Chocolate Chip Pound Cake

Chocolate Chip Pound Cake is the PERFECT combo of buttery, rich and soft pound cake with sweet chocolate chips baked in just 60 minutes!

If you’re looking for classic cakes in the kitchen or even just easy cake recipes you’ll also love these Vanilla Pound Cake, Banana Bread, Yellow Cake, and Chocolate Cake recipes.

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake is my go-to dessert during the week, because it’s really easy to portion and include in my lunch when I have a busy schedule. It’s the perfect combo of soft and sweet, with bites of warm melty chocolate throughout the entire loaf.

If you’re looking for more tried-and-true dessert recipes, check out my Chocolate Chip Cookies or Turtle Cookes. If you want something more fool-proof, then check out our Peanut Butter Cookies and Peanut Butter Blossoms!


This pound cake will last on the counter for 3-4 days. Either seal it in an airtight container, or wrap each slice in plastic wrap to prevent it from going stale.

I don’t recommend refrigerating cake, because it can go stale faster.


This can be made ahead and frozen for up to 3 months. If you’re going to freeze it, wrap the cake tightly in plastic wrap, then in tinfoil.

Slice of Chocolate Chip Pound Cake


There are a few key tips and tricks that will keep your cake from drying out. The first is to watch your cooking time, to make sure you’re not over-baking.

The next thing is to measure your ingredients carefully, even weighing them if possible to make sure you’re not adding too many dry ingredients, which can dry out your cake.

You can also swap out the milk with buttermilk, which has more fat and higher acid naturally, so it will provide moisture to the cake while also help to make the texture really soft.



  • This recipe almost always works for me without a cover, but if it starts browning around the edges while it’s cooking you can cover the cake with tinfoil to prevent it from burning.
  • Let your cake cool for a few minutes before trying to flip it out of the pan, you may have to use a knife to run around the edges of the cake first.
  • Coat the chocolate chips in all purpose flour to keep them from sinking to the bottom of the cake.
  • Grease your pan with both butter and flour to keep it from sticking. You can also use any type of bundt pan that you have for this recipe but you’ll have to double the batch.
  • Use a toothpick to check the cake, if it comes out clean with no crumbs then the cake is done.
  • You can add a dash of cinnamon or nutmeg to the cake batter for extra flavor!
  • You can use dark chocolate chips or white chocolate chips for this recipe.

Loaf of Chocolate Chip Pound Cake

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Loaf of Chocolate Chip Pound Cake
5 from 15 votes

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake is the PERFECT combo of buttery, rich and soft pound cake with sweet chocolate chips baked in just 60 minutes!

Course Dessert
Cuisine American
Keyword chocolate chip pound cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 439 kcal
Author Sabrina Snyder


  • 12 tablespoons unsalted butter
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1/4 cup whole milk
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups mini semi-sweet chocolate chips


  1. Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan.
  2. To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.

  3. Add in the vanilla, eggs and milk until fully combined.
  4. Add in the flour, baking powder and salt until just combined then fold in most of the chocolate chips (reserve a handful), pour into the loaf pan and sprinkle over the remaining chips and bake for 55-60 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Chocolate Chip Pound Cake
Amount Per Serving
Calories 439 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 86mg29%
Sodium 76mg3%
Potassium 253mg7%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 28g31%
Protein 6g12%
Vitamin A 450IU9%
Calcium 53mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Buttery Chocolate Chip Pound Cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Very good recipe.
    Just a small suggestion: When converting US measurements to metric, butter should be converted from tablespoons of butter to grams, and liquid such as milk should remains in ml.

  2. I dunno…while poundcake is not supposed to be super sweet, this tasted like it needed to be sweeter. Maybe I’ll mix some milk chocolate chips in with the dark ones next time

  3. I have made this so many times and this is one of my favorite pound cake recipe! Planning to make this in bigger batches – can I triple this recipe in one batch? Thankyou!

    1. If you are looking at making 3 separate loaves, then yes. If you’re wanting to make it one big batch, adjust your pan size to fit 12 cups of batter (10 in springform pan or 10×2 inch square pan). You’ll then probably need to increase the oven temp and decrease the bake time by a quarter. I haven’t tested it so I can’t give exact. If you decide to play around with it, I’d love to know what worked. Good luck!

  4. A little dry for us. I mixed dark chips and semisweet, which was a hit but my guys did not feel it had enough pound cake flavor.

  5. I’ve tried making pound cake from various sources and always end up with a dry cake. I read the reviews on this and though I’d give it another chance. We followed the recipe exactly, no substitutions and even used a scale to have the exact measurements. Still, we had a dry cake! It had a nice taste but it was just to dry to really enjoy. I don’t know what went wrong but I’m sure it was something on my part. Maybe something wrong with my oven?

    1. Pound cake is a dense cake but it shouldn’t be dry. If you measured all the ingredients, the only think I can think of is that it might have been over-baked. Have you checked the temperature of your oven lately?

  6. It is absolutely delicious..
    My family and I loved it and indulged in it.
    I have a question..
    Can we use this same recipe and replace the chocolate chips with dried cranberries and/ or blueberries.

  7. Can this recipe be made in mini loaf pan (4 mini loaves)? If so, do I need to increase ingredients by 1.5x? Double the recipe? Thanks!

    1. You’ll need to double the recipe to fit 4 mini loaves (roughly the pan size is 5 1/2 x 3). Good luck!

  8. Fantastic recipe! I just baked this and it turned out so delicious. I followed the exact recipe – no substitutions. I didn’t even need to coat the chocolate chips. They stayed and didn’t fall to the bottom. Not dry at all. I have no complaints except that I can’t stop eating it.

  9. Mmm- this recipe was absolutely delicious! We followed this recipe exact, except creamed the butter and sugar by hand, and the final result was gorgeous! Thank you for sharing this recipe.

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