What if I told you that you could make an easy, one-bowl pound cake that tastes exactly like a chocolate chip cookie? If that got you excited, you have to bake my Chocolate Chip Pound cake! It is a delicious plain cake filled with gooey dark chocolate chips, is super moist and has a golden crumb. A crowd-pleaser!
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🍪 Why you'll love this Chocolate Chip Pound Cake?
Once I perfected my basic pound cake recipe, I started baking many delicious variations. My Orange Pound Cake is easily the most popular amongst my readers and family and friends. But this new pound cake recipe is a definite contender for the title of best pound cake ever. Here is why I think you are going to love it!
- It tastes like a chocolate chip cookie in a cake form!
- It is utterly delicious and has the most beautiful, soft golden crumb and a lovely crust.
- It is an easy, one-bowl, mix-and-bake recipe. Hence perfect to bake with the kids.
- It can be baked ahead and freezes well.
- And if you dollop chocolate ganache or chocolate icing on top, it instantly becomes a fancy celebratory cake.
📝 Ingredients & Substitutions
You can bake a beautiful loaf of Chocolate Chip Pound Cake with just a few basic pantry and everyday ingredients. This is what you will need,
- Flour - Use plain white flour for this recipe. It is a strong flour that supports the dense batter of this cake.
- Baking powder - Make sure your baking powder is fresh.
- Sugar - I use raw caster sugar. This is almost fine but slightly granulated and golden in colour. I like using this sugar as it is not completely refined and adds a rustic feel to the loaf cake. You can use white caster sugar. Sugar quantity can be reduced slightly without affecting the cake's taste (see my notes).
- Eggs - Use fresh eggs, approximately 60-65g each (whole). Make sure they are at room temperature.
- Butter - You can use salted or unsalted butter. Either soften your butter at room temperature for a few hours or melt butter from the fridge for approximately 40 seconds in the microwave so half is melted and the rest softened.
- Chocolate Chips - Dark chocolate chips are perfect for this recipe. You can also use milk chocolate or a mix of milk and dark chocolate chips.
🥣 How to make Chocolate Chip Pound Cake
- Add sugar and butter to the bowl of an electric mixer.
- Beat for a minute until light and fluffy.
3. Add eggs and vanilla to the bowl.
4. Beat briefly for 30 seconds until pale and creamy.
5. Add flour, baking powder, salt and chocolate chips. Mix gently with a spoon until just combined.
6. Spoon batter into a lined loaf tin and smooth the top.
7. Bake cake until golden on top and cooked through the middle.
8. When cool, remove from tin and slice.
🍽️ Serving & Storage
Pound cakes are best eaten at room temperature, especially when they are still warm from the oven. You can eat this cake on its own or once it has gone stale, toast it and slather with butter or nut butter.
This loaf keeps well at room temperature in a cool corner of your kitchen for 2 days (summer)/4 days (winter) or in the fridge for up to 2 weeks. It freezes well and can be frozen for up to a month after slicing, wrapping in baking paper and packing away in freezer-safe bags or containers.
🧡 More Pound Cake Recipes
Recipe
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Chocolate Chip Pound Cake
Ingredients
- 1 cup (220 g) butter, softened at room temperature
- 1 cup (220 g) caster sugar, raw or white
- 1 teaspoon vanilla extract
- 4 eggs
- 1 ½ cups (240 g) plain flour
- 1/8 teaspoon flaky salt
- 1 teaspoon baking powder
- 1 cup (180 g) dark chocolate chips
Instructions
- Heat oven to 180°C / 160°C fan-forced (356°F / 320°F fan-forced).
- Grease a 22 cm x 11 cm x 7 cm high / 450g capacity loaf pan (8 1/2" x 4 1/2" x 2 3/4" high / 1lb capacity) with butter and line it with baking paper so that it hangs over the edges.
- Add softened butter and caster sugar to the bowl of an electric mixer. Beat for a minute until pale and creamy.
- Add eggs and vanilla and beat for 30 seconds on medium-high speed until light and fluffy.
- Add flour, baking powder, salt and chocolate chips to the egg mixture. Using a silicone spoon, gently mix the dry ingredients into the wet ingredients until just combined and all the dry flour is incorporated.
- Spoon cake batter into the prepared tin. Bake in the preheated oven (on the middle rack) for approximately 55-60 minutes until the cake is golden, risen and cooked through the middle.
- Turn off the oven and allow the cake to rest in the warm oven for 2-3 minutes.
- Remove from oven and cool completely in the tin. Slice and enjoy.
- Cake keeps fresh in a cool corner of the kitchen in a lidded container for 2 days (summer)/4 days (winter). It keeps well in the fridge for almost 2 weeks. It can also be sliced, wrapped in baking paper, packed in freezer safe bags and frozen for up to a month.
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