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slices of chocolate chip pound cake on a wooden cutting board
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Chocolate Chip Pound Cake Recipe

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!
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Brunch, Dessert
Cuisine: American
Servings: 8
Calories: 599kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 599kcal | Carbohydrates: 86g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 317mg | Potassium: 89mg | Fiber: 2g | Sugar: 60g | Vitamin A: 654IU | Vitamin C: 0.4mg | Calcium: 94mg | Iron: 2mg