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Chocolate Chip Pound Cake

This chocolate chip pound cake is rich and buttery with a moist crumb and plenty of semi-sweet chocolate chips swirled throughout it! It’s the best sweet treat for brunch, snack or dessert.

A pound cake is one of the best everyday desserts! From a coconut pound cake to my favorite Italian lemon plumcake and now this chocolate chip pound cake, it’s a versatile cake that is easy to make! 

Cake with three slices cut on brown paper.


 

Like my favorite Italian chocolate chip cake recipe, this one is studded with chocolate chips throughout it but instead of a bundt pan it’s made in a loaf pan like my yogurt chocolate chip bread

To add to the rich taste of the chocolate chip loaf cake, half the batter is flavored by melted chocolate similar to my Italian marble cake making it so irresistible and incredibly good! 

Why You’ll Love This Chocolate Chip Pound Cake

  • Easy to make: This easy pound cake recipe with chocolate chips is ready in 60 minutes! 
  • Classic: A pound cake is a classic cake that holds its loaf shape beautifully and stays moist for days!
  • Crowd-pleasing: From the buttery taste to the chocolate chips throughout, I have yet to meet an adult or kid who doesn’t love this cake.

Recipe Ingredients

  • Flour: All-purpose flour or pastry flour can be used. 
  • Baking staples: Baking powder, salt and vanilla extract add leavening and enhance taste.
  • Butter: I use unsalted butter, if you use salted butter adjust added salt to ¼ teaspoon.
  • Granulated sugar: White granulated sugar is what I recommend.
  • Eggs: Two large eggs and one large egg yolk add rich, moist texture. 
  • Milk: 2% milk or whole milk are best for a moist chocolate chip pound cake recipe.
  • Semi-sweet chocolate: You will need one square of semi-sweet baking chocolate that is melted and also semi-sweet mini chocolate chips.
Ingredients for the recipe.

Substitutions and Variations

  • Type of chocolate chips: While I found that semisweet chocolate chips were my favorite, you could use milk chocolate chips, dark chocolate chips or white chocolate chips.
  • Chopped chocolate: Instead of chocolate chips, use a high quality baking chocolate bar chopped into mini bite sized pieces. Add the chopped chocolate plus any scraps into the batter.
  • Buttermilk: Instead of milk, try buttermilk! It will make the cake even more soft and tender.
  • Icing: A chocolate glaze would make this recipe extra decadent! You could also dust it with powdered sugar or try the cream cheese glaze from my scones

How to Make Chocolate Chip Pound Cake

To start, in a medium sized bowl whisk the flour, baking powder and salt.

The dry ingredients whisked in a glass bowl.

Next, in a large bowl using an electric mixer, beat the melted butter, sugar and vanilla. Add the eggs and yolk, one at a time beating between each addition.

The wet ingredients beaten and adding the eggs.

Stir in the flour mixture with the wet ingredients alternately with the milk.

Adding the dry ingredients alternately with the milk.

Divide the batter in half then stir the chocolate chips and melted chocolate into one half and mix well. 

The melted chocolate and chips added to half the batter.

Spoon half the batter into the prepared loaf pan, top with the chocolate batter then add the remaining plain batter on top.

The plain batter in the loaf pan with the chocolate chip batter on top.

Bake until done, test with a toothpick. Let cool in pan then move to a wire rack to cool completely.

The remaining plain batter on top and the loaf baked on a wire rack.

Baking Tips

  • Pastry flour: Pastry flour will add a light texture to this baked good. Try making your own pastry flour by combining ½ cup all-purpose flour with ½ cup cake flour and combining. 
  • Regular size chocolate chips: If all you have is regular sized chocolate chips, I recommend tossing them with flour to prevent them sinking throughout the cake.
  • Test for doneness: Use the toothpick method to test for doneness. Insert a toothpick into the center of the loaf and if it comes out clean with a few moist cake crumbs it’s done! 
  • Type of pan: If you would like you can make this in bundt pan instead of a loaf pan, baking time may change. 
  • Prevent sticking: Grease with non-stick cooking spray and then flour the loaf pan and if you are still having trouble with sticking, grease the pan then line it with parchment paper.
  • Serving: When serving, add a dollop of whipped cream on top or no churn vanilla ice cream with a drizzle of homemade chocolate syrup!
Chocolate chip pound cake with three slices cut.

How to prevent a dry pound cake?

The best tip to avoid any dry cake is to watch the baking time! I would start checking your pound cake for doneness at 30 minutes. Also, measure your ingredients carefully. Adding too much flour can make a cake dry. 

What to do if the top is browning too quickly? 

To stop the top from burning if it is browning too quickly, tent it with aluminum foil. All ovens bake differently and you may need to do this halfway through or near the end. 

More Chocolate Chip Dessert Recipes

Two slices of cake on a white plate.

So when you are looking for a delicious loaf cake to make I hope you give this Chocolate Chip Pound Cake a try and be sure to let me know what you think. Enjoy!

Pound cake with three pieces cut.

Chocolate Chip Pound Cake

Rosemary Molloy
This chocolate chip pound cake is rich and buttery with a moist crumb and plenty of semi-sweet chocolate chips swirled throughout it! It’s the best sweet treat for brunch, snack or dessert.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 329 kcal

Ingredients
  

  • cups pastry flour or all purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
  • ¾ cup granulated sugar
  • ½ cup butter (melted and cooled)
  • ½ teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • ½ cup milk (2% or whole milk) (room temperature)
  • 1 square semi sweet chocolate melted
  • ¼ cup semi sweet mini chocolate chips

Instructions
 

  • Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch loaf pan.
  • In a medium bowl whisk the flour, baking powder and salt.
  • In a large bowl, beat the butter, sugar and vanilla well, approximately 2 minutes, add the eggs and yolk, one at a time beating between each addition, Stir in the dry ingredients alternately with the milk.
  • Divide the batter in half, stir the chocolate chips and melted chocolate into one half, mix well. Spoon half the batter into the prepared loaf pan, top with the chocolate batter then the remaining plain on top. Bake for approximately 30-40 minutes check with a toothpick for doneness. Let cool 15 minutes in the pan then move to a wire rack to cool completely. Enjoy!

Notes

For room temperature ingredients remove from the fridge 45-60 minutes before using.
To make homemade pastry/cake flour, for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of corn starch. Sift together before using to remove any lumps.

How to store leftover pound cake?

Store leftover pound cake wrapped tightly in plastic wrap or foil or store in an airtight container to prevent it from going stale. Store at room temperature for up to 3 days and do not store in the refrigerator as that will make the cake dry.

Can I freeze leftover cake? 

Yes! Wrap the whole cake tightly in plastic wrap then foil and store in a freezer safe bag for up to 3 months. You can also store the sliced cake. Thaw while still wrapped then enjoy. 

 

Nutrition

Calories: 329kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 122mg | Potassium: 221mg | Fiber: 3g | Sugar: 22g | Vitamin A: 483IU | Calcium: 66mg | Iron: 2mg
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