Chocolate Chip Pound Cake

This Chocolate Chip Pound Cake is a buttery, dense, one-bowl bundt cake loaded with chocolate chips in every slice. No creaming step required, just dump, mix, and bake.

Course Dessert

Cuisine American

Keyword Chocolate Chip Pound Cake

Prep Time 10

Cook Time 1 30

Servings servings

Calories 988kcal

Author Jason Decker

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