Make this Chocolate Chip Pound Cake when you want a straightforward bake that delivers big on both taste and texture. With a simple sugar crust and melty chocolate bits throughout, you can serve this snack cake morning, noon, and night!
This is the perfect cake for snacking or serving with tea and coffee. You will love the tender, moist pound cake that is stuffed all over with semi sweet chocolate chips. I mean, who doesn't want to eat a chocolate chip cake that doubles as breakfast and an afternoon snack?
If you are looking for a simple snack cake with just a little extra flair, then make this Chocolate Chip Pound Cake recipe your next go-to treat.
I adore the simple sugar crust, but you can easily dress it up with frosting or glaze. Light brown sugar and vanilla give this traditional pound cake a boost of flavor as does the buttermilk that keeps the inside super moist and soft.
- Unsalted butter - the butter needs to be softened but not melted or greasy
- Light brown sugar - a combination of granulated sugar and dark brown sugar or golden sugar would also work.
- Large eggs - at room temperature
- Vanilla extract
- All-purpose flour - for this recipe, 1 cup is 125g
- Baking powder
- Kosher salt - use half the amount if using table salt
- Buttermilk - see Substitutions, if needed
- Chocolate chip - semi or bittersweet are both great options
- Granulated sugar - for the topping
Tools and Equipment
This simple chocolate chip cake recipe comes together with very few tools and extra equipment. You will need:
- Standard 9 X 5-inch loaf pan
- Electric mixer (hand or stand is fine)
- General kitchen tools (measuring cups, bowls, spatulas)
Easy Chocolate Chip Pound Cake Instructions
- Preheat and prepare the pan - for easy release, line a loaf pan with parchment paper.
- Whisk the dry ingredients - thoroughly distribute the baking powder for an even rise.
- Cream together the butter and sugar - use the creaming method and mix until fluffy.
- Add the eggs - mix the eggs in, one at a time, for a smoother batter.
- Alternate the dry and wet - add half the flour mixture, followed by the buttermilk, and finish with the flour to prevent over-mixing.
- Fold in the chocolate chips
- Sprinkle with sugar - scrape the batter into the pan and sprinkle with granulated sugar
Store the cake at room temperature for up to 3 days. Cover with plastic wrap or tent with foil.
Freeze the baked and cooled loaf by wrapping in plastic and placing in a zip-top bag. Freeze up to 3 months. Thaw the cake overnight in the refrigerator.
Buttermilk: Use half sour cream and half regular milk instead of buttermilk. Alternatively, make your own soured milk by mixing a tablespoon of lemon or vinegar into 1 cup of buttermilk. Stir and let sit 5 minutes before using.
Gluten-Free: Try a one-for-one gluten free flour in place of the all-purpose flour.
Light brown sugar: Use half dark brown sugar and half granulated white sugar
Chocolate Chip Pound Cake Variations
Vanilla Chocolate Chip Pound Cake - top the cooled cake with the vanilla icing from this Orange Pound Cake
Chocolatey Chip Pound Cake - top the cooled cake with the chocolate glaze from this Banana Cake.
More Cakes to Bake
Chocolate Chip Pound Cake
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 1 cup (200g) light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup chocolate chips
- granulated sugar for sprinkling
- Preheat the oven to 350°F. Line a standard 9 X 4-inch loaf pan with parchment paper. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- Using an electric mixer (hand or stand mixer), mix the butter until smooth. Add the sugar and mix of medium speed for 2 to 3 minutes, or until light and fluffy.
- Add the eggs, one at a time, and mix until combined. Add the vanilla and mix until smooth.
- Add half of the flour mixture and stir until incorporated. Stream in the buttermilk and mix until smooth. Add the remaining flour and stir until incorporated. It's okay if a few streaks of flour remain.
- Add the chocolate chips and fold to combine. Reserve a few for sprinkling over the top.
- Scrape the batter into the prepared pan. Add a few chocolate chips on top. Sprinkle the top with a generous coat of granulated sugar.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or slightly moist (not raw batter).
- Cool the cake on a wire rack for at least 30 minutes before removing it from the pan. Continue to cool before slicing.