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You are here: Home / Recipes / Desserts / Cakes & Cupcakes / Chocolate Chip Pound Cake

Chocolate Chip Pound Cake

Published April 3, 2023. Last updated May 8, 2025 by Lauren Vavala Harris

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Slices of chocolate chip pound cake with text overlay.
A slice of chocolate chip pound cake on a white plate with the serving tray of. more slices near it and text overlay.
A slice of chocolate chip pound cake on a white plate with the serving tray of. more slices near it and text overlay.
Slices of chocolate chip pound cake with text overlay.
A chocolate glazed chocolate chip pound cake on a serving tray with text overlay.
Slices of chocolate chip pound cake with text overlay.

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. 

Slices of chocolate chip pound cake layered on a white serving tray with chocolate chips and strawberries around it.

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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

Ingredients needed to make a chocolate chip pound cake on a marble background with text overlay.

  • 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!

Dry ingredients in a glass bowl with eggs, butter, chocolate chips, and sugar around it on a marble baclground.

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. 

Butter, sugar, and eggs mixed together in a silver bowl.

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.

Pound cake batter in a silver bowl.

Gradually add the flour mixture until just combined. Do not over mix.

Pound cake batter with chocolate chips in it in a silver bowl.

Gently fold in the chocolate chips with a spoon or silicone spatula.

Chocolate chip pound cake batter in a loaf pan over a marble background.

Pour the batter into the prepared pan.

A baked chocolate chip pound cake in a loaf pan over a marble background.

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.

Chocolate glaze in a glass bowl with a silver whisk over a marble background.

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!

A slice of chocolate chip pound cake on a small white plate with a fork with chocolate chips and a serving tray of more pound cake partially showing around it.

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

Red Velvet Pound Cake
Red Velvet Pound Cake is soft, moist, flavorful and sweet. This easy recipe is loaded with eggs and butter to give it the desired dense, heavy texture that classic pound cake is known for. The icing on the cake is a creamy, rich and sweet cream cheese frosting.
Get The Recipe
A close up of a slice of red velvet pound cake on a white plate.
Chocolate Pound Cake
Chocolate Pound Cake is a more decadent version of this classic dessert recipe. Topped with a rich, chocolate ganache drizzle, this cake is the sweetest way to impress guests or enjoy with a cup of coffee or milk to end your day.
Get The Recipe
A chocolate pound cake with two slices laying in front of the remaining cake on a white serving plate. The cake is topped with fresh raspberries.
Vanilla Pound Cake
Vanilla Pound Cake is a delicious butter and vanilla flavored cake, finished with a vanilla glaze. This cake has the signature slightly dense pound cake texture you know and love. It’s a simple, yet flavorful, classic cake that’s sure to always impress.
Get The Recipe
A vanilla pound cake on a white plate with a white background.

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Close up of slices of chocolate chip pound cake layered on each other.
Print

Chocolate Chip Pound Cake

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. 
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Servings 8 slices
Calories 531kcal
Author Lauren Harris

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

Note: if you plan to use a bundt pan, you will need to double the recipe.

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.
** Nutritional information is an estimate and may vary.

 

Nutrition

Serving: 1slice | Calories: 531kcal | Carbohydrates: 59g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 124mg | Potassium: 114mg | Fiber: 1g | Sugar: 39g | Vitamin A: 878IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg

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Filed Under: Cakes & Cupcakes, Desserts, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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