Best 13 Sour Cream Chocolate Chip Cake Recipes

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Calling all chocolate lovers! We've got a treat for you: a divine sour cream chocolate chip cake that will satisfy your sweet tooth and leave you craving more. This decadent cake combines the classic flavors of chocolate and sour cream to create a moist and rich dessert that's perfect for any occasion. Be prepared to tantalize your taste buds with a mouthwatering experience as we uncover the best recipe for a sour cream chocolate chip cake that will have you coming back for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM CHOCOLATE CHIP CAKE I



Sour Cream Chocolate Chip Cake I image

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.

Provided by Shellie

Categories     Desserts     Chocolate Dessert Recipes

Yield 9

Number Of Ingredients 9

½ cup butter, softened
1 cup white sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ cups all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
  • In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 414 calories, Carbohydrate 51.4 g, Cholesterol 79.7 mg, Fat 22.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 13.5 g, Sodium 325.4 mg, Sugar 32.6 g

CHOCOLATE CHIP SOUR CREAM SNACK CAKE



Chocolate Chip Sour Cream Snack Cake image

In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.

Provided by Joy Cho

Time 1h45m

Yield 16 servings (one 8-inch square cake)

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup (105 grams) all-purpose flour
1/2 cup plus 2 tablespoons (105 grams) sweet rice flour, such as Mochiko
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon (150 grams) full-fat sour cream, at room temperature
2 tablespoons milk, at room temperature
1 heaping cup (200 grams) semisweet chocolate chips, plus more for topping

Steps:

  • Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
  • Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
  • Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
  • Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE



Banana Chocolate Chip Sour Cream Loaf Cake image

This is a wonderful, moist banana cake. This can also be made in mini loaf cake pans also, they freeze very well. This cake is even better the next day.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 1 9x5 inch loaf cake

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 2/3 cups sugar (or more or less to suit taste)
2 eggs, slightly beaten
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sour cream
1 cup mashed banana (about 3 medium)
2 cups cake flour
2 teaspoons vanilla
2 cups miniature semisweet chocolate chips
1/2-1 cup chopped walnuts (optional)

Steps:

  • Set oven to 350 degrees F.
  • Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
  • In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
  • Add in the eggs and the salt; beat until well mixed.
  • In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
  • With a wooden spoon, stir in the banana pulp.
  • Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
  • Add in the chocolate chips, and the chopped nuts (if using).
  • Transfer the batter into a prepared baking pan.
  • Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
  • For the mini loaf pans, bake for 45-50 minutes, or until they test done.

SOUR CREAM CHOCOLATE CHIP CAKE II



Sour Cream Chocolate Chip Cake II image

Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.

Provided by mannette

Categories     Desserts     Chocolate Dessert Recipes

Yield 10

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup unsalted butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
6 ounces semisweet chocolate chips
½ cup finely chopped walnuts
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
  • In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
  • Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
  • Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
  • Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
  • Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 52.3 g, Cholesterol 71.7 mg, Fat 24.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 204.5 mg, Sugar 34.6 g

CHOCOLATE CHIP SOUR CREAM CAKE



Chocolate Chip Sour Cream Cake image

This is a very fast and easy cake to make.

Provided by Arlene

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 9

1 ¾ cups white sugar
½ cup unsalted butter, softened
4 eggs, beaten
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 pint sour cream
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
  • Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 72.7 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 15.4 g, Sodium 342.1 mg, Sugar 44.7 g

CHOCOLATE CHIP SOUR CREAM CAKE



Chocolate Chip Sour Cream Cake image

I've been making this cake for years. It's a wonderfully moist pound cake, with chocolate chips . . . definitely not a low cal recipe! This recipe freezes extremely well.

Provided by Galley Wench

Categories     Dessert

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups sugar
1 cup softened butter
5 eggs
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sour cream
1 teaspoon vanilla
1/2 cup nuts
12 ounces chocolate chips (best you can find)

Steps:

  • Preheat oven to 350 degrees.
  • Cream sugar and butter.
  • Beat in eggs.
  • Sift together dry ingredients.
  • Alternately add dry ingredients and sour cream to mixture.
  • Stir in vanilla, nuts and chocolate chips.
  • Pour into well greased 10" tube pan.
  • Bake at 350 degrees for 1 hour 15 minutes or until done.
  • Cool before removing from pan.

SOUR CREAM CHOCOLATE-CHIP CAKE



Sour Cream Chocolate-Chip Cake image

Provided by Joan Colton

Categories     Cake     Food Processor     Mixer     Chocolate     Nut     Dessert     Bake     Rosh Hashanah/Yom Kippur     Pecan     Spring     Shower     Kosher     Cinnamon     Shavuot     Party     Potluck     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 17

Topping
1 cup finely chopped pecans
1/4 cup whole pecans
1 12-ounce package of chocolate chips
1/4 cup packed brown sugar
2 teaspoons cinnamon
Batter
2 cups flour
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup powdered sugar (optional)

Steps:

  • Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.
  • For topping:
  • In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
  • For batter:
  • Sift flour, baking powder, and baking soda into a medium bowl and set aside.
  • Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then sour cream until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla. Mix until batter is well blended.
  • Sprinkle whole pecans on the bottom of the prepared pan. Evenly distribute 1/4 cup of topping in the pan. Fold the remaining topping into the batter until mixed well. Pour the batter into the pan, spread evenly, and bake 35-40 minutes. To test that the cake is done, insert a tester (I use a toothpick) into the center. If the cake is done, it will come out clean, without any batter sticking to it.
  • Cool the cake for at least 20 minutes in the pan. Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely. Invert the plate and pan at the same time and place on a flat surface. Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate. Sprinkle with powdered sugar to decorate.

