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!
Amy D
I made this pound cake, and everyone asked for seconds. It’s definitely a recipe I’ll keep making again!
Carol C
This luscious recipe drew raves among my friends and family. It made an incredible company dessert, esp with a little vanilla ice cream!
Rich
Such a delicious pound cake. My family gobbled it up and now they want me to make another loaf.
Catalina
I baked this over the weekend and it turned out wonderfully rich and buttery. The chocolate chips stayed evenly distributed and made every slice extra delicious!
Beth Pierce
Thank you, Catalina! I am so glad that you liked it.
Karalee
The pound cake was so good and straightforward to make. The family loved it. Thanks for sharing the recipe!
Beth Pierce
You are most welcome, Karalee!