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Chocolate Chip Sour Cream Cake

 Chocolate Chip Sour Cream Cake
This cake delightfully combines the flavors of chocolate and cinnamon. Enjoy this dessert with dinner and use leftovers the next day as a handy snack.—Sue Reichenbach, Langhorne, Pennsylvania
8 ServingsPrep: 15 min. Bake: 45 min.


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon ground cinnamon


  • 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 near
  • the center comes out clean. Cool on a wire rack. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 515 calories,

2 of 2

Chocolate Chip Sour Cream Cake (continued)

Nutritional Facts: 23 g fat (14 g saturated fat), 104 mg cholesterol, 278 mg sodium, 73 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.