- Advertisement -
FoodChocolate Chip Pound Cake - Cook Republic

Chocolate Chip Pound Cake – Cook Republic


What if I told you that you could make an easy, one-bowl pound cake that tastes exactly like a chocolate chip cookie? If that got you excited, you have to bake my Chocolate Chip Pound cake! It is a delicious plain cake filled with gooey dark chocolate chips, is super moist and has a golden crumb. A crowd-pleaser!

Chocolate Chip Pound Cake slices on a tray.
Jump to:

ūüć™ Why you’ll love this Chocolate Chip Pound Cake?

Once I perfected my basic pound cake recipe, I started baking many delicious variations. My Orange Pound Cake is easily the most popular amongst my readers and family and friends. But this new pound cake recipe is a definite contender for the title of best pound cake ever. Here is why I think you are going to love it!

  1. It tastes like a chocolate chip cookie in a cake form!
  2. It is utterly delicious and has the most beautiful, soft golden crumb and a lovely crust.
  3. It is an easy, one-bowl, mix-and-bake recipe. Hence perfect to bake with the kids.
  4. It can be baked ahead and freezes well.
  5. And if you dollop chocolate ganache or chocolate icing on top, it instantly becomes a fancy celebratory cake.
Chocolate Chip Pound Cake Loaf with a slice cut on a chopping board.Chocolate Chip Pound Cake Loaf with a slice cut on a chopping board.


ūüďĚ Ingredients & Substitutions

You can bake a beautiful loaf of Chocolate Chip Pound Cake with just a few basic pantry and everyday ingredients. This is what you will need,

Ingredients for Chocolate Chip Pound Cake labeled.Ingredients for Chocolate Chip Pound Cake labeled.
  • Flour¬†– Use plain white flour for this recipe. It is a strong flour that supports the dense batter of this cake.
  • Baking powder¬†– Make sure your baking powder is fresh.¬†
  • Sugar¬†– I use raw caster sugar. This is almost fine but slightly granulated and golden in colour. I like using this sugar as it is not completely refined and adds a rustic feel to the loaf cake. You can use white caster sugar. Sugar quantity can be reduced slightly without affecting the cake’s taste (see my notes).
  • Eggs¬†– Use fresh eggs, approximately 60-65g each (whole). Make sure they are at room temperature.
  • Butter¬†– You can use salted or unsalted butter. Either soften your butter at room temperature for a few hours or melt butter from the fridge for approximately 40 seconds in the microwave so half is melted and the rest softened.
  • Chocolate Chips¬†– Dark chocolate chips are perfect for this recipe. You can also use milk chocolate or a mix of milk and dark chocolate chips.

ūü•£ How to make Chocolate Chip Pound Cake

Add sugar and butter to the bowl of an electric mixer. Beat for a minute until light and fluffy.Add sugar and butter to the bowl of an electric mixer. Beat for a minute until light and fluffy.
  1. Add sugar and butter to the bowl of an electric mixer.
  2. Beat for a minute until light and fluffy.
Add eggs and vanilla to the bowl. Beat briefly for 30 seconds until pale and creamy.Add eggs and vanilla to the bowl. Beat briefly for 30 seconds until pale and creamy.

3. Add eggs and vanilla to the bowl.

4. Beat briefly for 30 seconds until pale and creamy.

Add flour, baking powder, salt and chocolate chips. Mix gently with a spoon until just combined. Spoon batter into a lined loaf tin and smooth the top.Add flour, baking powder, salt and chocolate chips. Mix gently with a spoon until just combined. Spoon batter into a lined loaf tin and smooth the top.

5. Add flour, baking powder, salt and chocolate chips. Mix gently with a spoon until just combined.

6. Spoon batter into a lined loaf tin and smooth the top.

Bake cake until golden on top and cooked through the middle. When cool, remove from tin and slice.Bake cake until golden on top and cooked through the middle. When cool, remove from tin and slice.

7. Bake cake until golden on top and cooked through the middle.

8. When cool, remove from tin and slice.

ūüćĹÔłŹ Serving & Storage

Eat Chocolate Chip Pound Cake warm or toasted with nut butter.Eat Chocolate Chip Pound Cake warm or toasted with nut butter.

