A sour cream chocolate chip loaf cake that’s easy to make and truly delicious. This simple chocolate chip pound cake loaf has a tender, buttery crumb, a warm vanilla flavor, and plenty of mini chocolate chips—perfect for families and gatherings.
*This post contains affiliate links — as an Amazon Associate I may earn from qualifying purchases.*
Sour Cream Chocolate Chip Loaf Cake Recipe
This cake is one of my favorites—simple to prepare and reliably satisfying. The chocolate ganache on top complements the buttery loaf perfectly. The glaze works wonderfully on this recipe and adds a glossy, rich finish. If you enjoy sour cream-based loaf cakes, this one is an easy go-to.
What is a loaf cake?
A loaf cake is any cake baked in a loaf pan. Often loaf cakes are pound-cake-style, like this chocolate chip loaf, but they can vary in texture and flavor. A loaf pan yields a smaller, easy-to-share cake ideal for snacks, dessert, or breakfast.
Pound cake vs. loaf cake
Pound cake describes a denser, buttery crumb traditionally made from butter, sugar, flour, and eggs. Modern pound cakes may include small amounts of leavening or dairy like sour cream to lighten the texture while keeping the characteristic tight crumb and rich taste. A pound cake can be baked in various pans, including a loaf pan.
How to keep chocolate chips from sinking
Use a relatively thick batter so chips stay suspended as the cake bakes. For extra insurance, toss the chocolate chips in a tablespoon of flour or mix them with the dry ingredients before folding into the batter.
Baking time
This loaf cake typically bakes about 45–50 minutes at 350°F. Start checking at 45 minutes and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Chocolate chip cake — key ingredients
See the recipe card below for exact measurements. The main components are:
- Granulated sugar — creamed with butter to create a light, tender crumb.
- Butter — salted or unsalted (adjust salt if using unsalted). Use room-temperature butter for even creaming.
- Eggs — room temperature eggs give better volume and mixing.
- Vanilla extract — quality vanilla enhances the cake’s flavor.
- Sour cream — full-fat and room temperature for moistness and tender crumb.
- Cake flour — produces a light, delicate texture. Substitute with all-purpose flour plus cornstarch if needed (instructions below).
- Baking soda — reacts with the sour cream to provide lift.
The loaf is finished with a chocolate ganache glaze made from bittersweet chocolate, hot cream, and a bit of light corn syrup for shine and a smooth pourable texture.
Equipment
The recipe fits best in a 9 x 5-inch loaf pan; an 8.5 x 4.5-inch pan can also be used (watch baking time). Other useful tools include a stand or hand mixer, mixing bowls, a whisk, rubber spatula, parchment paper, and a cooling rack. A kitchen scale helps ensure accurate flour measurement.
Tips and F.A.Q.
Cool the cake in the pan for 10–20 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely. This prevents a soggy bottom.
Mini chocolate chips will soften and get gooey during baking but typically solidify again as the cake cools, leaving pockets of chocolate throughout the loaf.
To soften butter quickly, microwave a stick on high in short increments (about 5–10 seconds), rotating and checking frequently so it softens but doesn’t melt.
Place eggs in a bowl of lukewarm water for about 10–15 minutes to bring them to room temperature safely and quickly.
Full-fat Greek yogurt is the closest substitute for sour cream and will keep the batter moist and tender.
To mimic cake flour, measure 2 1/4 cups (281 g) all-purpose flour and replace 5 tablespoons of it with cornstarch (about 40 g cornstarch with 227 g flour). Sift together before using for a lighter result.
Yes—substitute 3/4 cup vegetable oil for the butter and add 1/2 teaspoon salt with the dry ingredients for a moist variation, though the flavor will differ from the butter-based loaf.
Store slices or the whole loaf in an airtight container at room temperature for up to 3 days, or freeze tightly wrapped for up to 2 months. Individually wrapped slices thaw quickly and make convenient snacks.
Variations
Customize this loaf to suit your taste:
- Coffee Chocolate Chip — add 1–2 tablespoons instant espresso powder to the dry mix.
- Banana Chocolate Chip — fold in 2–3 mashed overripe bananas, reduce sour cream to 1/4 cup and sugar to 3/4 cup.
- Buttermilk Chocolate Chip — swap equal amounts of buttermilk for the sour cream.
- Double Chocolate — reduce flour slightly and fold in 1/2 cup unsweetened cocoa with the dry ingredients for a richer chocolate loaf.
- Chocolate Fudge Frosting — use a frosting instead of ganache for a thicker, more decadent top.
If you try this loaf, please consider leaving a rating and comment. Feedback is always appreciated—share results or photos to show how your loaf turned out.
More cakes you’ll love
- Vegan Coconut Cake
- Chocolate Orange Cake
- Butter Pecan Cake with Cream Cheese Frosting
- Chocolate Spice Cake
📖 Recipe
Chocolate Chip Loaf Cake — Easy with Chocolate Ganache Glaze
Equipment you may need
- 9 x 5-inch loaf pan (or 8.5 x 4.5-inch)
- Stand mixer or hand mixer
- Parchment paper and baking spray
- Mixing bowls, whisk, rubber spatula, cooling rack
Ingredients
- Baking spray
- 2 1/4 cups (281 g) cake flour
- 1/2 teaspoon baking soda
- 1 cup (200 g) granulated sugar
- 3/4 cup (170 g) salted butter, room temperature (1 1/2 sticks)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (153 g) full-fat sour cream, room temperature
- 1 cup (237 g) mini semi-sweet chocolate chips
Chocolate Ganache Glaze
- 4 oz (113 g) bittersweet chocolate, chopped
- 1/2 cup (119 g) heavy cream
- 2 tablespoons light corn syrup
Instructions
- Preheat oven to 350°F. Spray a loaf pan with baking spray and line with parchment paper, leaving an overhang for easy removal.
- Whisk together cake flour and baking soda in a medium bowl; set aside.
- Cream butter and sugar in a large bowl or stand mixer until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing after each addition. Stir in vanilla and sour cream until combined.
- Fold in the dry ingredients until just combined, then fold in chocolate chips (tossed with a little flour if desired).
- Pour batter into prepared pan and smooth the top. Bake 45–50 minutes or until a toothpick inserted in the center comes out clean. Begin checking at 45 minutes.
- Cool in the pan 15–20 minutes, then remove using the parchment overhang and transfer to a wire rack to cool completely.
Chocolate Ganache Glaze
- Combine chopped chocolate and heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring between intervals, until chocolate begins to melt.
- Stir until smooth and fully melted. Add corn syrup and stir until glossy.
- For a slightly thicker glaze, chill in the refrigerator 15 minutes. Pour over cooled cake, allow glaze to set, then slice and serve.
Notes
*Loaf pan size: This batter fits best in a 9 x 5-inch loaf pan. If using a slightly smaller pan, measure flour accurately and begin checking for doneness after 45 minutes.
Nutrition (per slice)
Calories: 515 kcal | Carbohydrates: 53 g | Protein: 7 g | Fat: 31 g
