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.
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!
You can make this Chocolate Chip Pound Cake in a loaf pan, but I used this jubilee loaf pan to take it up a notch. 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.
If you want to skip my tips and tricks, you can scroll below for the printable recipe card with nutrition facts, but honestly, I highly recommend you scroll right past those…some things you can’t {or shouldn’t} put a number on.
Basically, it’s time to give up on waistbands and embrace all that fall has to offer!
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
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
- 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 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)
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.
What Kind of Pan Should I use to Make Pound Cake?
You can use a standard loaf pan or a decorative loaf pan like I used.
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Chocolate Chip Pound Cake
Ingredients
- 1 cup butter softened
- 1 1/2 cup sugar
- 3 eggs
- 2 cup flour
- 3/4 cup milk
- 2 teaspoon vanilla
- 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.
Notes
Substitutions
- Butter – Salted or unsalted.
- Milk – Whatever you have on hand.
- Chocolate Chips – Milk, semi-sweet or dark chocolate chips.
Variations
Tips
- 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 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)
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.
Julie, what is the recipe for the glaze?
Either of these pair amazingly well with it: glaze or cream cheese glaze
I love a good pound cake! I can’t wait to make this soon!
This pound cake looks so delicious! That glaze looks and sounds so amazing.
LOVE this cake. And next time I’ll be buying that decorative pan. So pretty!
We love Pound Cake to begin with but adding chocolate chips pushes this over the top! Love it.
Such a gorgeous pound cake! My family would love it!!
I don’t see the 20% discount on the pans when I click your link…what am I missing? Thanks!
It must have just been over the holiday weekend 🙁
Oh this looks so perfect!
Looks so perfect! Definitely a must try!
Looks delicious! I am a sucker for pound cake!
This is beautiful! Where did you get the pan?
Thank you, Sarah! You can purchase it here and it’s currently 20% off!
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!
Williams Sonoma offers a great spray but I just use Pam. It works well every time!
I have to make this and take it to our next family gathering. It’s absolutely gorgeous and delicious looking!
This looks like the most perfect pound cake ever. We love adding chocolate chips to all the things and cannot wait to make this.