Chocolate Chip Pound Cake is a moist, buttery cake with sweet chocolate chips scattered throughout each slice. This pound cake recipe is made with the same simple, classic cake base you know and love, with a rich chocolatey twist.
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Pound cake is a classic dessert that is traditionally made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour, hence the name “pound” cake. While it was a regular at my family’s home when I was growing up, it was mostly store-bought.
In this recipe for Chocolate Chip Pound Cake, I use the same recipe as in my Blueberry Pound Cake recipe but swapped out the fruit for chocolate.
The recipe adds some baking powder and salt to a traditional pound cake recipe for added structure and support to help the add-ins from all sinking to the bottom.
Why This Recipe Works
It’s an old favorite with a sweet, chocolatey twist. The addition of chocolate chips gives traditional pound cake a richer flavor.
This recipe is easy to make and doesn’t require a ton of ingredients. Besides the chocolate chips, this pound cake is made with all pantry staples. It’s easy to prepare, but does take a bit of time to bake.
You can enjoy Chocolate Chip Pound Cake as a dessert with coffee, tea or milk, or even grab a slice for a quick breakfast on your way out the door in the morning.
Step-By-Step Instructions
Ingredients
- 1 1/2 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (room temperature and very soft)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Be sure to set your butter and eggs out at least an hour ahead of time to come to room temperature.
Chef’s Tip: it is important that the butter is very soft so that it can be whipped smooth and fluffy.
Preheat your oven to 325°F.
Coat the inside of a loaf pan with shortening or butter and lightly dust with flour. You can also line it with parchment paper to help prevent sticking.
Note: if you plan to use a bundt pan, you will need to double the recipe.
Create!
Sift together the flour, baking powder and salt. Combine well.
Chef’s Tip: measure the flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
Cream the butter in an electric mixer fitted with a paddle until light, about 3-4 minutes. Gradually add the sugar and beat until light and fluffy.
Add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.
Gradually add the flour mixture until just combined. Do not over mix.
Gently fold in the chocolate chips with a spoon or silicone spatula.
Pour the batter into the prepared pan.
Bake for 60-80 minutes, or until a toothpick inserted into the center comes out clean. This typically takes me about 70 minutes.
Chef’s Tip: do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
Allow the pound cake to cool for at least 20 minutes before removing it from the pan.
Optional: you can make a chocolate drizzle by heating 1/2 cup of heavy cream in a small pot until just starting to simmer. Pour it over 1/2 cup of chocolate chips in a bowl. Let sit 30 to 60 seconds, then whisk until smooth. Drizzle or spread over the top of the cake. Allow to set before slicing and serving.
Che’s Tip: you can add a vanilla glaze if preferred over a chocolate drizzle to the top of the pound cake after removing it from the pan. The vanilla glaze recipe can be found in this post for Mixed Berry Scones. Simply drizzle the glaze over the cake and let set before slicing.
Present!
Once fully cool, and any added glaze is set, slice and serve.
Tips and Techniques
- Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- You can make a chocolate drizzle by heating 1/2 cup of heavy cream in a small pot until just starting to simmer. Pour it over 1/2 cup of chocolate chips in a bowl. Let sit 30 to 60 seconds, then whisk until smooth. Drizzle or spread over the top of the cake. Allow to set before slicing and serving. If you prefer a vanilla glaze, please see this Mixed Berry Scones recipe for the instructions on how to make a vanilla glaze.
- Store leftovers tightly covered at room temperature. Use within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
FAQ’s
Why Is It Called Pound Cake?
Pound Cake is named so due to the fact that the original recipe was made with just 4 ingredients – a pound each of butter, sugar, eggs and flour.
Is Pound Cake and Loaf Cake The Same Thing?
A loaf cake is any cake that has been baked into a loaf form. A pound cake is a specific type of cake generally made with a pound of each ingredient. Pound cakes are often baked in loaf pans.
More Pound Cake Recipes
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Chocolate Chip Pound Cake
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature and very soft
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 325°F.
- Coat the inside of a loaf pan with shortening or butter and lightly dust with flour. You can also line it with parchment paper to help prevent sticking.
- Sift together the flour, baking powder and salt. Combine well.1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Cream the butter in an electric mixer fitted with a paddle until light, about 3-4 minutes. Gradually add the sugar and beat until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.4 large eggs, 1 teaspoon vanilla extract
- Gradually add the flour mixture until just combined. Do not over mix.
- Gently fold in the chocolate chips with a spoon or silicone spatula.1 cup chocolate chips
- Pour the batter into the prepared pan.
- Bake for 60-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool for at least 20 minutes before removing it from the pan.
- Once fully cool, and any added glaze is set, slice and serve.
Notes
Tips and Techniques
- Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- You can make a chocolate drizzle by heating 1/2 cup of heavy cream in a small pot until just starting to simmer. Pour it over 1/2 cup of chocolate chips in a bowl. Let sit 30 to 60 seconds, then whisk until smooth. Drizzle or spread over the top of the cake. Allow to set before slicing and serving. If you prefer a vanilla glaze, please see this Mixed Berry Scones recipe for the instructions on how to make a vanilla glaze.
- Store leftovers tightly covered at room temperature. Use within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
