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


  • 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


  • 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.



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


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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  1. 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.

  2. I love your tip about using a tinfoil to prevent the cake from browning. Genius! Works like a charm every time.

  3. This chocolate chip pound cake was so delicious and delightful! We can’t get enough of it! We’ll surely have this again.

  4. 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

  5. this was exactly what I was looking for, and I cannot thank you enough for sharing this amazing recipe! thank you so much!

  6. 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!

  7. I have a cake in the oven right now I am making it for my great grandson and his father my grandson I hope it comes out as delicious as it looks because they both just love chocolate chips I’ll let you know how it turns out I might make them into muffins Wilsee next time

  8. I just made this cake for Sunday dessert. The use of mini chocolate chips was great idea since they don’t sink to the bottom. The cake was nice and brown but
    the middle wasn’t done. I solved problem by putting foil pan on top of cake and
    placing it on the lower rack. I cut broiler on low heat & left it in the oven for 8 minutes. It worked. I have a new oven so, I’ll bake cake on 325 degrees next time.
    I’ve already cut a piece which was moist and tasty.

  9. It’s in the oven as I type! Smells great…I used 2 jumbo eggs in lieu of 4 & all brown sugar…hope it turns out well!

  10. This is the second time I have used this recipe and it does not disappoint ! It has become my new favorite cake to give to others or to myself . It is easy to make , looks scrumptious and tastes that way too .

  11. I made this cake today, and it was really really dry. I followed the recipe exactly, but unfortunately it seemed to take a long time to bake before it cooked in the middle. I did everything correctly and my oven is always really reliable. It was slightly burnt on the sides and very dry in the middle, especially the next day. I will not be making it again.

  12. Thanks for sharing the recipe! Followed this recipe exactly as written. I think this is a good recipe to build off of and tweak as one sees fit. I would have liked for the dough/bread part of the loaf to be a tad sweeter, but my husband who isn’t a fan of things being too sweet really liked it. We both agreed that these would likely live better as muffins. Overall, I didn’t hate it at all, don’t get me wrong, but for myself, I would maybe use salted butter next time or add a bit more sugar. Either way, I’ll be making a version of this again. Thank you!

  13. Very good recipe.
    Just a small suggestion: When converting US measurements to metric, butter should be converted from tablespoons of butter to grams, and liquid such as milk should remains in ml.

  14. I dunno…while poundcake is not supposed to be super sweet, this tasted like it needed to be sweeter. Maybe I’ll mix some milk chocolate chips in with the dark ones next time

  15. I have made this so many times and this is one of my favorite pound cake recipe! Planning to make this in bigger batches – can I triple this recipe in one batch? Thankyou!

    1. If you are looking at making 3 separate loaves, then yes. If you’re wanting to make it one big batch, adjust your pan size to fit 12 cups of batter (10 in springform pan or 10×2 inch square pan). You’ll then probably need to increase the oven temp and decrease the bake time by a quarter. I haven’t tested it so I can’t give exact. If you decide to play around with it, I’d love to know what worked. Good luck!

  16. A little dry for us. I mixed dark chips and semisweet, which was a hit but my guys did not feel it had enough pound cake flavor.

  17. I’ve tried making pound cake from various sources and always end up with a dry cake. I read the reviews on this and though I’d give it another chance. We followed the recipe exactly, no substitutions and even used a scale to have the exact measurements. Still, we had a dry cake! It had a nice taste but it was just to dry to really enjoy. I don’t know what went wrong but I’m sure it was something on my part. Maybe something wrong with my oven?

    1. Pound cake is a dense cake but it shouldn’t be dry. If you measured all the ingredients, the only think I can think of is that it might have been over-baked. Have you checked the temperature of your oven lately?

  18. It is absolutely delicious..
    My family and I loved it and indulged in it.
    I have a question..
    Can we use this same recipe and replace the chocolate chips with dried cranberries and/ or blueberries.

  19. Can this recipe be made in mini loaf pan (4 mini loaves)? If so, do I need to increase ingredients by 1.5x? Double the recipe? Thanks!

    1. You’ll need to double the recipe to fit 4 mini loaves (roughly the pan size is 5 1/2 x 3). Good luck!

  20. 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.

  21. 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. You can mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar as a substitute. Good luck!

  22. Hello. I was wondering… it is possible to switch whole milk for almond milk or it won’t be good for the moisture?

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

    1. Sure but you might want to lessen the salt to 1/8 teaspoon in the recipe to adjust for the salted butter. Enjoy!

  23. 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

  24. 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.

    2. Hi Sabrina I have a 9 inch round cake tin. Would the ingredients be the same or should I double the ingredients

    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. If i need to do a 8 by 8 inch size…all the ingredients double up?:)including eggs will be at 8 eggs?will it be too much?

        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!

      2. 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!

  25. Hi again! Lol! I am so enjoying your recipes!!! Question? Can this be made in a bundt pan by chance? Thanks so much!

    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!