Chocolate Chip Pound Cake

Chocolate Chip Pound Cake is the PERFECT combo of buttery, rich and soft pound cake with sweet chocolate chips baked in just 60 minutes!

If you’re looking for classic cakes in the kitchen or even just easy cake recipes, you’ll also love these Vanilla Pound Cake, Banana Bread, Yellow Cake, and Chocolate Cake recipes.

Loaf of Chocolate Chip Pound Cake

Chocolate Chip Pound Cake is the perfect dessert during the week, because it’s really easy to portion and include in your lunch when I have a busy schedule. It’s the perfect combo of soft and sweet, with bites of warm melty chocolate throughout the entire loaf.

This Chocolate Chip Pound Cake can make a simple breakfast with a cup of coffee, or dress it up after dinner to impress guests. You can make this fresh pound cake and provide toppings such as ice cream, fresh berries, whipped cream, hot fudge, caramel sauce, or strawberry sauce for a fun dessert bar at your next party.

If you’re looking for more tried-and-true dessert recipes, check out these Chocolate Chip Cookies or Turtle Cookes. If you want something more fool-proof, then check out our Peanut Butter Cookies and Peanut Butter Blossoms!

Chocolate Chip Pound Cake Collage of batter steps

Frequently Asked Questions

How do I keep pound cake from being dry?

There are a few key tips and tricks that will keep your cake from drying out. The first is to watch your cooking time, to make sure you’re not over-baking. The next thing is to measure your ingredients carefully, even weighing them if possible to make sure you’re not adding too many dry ingredients, which can dry out your cake. You can also swap out the milk with buttermilk, which has more fat and higher acid naturally, so it will provide moisture to the cake while also help to make the texture really soft.

What do I do if my pound cake is browning too much?

This recipe almost always works for me without a cover, but if it starts browning around the edges while it’s cooking you can cover the cake with tinfoil to prevent it from burning.

What other flavors can I add to Chocolate Chip Pound Cake?

You can add a dash of cinnamon or nutmeg to the cake batter for extra flavor! You can also use dark chocolate chips or white chocolate chips for this recipe.

Chocolate Chip Pound Cake Collage of baking steps

What to Serve with Chocolate Chip Pound Cake

Tips for Making Chocolate Chip Pound Cake

  • Coat the chocolate chips in all purpose flour to keep them from sinking to the bottom of the cake.
  • Grease your pan with both butter and flour to keep it from sticking. You can also use any type of bundt pan that you have for this recipe but you’ll have to double the batch.
  • Use a toothpick to check the cake, if it comes out clean with no crumbs then the cake is done.
  • Let your cake cool for a few minutes before trying to flip it out of the pan, you may have to use a knife to run around the edges of the cake first.
Slice of Chocolate Chip Pound Cake

How to Store Chocolate Chip Pound Cake

  • Serve: When it’s cool enough to remove from the pan, cut into slices and serve warm with butter, peanut butter, or your favorite preserves.
  • Store: This pound cake will last on the counter for 3-4 days. Either seal it in an airtight container, or wrap each slice in plastic wrap to prevent it from going stale. We don’t recommend refrigerating cake, because it can go stale faster.
  • Freeze: This can be made ahead and frozen for up to 3 months. If you’re going to freeze it, wrap the cake tightly in plastic wrap, then in tinfoil.
Chocolate Chip Pound Cake

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Chocolate Chip Pound Cake

Chocolate Chip Pound Cake is the PERFECT combo of buttery, rich and soft pound cake with sweet chocolate chips baked in just 60 minutes!
Yield 12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 12 tablespoons unsalted butter
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1/4 cup whole milk
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups mini semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees and flour and butter an 8×4 inch loaf pan.
  • To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.
  • Add in the vanilla, eggs and milk until fully combined.
  • Add in the flour, baking powder and salt until just combined then fold in most of the chocolate chips (reserve a handful), pour into the loaf pan and sprinkle over the remaining chips and bake for 55-60 minutes.

Video

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 439kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 76mg | Potassium: 253mg | Fiber: 2g | Sugar: 28g | Vitamin A: 450IU | Calcium: 53mg | Iron: 3.1mg
Keyword: chocolate chip pound cake
Chocolate Chip Pound Cake Collage

Photos used in a previous version of this post.

Slice of Chocolate Chip Pound Cake
Buttery Chocolate Chip Pound Cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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