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.

Course Dessert

Cuisine American

Keyword chocolate chip pound cake recipe, chocolate chocolate chip pound cake, chocolate chocolate chip pound cake recipe, how to make chocolate chip pound cake, recipe chocolate chip pound cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 492kcal

Author Beth Pierce

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 9x5-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