Chocolate Chip Pound Cake – Immaculate Bites

How to Get Perfectly Moist Chocolate Chip Pound Cake

Get a perfectly melt-in-your-mouth pound cake in just a few easy steps. First, bring all your ingredients to room temperature for easier creaming and a silky-smooth batter.

Then, avoid the temptation to overmix the batter. Mix until the ingredients combine just enough for a light and airy texture. Then, you’ll have a divine pound cake ready for any occasion.

Recipe Ingredients

1. Dry Ingredients – All-purpose flour, baking powder, and a pinch of salt are the base of this fabulous cake. Yes, a gluten-free all-purpose flour mix works fine for this deliciousness.
2. Wet Ingredients – Butter, sugar, and buttermilk (or sour cream) blend for the right sweetness and acid to activate the baking powder. The delicious tang doesn’t hurt, either. Vanilla extract provides a warm, comforting flavor and aroma, while the eggs add fat and hold it all together.
3. Chocolate Chips – Melty, gooey chocolate chips elevate the classic pound cake to extraordinary.

How to Make Chocolate Chip Pound Cake

• Prep – Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan (alternatively, line it with parchment paper).
• Wet Ingredients – Cream the butter and granulated sugar in a large bowl with an electric beater until light and fluffy, 3-4 minutes.
• Eggs – Add the eggs one at a time and beat well after each addition. Add the vanilla extract and the buttermilk and well well. (Photos 1-2)
• Whisk the flour, baking powder, and salt in a separate bowl. (Photo 3)
• Mix – Gradually mix the dry ingredients into the butter mixture in three parts until just combined. Be careful not to overmix. (Photos 4-5)

• Toss chocolate chips in a tablespoon of flour to coat. Gently fold them into the pound cake batter with a spatula or wooden spoon. (Photos 6-7)
• Pour your batter into the prepared loaf pan, and smooth the top with an offset spatula.
• Bake at 325°F (163°C) for 40-50 minutes or until a toothpick inserted into the center comes out clean. Start checking at 40 minutes. (Photo 8)
• Cool – Let the cake cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Recipe Variations

1. Chocolate chocolate chip pound cake. For an even more indulgent cake, use my chocolate pound cake recipe and add half a cup of chocolate chips to the batter. Bake as usual.
2. Flavor variations. Add half a teaspoon of almond, orange, or even rum extract with the vanilla for more flavor twists. A cup of peanut butter chips or butterscotch chips creates a different yet amazing flavor profile. Mix dark, milk, and white chocolate chips, or use chocolate chunks for even more decadence.
3. Peanut butter chocolate chip pound cake. Add a half cup of creamy peanut butter with the eggs for a peanut-butter-cup-like experience.
4. Kitchen sink pound cake. Have you ever tried kitchen sink cookies? 🤤 Replace the chocolate chips with a couple of tablespoons each of dried cranberries, raisins, grated coconut, butterscotch chips, dark and white chocolate chips, chopped pecans, walnuts, and almonds. Just make sure you have a cup of whatever you decide on, mixing and matching to your tastes.
5. Spice it up. Add cinnamon and nutmeg for extra flavor. Or turn it into a chocolate chip spice pound cake with a tablespoon of pumpkin pie spice.
6. Fruity additions. Consider adding ½ cup of dried cherries, raspberries, or cranberries to complement the chocolate chips. And if you enjoy a citrus burst, add some orange zest to the batter.
7. Lower fat and sugar. Replace the butter and half the sugar with 1 cup of mashed bananas or apple sauce.
8. Get Nutty – Replace half the chocolate chips with chopped pecans, walnuts, or almonds for more texture and crunch.

Tips and Tricks

1. Ovens vary, so start checking the cake a few minutes before the recommended baking time.
2. Thoroughly grease and flour your pan or line it with parchment paper to keep the cake from sticking.
3. Cool the cake completely before cutting it to maintain its light and fluffy texture.
4. Cut the cake with a serrated knife to get neat, precise slices.
5. Add half a teaspoon of instant coffee to the batter to intensify the chocolate experience.

Make-Ahead and Storage Instructions

Pound cakes are fabulous make-ahead desserts because they’re easy to store and taste even better the next day. Make it up to 3 days ahead and keep it fresh at room temperature in an airtight container. You can also store it in the fridge for up to a week and let it come to room temperature before serving.

Pound cake freezes beautifully, as well. You can choose to freeze the cake either whole or in individual slices. Wrap it tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months. Thaw it in the fridge and bring it to room temperature before serving.

What to Serve With Chocolate Chip Pound Cake

Serve chocolate chip pound cake with a chai tea latte or ginger tea for a comforting afternoon treat. Top it with homemade whipped cream and candied pecans for the ultimate decadent dessert.

More Fuss-Free Pound Cake Recipes to Try

1. Cream Cheese Pound Cake
2. 7Up Pound Cake
3. Sweet Potato Pound Cake
4. Lemon Blueberry Pound Bake
5. Peach Cobbler Pound Cake

Watch How to Make It