Chocolate Chip Pound Cake

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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.

If you love pound cakes and chocolate chip cakes, you are going to fall in love with this amazing recipe.

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.

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
Bundt Pan that has been Greased and Floured
  • Flour Mixture: In a separate bowl, whisk the cake flour, cinnamon, salt, and baking powder to combine, set aside for later.
Mixture of Dry Ingredients with whisk
  • Butter and Sugar: With an electric mixer (and with paddle attachment if using a stand mixer), mix the butter on medium speed until smooth.
Creaming the Butter in Stand Mixer
  • Then, gradually add the brown and white sugar. Mix on medium speed for 3-5 minutes until fluffy.
Bowl of Brown and White Sugar
Butter and Sugar Mixture in Stand Mixer
  • Eggs: Add the room temperature eggs one at a time, blending after each addition to incorporate.
Adding Eggs to Cake Batter in Stand Mixer
  • Sour Cream: Combine the vanilla extract and sour cream
Bow of Sour Cream and Vanilla
  • 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.
Bowl of Cake Batter with Mini Chocolate Chips on top, just before combining
Adding the Chocolate Chip Cake Batter to Prepared Bundt Pan

Bundt Pan filled with Cake Batter
  • 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.
Baked Chocolate Chip Pound Cake, coming out of the oven
  • Allow to cool in the pan for about 10 minutes before flipping turning out.
Chocolate Chip Pound Cake on Pedestal

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.
Bowl of Chocolate and Cream

Spoon dipped in bowl of ganache
  • 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!

Chocolate Chip Cake on a Pedestal, topped with a chocolate glaze and chocolate chip cookies
Chocolate Chip Pound Cake, sliced, on a pedestal
Slice of Chocolate Chip Pound Cake on a plate

Recipe FAQs

This cake is based on our Sour Cream Pound Cake recipe, but with a few changes.

The sour cream adds additional moisture to the cake without thinning the batter. Having a thick cake batter is especially important for this chocolate chip cake recipe so that the chips stay suspended!

(We first tried a variation of our whipping cream pound cake recipe and the chocolate chips sank to the bottom!)

The boost of acidity that sour cream adds to the batter softens the strands of gluten, which also makes for a more tender cake. Finally, the fat content of sour cream adds a wonderful richness to this pound cake as well as a velvety texture.  

Yes! This pound cake recipe freezes perfectly. When properly wrapped, it will stay fresh for up to three months.

Simply bake the cake, and allow to cool to room temperature (or slightly warm), and then wrap tightly in a layer of plastic wrap followed by aluminum foil. Pop in the freezer.

To thaw, we prefer to move the wrapped pound cake to the refrigerator the day before. Then, the next morning, move to the kitchen counter and continue thawing. (You can remove the wrapping when condensation is no longer forming on the outside of the foil.)

When possible, we prefer to use mini chocolate chips in our cakes just to be on the safe side. This is because they are lighter weight and less likely to sink as the cake bakes.

This cake can be left at room temperature in an airtight container or beneath a cake dome.

More Chocolate Chip Cakes

We've made other chocolate chip cakes over the years that you may like to add to your list!

Some of our favorites are our Cherry Chocolate Chip Cake, Mint Chocolate Chip Cake, and Banana Chocolate Chip Cake just to name a few!

Thanks so much for stopping by. Don't miss our full collection of Cake Recipes, which include lots of cake recipes from scratch as well as doctored cake mix recipes!

Also, if you are interested in cake design, don't miss our huge collection of free Cake Decorating tutorials!

Chocolate Chip Pound Cake on Pedestal

Chocolate Chip Pound Cake

This amazing Chocolate Chip Pound Cake has all of the flavors that you love in a chocolate chip cookie! It is super moist and tender thanks to the cake flour, sour cream, and brown sugar in the recipe.
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Course: Dessert
Servings: 15 servings
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Ingredients

  • 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

Decoration

  • Chocolate Chip Cookies- optional we used store bought

Instructions

  • 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.

Notes

You should not fill your pan more than ⅔ full of cake batter, to allow room for the cake to bake without overflowing.
Cake can be stored in an airtight container or cake dome at room temperature.

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