Get ready to experience a slice of pure bliss with this incredibly moist and decadent Sour Cream Chocolate Chip Cake that promises to transform your ordinary day into an extraordinary culinary adventure! Imagine a heavenly dessert that combines the rich, tangy smoothness of sour cream with the irresistible allure of chocolate chips, creating a cake so delicious it'll have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe will become your new go-to dessert that delivers maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and sour cream, stirring until the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Chocolate Chip Distribution: Lightly coat chocolate chips in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test - it should come out with a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to prevent breaking.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
