Chocolate Chip Pound Cake

4.50 from 4 votes

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.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: American

Servings: 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