Chocolate Chip Pound Cake

I love making Chocolate Chip Pound Cake because it combines the rich, buttery texture of a classic pound cake with the sweet, indulgent chocolate chips that melt in every bite. This cake is moist, dense, and perfectly sweet, with just the right amount of chocolatey goodness. It’s perfect for any occasion, from casual afternoon tea to a celebratory dessert, and it’s sure to be a hit with chocolate lovers!

Why I’ll Love This Recipe

I enjoy how this pound cake has a fine, crumbly texture that’s both tender and dense—just the way a good pound cake should be. The chocolate chips scattered throughout add bursts of melty chocolate in every slice, making it the perfect combination of richness and sweetness. It’s an easy recipe that doesn’t require too many ingredients but results in a wonderfully satisfying dessert!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream or plain yogurt

• 1 1/2 cups mini chocolate chips (or regular chocolate chips)

Directions

1. Prepare the Oven and Pan:

   • Preheat the oven to 350°F (175°C).

   • Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients:

   • In a medium bowl, I whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.

3. Cream the Butter and Sugar:

   • In a large bowl, I beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This helps create a light texture in the cake.

4. Add the Eggs and Vanilla:

   • I add the eggs one at a time, beating well after each addition. Then, I mix in the vanilla extract.

5. Add the Dry Ingredients and Sour Cream:

   • With the mixer on low speed, I gradually add the dry ingredients, alternating with the sour cream (starting and ending with the dry ingredients). I mix until just combined.

6. Fold in the Chocolate Chips:

   • I fold the mini chocolate chips into the batter using a spatula, ensuring they’re evenly distributed without overmixing.

7. Bake the Pound Cake:

   • I pour the batter into the prepared loaf pan and smooth the top with a spatula.

   • I bake the pound cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the cake is browning too quickly, I can cover it loosely with aluminum foil towards the end of the baking time.

8. Cool the Cake:

   • Once the cake is done, I remove it from the oven and let it cool in the pan for 10 minutes. Then, I transfer it to a wire rack to cool completely.

9. Serve:

   • Once cooled, I slice the cake and enjoy it as is, or with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.

Servings and Timing

This recipe yields 8-10 servings. Prep time is about 10 minutes, with a bake time of 55-65 minutes, making this cake a relatively quick and easy dessert to prepare.

Variations

I like to change it up by:

• Adding 1/2 teaspoon of ground cinnamon or nutmeg for a warm, spiced twist.

• Using dark chocolate chips instead of milk chocolate for a more intense chocolate flavor.

• Swapping some of the all-purpose flour for almond flour to add a hint of almond flavor and a slightly denser texture.

• Mixing in chopped nuts, like walnuts or pecans, for extra crunch.

Storage / Reheating

I store any leftover pound cake in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly and frozen for up to 2 months. To enjoy, simply thaw the cake at room temperature or warm a slice in the microwave for a few seconds.

FAQs

1. Can I make this pound cake in a bundt pan?
Yes, you can bake this recipe in a bundt pan instead of a loaf pan. Just be sure to grease and flour the pan well and adjust the baking time, as it may take slightly longer (check with a toothpick for doneness).

2. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute for sour cream and will give the cake a slight tang while maintaining moisture. You can use the same amount.

3. Can I use regular-sized chocolate chips instead of mini chips?
Absolutely! Regular chocolate chips work just fine; however, mini chocolate chips tend to distribute more evenly throughout the batter, so you may notice slightly larger pockets of chocolate if you use regular chips.

4. Can I make this cake ahead of time?
Yes, this cake actually improves in flavor after a day or two, so it’s great for making ahead. Just store it in an airtight container and let it sit at room temperature.

5. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for better structure and texture. The cake might be a little denser, but it will still be delicious!

Conclusion

Chocolate Chip Pound Cake is a perfect dessert that combines rich butteriness with sweet, melty chocolate chips. It’s easy to make, incredibly moist, and the perfect treat for any occasion. Whether you’re enjoying it on its own or with a cup of coffee, it’s sure to satisfy your sweet tooth and impress your guests!