Chocolate Chip Pound Cake
Introduction
This Chocolate Chip Pound Cake is rich, buttery, and studded with melty chocolate chips throughout. With its tender crumb and a hint of vanilla, it’s the perfect balance of classic pound cake and indulgent chocolate dessert. Serve it plain, dusted with powdered sugar, or with a drizzle of chocolate glaze for an extra treat.
Ingredients
Refrigerated
5 large eggs
Baking & Spices
3 cups all‑purpose flour
1 tsp baking powder
2 oz chocolate chips (for garnish or mix‑in)
1½ cups granulated sugar
1 cup powdered sugar (for glaze or dusting)
½ tsp salt
2 cups semi‑sweet chocolate chips
1⅓ tbsp vanilla extract
Dairy
1⅝ cups unsalted butter (softened)
2 tbsp milk
1 cup sour cream
Instructions
Preheat Oven
Heat oven to 325°F (165°C). Grease and flour a Bundt or loaf pan.
Cream Butter & Sugar
Beat butter and granulated sugar until light and fluffy.
Add Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla.
Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Mix Batter
Add dry mixture alternately with sour cream and milk, beginning and ending with flour. Mix until smooth.
Fold in Chocolate Chips
Gently fold in 2 cups semi‑sweet chocolate chips.
Bake
Pour batter into prepared pan. Bake 65–75 minutes, or until a toothpick comes out clean.
Cool & Finish
Cool in pan 15 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with glaze.
Time & Yield
Prep Time: 20 minutes
Bake Time: 65–75 minutes
Total Time: ~1 hour 40 minutes
Yield: 12–16 servings
Tips & Tricks
Toss chocolate chips in a little flour before folding in — this helps prevent sinking.
Use mini chocolate chips for more even distribution.
For a richer flavor, add a splash of espresso powder to the batter.
Store covered at room temperature for 2–3 days, or refrigerate up to 5 days.
Variations
Marble Pound Cake: Swirl in melted chocolate for a marbled effect.
Nutty Chocolate Pound Cake: Add chopped walnuts or pecans.
Glazed Pound Cake: Mix powdered sugar with milk for a simple glaze.
Serving Suggestions
Serve warm with vanilla ice cream.
Pair with coffee or hot chocolate.
Slice and wrap for gifting during holidays.
FAQs
Q: Can I use milk chocolate chips instead of semi‑sweet?
A: Yes, but semi‑sweet balances the sweetness better.
Q: Can I freeze it?
A: Absolutely — wrap tightly and freeze up to 2 months.
Q: Can I make it in loaf pans?
A: Yes, divide batter into two loaf pans and bake 55–60 minutes.
Conclusion
This Chocolate Chip Pound Cake is buttery, moist, and loaded with chocolate goodness. It’s a versatile dessert that works for casual snacking, elegant entertaining, or holiday gifting.