Chocolate Chip Pound Cake

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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.

Chocolate Chip Pound Cake
CHOCOLATE CHIP POUND CAKE

Chocolate Chip Pound Cake is my go-to dessert during the week, because it’s really easy to portion and include in my 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.

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

HOW LONG DOES POUND CAKE KEEP?

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.

I don’t recommend refrigerating cake, because it can go stale faster.

CAN YOU FREEZE POUND CAKE?

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.

Slice of Chocolate Chip Pound Cake

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HOW TO 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 TO SERVE WITH CHOCOLATE CHIP POUND CAKE

TIPS FOR MAKING CHOCOLATE CHIP POUND CAKE

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

Loaf of Chocolate Chip Pound Cake

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Chocolate Chip Pound Cake

5 from 11 votes
  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

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

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

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

  1. Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan.
  2. To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.

  3. Add in the vanilla, eggs and milk until fully combined.
  4. 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.

Recipe Notes

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

Nutrition Information

Yield: 12 servings, Amount per serving: 439 calories, Calories: 439g, Carbohydrates: 48g, Protein: 6g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 86mg, Sodium: 76mg, Potassium: 253mg, Fiber: 2g, Sugar: 28g, Vitamin A: 450g, Calcium: 53g, Iron: 3.1g

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Keyword: chocolate chip pound cake
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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.

See more posts by Sabrina

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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Comments

  1. Fantastic recipe! I just baked this and it turned out so delicious. I followed the exact recipe – no substitutions. I didn’t even need to coat the chocolate chips. They stayed and didn’t fall to the bottom. Not dry at all. I have no complaints except that I can’t stop eating it.

  2. Mmm- this recipe was absolutely delicious! We followed this recipe exact, except creamed the butter and sugar by hand, and the final result was gorgeous! Thank you for sharing this recipe.

    1. Hi ! In the recipe you say add cream but in the ingredients there is no cream mentioned !! Is that a mistake??

  3. This cake was simple to make. We enjoyed it so much I made it twice. The husband loves it and we had a good night lol. Very grateful

  4. I lost my choc chip pound cake recipe, so when I saw that yours used butter and mini chips, I knew it was a good one ;-). I did cut the sugar to 3/4 cup, just because I cut the sugar on almost all my sweet baked goods, and I just put 1 cup of chips in, because we had used the other cup in pancakes earlier in the week. Omigosh it’s so good! The top did brown, but because of the butter, it’s ever-so-slightly crunchy, almost like a chocolate chip cookie. Your recipe is really good, Sabrina, and I’ve been baking for about 35 years.
    Oh, and a few years ago I bought a small Bundt pan, which accommodates half of most Bundt cake recipes. Your recipe fits my small Bundt pan perfectly, as well as the loaf pan. And for new bakers, this might be helpful: my 8″ x 4″ metal loaf pan measures 8 x 4 on the BOTTOM. The top of the pan measures 9 x 5. This size pan makes this cake perfectly.

    1. Thank you so much for coming back to let me know how much you enjoyed it, Sophie. I’m sure others appreciate your feedback as well.

    1. You can use regular-size chocolate chips, but the mini chips (although more expensive) really distribute the chocolate better, and make a much better cake. Just my opinion, but try it and see what you think! 🙂

        1. I’ve not tested it using that size pan but I would assume you would double. If you decide to try, I’d love to know how it turns out. Thanks!

      1. Hi sabrina
        Stupid question but does this recipe use plain or self raising flour as it uses both baking power and soda in the recipe i wasnt sure what the base flour was.
        Thanks for your time and cooking advice.

    1. Great recipe! I usually cut down on sugar in recipes but this isn’t too sweet at all as written. It turned out great, golden and tasty. The kids said it tastes like a giant chocolate chip muffin. Thank you so much for sharing it!

    1. Yes, though it might only need 50-55 minutes. Check it towards the end of the bake time. I’m so glad you’re loving the recipes!