Chocolate Chip Pound Cake Recipe

Inside: This delicious twist on the classic pound cake will have your family and friends raving.  In this article, you’ll find the chocolate chip pound cake recipe, directions for baking in either a tube pan or a loaf pan and a recipe for a delicious chocolate glaze.

Oh my word.  I make this chocolate chip pound cake recipe yesterday and not only was it amazing, but it made the house smell like a chocolate lover’s heaven.

I had it in my head that I was going to just make the classic pound cake with lemon, but Morgan (hubs) is a chocolate fanatic.  So when I gave him a choice, of course he opted for chocolate chips instead.  

I honestly buy a bag of chocolate chips every time I go to the store now because he loves them so.  And I love baking, so match made in heaven, right?

Well, it would be if Brendan loved chocolate as much as he does, but alas, he’s more like me and so next time, I promised him a Lemon pound cake. Did he eat this one.  Why yes. Yes he did. LOL.

So if you love pound cake, and you love chocolate, this will be a winner!  Nope.  A WINNER. hahaha.

Here is the Best Chocolate Chip Pound Cake Recipe:

If you want to bake it in a fluted tube pan, be sure the read the notes below the recipe.  You’ll need to adjust some of the ingredient measurements.

Chocolate Chip Pound Cake Recipe

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

This delectable twist on the classic pound cake will have your baking fans raving and wanting more!

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Ingredients

• 1 cup butter at room temperature (226 grams)
• 4 eggs at room temperature
• 2 cups all-purpose flour (240 grams)
• 1 tsp baking powder
• 1 cup sugar (198 grams)
• 1 1/2 tsp vanilla
• 1 cup chocolate chips

Instructions

1. Preheat oven to 325 degrees F.
2. Grease a 9x5" loaf pan.
3. Make sure that your eggs and butter are at room temperature.
4. In a separate bowl, mix the flour and baking powder together.
5. In an electric mixing bowl, whip butter for about 30 seconds.
6. On medium-high speed, add the cup of sugar very slowly. Beat until light and fluffy.
7. Add vanilla.
8. On medium speed at one egg at a time to the butter. Be sure it is fully incorporated before adding the next egg.
9. Turn the mixer to medium-lo and add the flour mixture in 3 separate batches. Only mix enough to be just combined.
10. Remove bowl from mixer and carefully fold in the chocolate chips.
11. Pour into the greased pan and bake for about 55 minutes.
12. Cool on a wire rack before turning cake onto a plate.
13. Sift powdered sugar onto the cake when it is completely dry or make the chocolate glaze and drizzle.

Notes

If you want to use a fluted or tube pan, make the cake with the same directions with the following exceptions:

Use: 1 1/2 cups butter, 6 eggs, 3 cups flour (360 grams), 1 1/2 tsp baking powder, 1 1/2 cups sugar (297 grams), 2 tsp vanilla.

Bake for 60-65 minutes in a 325 degree F oven.

You can tell when your cake is done when it springs back from your touch. Or when you insert a toothpick in the center and it comes out clean.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
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  Wilton Perfect Results Premium Non-Stick 9-Inch Fluted Tube Pan
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  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 103mgSodium: 188mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 5g

You can either sift powdered sugar onto the cake (when it is completely cooled), or drizzle with this delicious chocolate drizzle glaze.

Chocolate Glaze Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Drizzle this chocolate glaze over your chocolate chip pound cake and make it even more tempting!

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Ingredients

• 4 oz chocolate chips
• 3 TBS butter
• 3 TBS water
• 1 1/2 cups powdered sugar, sifted (170 grams)

Instructions

1. Melt butter and chocolate chips together in a saucepan.
2. Remove from heat and stir in powdered sugar and water.
3. Add additional water, if needed, until you reach a good drizzling consistency.
4. Drizzle over warm (but not hot) cake.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 24mgCarbohydrates: 20gFiber: 1gSugar: 19gProtein: 0g

Questions about this pound cake recipe:

Do the butter and eggs really need to be room temperature?

Yes, it helps.  The butter will be fluffier and the eggs will whip up better. They trap more air when they are room temperature, and that means your cake will rise better in the oven.

It’s not the end of the world if you have to soften the butter in the microwave and warm the eggs in a bath of very warm water.  It usually end up having to do that, but if you can think ahead and leave the butter and eggs out on the counter until they are room temperature, you’re really ahead of the game!

Can I make this chocolate chip pound cake recipe ahead?

Yes!  Pound cake does keep pretty well.  But it’s really, really good when it’s a little warm, so you’ll have to try it and see which way you prefer.

Can I freeze this chocolate chip pound cake?

Absolutely.  Be sure to wrap it really, really well in plastic wrap and then put it in some sort of plastic container so it will freeze well.  When you are ready to serve it, take it out and allow it to thaw completely. I suggest taking it out the day before so you are sure it will be thawed all the way.

Can I leave out the chocolate chips?

Um. You can? If you want a plain pound cake, leave them out and add some extra vanilla. Maybe 1/2 tsp more.

Can I add nuts?

If you LOVE nuts, add them.  1/2 cup should be plenty.