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5 from 7 votes

Chocolate Chip Pound Cake

Soft, fluffy and tender Chocolate Chip Pound Cake dotted with loads of chocolate chips and made using minimal ingredients.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Slices
Calories: 417kcal
Author: Neha


  • Hand Mixer/Stand Mixer
  • n 8x4 inch Loaf Tin


  • 12 Tbsp Butter (at room temperature)
  • 1 Cup Granulated sugar
  • 4 large Eggs
  • 1 Tbsp Pure vanilla extract (at room temperature)
  • ¼ Cup Whole Milk (Room temperature)
  • 2 Cups All Purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 ½ Cup Semi Sweet Chocolate Chips
  • Chocolate Ganache


  • Preheat oven to 350 degrees and line a 8x4 inch loaf pan with parchment paper. Set it aside.
  • Using a hand mixer/stand mixer (using paddle attachment) beat butter and sugar together until light and fluffy, about 2-3 minutes.
  • Now add in vanilla and eggs one at a time. Beat the batter well after each addition. Scrape sides as needed.
  • Fold in sifted flour, baking powder and salt to the batter alternating with milk in 2-3 additions. Batter will be light and fluffy. Do not over mix at this stage.
  • Now fold in the chocolate chips and pour batter in the pre-lined loaf tin and bake for 50-60 minutes. Allow the cake to cool down in the tin for about 10 minutes then run a plastic knife around the edges of the pan and take the cake out.
  • Allow the pound cake to cool down completely on a wire rack before glazing/slicing. Drizzle with chocolate ganache as desired.


Storage Information:
  • Baked cake will keep at room temperature covered tightly at all times for 2 days. I'd suggest to cut into slices only when needed. That way the cake will stay softer.
  • You can also freeze this cake for up to two months. Thaw overnight in the refrigerator or on counter top before enjoying.
Room Temperature Ingredients: My number one tip would be to use room temperature ingredients and do not skimp on the beating time.
Flour: While cake flour works for a pound cake you can easily sub it with all purpose flour or even homemade cake flour. Using cake flour will produce a softer pound cake that will stay soft for days.
Chocolate Chips: You can dust chocolate chips with a little flour before adding to the batter. This step makes sure that chips wont sink down!



Serving: 1Slice | Calories: 417kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Sodium: 156mg | Sugar: 28g