Chocolate Chip Pound Cake

This Chocolate Chip Pound Cake is moist, tender, and buttery with a golden-brown crust and chocolate chips sprinkled throughout. The pound cake has that classic, slightly crisp crust that everyone loves, promising a wonderfully delicious and moist cake inside. The cake itself has the richness you expect from a perfect pound cake, with notes of vanilla. This comforting flavor is then dotted with melted chocolate chips, transforming each bite.

I am a bit picky when it comes to pound cake and have spent years trying to figure out the best recipe. Some were too dry or too dense while others did not hold up well when layered with fruit and toppings. I finally put this recipe together and fell in love with the results! The addition of chocolate chips puts it over the top!

Chocolate Chip Pound Cake Process

Even though we provide detailed instructions in the recipe below, the following is a general overview of the process along with some tips.

Prepare Pans

Preheat the oven to 350 degrees F. Grease a 13×9 pan generously with shortening or nonstick spray (the kind with flour).

Mix Cake Ingredients

Using a handheld or stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as necessary. It is important to beat the butter and sugar fully until it lightens in color. The sugar aerates the butter creating bubbles that are then used in the leavening process.

Add the eggs, one at a time, mixing well after each addition. By adding the eggs slowly, it helps liquids and fats disperse evenly creating a smooth suspension. In a separate bowl, combine flour, baking powder, baking soda, salt, and chocolate chips. Add half to the butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. The batter will be thick.

Bake Cake

Pour batter into prepared pan and bake for 70-75 minutes or until toothpick inserted in center has a few moist crumbs. Remove from oven and let cool.

Why Is It Important To Not Over-mix Pound Cake?

It is critical with pound cake (and most other cakes) to not over-mix the eggs and dry ingredients in the batter. When batter is over-mixed, too much air is incorporated into the batter resulting in a dry cake. Additionally, over-mixing causes gluten development which can lead to a tough and rubbery texture. When incorporating the eggs and dry ingredients, always mix just until combined.

How Should I Store Chocolate Chip Pound Cake?

Store covered cake at room temperature for up to 2 days or in the refrigerator for up to a week. (Pound cake tends to get tough in the refrigerator so I prefer storing at room temperature. If you need to put it in the refrigerator, make sure you bring it to room temperature before serving.) Cake may be frozen in plastic wrap and aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) on the counter. It is important to keep the cake wrapped while thawing so the condensation forms on the outside wrapping and not the cake.

Tips

• Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
• Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
• Over-mixing – Take care to not over-mix the cake batter once the eggs and dry ingredients have been added. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
• Freezing pound cake – Pound cake freezes beautifully. Be sure to wrap in cling wrap and aluminum foil and freeze for up to 3 months. When ready to use, thaw (still wrapped) on the counter. It is important to keep the cake wrapped while thawing so the condensation forms on the outside wrapping and not the cake.
• Keeping cake fresh – To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Kitchen Scale – precisely measure ingredients
• Stand Mixer – to mix batter
• 13×9 pan – to bake cake
• Cooling Racks – to cool cake and dishwasher friendly!!

If You Liked This Recipe, Try Our

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The Kelly Kitchen

Chocolate Chip Pound Cake

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This Chocolate Chip Pound Cake is moist, tender, and buttery with a golden-brown crust and chocolate chips sprinkled throughout.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 13 minutes mins

Total Time 2 hours hrs

Servings: 1 - 13x9 Pan

Course: Dessert, Snack

Cuisine: American

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Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 ½ cups salted butter, softened (3 sticks)
• 2 ½ cups (495 g) granulated sugar
• 3 eggs, room temp
• 3 cups (360 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 ½ cups (341 g) full-fat sour cream, room temp
• 1 Tbsp pure vanilla extract

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

 

CAKE

1. Preheat oven to 350 degrees F. Grease a 13x9 pan generously with shortening or nonstick spray (the kind with flour).
2. Using a handheld or stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl as necessary. Add the eggs, one at a time, mixing well after each addition.
3. In a separate bowl, combine flour, baking powder, baking soda, salt, and chocolate chips. Add half to butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. Batter will be thick.
4. BAKE: Pour batter into prepared pan and bake for 70-75 minutes or until toothpick inserted in center has a few moist crumbs. Remove from oven and let cool.

STORAGE

1. Store covered cake at room temperature for up to 2 days or in the refrigerator for up to a week. (If storing in fridge, please note that the cold temperature will cause the butter in the cake to firm up, making the crumb feel hard. This is completely normal and does not mean the cake is stale! To restore its original soft, tender texture, simply let the cake (or each serving) rest at room temperature for 20-30 minutes before serving. This allows the butter to soften, bringing the cake back to its delicious, moist state.)

Notes

OTHER SIZES: I love baking this cake in other pans as well. Keep temperature the same at 350 degrees. Then, for three 9-inch pans, bake 23-25 minutes. For two 9-inch pans, bake 33-35 minutes. For two 6-inch pans, bake 31-33 minutes.

FREEZE: Cake may be frozen in plastic wrap and aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) on the counter. It is important to keep the cake wrapped while thawing so the condensation forms on the outside wrapping and not the cake.

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