There’s something universally comforting about a golden, buttery pound cake—but when you fold in dark chocolate chips, it transforms into a slice of Southern charm with a Parisian twist. I imagine you’d find this recipe somewhere between Alabama and Provence.
What makes it stand out isn’t just the melt-in-your-mouth crumb or glossy ganache finish—it’s the technique. By creaming the butter just past the “fluffy” stage and resting the batter briefly (a trick I picked up in Rome), you get texture and depth that feels bakery-made.
Whether you’re hosting brunch or pulling off a last-minute dinner party dessert, this cake lands every time. It travels well, slices clean, and disappears faster than you’d expect—just ask my neighbors in Lisbon and Atlanta both.
What’s So Great About This Dish?
- I first made this for a rooftop gathering in Seville—it disappeared before the sangria ran out, which told me everything I needed to know. Guests loved that it felt both homemade and gourmet.
- I often whip it up before family visits because it fills the house with that rich, cocoa-butter aroma—like walking past a French patisserie on a chilly morning.
- Over time, I’ve played with adding citrus zest or swapping in cardamom—small tweaks that let it adapt to mood and season without compromising the soul of the cake.
- Surprisingly, a slice with Greek yogurt and berries makes a balanced breakfast after a long run—so it’s not just a dessert; it’s a lifestyle hack.
- And above all else, the taste? Buttery, rich, and speckled with melty chocolate—each bite is pure comfort with a cosmopolitan edge.
Chocolate Chip Pound Cake Recipe
Rich, buttery, and studded with melty mini chocolate chips, this pound cake offers a classic flavor with a sweet twist. Perfectly moist and golden, it’s a comforting treat for any occasion, ideal with a cup of coffee, tea, or just on its own.
Equipment
- 9×5-inch (23×13 cm) loaf panMixing bowls (2)Sifter or fine mesh strainerWhiskSpatula or wooden spoonMeasuring cups and spoonsCooling rackOven
Ingredients
- A pinch of salt
- 1 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp vanilla extract
- 1 cup turbinado sugar
- ¾ cup unsalted butter, softened at room temperature
Instructions
- Preheat your oven to 350°F (180°C) and grease the bottom and sides of a 9×5-inch loaf pan, setting it aside for later.
- Sift the flour into a bowl and stir in the salt and baking powder.
- In another bowl, whisk together the turbinado sugar and softened butter for about a minute until the mixture becomes light and fluffy.
- Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet mixture in two parts, mixing thoroughly after each addition.
- Gently stir in the mini chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the greased loaf pan.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean and let the cake cool completely on a wire rack.
- Slice and serve.
Notes
- For extra depth of flavor, brown the butter before creaming it with sugar.
- Toss the mini chocolate chips in a bit of flour before adding to prevent them from sinking.
- Use room temperature eggs and butter for a smoother batter and even texture.
| Calories | 395kcal |
| Carbohydrates | 43g |
| Fiber | 1g |
| Fat | 15g |
| Protein | 5g |
| Cholesterol | 120g |
Tips To Ease Your Job!
- Measure all ingredients beforehand (mise en place) to keep your process organized, minimize errors, and speed up the baking.
- Use room temperature ingredients to ensure smoother mixing and a more even cake texture.
- Line your loaf pan with parchment paper to prevent sticking and make cleanup easier.
- Rotate the pan halfway through baking for even browning and consistent results.
- Toss chocolate chips in a little flour before mixing in to help keep them from sinking to the bottom.
