📝 Ingredients
Dry Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (113g) unsalted butter, slightly cool
- 1 cup (200g) granulated sugar
- 2 large eggs (room temperature)
- ⅔ cup (160ml) sour cream (full-fat)
- ¼ cup (60ml) milk
- 2 teaspoons vanilla extract
Optional (Recommended)
- ½ cup chocolate chips
- Melted chocolate (for drizzle)
👩🍳 Instructions
Step 1: Preheat & Prepare
Preheat your oven to 175°C (350°F).
Line or grease mini loaf pans or muffin molds.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, beat the butter and sugar together until the mixture becomes light and fluffy.
Step 4: Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition.
Then mix in the vanilla extract.
Step 5: Add Sour Cream & Milk
Mix in the sour cream and milk until smooth and well combined.
Step 6: Combine Dry & Wet
Gradually add the dry ingredients into the wet mixture.
Mix gently until just combined — do not overmix.
Step 7: Add Chocolate Chips (Optional)
Fold in chocolate chips for extra flavor and texture.
Step 8: Bake
Pour the batter into prepared molds, filling about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Step 9: Cool & Decorate
Let the cakes cool for 10–15 minutes.
Drizzle melted chocolate over the top for a bakery-style finish.
✅ Tips for Best Results
- Use room temperature ingredients for a smoother batter
- Do not overmix — it can make the cake dense
- Full-fat sour cream gives the best moist texture
