Sour Cream Chocolate Chip Layer Cake Recipe

Sour Cream Chocolate Chip Layer Cake Recipe

Get the party started with this deliciously rich cake brimming with HERSHEY'S CHIPITS Milk Chocolate Chips.

PREP
0 min
BAKE
0 min
CALORIES
0.0
  • PRINT

SKILL LEVEL : Intermediate

Ingredients

2 3/4 cupscake and pastry flour (675 mL)
2 tspbaking powder (10 mL)
1 tspeach baking soda and salt (5 mL)
3/4 cupsoftened butter (175 mL)
1 1/2 cupslightly packed brown sugar (375 mL)
3 eggs (3)
2 tspvanilla extract (10 mL)
3 cupssour cream (750 mL)
5 cupsCHIPITS Milk Chocolate Chips (810 g)

Directions

    1. Preheat oven to 350°F (180°C). Lightly grease two 9-inch (22 cm) cake pans.

    2. Stir flour with the baking powder, baking soda and salt. Beat butter with brown sugar in a separate bowl until light and fluffy. Beat in eggs, one at a time; add the vanilla.

    3. On low speed, alternately beat in flour mixture and 1 1/2 cups (375 mL) sour cream, in two additions, until batter is smooth. Stir in 1 cup (250 mL) chocolate chips until evenly distributed.

    4. Divide batter equally between prepared pans. Bake for 25 minutes or until a toothpick inserted into centre comes out clean.

    5. Cool for 10 minutes; turn out onto rack to cool completely. Cut each cake into two layers.

    6. Melt remaining chocolate chips in the microwave on MEDIUM (50%) for 1 to 2 minutes; stir until smooth. Cool slightly. Stir in remaining sour cream; beat until fluffy.

    7. Chill for 15 minutes or until frosting is as smooth and thick as peanut butter. Use to frost layers and top of cooled cake.

    Tip:
    • Brush any loose crumbs from the cut sides of the cake with a pastry brush before frosting.
    • For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.

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