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 more Classic Cakes, you’ll love my Buttermilk Pound Cake, and Almond Pound Cake recipes.
Sabrina’s 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 you have a busy schedule. It’s the perfect combo of soft and sweet, with bites of warm melty chocolate throughout the entire loaf.
Recipe Card
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.
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Notes
Nutrition
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Table of contents
About This Recipe
This 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.
Baking Tips and Tricks
- 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.
How to Store
- 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.
Frequently Asked Questions
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 helping to make the texture really soft.
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.
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.
Related Recipes
Nore Delicious Chocolate Chip Recipes
Photos used in a previous version of this post.
Can I use 1% milk instead of whole?
Absolutely!
Love this recipe. One suggestion: I used a 5X9 pan. The size listed is way too small. The dough rose beautifully. I did use the tinfoil cover method, placing it very loosely, but put a sheet of parchment paper b/t the cake and the foil. I also would suggest not being afraid to let the top brown.
Thank you letting us know Ali! Great feedback and thank you for the kind review!
Ive used this recipe for years now and absolutely love it! I do bake it for longer than directed though to ensure its cooked thoroughly. Today I am substituting the butter for ghee since I used the last of my butter… hoping for a good outcome!
How did your cake turn out Vanessa! Thanks for the kind review.
I have been baking for over 40 years. This recipe is delicious but it overflowed out of the loaf pan onto my oven and yes, I had to cook it back-and-forth into the oven again because the inside was not done.
So sorry this happened Maria. As a seasoned baker I’m sure you know that one of the problems may be that the oven is too hot and can cause the loaf cake to overflow or perhaps to much leavening. I re-read several years of comments on this recipe and I’m not sure how to troubleshoot this for you. Perhaps next time, lower the temp to 325 degrees and bake longer? As you know, it can be frustrating when oven temps are not always exact. I keep an oven thermometer handy when I encounter a challenge to ensure that the temps are accurate.
This is an update to a prior review. I finally kept baking the pound cake until the middle was cooked. The pound cake was very good, but I am still wondering why the middle remained uncooked for so long.
Trish, there are many variables that cause this problem. So glad you were persistent and ended up with a good pound cake!
1. Use an oven thermometer to ensure that your temperature is accurate and don’t open while baking as it will alter the temp.
2. Correct baking pan size
3. Over mixing dough
and other variables as well.
Hi,
Loaf looks amazingly delicious !
Question : Does the butter need to be cold/softened/ or room temperature?
Thank you 🙂
room temp
This cake was delicious. Your method for baking this cake was quick and easy. I’ll be using this method when baking pound cakes in the future. Thank you!?
Great to hear Frankie, and thank you for the 5 star review!
Followed step by step & somehow the middle just wouldn’t cook. The sides were perfect & the top was a beautiful golden brown. I ended up cutting the sides off & putting the middle back in to see if it cooks. Not sure where I went wrong.
So delicious and easy directions. Will make again!
I love your tip about using a tinfoil to prevent the cake from browning. Genius! Works like a charm every time.
This chocolate chip pound cake was so delicious and delightful! We can’t get enough of it! We’ll surely have this again.
The middle did not cook raw, side bottom brown ended up over cooking the sides and bottom still raw followed every step-by-step
This recipe was so easy and delicious. My daughter and I made it together for our weekly homeschool co-op. We didn’t have mini chocolate chips so just used regular one. Would like to try it with white chocolate chips next time
My whole family loved this pound cake! We paired it with vanilla ice cream which was amazing.
this was exactly what I was looking for, and I cannot thank you enough for sharing this amazing recipe! thank you so much!
My kids love to have this dessert with lots of chocolate chips. Love that it is so easy to make, so soft and flavorful. So satisfying!
Gréât cake my granddaughter asking for every week thank you