A sour cream chocolate chip loaf cake – easy and so delicious! This simple chocolate chip pound cake loaf has a soft crumb, buttery vanilla flavor, and lots of mini chocolate chips!
Preheat oven to 350°F and spray a loaf pan* with baking spray and line with parchment paper, leaving an overhang for easy removal of the cake.
baking spray
In a medium bowl, whisk together cake flour and baking soda until well combined. Set aside.
2 ¼ cups cake flour, ½ teaspoon baking soda
In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy, about 3-4 minutes.
1 cup granulated sugar, ¾ cup salted butter
Add eggs, one at a time, followed by vanilla and sour cream, mixing after each addition.
4 large eggs, 2 teaspoons pure vanilla extract, ⅔ cup full-fat sour cream
Gradually fold in dry ingredients until just combined.
Fold in chocolate chips until evenly distributed.
1 cup mini semi-sweet chocolate chips
Add batter to prepared loaf pan and smooth the top. Bake in preheated oven for 45-50 minutes*, or until a toothpick entered into the center of the cake comes out clean.
Cool in loaf pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Chocolate Ganache Glaze
Heat chopped chocolate and heavy cream in microwave for 20-second intervals until beginning to melt.
4 oz bittersweet chocolate, ½ cup heavy cream
Stir to finish melting until smooth.
Add corn syrup and stir until glossy.
2 tablespoon light corn syrup
If desired, allow to cool in the fridge for 15 minutes for a slightly thicker consistency.
Pour glaze over cooled cake, allow to set, and serve.
Video
Notes
*Loaf Pan Size: This amount of batter fits best in a 9x5 loaf pan, but I've also made it in an 8.5 x 4.5 loaf pan with no problem -- just make sure you measure your flour correctly so that you don't end up with too much, and begin checking the cake for doneness after 45 minutes.