Chocolate Chip Pound Cake
We are happy to share our new Chocolate Chip Pound Cake recipe with you! It has all of the wonderful flavor of a chocolate chip cookie, but in the form of an ultra moist, decadent pound cake.
It incorporates brown sugar, a touch of cinnamon, vanilla extract, and loads of mini chocolate chips.
You will love the fine crumb, velvety soft texture, and how easy this cake is to put together! We've topped it with a decadent ganache drip and chocolate chip cookies.
Table of Contents
How to Make a Chocolate Chip Pound Cake
You can find the full, printable recipe card further down in this post. Here is a quick rundown of our steps.
- Preparation: Grease and flour a tube pan. Preheat oven to 325 degrees F
- Flour Mixture: In a separate bowl, whisk the cake flour, cinnamon, salt, and baking powder to combine, set aside for later.
- Butter and Sugar: With an electric mixer (and with paddle attachment if using a stand mixer), mix the butter on medium speed until smooth.
- Then, gradually add the brown and white sugar. Mix on medium speed for 3-5 minutes until fluffy.
- Eggs: Add the room temperature eggs one at a time, blending after each addition to incorporate.
- Sour Cream: Combine the vanilla extract and sour cream
- Flour & Sour Cream (Alternately): While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I added the flour mixture three times and the sour cream twice). Mix just until incorporated.
- Chocolate Chips: Fold in the chocolate chips. Scoop batter into the pan and smooth over the top with a spoon to even it out.
- Time to Bake! Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
- Allow to cool in the pan for about 10 minutes before flipping turning out.
Chocolate Glaze for the Pound Cake
- We decided to top our chocolate chip pound cake with a chocolate glaze. This is an easy ganache drip which can prepared in the microwave.
- It's a simple combination of chocolate chips and cream, warmed in small increments in the microwave until almost melted, and then stirred until smooth.
- The ganache will thicken as it cools, and so you will want to allow it to thicken to a good consistency for dripping.
- If it is too hot, the drips will be a thinner consistency and will run all the way down the side of the cake- not necessarily a bad thing ;0)
Decorating the Cake
Once the cake has cooled, and your ganache has cooled to the desired consistency, it is time to decorate the cake!
If you'd like, you can spoon the chocolate over the cake, but today we applied our drip using a disposable piping bag with the tip snipped away. This will give you a bit more control. (You could do the same with a ziplock bag with the tip snipped away.)
Here's our finished, glazed chocolate chip pound cake with chocolate chip cookies on top!
More Chocolate Chip Cakes
We've made other chocolate chip cakes over the years that you may like to add to your list!
Also, if you are interested in cake design, don't miss our huge collection of free Cake Decorating tutorials!
Chocolate Chip Pound Cake
- 3 sticks (339g) unsalted butter, softened
- 1 cup (200g) white/granulated sugar
- 2 cups (400g) light brown sugar
- 5 large eggs, room temperature room temperature
- 3 cups (342g) cake flour (not self rising)
- ½ teaspoon (2g) baking powder
- ½ teaspoon (2g) salt
- 1 teaspoon (3g) ground cinnamon
- 1 cup (242g) sour cream
- 3 teaspoons (12g) vanilla
- 1 ½ cups (260g) mini chocolate chips- adjust amount to your liking
For the Ganache Drip
- 4 oz Semi-Sweet or Dark Chocolate we used our mini chips for this also
- 3 oz Heavy Cream or Whipping Cream
- Chocolate Chip Cookies- optional we used store bought
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl, whisk the cake flour, salt, cinnamon, and baking powder for 30 seconds to combine. Set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the brown and white sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each addition to incorporate.
- Combine the vanilla and sour cream
- While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix just until incorporated.
- Fold in the chocolate chips. Scoop batter into the pan and smooth over the top with a spoon to even it out.
- Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
- This makes approximately 8-8.5 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out.
For the Chocolate Drip
- Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
- Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping.
Decorating the Cake
- You can apply the ganache drip to the cooled pound cake either through a disposable piping bag (or ziplock bag) with the tip or corner snipped away, or simply by spooning it over the cake. The ganache will thicken a bit as it cools.
- Cool ganache to your liking. If it is too hot, it will run all the way down the side of the cake. You can test the drip on the inside of a bowl to see if you are happy with the consistency/temperature.
- After applying the ganache, add chocolate chip cookies into the center hole of the cake for decoration.