Chocolate-Filled Chocolate Chip Pound Cake, a moist & rich pound cake that’s studded and filled with chocolate chips! Yum!
Brandon and I went on the most amazing trip to Northern California over the holidays and ate some of the best food of our lives! We went to 29 bakeries and 19 restaurants over the 7 days we were there! It was a dream trip for both of us, that’s for sure!
Ever since we got back, I’ve been having so much fun recreating several of the tasty and memorable treats we tried! This Chocolate-Filled Chocolate Chip Pound Cake is definitely one of them!
Rich sour cream pound cake studded with mini chocolate chips and filled with even more chocolate chips. The overall texture and taste is something to swoon about!
Let me show you how easy it is to have this moist and marvelous cake on a plate for you and your loved ones to enjoy!
The batter is simple and sweet! Sour cream makes it extra moist, self-rising flour makes it easy, and chocolate chips make it magical!
Half the batter goes in the pan, followed by a layer of chocolate chips, then the remaining batter…
Then it bakes for about an hour and it’s ready to devour!
Enjoy!
xoxo,
Chocolate-Filled Chocolate Chip Pound Cake
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 12
- Category: Dessert
Description
Chocolate-Filled Chocolate Chip Pound Cake, a moist & rich pound cake that’s studded and filled with chocolate chips! Yum!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 cup sour cream
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups self-rising flour
- 3 cups mini chocolate chips, divided
Instructions
- Preheat oven to 325°F. Lightly grease and flour a ring-shaped cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy. Beat in the sour cream. Add the eggs, one at a time, beating until well combined. Then beat in the vanilla and almond extracts. Add the flour and beat on low speed until just combined. Stir in 1-1/2 cups of the mini chocolate chips.
- Spread half of the batter evenly into the prepared cake pan. Sprinkle evenly with the remaining chocolate chips. Spread the other half of the batter evenly over the chocolate chips.
- Place the cake pan on a baking sheet and bake for 1 hour or until a toothpick inserted in the center comes out clean. If the top of the cake starts to brown too much, place a sheet of parchment paper over the top of the cake until it is done baking.
- Let cool in pan for 15 minutes before inverting onto a wire rack or cake plate. Enjoy!
When you made it with peanut butter, how much did you use and what did you replace??
Hi Kelsey! When I made the Peanut Butter Chocolate Chip Pound Cake version of this recipe, I replaced all of the 1 cup butter with 1 cup peanut butter. Here are the ingredients I used:
1 cup creamy peanut butter
2 cups granulated sugar
1 cup sour cream
5 large eggs
1 teaspoon vanilla extract
3 cups self-rising flour
2 cups chocolate chips
I just stirred the chocolate chips into the batter rather than creating a chocolate center. Baking time remained the same. Enjoy!