Chocolate Chip Pound Cake

A classic Southern dessert gets a chocolatey upgrade in this chocolate chip pound cake recipe! Moist, buttery pound cake loaded with chocolate chips delivers the ultimate comfort food treat. This easy-to-make cake is perfect for breakfast, an afternoon treat, and a decadent dessert.

Course Dessert, Snack

Cuisine American, Southern

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 481kcal

Author Imma

Ingredients

1 cup (227g) unsalted butter, at room temperature
1 cup (200g) granulated sugar
4 large eggs, at room temperature
2 teaspoons (10ml) vanilla extract
¼ cup (60ml) buttermilk, at room temperature
1⅔ cups (200g) all-purpose flour (plus 1 tablespoon (8g) for dusting the chocolate chips)
1½ teaspoons (7-8g) baking powder
⅛ teaspoon (﹤1g) salt
1 cup (170g) semi-sweet chocolate chips

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the buttermilk until well combined.
In a separate bowl, whisk the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three parts, mixing until just combined. Be careful not to overmix.
Add a tablespoon of flour to the chocolate chips and stir to coat. Gently fold the chocolate chips into the batter with a spatula or wooden spoon.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in a 325°F (163°C) oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. Start checking at 40 minutes.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Bring all your ingredients to room temperature for easier creaming and a silky-smooth batter.
Resist the temptation to overmix the batter for a more tender crumb.
Ovens vary, so start checking the cake a few minutes before the recommended baking time.
Thoroughly grease and flour your pan or line it with parchment paper to keep the cake from sticking.
Mix dark, milk, and white chocolate chips, or use chocolate chunks for even more decadence.
Cool the cake completely before cutting it to maintain its light and fluffy texture.
Cut the cake with a serrated knife to get neat, precise slices.
Add half a teaspoon of instant coffee to the batter to intensify the chocolate experience.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition