Chocolate Chip Pound Cake

This Chocolate Chip Pound Cake is an easy dessert idea! A buttery, rich pound cake FULL of chocolate chips!

Chocolate Chip Pound Cake

I needed an easy dessert idea the other day, so I found myself digging through one of my many recipe boxes. There were lots of potential ideas (you know the stack), but when I saw this Chocolate Chip Pound Cake, I knew it would be perfect!! I put the other recipes back in the box and went to the kitchen to make this!

I love that this recipe is so easy to make, and I always have the ingredients on hand. Plus, it makes 2 loaves!! I can freeze one for later for an easy dessert another time! One night, we had this just like this – and the other night, we served it with fresh berries and sweetened whipped cream – kind of like a strawberry shortcake, but not exactly! I wish I would have taken pics, but I didn’t! Maybe next time?!

Recipe for Chocolate Chip Pound Cake

• all-purpose flour
• salt
• large eggs
• egg yolks
• vanilla extract
• unsalted butter
• granulated sugar
• semi-sweet chocolate chips

How to make Chocolate Chip Pound Cake

1. Preheat oven to 325°F. Grease and flour two 9x5x3-inch loaf pans; set aside.
2. In a medium bowl, stir together the flour and salt. Set aside. In a small bowl, beat together the eggs, egg yolks, and vanilla. Set aside.
3. In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy (about 4-5 minutes). Reduce the mixer speed to medium and add the egg mixture gradually. Continue to mix for an additional 2-3 minutes, scraping down the sides of the bowl, if necessary. Switch the mixer to low speed and gradually add the flour mixture and beat just until blended. Stir in the chocolate chips.
4. Divide the batter between the two loaf pans, smoothing out the top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes – or until a toothpick inserted near the center tests clean. Cool in the pan on a wire rack for 20-30 minutes before removing from the pan to cool completely.

Chocolate Chip Pound Cake: FAQs

If you have questions about making this Chocolate Chip Pound Cake recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

• How do you store pound cake?

Tightly covered, either in plastic wrap or some kind of airtight container.

• How long is a pound cake good for?

Properly stored, it is good for 5-7 days at room temperature.

• Can I freeze a pound cake?

Absolutely! Wrap it tightly in plastic wrap, then in aluminum foil. It will be good for three months this way. 

• Can I frost this pound cake or put a glaze on it?

Although I feel like this pound cake stands well on its own, you can absolutely top it with chocolate frosting or your favorite glaze.

How did you like this recipe

I love that this pound cake is sweet without being too sweet! It’s a great little treat any time – don’t you think so? Comment down below with your Chocolate Chip Pound Cake experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!

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4.62 from 13 votes

Servings: 24 servings

Chocolate Chip Pound Cake

By Jamie Sherman

This Chocolate Chip Pound Cake is an easy dessert idea! A buttery, rich pound cake FULL of chocolate chips!

Prep: 20 minutes mins

Cook: 1 hour hr 20 minutes mins

Total: 1 hour hr 40 minutes mins

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Equipment

• rubber spatula or wooden spoon
• mixing bowl
• hand mixer
• loaf pan

Ingredients 

1x2x3x

• ▢ 3 ½ cups all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 4 eggs
• ▢ 4 egg yolks
• ▢ 1 tablespoon vanilla extract
• ▢ 1 ½ cups unsalted butter, softened, 3 sticks
• ▢ 2 cups sugar
• ▢ 1 bag semi-sweet chocolate chips, 12 oz.

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Instructions 

• Preheat oven to 325°F. Grease and flour two 9x5x3-inch loaf pans; set aside.
• In a medium bowl, stir together the flour and salt. Set aside. In a small bowl, beat together the eggs, egg yolks, and vanilla. Set aside.
• In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy (about 4-5 minutes). Reduce the mixer speed to medium and add the egg mixture gradually. Continue to mix for an additional 2-3 minutes, scraping down the sides of the bowl, if necessary. Switch the mixer to low speed and gradually add the flour mixture and beat just until blended. Stir in the chocolate chips.
• Divide the batter between the two loaf pans, smoothing out the top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes – or until a toothpick inserted near the center tests clean. Cool in the pan on a wire rack for 20-30 minutes before removing from the pan to cool completely.

Notes

• Makes two loaves. I like to slice them each into 10-12 slices, depending on what I need.

Nutrition

Serving: 1slice, Calories: 336kcal, Carbohydrates: 38g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 91mg, Sodium: 64mg, Potassium: 118mg, Fiber: 2g, Sugar: 22g, Vitamin A: 445IU, Calcium: 23mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on June 11, 2014. Updated on July 11, 2020.