Chocolate Chip Pound Cake
Indulge in the heavenly combination of buttery richness and chocolatey goodness with this Chocolate Chip Pound Cake recipe. Perfectly moist and dense, this classic loaf cake gets an upgrade with semi-sweet chocolate chips folded into the batter for bursts of sweetness in every bite. A quick coating of flour ensures the chocolate chips stay evenly distributed throughout the cake, creating a beautiful texture and flavor profile. With just 20 minutes of prep time and simple pantry staples like unsalted butter, vanilla extract, and all-purpose flour, this cake is both easy to make and utterly irresistible. Whether served as a dessert, a decadent breakfast treat, or a midday snack, this crowd-pleaser will leave everyone asking for seconds. Bake one up for your next gathering and enjoy a luscious slice of this ultimate comfort cake!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1 cup semi-sweet chocolate chips
- 1 tablespoon all-purpose flour (for coating chocolate chips)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan with butter or non-stick baking spray. Dust it with flour to ensure the cake doesn't stick.
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix.
In a small bowl, toss the chocolate chips with 1 tablespoon of flour to coat them. This helps prevent the chocolate chips from sinking to the bottom of the cake while baking.
Gently fold the coated chocolate chips into the batter using a spatula.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 658.2 g | 239% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 399.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 356 mg | 27% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
