Go Back
This image shows a top-down view of a golden-brown chocolate chip pound cake, sliced and neatly arranged on a wire rack over a white marble countertop.

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 395 kcal

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.
    This image shows a preheated oven display at 350°F and a greased silver 9x5-inch loaf pan resting on a white marble countertop.
  • Sift the flour into a bowl and stir in the salt and baking powder.
    This image shows flour being sifted into a large clear glass mixing bowl, with salt and baking powder added on a white marble countertop.
  • In another bowl, whisk together the turbinado sugar and softened butter for about a minute until the mixture becomes light and fluffy.
    This image shows a clear glass bowl on a white marble countertop with a light and fluffy mixture of softened butter and turbinado sugar.
  • Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract until well combined.
    This image shows cracked eggs and vanilla extract added to a glass bowl with creamed butter and sugar, sitting on a white marble countertop.
  • Gradually fold the dry ingredients into the wet mixture in two parts, mixing thoroughly after each addition.
    This image shows dry ingredients being gradually folded into a wet batter mixture in a large glass bowl on a white marble countertop.
  • Gently stir in the mini chocolate chips, ensuring they’re evenly distributed throughout the batter.
    This image shows a top-down view of mini chocolate chips evenly stirred into pound cake batter in a clear glass bowl on a marble countertop.
  • Pour the batter into the greased loaf pan.
    This image shows a top-down view of chocolate chip pound cake batter spread evenly in a greased silver loaf pan on a white marble countertop.
  • 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.
    This image shows a chocolate chip pound cake loaf baking in a silver loaf pan placed on the center oven rack, captured through an open oven door from a top-down angle.
  • Slice and serve.
    This image shows freshly baked chocolate chip pound cake slices arranged neatly on a white ceramic plate placed over a white marble countertop.

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.