I'm looking for. This is also fairly complicated, but the s...

Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for te...

This cake is awesome! I do quite a lot of baking and this is one of my favorite cakes ever. The texture is velvety smooth. Really perfect with a cup of tea or coffee. It has a really nice su...

I made this today for my church community group and it turned out wonderful. I think it may be the softest cake I have ever made...even tasted. I agree too that the directions were fabulous. Gre...

I made this for my son's birthday, he wanted a train cake so I needed to cut loaves up to make the engine, stack, and cars. It cut up so nicely and held together so I could shape the cake perfec...

This cake is so good! It is moist and light. I made it in a Bundt pan. Short on time, I baked it for 1 hour on 350. I doubled the salt based on another review and didn't include cream of tar...

I decided to do a test run of this cake tonight before I serve it at Thanksgiving dinner. It is absolutely FANTASTIC! Altho time consuming, it for sure beats out any pound cake I've ever had.....

Mmm, yum yum! I agree that the recipe directions were clear and easy to follow. I had been looking for a yummy chocolate chip cake to satisfy my craving for choco chips without resorting to cook...

Super good! Since we don't like too much sweetness, I cut down (a little less than 1/4 cup) on the sugar. The cake is very pretty with a sprinkling of confectioner's sugar over the top. Serve...

Very nice cake. I doubled the salt, and cocoa and my family all agreed that it was even better.