This buttery, dense Chocolate Chip Pound Cake with loads of melting chocolate throughout will have you skipping the line at your favorite coffee shop.
Chocolate Chip Pound Cake Recipe
Buttery, moist and delightfully dense, this Chocolate Chip Pound Cake recipe delivers on texture and flavor. This easy pound cake recipe is a delicious step up from the coffee shop drive-thru. Enjoy a slice with your morning coffee, as an afternoon snack, or for a satisfying after-dinner dessert.
Scrumptious Chocolate Chip Loaf
One of my guilty pleasures is getting a slice of pound cake in the Starbucks drive thru. But as much as I love it, I knew I could improve upon it! And this pound cake is the butteriest, most delectably dense with the perfect amount of chocolate. I know you’re going to love it!
Chocolate Chip Pound Cake Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Softened unsalted butter
- Granulated sugar
- Large eggs
- Whole milk
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Chocolate chips
Supplies:
How Soft is ‘Softened Butter’?
Softened butter should still feel cold. It should be solid, but hold a fingerprint when pressed. It should also bend without breaking. Butter that is too soft leads to spreading cookies, and no one wants that!
For best results, set chilled butter out at room temperature for 25-30 minutes. Check out my tutorial for other methods of softening butter.
How to Make Chocolate Chip Pound Cake
- Preheat oven to 325°F. Lightly grease and flour a 9×5-inch loaf pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy.
- Add the eggs, one at a time, beating until well combined. Then beat in the milk and vanilla.
- Add the flour, baking powder and salt
- Beat on low speed until just combined.
- Stir in 1 and 1/4 cups of the chocolate chips.
- Spread the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top of the batter.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- If the top of the cake starts to brown too much before the center is done baking, tent the pan with foil until it is baked all the way through. I usually tent my loaf with foil halfway through the baking time.
- Let cool in pan for 30 minutes before inverting onto a wire rack to cool completely. Enjoy!
More Pound Cake Recipes
- Pumpkin Pound Cake: A fall favorite and the star of your dessert table! This perfectly spiced Pumpkin Pound Cake is moist and topped with the most deliciously sweet glaze.
- Banana Pudding Pound Cake: An incredibly moist and flavorful Banana Pudding Pound Cake that you’ll go bananas for!
- SuSu’s Sour Cream Pound Cake: Moist and tender with a crackly crust, SuSu’s Sour Cream Pound Cake pairs beautifully with seasonal fresh fruits for a simple, crowd-pleasing dessert that’s sure to become a family favorite.
- Neapolitan Pound Cake: Classic Neapolitan flavors of strawberry, vanilla and chocolate are layered together in this rich and buttery Neapolitan Pound Cake that’s drizzled with a simple sweet glaze and made even more festive with colorful sprinkles. A great cake for any occasion!
- Chocolate-Filled Chocolate Chip Pound Cake: A moist & rich pound cake that’s studded and filled with chocolate chips! Yum!
How to Store Chocolate Chip Pound Cake
Store chocolate chip pound cake covered in plastic wrap or in an airtight container at room temperature for up to five days from the date it was baked.
To freeze, let the cake cool completely and then wrap tightly in plastic wrap and then wrap in foil or place in an airtight container and store in the freezer for up to 3 months.
To defrost, place in the refrigerator overnight and then keep covered to bring to room temperature before serving.
If you make this Chocolate Chip Pound Cake, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Cakes Made for Celebrating
From a simple cake for a kid’s party to something a little fancier to wow the crowd, look no further than my Cakes Made for Celebrating! Sheet cakes, layer cakes, ice cream cakes, and more. There’s something for every taste and every occasion!
Chocolate Chip Pound Cake
- Prep Time: 10 minutes
- Cooling Time: 30 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 loaf
Description
This buttery, dense Chocolate Chip Pound Cake with loads of melting chocolate throughout will have you skipping the line at your favorite coffee shop.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 and 1/2 cups chocolate chips, divided
Instructions
- Preheat oven to 325°F. Lightly grease and flour a 9×5-inch loaf pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy.
- Add the eggs, one at a time, beating until well combined. Then beat in the milk and vanilla.
- Add the flour, baking powder and salt and beat on low speed until just combined.
- Stir in 1 and 1/4 cups of the chocolate chips.
- Spread the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top of the batter.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. If the top of the cake starts to brown too much before the center is done baking, tent the pan with foil until it is baked all the way through. I usually tent my loaf with foil halfway through the baking time.
- Let cool in pan for 30 minutes before inverting onto a wire rack to cool completely. Enjoy!
