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This is an incredibly delicious but oh-so-simple chocolate chip pound cake recipe, made with pantry staples. It’s a thick, buttery, moist classic… with a twist.
It’s easy and yet elegant to serve, taking just 10 minutes hands on time to make. And with that layer of irresistible glaze drizzled everywhere, who can say no to this beautiful dessert?
Not me! And your family and friends will feel the same way. Come learn how to make the chocolate chip pound cake of your dreams!
With fall just around the corner, I must be subconsciously storing like a squirrel in preparation for cooler weather because I can’t stop baking no bake desserts. We have been making them all summer, but it’s time to turn the oven on for a little baking therapy!
I adapted my ever popular Pound Cake recipe into a Chocolate Chip Pound Cake that the girls couldn’t keep their hands off of! It’s so good, I couldn’t tell them no when they wanted to have it again for breakfast.
In fact, if you love pound cake as much as we do, be sure to check out my ultimate pound cake guide– you’ll learn everything you need to know about this incredible treat!
If you love chocolate chip everything, you’ll love this easy Chocolate Chip Pound Cake recipe! It’s so easy – it takes just 5 minutes hands on time and even less for a crowd to deplete!
Use the drop down Table of Contents menu to navigate this post with ease. Don’t forget to pin it and save for later, too!
Table of Contents
Why You’ll Love this Chocolate Chip Pound Cake
The glaze drizzles beautifully and it feels like an elegant dessert, even if it is effortless. Shhhh, no one has to know! Either way, it makes a beautiful dessert.
- Easy to Make
- Minimal Ingredients
- Beautiful Presentation
- Great for Brunch or Dessert
Chocolate Chip Pound Cake Ingredients
- Butter – Salted or unsalted, your preference, at room temperature.
- Sugar – White granulated sugar.
- All Purpose Flour
- Milk – Whatever you have on hand.
- Eggs – The main ingredient that leavens pound cake.
- Vanilla Extract – You can also substitute almond extract if you prefer.
- Chocolate Chips – Adds a nice crunch and flavor to this classic pound cake. Use milk chocolate, semi-sweet or dark chocolate chips, your preference. Semi-Sweet morsels will offer the most classic taste, but milk chocolate also work well.
Optional Variations
- Chocolate Chip Pound Cake is delicious with my classic glaze or cream cheese glaze – it’s completely up to you! Either way, it’s a decadent treat!
How to Make Easy Pound Cake
- Prep – Grease 1 pound bread pan and preheat oven to 300 degrees.
- Fluff – In a mixing bowl, beat the butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until light and fluffy.
- Add eggs one at a time and blend in on low, careful not to over mix.
- Alternate adding flour and milk, add vanilla until smooth. Fold chocolate chips in.
- Bake – Pour into bread pan and bake for 1 hour 20 minutes.
- Cool on a wire rack
- Glaze – Use a classic glaze or cream cheese glaze.
Tips
- Preheat oven to just 300 degrees. This is lower than most of your baking, and it’s with good reason!
- Bring Ingredients to Room Temperature – Cold butter doesn’t beat as evenly. You’ll notice that this Easy Pound Cake Recipe doesn’t use a leavening agent like baking powder or baking soda. When you beat the butter until light in color. It incorporates air into the butter which helps it increase in volume. Bringing eggs to room temperature will provide a really smooth texture to the cake.
- Make it Fluffy – Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
- Don’t Over Beat – Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
- Combine Dry Ingredients First – As with all cakes, it’s best if you mix dry ingredients together. This will result in a fine texture, ensuring all lumps are broken up and a nice even bake.
- Test Bake Time – Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven. (Approximately 1 hour, 20 minutes)
- Use full-fat ingredients for the best results (no margarine).
- Use a high quality baking spray. This ensures a clean, proper release. You won’t regret it!
- Pour into loaf pan allowing space to compensate for rise – the ideal amount of batter in a loaf pan is 2/3 of the way full. (Discard or use excess batter in mini loaf pans).
- If baking in miniature loaf pans, reduce baking time to 50 minutes.
- Double this to fill a bundt pan.
Frequently Asked Questions
What kind of pan should I use to make pound cake?
A traditional loaf pan will work beautifully! Read this guide to loaf pan sizes to ensure you’re choosing the perfect option.
What is the secret to a good pound cake?
Allow all ingredients to come to room temperature – be patient! Another secret is to patiently cream your ingredients together, but be sure not to overmix.
To Store
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
- Refrigerate – Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
- Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
Nutritional Considerations
- Vegetarian
- Gluten Free (if you choose a 1:1 gluten free flour)
- Nut Free
Loaf Pan Source
I’ve received so many questions about the source for this beautiful loaf pan! You can read all about loaf pan sizes here.
For this chocolate chip pound cake, you can use a standard loaf pan or a decorative loaf pan like I used.
If you’re looking for the best pound cake recipe, you’ve found not only one, but a series of fabulous desserts! And don’t skip this incredible Banana Bread without Baking Soda while you’re at it!
More Pound Cake Recipes
Did you make this? Rate the recipe and tag me on social @julieblanner!
Chocolate Chip Pound Cake
Chocolate Chip Pound Cake recipe made with pantry staples. It’s easy, elegant and incredible, taking just 10 minutes hands on time to make with the irresistible glaze! It’s a thick, buttery, moist and dense classic with a twist.
Yield
Ingredients
- 1 cup butter salted, softened
- 1 ½ cup white granulated sugar
- 3 eggs large
- 2 cups all-purpose flour
- ¾ cup milk whole or 2%
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Grease 1 lb loaf pan and preheat oven to 300 degrees.
- In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
- Add eggs one at a time and blend on low.
- Alternate adding flour and milk, add vanilla until smooth.
- Fold in chocolate chips.
- Pour into bread pan and bake one hour twenty minutes.
Tips
Variations
- Add a Glaze
Tips
- Bring Ingredients to Room Temperature.
- Make it Fluffy – Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
- Don’t Over Beat – Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
- Combine Dry Ingredients First – As with all cakes, it’s best if you mix dry ingredients together. This will result in a fine texture, ensuring all lumps are broken up and a nice even bake.
- Test Bake Time – Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven. (Approximately 1 hour, 20 minutes)
To Store
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
- Refrigerate – Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
- Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
Nutrition Information
Calories: 419kcal (21%), Carbohydrates: 50g (17%), Protein: 5g (10%), Fat: 23g (35%), Saturated Fat: 13g (65%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg (28%), Sodium: 145mg (6%), Potassium: 152mg (4%), Fiber: 2g (8%), Sugar: 31g (34%), Vitamin A: 569IU (11%), Calcium: 42mg (4%), Iron: 2mg (11%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Jamielyn says
Looks delicious! I am a sucker for pound cake!
Sarah says
This is beautiful! Where did you get the pan?
Julie says
Thank you, Sarah! You can purchase it here and it’s currently 20% off!
Sharon says
I was just thinking you’d had lots of baked treats on here lately! ? I do have a question. What do you use to grease your pan? I am forever dealing with beautiful bundt-style pans that leave parts of the cake or loaf inside! So frustrating! This looks delicious. I’m definitely making it soon!
Julie says
Williams Sonoma offers a great spray but I just use Pam. It works well every time!
Jessica Burgess says
I have to make this and take it to our next family gathering. It’s absolutely gorgeous and delicious looking!
Alli says
This looks like the most perfect pound cake ever. We love adding chocolate chips to all the things and cannot wait to make this.