This Chocolate Chip Pound Cake is moist, buttery, and delicious with hints of vanilla and a healthy dose of semisweet chocolate chips. You are going to love this easy eight-ingredient pound cake.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted butter. If using salted butter, omit the added salt.
- Eggs: Use large ones and bring them to room temperature.
- Vanilla extract: Use the pure stuff, please.
- Semisweet chocolate chips: Toss the chocolate chips in a little flour or use mini chocolate chips.
How To Make Chocolate Chip Pound Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, baking powder, and sea salt together.
- Cream the butter and sugar. Add the eggs and vanilla extract to the butter mixture.
- Beat in the flour mixture just until combined.
- Toss the chocolate chips with a tablespoon of flour and fold them gently into the batter. Spoon the batter into a greased and floured loaf pan. Top the loaf with more chocolate chips.
- Bake until a toothpick inserted in the top comes out clean. Cool the loaf in the pan for a few minutes before inverting.
Tips For Success
- Grease and lightly flour the baking pan, paying close attention to the corners.
- Add chocolate chips to the top of the loaf. Some will sink a bit, but that will help produce a more even distribution of chocolate.
- Once the batter is in the pan and the chips are on top, load it in the oven.
- If the cake is browning too fast, cover it loosely with aluminum foil.
- Let the cake cool for 2 hours before slicing into it.
More Cake Recipes
Chocolate Chip Pound Cake
This Chocolate Chip Pound Cake is moist, buttery, and delicious with hints of vanilla and a healthy dose of semi-sweet chocolate chips. You are going to love this easy eight-ingredient pound cake.
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Servings: 10 servings
Calories: 492kcal
Ingredients
- 1½ cups all-purpose flour plus a tablespoon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips plus more for the top
Instructions
- Preheat oven to 350°F. Grease and dust lightly with flour a 9×5-inch loaf pan.
- Whisk the 1½ cups flour, baking powder, and sea salt in a medium bowl.
- Using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Turn the mixer to low and add the eggs one at a time, mixing just until incorporated. Mix in the vanilla extract.
- Beat in the flour mixture in a couple of increments just until combined, scraping down the bowl and beater when needed
- Toss 1½ chocolate chips with 1 tablespoon of flour, then fold them gently into the batter. Spoon the batter into a greased and floured loaf pan. Top the loaf with the remaining chocolate chips.
- Bake for 50-55 minutes until a toothpick inserted in the top comes out clean or with a little melted chocolate on it. Cool the loaf in the pan for 10-15 minutes before carefully inverting. Cool the loaf for 2 hours before slicing.
Notes
Store the pound cake in an airtight container at room temperature for 3-5 days, but it won’t last that long.
Nutrition
Calories: 492kcal | Carbohydrates: 49g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 190mg | Potassium: 205mg | Fiber: 3g | Sugar: 30g | Vitamin A: 676IU | Calcium: 59mg | Iron: 3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
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