This chocolate chip pound cake recipe is easy to whip up, and a kid-friendly spin on the classic dessert. This version is perfectly moist, but still dense with the delicious addition of mini bits of chocolate. It’s perfect for entertaining, but also kid friendly!
Every single one of my kids have a sweet tooth the size of Montana. They came by it honestly- an inheritance from their Dad.
So in our house a dessert after dinner is a must. Not usually anything crazy, just a little bit of sweet to round out the evening meal.
Homemade is obviously everybody’s favorite, but as a working Mom- that means it’s got to be quick and easy to prepare.
Which is why I love a good pound cake recipe. Super simple to whip up, then just bake, and dig in when it’s done.
My family absolutely loves this chocolate chip pound cake recipe. I mean with four boys, chocolate chips are always a hit!
Ingredients Needed
This easy pound cake with chocolate chips only requires basic baking ingredients.
To make it you’ll need:
- Sugar – Like all good pound cakes, you’ll need regular granulated white sugar.
- Butter – One full stick of butter. If using salted butter, omit the additional salt called for.
- Eggs – Three eggs, I recommend using large eggs.
- Extract – Vanilla extract- imitation or regular both work here.
- Flour – All purpose only
- Baking Powder – This helps the pound cake fluff up and rise and is an essential ingredient.
- Salt – Adding a tiny bit of salt enhances the sweetness of the cake.
- Sour Cream – To ensure a very moist cake
- Chocolate Chips – Use the mini kind, not the regular size version.
Once you’ve gathered all your ingredients, you’re ready to begin!
How To Make
Start by adding the butter and sugar to a large mixing bowl, then using a hand mixer cream them together until nice and smooth.
Next crack the eggs into the bowl, discarding the shells, followed by the vanilla extract and mix to combine. Set this bowl aside.
In another mixing bowl combine the flour, baking powder, and salt. Whisk them together until evenly combined.
Slowly add the flour mixture to the wet ingredients, mixing in a little at a time to prevent it from ‘poof’ing up and making a mess, just until it’s all been added and the batter has completely come together.
Add the sour cream to the batter and mix just until incorporated.
Using a spatula, fold in the mini chocolate chips. Make sure they’re evenly dispersed throughout the batter.
Generously spray a 9×5″ loaf pan with non stick cooking spray, then scrape the batter from the mixing bowl into the prepared pan. Use the spatula to spread it out in an even layer in the dish.
Bake the chocolate chip pound cake at 300 degrees for one hour and forty five minutes. It’s a dense cake, so yes- the long bake time is essential.
Once the bake time has elapsed, carefully remove the hot pan from the oven. Let it cool completely, then run a butterknife around the edges of the dish to release the cake.
Transfer to a cutting board, slice using a serrated knife, and serve with milk or ice cream.
Storing
Completely cooled pound cake can be store on the counter in an air tight container for 3-4 days.
Refrigerated, it can be stored in an airtight container for up to 7 days.
Alternatively, you can also freeze it in an airtight container for up to 3 months. If freezing, I recommend wrapping individual slices in wax paper so they don’t get stuck together and you can easily enjoy one slice at a time.
What Can I Substitute For Vanilla Extract?
If you don’t have vanilla extract on hand the best substitute is almond extract. It has a similar taste, and can be replaced at a 1:1 ratio.
If that isn’t an option, I’d suggest using maple syrup.
Why Do I Need To Add Sour Cream To Pound Cake?
Yes, you need to add sour cream to your pound cake batter! Sour cream adds moisture to this otherwise dense cake without thinning the batter.
It ensures a thick, but very moist cake with a nice crumb without having to add any liquids to the batter.
TIPS & TRICKS
- While I used a mixing bowl and a hand mixer to make this recipe, you can absolutely use a stand mixer.
- Mix the flour in slowly to prevent it from going airborne and making a giant mess in your kitchen.
- Don’t have vanilla extract? Substitute almond extract instead.
- Let the cake cool completely before attempting to remove it from the pan!
Other Easy Dessert Recipes
Elevate the classic with this easy chocolate chip pound cake recipe. It’s simple to make, then just bake, and enjoy a little post dinner dessert.
It’s easy enough for everyday, but tasty enough for potlucks and parties too and guaranteed to satisfy any sweet tooth!
Looking for other easy dessert recipes?
Try these:
- No Bake Peppermint Cheesecakes
- Homemade Thin Mint Cookies
- 2 Ingredient Peanut Butter Fudge
- Nutella Crescent Rolls
- Three Ingredient Banana Bread
If you’ve tried this CHOCOLATE CHIP POUND CAKE RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chocolate Chip Pound Cake Recipe
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup butter softened
- 3 eggs
- 2 1/2 tsp vanilla extract
- 2 cups flour all purpose
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sour cream
- 1 1/2 cups mini chocolate chips
Instructions
- Add the butter and sugar to a mixing bowl and using a hand mixer cream them together until smooth.1/2 cup butter, 1 1/2 cups granulated sugar
- Add the eggs and extract to the bowl and mix again until evenly combined.3 eggs, 2 1/2 tsp vanilla extract
- Add all of the dry ingredients to a large bowl, and stir together to evenly combine.2 cups flour, 1/2 tsp baking powder, 1/2 tsp salt
- Add the flour mixture to the batter and mix together, starting slowly and gradually increasing speed, until evenly combined. Add the sour cream to the bowl, mixing again until combined.3/4 cup sour cream
- Using a spatula fold in the chocolate chips.1 1/2 cups mini chocolate chips
- Liberally spray a 9x5" loaf pan with non stick spray. Transfer the batter to the pan, and spread out in an even layer.
- Bake at 300° for 1 hour and 45 minutes.
- Remove the pound cake from the oven and let it cool completely. Gently rub a butter knife around the edges of the pan to release the cake from the pan.
- Slice, serve warm, and enjoy!
Notes
- While I used a mixing bowl and a hand mixer to make this recipe, you can absolutely use a stand mixer.
- Mix the flour in slowly to prevent it from going airborne and making a giant mess in your kitchen.
- Don't have vanilla extract? Substitute almond extract instead.
- Let the cake cool completely before attempting to remove it from the pan!
Nutrition
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