Chocolate Chip Pound Cake is moist and easy to make loaf in which chocolate chips are added to the classic pound cake. It’s best to make it at home from scratch.
This soft, buttery, and moist cake are one of my favorites, along with Lemon Pound Cake, Sour Cream Pound Cake, and Vanilla Pound Cake.
About This Recipe
Filled with soft and buttery crumbs and a chocolaty burst in every bite, this loaf of Pound Chocolate Chip Cake is everything you need for your next celebration. It is your simple Pound Cake with the goodness of lots of Chocolate Chips.
It is so succulent and chocolaty that its single morsel would perk you up after a stressful day at work or home.
You don’t need any fancy ingredient for this cake and this turns out to be the softest and buttery cake ever. Chocolate Chips, All-Purpose Flour, and some more basic ingredients, and you are good to go.
I’ve always been a huge fan of pound cake and when there are mini chocolate chips in it, I love it even more! You can even add in pecans or almonds for extra crunch.
Also, this incredible pound cake has a drizzle of chocolate ganache, which makes it even more delicious and every bite will make you fall in love with this.
This cake is also a great option to serve to your sudden guests along with your favorite cup of beverage or make for your loved one’s birthday.
Serve a slice with a hot cup of Beaten Coffee in evening, and this slice of chocolate heaven.
This cake is,
- Filled with Chocolate Chips
- A favorite among kids and adults
- Perfect for birthdays
The ingredients you need for this cake are,
Chocolate Chips – Make sure that you use good quality chocolate chips, for the best pound cake.
All-Purpose Flour – The base is made with all-purpose flour. You can even use other flour for healthier alternatives, but the taste and texture will differ.
I always make it using all-purpose flour, as it comes out really soft and moist, that just melts in your mouth when you take a bite.
Eggs and Yogurt – Usually we use one of these in our cakes, but here both of them together make this cake extra soft from inside.
To make it eggless and dairy-free, I have mentioned some alternatives that you can use.
Vanilla Extract – This is a must in my cakes! It gives a nice vanilla hint to the cake that also adds to its aroma. Using a good quality vanilla extract is very important, otherwise, you won’t get the same taste and flavor.
Other Ingredients – Other than the above-mentioned ingredients, you will need baking soda, salt, unsalted butter, and granulated sugar.
Step By Step Recipe
Preheat the oven to 350 degrees F (180 degrees C). Grease and dust a loaf pan.
In the bowl of your electric mixer, whisk butter and sugar until light and fluffy. ( Approx 5-6 minutes on medium-high speed ).
Add eggs, one at a time and mix well after each addition.
Add vanilla extract, yogurt and mix well.
Now add flour, baking soda, and chocolate chips and fold until combined.
Pour the batter in the prepared pan. Bake for 55-60 minutes until a toothpick comes out clean.
Remove the cake from the pan and let it cool on a wire rack. Cut into slices and serve.
Frequently Asked Question
Yes, this recipe can be used to make cupcakes too. There is no change required in the batter or in the baking temperature.
The difference that comes in, is only in the time for which you bake the cake.
Baking pound cakes take about an hour, whereas, cupcakes would take you around 15-20 minutes only.
There are a few tips and tricks, that we can use so that the Pound Cake comes out soft and moist, and not dry.
Firstly, just keep an eye on your cake, do not over bake. Follow the instructions properly and use correct quantity of ingredients. More or less of any ingredient can give you a dry cake.
If possible, use the instructions given below. Sometimes substituting it with other ingredients gives you a different texture.
To avoid the same, you can coat the chocolate chips with some dry flour and then fold into the batter.
Eggless – In this recipe, you can increase the amount of yogurt and skip adding eggs. You can even add in buttermilk instead as a substitute.
You can also use Flax Seeds Eggs if you don’t mind the coarse texture of the same. To make flax seeds eggs, mix flax seeds powder with some water and make a paste. Use it in place of eggs.
Vegan – Use Flax Seeds Eggs or Apple Sauce for the vegan version. If using applesauce, adjust the amount of sugar.
Instead of butter, you can use vegetable oil.
Gluten-Free – If you are following a gluten-free diet, opt for a gluten-free flour instead of all-purpose flour to prepare this cake.
You can store this cake at room temperature for about 3 days in an airtight container.
If you want to cut it into slices, then wrap each slice in plastic wrap and store it over the counter for 3-4 days.
This Choco Chip Pound Cake freezes beautifully as well.
Let the cake cool down completely and then wrap it well in plastic, then wrap it again in foil and place it in an airtight container or bag for about 2 months.
You can freeze it without the chocolate ganache. Drizzle chocolate ganache when you want to serve it.
Pro Tips By Neha
The most important thing for me is using high-quality ingredients, as they lend the best taste and flavor.
You can add a bit of cinnamon or nutmeg in the batter, for extra flavour.
Insert a toothpick to see if the cake is cooked. If it comes out clean, your cake is ready.
Once the cake is baked, let it cool down before slicing.
You can even use dark chocolate chips or white chocolate chips for this Pound cake recipe.
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Chocolate Chip Pound Cake Recipe
- 1 cup Unsalted Butter (room temperature)
- 1 and ½ cup Granulated Sugar
- 3 Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- ½ cup Yogurt
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 cup Chocolate Chips
- Pre heat the oven to 350 Degrees F (180 degree C).
- Grease and line a 9 inch loaf pan.
- Whisk butter and sugar in a bowl till light and fluffy.
- Add eggs, one at a time and mix well after each addition.
- Add vanilla extract and yogurt and mix well.
- Now add flour, baking powder, baking soda and chocolate chips and gently fold until combined.
- Transfer the batter in the prepared pan.
- Bake for 50-55 minutes until a tooth pick comes out clean.
- Cover the top of the cake with an Aluminium foil at around 30 minutes if it starts to brown fast from the top.
- Remove the pan from the oven.
- Let the cake cool in the pan for 5 minutes.
- Remove the cake from the pan and cool on a wire rack.
- Drizzle chocolate ganache on top if you wish.
- Cut into slices and serve.
Hasna Hamza Layin
awesome pictures and lovely cake… drooling here
I just made this and tasted so gooood! The best cake I’ve baked so far.
Thnx for trying Ika. I am happy it turned out good for you.
Looks great and inviting ?
Recipe is delicious but I did have one problem. The amount of batter was too much for my 9 inch loaf pan. It overflowed and made a mess of the oven. I’ll have to remember this next time I make it! And there will definitely be a next time.
Let me try the recipe once again because the batter was perfect for my pan. But thanks a lot for sharing your feedback and helping us improve. Much appreciate.