CHOCOLATE CHIP SOUR CREAM CAKE



Chocolate Chip Sour Cream Cake image

This cake delightfully combines the flavors of chocolate and cinnamon. Enjoy this dessert with dinner and use leftovers the next day as a handy snack.-Sue Reichenbach, Langhorne, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
3/4 cup semisweet chocolate chips
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 515 calories, Fat 23g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 278mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.

SOUR CREAM CHOCOLATE CHIP CAKE



Sour Cream Chocolate Chip Cake image

Make and share this Sour Cream Chocolate Chip Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1 cup finely chopped pecans
1/4 cup whole pecans
1 (12 ounce) package chocolate chips
1/4 cup packed brown sugar
2 teaspoons cinnamon
2 cups flour
1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup powdered sugar (optional)

Steps:

  • Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
  • For topping:.
  • In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
  • For batter:.
  • Sift flour, baking powder, and baking soda into a medium bowl and set aside.
  • Using an electric mixer, cream butter and sugar until completely blended.
  • Beat in eggs and then sour cream until the mixture is creamy and smooth, slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
  • Stir in the cinnamon and vanilla and mix until batter is well blended.
  • Sprinkle whole pecans on the bottom of the prepared pan.
  • Evenly distribute 1/4 cup of topping in the pan.
  • Fold the remaining topping into the batter until mixed well.
  • Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
  • To test that the cake is done, insert a tester into the center, if the cake is done, it will come out clean, without any batter sticking to it.
  • Cool the cake for at least 20 minutes in the pan.
  • Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
  • Invert the plate and pan at the same time and place on a flat surface.
  • Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
  • Sprinkle with powdered sugar to decorate.
  • Note: This cake freezes well and may be made up to two days in advance.

CHOCOLATE CHIP SOUR CREAM POUND CAKE



Chocolate Chip Sour Cream Pound Cake image

Provided by Shannon Smith

Categories     Cakes

Number Of Ingredients 8

3 c flour
1/4 tsp baking soda
2 c sugar
1 c butter, softened
6 eggs
1 tsp vanilla extract
8 oz sour cream
1 c chocolate chips, mini

Steps:

  • 1. Preheat oven to 350.
  • 2. Stir together flour and baking soda.
  • 3. In mixer bowl, beat sugar and butter until fluffy; beat in eggs, one at a time, until smooth, then add vanilla.
  • 4. Beat in sour cream alternately with flour mixture; fold in chocolate chips.
  • 5. Pour into well-greased and floured 10-inch fluted tube cake pan; bake 1 hour and 15 minutes or until wooden pick comes out clean.
  • 6. Cool; remove from pan; sprinkle with confectioners\' sugar if desired.

SOUR CREAM CHOCOLATE CHIP POUND CAKE



Sour Cream Chocolate Chip Pound Cake image

This is my FAVORITE birthday cake! It's such a hit that we end up making 2 and eating more for breakfast the next day. Can be frozen and thawed out and still tastes Fab. Extremely moist!

Provided by la petite chef

Categories     Dessert

Time 1h10m

Yield 1 Bunt Cake, 12-16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
1 cup oil
1 cup sour cream
4 eggs
6 ounces chocolate chips
1 cup nuts (optional)

Steps:

  • Beat ingredients for 10 min on medium, this is the trick to tasting amazing!
  • Add chocolate chips and nuts.
  • Bake 350F about 1 hour in Bunt pan, do the toothpick trick to double check it around 45 minutes It turns out VERY moist!

CHOCOLATE CHIP SOUR CREAM POUND CAKE



Chocolate Chip Sour Cream Pound Cake image

Make and share this Chocolate Chip Sour Cream Pound Cake recipe from Food.com.

Provided by MustangMom

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 8

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

Steps:

  • 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!!

CHOCOLATE CHIP SOUR CREAM COFFEE CAKE



CHOCOLATE CHIP SOUR CREAM COFFEE CAKE image

Categories     Chocolate     Dessert

Number Of Ingredients 14

1 cup sugar
1/2 cup butter
2 cups flour
1 cup sour cream
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
chocolate chips (6 oz)
1/2 cup flour
1/2 cup brown sugar
1 1/2 tsp cocoa
1/4 cup butter
chocolate chips (6 oz)

Steps:

  • Butter/flour bundt pan, preheat over to 350. Cream sugar and butter until fluffy. Add eggs, sour cream, vanilla, beat to incorporate. Add dry ingredients. Beat 3 minutes at high speed. Combine dry ingredients, cut in butter. Put into prepared pan. Add batter, back until cake pulls away from the side of the pan, approximately 45 minutes.

Tips:

  • For a richer flavor, use dark chocolate chips instead of semi-sweet.
  • If you don't have sour cream, you can substitute plain yogurt.
  • To make the cake extra moist, add an extra 1/4 cup of sour cream or yogurt.
  • For a crunchier topping, sprinkle some chopped walnuts or pecans over the batter before baking.
  • To make a chocolate ganache frosting, melt 1 cup of chocolate chips with 1/2 cup of heavy cream in a microwave-safe bowl. Stir until smooth and pour over the cooled cake.

Conclusion:

This sour cream chocolate chip cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, rich chocolate flavor, and creamy sour cream topping, this cake is sure to be a hit with everyone who tries it. So next time you're in the mood for a sweet treat, give this recipe a try. You won't be disappointed!

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