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One of the sweetest treats I can think of – Chocolate Chip Pound Cake. This buttery cake is soft, moist, and studded with semisweet chocolate chips – a favorite recipe I had to share!

slices of chocolate chip pound cake on a pink plate

Never had a chocolate chip pound cake before? Well, let me tell you something: This moist cake is simply wonderful.

Served warm with a sprinkle of powdered sugar over the top? It’s beautiful and irresistibly sweet all at once!

This heavenly delight combines the comfort of a traditional pound cake with the sheer joy of chocolate chips and real vanilla extract. The result? A dreamy dessert that will make you go back for seconds (and maybe thirds!).

It’s kind of funny that a cake would remind me of chocolate chip cookies so much. Jeremy said the same thing! He got pretty excited when he heard I had a chocolate chip cake recipe for him.

We are both fans of milk chocolate chips or any variety really! You can probably guess that we did a bit of eating with this one, haha!

If you’re still wondering, this is not just a regular cake. With this original recipe, you’ll create a cake batter that is simply to die for; it is buttery and slightly dense like a regular pound cake but even better with all that chocolate mixed in.

On top of the cake is a sweet dusting of powdered sugar. Inside is all that cakey goodness studded with sweet, melty chocolate chips. Is your mouth watering yet?

Next time you have a get-together, bring this gem along with you. It’s a great take on the traditional pound cake recipe; whatever crowd you serve it to, they will love it. It’s one of those easy recipes that are ever popular and always a treat.

This is a cake for the ages, people! I can’t tell you enough how much my family enjoyed it. So let’s get into this recipe and get you making your very own Chocolate Chip Pound Cake!

Some of our other favorite cake recipes we have on our site include: Strawberry Earthquake Cake, Burnt Almond Torte Cake Recipe, and Butterscotch White Chocolate Mousse Cake Recipe.

slices of chocolate chip pound cake on a pink plate

WHY THIS RECIPE WORKS:

  1. Balance: The balance between the sweet, buttery pound cake and the semi-sweet chocolate chips is just right.
  2. Easy to Make: With just a few steps, this recipe is manageable for both newbie bakers and seasoned pros.
  3. Keeps Well: This cake stores well, meaning you can enjoy it for days after baking!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Granulated sugar
  • Butter, softened
  • Large eggs
  • Buttermilk
  • Vanilla extract
  • Semi sweet chocolate chips
  • Powdered sugar for dusting (optional)
ingredients needed to make chocolate chip pound cake

HOW TO MAKE CHOCOLATE CHIP POUND CAKE:

  1. Preheat the oven to 325°F. Spray a 10-inch standard sized bundt pan with baking spray. Use a pastry brush to brush the spray evenly on the pan, set aside.
  2. Add the flour, sugar, butter, eggs, buttermilk, and vanilla in the body of a stand mixer with the paddle attachment. Beat on low speed for about 2 minutes until the ingredients combine.
  3. Place the mixer on medium speed and mix for 2 more minutes until smooth.
  4. Add the chocolate chips and stir them in until combined.
collage of images showing how to make the cake batter for chocolate chip pound cake
  1. Add the batter to the bundt pan and smooth out the top. 
  2. Bake for 80-90 minutes, until a toothpick inserted into the center comes out clean. If you notice the pound cake browning too quickly, you can tent with foil.
  3. Let cool in the pan for 10 minutes, then turn out the pound cake and let it cool completely on a wire rack.
collage of images showing how to bake chocolate chip pound cake
  1. Place on your serving platter and dust with powdered sugar if using, slice and serve.
chocolate chip pound cake being dusted with powdered sugar on a white platter

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

NOTES:

Here are some things to note. When I made this cake, it was ready at the 80-minute mark. I did have to tent it with foil about halfway through baking.

Just keep in mind that each oven is different. Keep an eye on it starting about 2/3 of the way through the bake time.

For best results, you want to use the toothpick method and bake just to the point where the toothpick comes out clean or even with a few moist crumbs, it’s perfect!

DO I HAVE TO USE BUTTERMILK/HOW TO MAKE MY OWN BUTTERMILK?

You don’t have to use buttermilk. However, buttermilk brings a lovely tanginess and moisture to the cake.

If you simply don’t have it on hand, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 10 minutes.

WHAT KIND OF CHOCOLATE CHIPS ARE THE BEST TO USE?

I prefer semi-sweet chocolate chips as they balance the sweetness of the cake.

However, you can use any flavor you like – milk, dark, or white chocolate!

Want mini chocolate chips? Go right ahead! Just be sure to use the same weight of chips as you would regular size.

