Description
This delicious chocolate chip sour cream loaf cake is moist, rich, and perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour (For best results, use a kitchen scale for accurate measurements.)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (Make sure it’s at room temperature.)
- 1 cup granulated sugar
- 2 large eggs (Ensure they are at room temperature.)
- 1 teaspoon vanilla extract
- 1 cup sour cream (Yogurt can be used as an alternative.)
- 1 cup chocolate chips (Use semi-sweet or dark chocolate for a richer flavor.)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. Stir until just combined, being careful not to overmix.
- Gently fold in the chocolate chips to ensure even distribution.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg