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Sour Cream Chocolate Chip Cake I

"I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired."
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servings 414 cals
Original recipe yields 9 servings (1 9-inch pan)


  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
  2. In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
  3. In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
  4. Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 84
  1. 100 Ratings

Most helpful positive review

My family loved this cake. I am not a chocolate chip fan but I liked this recipe because it was easy to make, no frosting is required or desired(makes it easy to transport in bag lunches or for ...

Most helpful critical review

I was so excited about this recipe. I chose to make this into cupcakes, and they were not nearly as moist as I thought they would be. With the butter and sour cream, I was expecting a moist, fl...

Most helpful
Most positive
Least positive

My family loved this cake. I am not a chocolate chip fan but I liked this recipe because it was easy to make, no frosting is required or desired(makes it easy to transport in bag lunches or for ...

This was a quick and easy recipe. I used a 11x7 pan, and mixed semi-sweet and milk chocolate chips, then sprinkled with powdered sugar after baking. I didn't make any adjustments to baking tim...

It came out quite well, like a tasty coffee cake. I made it with half chocolate chips and half butterscotch, and it was brilliant. However, I did have to bake it at least 15 minutes more than ...

Well, I bake alot but for some reason when the recipe called for a 9 in pan, I used a 9 in round pan, what a mess in the oven, next time I will realize that the pan is too full...just one of tho...

this cake was *very* easy and turned out fabulous. perfect with coffee. i dusted the top with a little powdered sugar to give it a finished look, but honestly, it didn't even need it. it's ju...

I made this cake to serve with coffee after our Christmas Eve meal. It was great! It was the perfect ending to a big meal - not too sugary sweet. I got lots of compliments. It's not a "pretty" c...

Great. Moist. Spongy. Not too sweet, but perfect amount of chocolate. Don't forget to add the vanilla to the wet mixture. I used low fat sour cream and it worked out wonderfully. Will definit...

Really good flavor. But I agree with the others that it needs extra baking time. Also, I added extra chocolate chips but I wouldn't do that next time because when they baked, they ended up as m...

My 5 year old daughter was home from school sick and wanted to make a chocolate chip cake....found this recipe and followed the advice of some other readers. I did not add any extra chocolate c...