Best 14 Chocolate Chip Sour Cream Snack Cake Recipes

CHOCOLATE CHIP SNACK CAKE

Steps:

• Preheat oven to 350°F. Grease an 8-inch square baking pan.
• Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
• Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, and mix well. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream. Stir in 1/2 cup chocolate chips and the pecans.
• Transfer the batter to the prepared pan. Bake 28-32 minutes, or until a pick inserted into the center comes out clean.
• Set the pan on a wire rack. Sprinkle 3/4 cup chocolate chips on top of the warm cake. Wait 5 minutes. Then, using an offset spatula, spread the chocolate to cover top of cake. Allow the cake to cool completely.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
• Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
• Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
• Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
• Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
• Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
• Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

CHOCOLATE CHIP SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.

SOUR CREAM CAKE WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees.
• Coat a 9 X 13 inch pan with cooking spray.
• In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, baking soda, salt, sour cream, butter, vanilla and eggs. Blend at low speed of electric mixer for 3 minutes.
• Pour one-half of the batter into prepared pan. Combine the remaining 1/2 cup sugar and cinnamon. Sprinkle one-half of sugar mixture and one-half chocolate chips over batter. Repeat with remaining batter, sugar mixture and chocolate chips.
• Bake 35 to 40 minutes or until a wooden toothpick comes out clean. Remove from oven and cool on wire rack.

SOUR CREAM CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
• For topping:.
• In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
• For batter:.
• Sift flour, baking powder, and baking soda into a medium bowl and set aside.
• Using an electric mixer, cream butter and sugar until completely blended.
• Beat in eggs and then sour cream until the mixture is creamy and smooth, slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
• Stir in the cinnamon and vanilla and mix until batter is well blended.
• Sprinkle whole pecans on the bottom of the prepared pan.
• Evenly distribute 1/4 cup of topping in the pan.
• Fold the remaining topping into the batter until mixed well.
• Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
• To test that the cake is done, insert a tester into the center, if the cake is done, it will come out clean, without any batter sticking to it.
• Cool the cake for at least 20 minutes in the pan.
• Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
• Invert the plate and pan at the same time and place on a flat surface.
• Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
• Sprinkle with powdered sugar to decorate.
• Note: This cake freezes well and may be made up to two days in advance.

CHOCOLATE CHIP SNACK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
• Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.

SOUR CREAM CHOCOLATE CHIP CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
• In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
• Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
• Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
• Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
• Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

SOUR CREAM CHOCOLATE-CHIP CAKE

Steps:

• Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.
• For topping:
• In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
• For batter:
• Sift flour, baking powder, and baking soda into a medium bowl and set aside.
• Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then sour cream until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla. Mix until batter is well blended.
• Sprinkle whole pecans on the bottom of the prepared pan. Evenly distribute 1/4 cup of topping in the pan. Fold the remaining topping into the batter until mixed well. Pour the batter into the pan, spread evenly, and bake 35-40 minutes. To test that the cake is done, insert a tester (I use a toothpick) into the center. If the cake is done, it will come out clean, without any batter sticking to it.
• Cool the cake for at least 20 minutes in the pan. Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely. Invert the plate and pan at the same time and place on a flat surface. Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate. Sprinkle with powdered sugar to decorate.

LISA'S CHOCOLATE CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
• Bake for 1 hour. Allow to cool.

CHOCOLATE SOUR CREAM FUDGE SNACK CAKE

Steps:

• Set oven to 350 degrees.
• Grease an 8 x 8-inch baking pan.
• Set oven rack to second-lowest position.
• Sift the first 8 ingredients in a large bowl.
• In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
• Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
• Add in chocolate chips and walnuts; mix to combine.
• Transfer the batter into prepared baking pan.
• Bake for about 35-45 minutes, or until cake tests done.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream sugar and butter.
• Beat in eggs.
• Sift together dry ingredients.
• Alternately add dry ingredients and sour cream to mixture.
• Stir in vanilla, nuts and chocolate chips.
• Pour into well greased 10" tube pan.
• Bake at 350 degrees for 1 hour 15 minutes or until done.
• Cool before removing from pan.

SOUR CREAM CHOCOLATE CHIP CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
• In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
• In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
• Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.