Pound cakes are best eaten at room temperature, especially when they are still warm from the oven. You can eat this cake on its own or once it has gone stale, toast it and slather with butter or nut butter.

This loaf keeps well at room temperature in a cool corner of your kitchen for 2 days (summer)/4 days (winter) or in the fridge for up to 2 weeks. It freezes well and can be frozen for up to a month after slicing, wrapping in baking paper and packing away in freezer-safe bags or containers.

ūüß° More Pound Cake Recipes

Recipe

Hungry For More Recipes? Subscribe to my newsletter. Check out Facebook, Instagram and Pinterest to see everything I share! And if you love cooking and new cookbooks, join my free Cooking Club on Facebook!

Chocolate Chip Pound Cake slices on a tray.Chocolate Chip Pound Cake slices on a tray.
  • Heat oven to 180¬įC / 160¬įC fan-forced (356¬įF / 320¬įF fan-forced).

  • Grease a 22 cm x 11 cm x 7 cm high / 450g capacity loaf pan (8 1/2″ x 4 1/2″ x 2 3/4″ high / 1lb capacity) with butter and line it with baking paper so that it hangs over the edges.

  • Add softened butter and caster sugar to the bowl of an electric mixer. Beat for a minute until pale and creamy.

  • Add eggs and vanilla and beat for 30 seconds on medium-high speed until light and fluffy.

  • Add flour, baking powder, salt and chocolate chips to the egg mixture. Using a silicone spoon, gently mix the dry ingredients into the wet ingredients until just combined and all the dry flour is incorporated.

  • Spoon cake batter into the prepared tin. Bake in the preheated oven (on the middle rack) for approximately 55-60 minutes until the cake is golden, risen and cooked through the middle.

  • Turn off the oven and allow the cake to rest in the warm oven for 2-3 minutes.

  • Remove from oven and cool completely in the tin. Slice and enjoy.

  • Cake keeps fresh in a cool corner of the kitchen in a lidded container for 2 days (summer)/4 days (winter). It keeps well in the fridge for almost 2 weeks. It can also be sliced, wrapped in baking paper, packed in freezer safe bags and frozen for up to a month.

Measurements – I use Australian cups and spoons. An Australian cup is larger with a 250ml capacity as is an Australian tablespoon which is 20ml in volume.

 

Flour РUse plain flour for this recipe. Plain flour is a readily available ingredient and a strong flour that will support the dense batter of this cake.

 

Baking powder РMake sure your baking powder is fresh. 

 

Sugar – I use raw caster sugar. This is almost fine but slightly granulated and golden in colour. I like using this sugar as it is not completely refined and adds a rustic, bakery feel to the loaf cake. You can use white caster sugar. You can also safely reduce the sugar amount to 180 – 190g (3/4 cup) without reducing the sweetness too much. I actually prefer 190g sugar in this recipe whereas my boys love the recipe as is.

 

Eggs – Use fresh eggs, approximately 60-65g each (whole). Make sure they are at room temperature.

 

Butter – Either soften your butter at room temperature for a few hours or melt butter from the fridge for approximately 40 seconds in the microwave so half is melted and the rest softened.

 

Chocolate Chips – Dark chocolate chips are perfect for this recipe. You can also use milk chocolate or a mix of milk and dark chocolate chips.

 

Overbeating РDo not overbeat the cake. Follow the recipe timings to get that beautiful golden rise with a crack on top.

 

Storage РCake keeps well at room temperature in a cool corner of your kitchen for 2 days (summer)/4 days (winter) or in the fridge for up to 2 weeks. Cake can also be frozen for a month after slicing, wrapping in baking paper and packing away in freezer-safe bags or containers.

Calories: 362kcal | Carbohydrates: 37g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 220mg | Potassium: 142mg | Fiber: 1g | Sugar: 22g | Vitamin A: 553IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1mg

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Subscribe Today

GET EXCLUSIVE FULL ACCESS TO PREMIUM CONTENT

SUPPORT NONPROFIT JOURNALISM

EXPERT ANALYSIS OF AND EMERGING TRENDS IN CHILD WELFARE AND JUVENILE JUSTICE

TOPICAL VIDEO WEBINARS

Get unlimited access to our EXCLUSIVE Content and our archive of subscriber stories.

Exclusive content

Latest article

More article

- Advertisement -