If you measure the mini ones with measuring cups you may end up with more chocolate than you intended. Then again, that might be a good thing!

slices of chocolate chip pound cake fanned out on a serving platter

CAN I ADD ANOTHER TOPPING?

Absolutely!

You can add a powdered sugar glaze, chocolate ganache, or even a cream cheese glaze for extra flavor and decadence.

ANY ADDITIONS?

Oh, most definitely. Pick the one (or more) that makes your mouth water the most!

  • Nuts: Pecans, walnuts, or almonds for a crunchy twist.
  • Orange or Lemon Zest: For a citrusy hint.
  • Dried Fruit: Like cranberries or raisins.
  • Spices: Cinnamon or nutmeg can add warmth.
  • Coffee: Add some instant coffee granules to intensify the chocolate flavor.
  • Different Flavored Chips: Butterscotch, cinnamon, or peanut butter chips.
  • Shredded Coconut: For a tropical touch.
  • Cocoa Powder: For a double chocolate treat.
  • Extracts: Almond, coconut, or mint extract can switch up the flavor.
  • Sprinkles: To make the cake festive!

ANY SUBSTITUTIONS?

You know it! Check these out!

  • Butter: Can be replaced with margarine.
  • Buttermilk: Use a mixture of milk and vinegar or lemon juice.
  • Granulated Sugar: You could use brown sugar or a sugar substitute.
  • Eggs: Applesauce or mashed bananas can be used for an egg-free version.
  • Semi-Sweet Chocolate Chips: You can use any chocolate chip variety you prefer.
a fork cutting off a bite of chocolate chip pound cake on a pink plate

HOW TO STORE:

Refrigerator: Wrap everything leftover tightly in plastic wrap and store it for up to a week. It will keep at room temperature covered for about 4 days.

Freezer: If you end up with extra (or if you just want to make one for later) wrap the cake in plastic wrap and then foil. It can be frozen for up to 3 months.

DANA’S TIPS AND TRICKS:

  • Make sure all your ingredients are at room temperature.
  • Don’t overmix the batter to avoid a dense cake.
  • Use high-quality chocolate chips for the best flavor. My favorite are the more natural ones with simple ingredients.
  • Do the toothpick test to ensure your cake is baked perfectly.
  • Be patient and let the cake cool completely before slicing to avoid crumbling.
  • Keep track of the appearance of the cake. If your cake is browning too quickly while baking, tent it with foil.
a fork holding up a piece of chocolate chip pound cake in air

This Chocolate Chip Pound Cake is a winner. Its delightful flavor, moist texture, and irresistible chocolate chips make it a joy to bake and even more so to eat.

It’s a simple cake that promises big flavors, and I bet it will be one of the best things you’ve had in a while. So get out your cake pans and get baking!

If you’ve tried this CHOCOLATE CHIP POUND CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 2 votes

Easy Chocolate Chip Pound Cake Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 1 hour 30 minutes
One of the sweetest treats I can think of – Chocolate Chip Pound Cake. This buttery cake is soft, moist, and studded with semisweet chocolate chips – a favorite recipe I had to share!
Servings 10 servings

Ingredients
  

Instructions

  • Preheat the oven to 325°F. Spray a 10-inch standard sized bundt pan with baking spray. Use a pastry brush to brush the spray evenly on the pan, set aside.
  • Add the flour, sugar, butter, eggs, buttermilk, and vanilla in the body of a stand mixer with the paddle attachment. Beat on low speed for about 2 minutes until the ingredients combine.
  • Place the mixer on medium speed and mix for 2 more minutes until smooth.
  • Add the chocolate chips and stir them in until combined.
  • Add the batter to the bundt pan and smooth out the top.
  • Bake for 80-90 minutes, until a toothpick inserted into the center comes out clean. If you notice the pound cake browning too quickly, you can tent with foil.
  • Let cool in the pan for 10 minutes, then turn out the pound cake and let it cool completely on a wire rack.
  • Place on your serving platter and dust with powdered sugar if using, slice and serve.

Notes

  • Make sure all your ingredients are at room temperature.
  • Don’t overmix the batter to avoid a dense cake.
  • Use high-quality chocolate chips for the best flavor. My favorite are the more natural ones with simple ingredients.
  • Do the toothpick test to ensure your cake is baked perfectly.
  • Be patient and let the cake cool completely before slicing to avoid crumbling.
  • Keep track of the appearance of the cake. If your cake is browning too quickly while baking, tent it with foil.

Nutrition

Calories: 988kcal | Carbohydrates: 117g | Protein: 12g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 200mg | Sodium: 353mg | Potassium: 321mg | Fiber: 4g | Sugar: 74g | Vitamin A: 1324IU | Calcium: 76mg | Iron: 5mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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