Sour cream Chocolate Chip pound Cake – Marielle’s B-day Cake

I’ve been having this cake for the last 10 birthdays, now we’re at the point where we make 2 because it gets gobbled up and we end up eating it for breakfast! OH SO GOOD! (Don’t count the candles!!)

This cake is so darn moist and delicious. Most of the time we don’t even put frosting on it… probably because we end up freezing them… oh Italians! 😉

>As you can see it is very easy to make, the KEY trick is the beating for 8-10 minutes, this is what makes it the moist texture that’s packed with flavor.

Hope your Birthday’s are as joyful as mine! 🙂


  • 1 package yellow cake mix
  • 1 package instant vanilla pudding
  • 1 cup oil
  • 1 cup sour cream
  • 4 eggs
  • 8 oz chocolate chips (we use ghirardelli semi-sweet)


  1. Beat all ingredients for 8-10 min on medium speed
  2. Fold in chocolate chips
  3. Pour in a greased Bundt pan
  4. Bake about 45min – 1hour on 350F (check at 45mins with a butter knife, if it comes out clean it’s done!)
  5. Let rest for 10-15mins, then flip onto serving dish

One Comment Add yours

  1. Dee says:

    This is my new “go-to” pound cake recipe. So easy and great tasting.

    I made Orange-Cranberry Pound Cake by adding orange extract and dried cranberries to the batter and made a glaze with powdered sugar, OJ, orange zest and a little milk to thin down to glaze consistancy. Drizzled over the warm cake. Very good and my daughter’s new favorite!

    Also, just made Peppermint Pound Cake by adding peppermint extract and some neon pink food coloring to the batter. When finished baking, poured small amount of a “thinnish” glaze of powdered sugar, milk and scant amount of peppermint extract over warm cake and cooled in the pan. When completely cooled, poured a thick frosting / icing made from (more) powdered sugar, butter, peppermint extract and milk over the turned out cake. Sprinkled with a small amount of crushed peppermint and chopped peppermint bark. Brought one cake to work today, it was half eaten before 9:00 am. YUM!!! The second cake is going to my church for the youth dessert-theatre production tomorrow night.

    Also have made it with Lemon extract and Poppy seeds and glazed with a simple milk / powdered sugar combo and dusted with powdered sugar.

    Love this recipe!!!

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