Chocolate Chip Pound Cake
This Chocolate Chip Pound Cake is moist, tender, and dense, with pops of chocolate flavor in every bite, thanks to the mini chocolate chips folded into the batter. Whether served for brunch, an afternoon snack, or dessert, it always wows the crowd.
We love a good dessert, and some of the best are pound cakes. Butter, moist, tender, and delightfully dense in the best way possible, pound cakes are a classic sweet treat that everyone loves, and they’re suitable for any occasion, from a weeknight dessert to holidays.
We routinely make all kinds of pound cakes for ourselves, our family, and friends, and we love to put simple, creative spins on the classic, like this coffee cake pound cake, which makes small changes to deliver big flavor.
That’s what we’ve done with this chocolate chip pound cake. It’s a classic pound cake recipe with mini chocolate chips folded into the batter. That’s it. It’s a simple addition that adds so much flavor and visual appeal.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: This is a basic pound cake recipe, so you’ll only need a few simple ingredients that are likely already in your kitchen.
- Easy: Just like any pound cake, this recipe is simple and takes only a few steps and a little over an hour in the oven. Even beginners will have no issues.
- Classic Flavor: This pound cake is dense, tender, and buttery, delivering all the classic pound cake flavor you love wth a little chocolaty twist.
- Versatile: This cake is perfect for weeknight desserts, afternoon snacking, or parties.
- Great for Meal Prep: This is a freezer-friendly cake, so you can make a double batch and save a loaf for later.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This is a classic pound cake, so everything you need is probably in your kitchen.
Variations
- Chocolate Chips: Use mini semi-sweet, milk, or dark chocolate chips in this cake. You could even use regular chocolate chips for even bigger pops of flavor and color.
- Peanut Butter Chocolate Chip Pound Cake: Use a mix of peanut butter chips and chocolate chips for a tasty change.
- Gluten-Free: Use 1:1 gluten-free baking flour in the same amount for a gluten-free cake.
- Extra Tender: Use cake flour in place of all-purpose flour for an even more tender cake.
- Buttermilk: Use buttermilk to make a vanilla buttermilk pound cake with a nice tangy note.
How to Make Chocolate Chip Pound Cake
This is a brief overview of the steps required to prepare this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk the dry ingredients in a bowl and set aside.
- Beat the butter and sugar until light and fluffy. Then, Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate mixing half of the flour and half of the milk into the wet ingredients. Then, repeat the process with the other half of each.
- Fold in the mini chocolate chips.
- Pour the batter into a greased loaf pan and bake at 325°F until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely. Slice and serve once completely cool.
Expert Tips
- Your butter should be softened but not warm. Softened butter should yield easily but still retain its shape.
- If you forget to soften your butter, place the wrapped sticks in a bowl of warm water to soften quickly. Be careful that the water isn’t too hot.
- Bring your eggs to room temperature for easier, more complete mixing.
- Mix your batter until the wet and dry ingredients are combined, but avoid overmixing. Excessive mixing activates the gluten in the flour, resulting in an overly dense and tough cake.
- Give your loaf pan a few firm taps on the sides and bottom to help the cake release more easily.
Chocolate Chip Pound Cake FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Creaming, ingredient temperature, and mixing techniques are vital to a good pound cake. The butter should be softened and creamed with the sugar until light and fluffy. The eggs should be at room temperature for proper mixing, and the batter itself should be mixed until combined but not overmixed.
Pound cake has a higher ratio of butter, eggs, and sugar to flour compared to many other cakes, and it uses far fewer leavening agents. This combination creates a moist, tender cake that is also quite dense.
Both all-purpose and cake flour are popular choices for pound cake. Many people prefer cake flour because it produces a pound cake with a domed top, rather than a flat one.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Chip Pound Cake
Equipment
- Mixing Bowl
- Electric mixer
- Loaf pan
- Wire rack
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 325 degrees and grease a loaf pan with nonstick cooking spray.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a separate bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating between each addition.
- Beat in the vanilla extract.
- Add half the flour mixture to the bowl and beat to mix, then add half the milk and beat to mix. Add the remaining flour, then the remaining milk, beating between each addition.
- Fold in the mini chocolate chips.
- Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
