Sour Cream Pound Cake with Heath Toffee Bits & Mini Chocolate Chips

New bundt cake pan + a friend’s birthday = an excuse to bake a cake.  OK, who am I kidding, it takes very little to motivate me to bake. If someone sneezes, I can find a way to make that into an opportunity to bake.  This recipe for Sour Cream Pound Cake with Heath Toffee Bits & Mini Chocolate Chips is a monster of a cake coming in at 12 cups of batter.  My charming heart-shaped bundt pan only holds 10 cups, but I took a chance with hoping it wouldn’t rise too much and overflow during baking.  Luckily batter overflow disaster was averted this time, but next time I’ll bake this in a 12 cup tube pan.  The cake is tender and buttery, with a distinctive almond flavor (due to the almond extract).  You can experiment with your own add ins, but I used Heath toffee bits and mini chocolate chips because I needed to use them up (and they’re small enough so that they stay evenly distributed throughout the batter and wouldn’t sink to the bottom of the batter while baking).

The cake rises quite a bit so make sure to leave some headroom at the top of your pan for rising during baking.

Sour Cream Pound Cake-Penzeys1

The cake is delicious on its own without a glaze or frosting.

Sour Cream Pound Cake-Penzeys5

But it’s even prettier with a sprinkling of powdered sugar on top.  Here’s a link to the Heart Tiered Bundt Pan.

Sour Cream Pound Cake-Penzeys6 Sour Cream Pound Cake-Penzeys7

Sour Cream Pound Cake with Heath Toffee Bits & Mini Chocolate Chips

(Adapted from Penzey’s)

Makes one 12-cup bundt or tube cake pan (this cake makes a lot of batter that rises quite a bit during baking, so make sure you have the correct size cake pan or divide the batter up among smaller cake pans)


2 sticks unsalted butter (8 ounces)
3 cups sugar
6 eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons Cake Enhancer (optional)
1 cup sour cream


  1. Preheat the oven to 325°F.
  2. Grease and flour a 10 to 12 cup bundt pan or tube pan.
  3. In a large bowl, cream together the butter and sugar until lightened in color and well mixed.
  4. Add the eggs, one at a time, and beat well after each addition.
  5. Add the vanilla and almond extracts and mix well.
  6. In a separate large bowl, stir together the flour, baking soda, baking powder, salt, and cake enhancer (optional).
  7. Add about 1/4 of the flour mixture to the wet ingredients and mix.  Alternate adding the sour cream and flour mixture while mixing, and finish with adding the flour mixture.
  8. Stir in the chocolate chips and Heath bits.
  9. Pour the batter into the bundt or tube pan.  Make sure the batter does not fill the pan completely as the cake rises quite a bit while baking.
  10. Gently tap the filled pan against the counter to settle the batter and get rid of any air pockets.  Smooth out the top of the batter with a spatula if needed.
  11. Bake for about 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs.

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