Pound cake has to be my all-time favorite dessert. It comes together really quickly with just a handful of basic ingredients. And they’re so versatile. You can customize the flavors and toppings depending on your taste buds and get fabulous results every time. Adding chocolate chips to this pound cake is extra special since the melty chips take it beyond just a temptation. You’ll have a no-fail treat ideal for breakfast with coffee or as an afternoon snack. Dress it up with whipped cream and berries for a special occasion dessert. Then, avoid the temptation to overmix the batter. Mix until the ingredients combine just enough for a light and airy texture. Then, you’ll have a divine pound cake ready for any occasion.
Recipe Ingredients
How to Make Chocolate Chip Pound Cake
Prep – Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan (alternatively, line it with parchment paper). Wet Ingredients – Cream the butter and granulated sugar in a large bowl with an electric beater until light and fluffy, 3-4 minutes. Eggs – Add the eggs one at a time and beat well after each addition. Add the vanilla extract and the buttermilk and well well. (Photos 1-2) Whisk the flour, baking powder, and salt in a separate bowl. (Photo 3) Mix – Gradually mix the dry ingredients into the butter mixture in three parts until just combined. Be careful not to overmix. (Photos 4-5)
Toss chocolate chips in a tablespoon of flour to coat. Gently fold them into the pound cake batter with a spatula or wooden spoon. (Photos 6-7) Pour your batter into the prepared loaf pan, and smooth the top with an offset spatula. Bake at 325°F (163°C) for 40-50 minutes or until a toothpick inserted into the center comes out clean. Start checking at 40 minutes. (Photo 8) Cool – Let the cake cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
Pound cakes are fabulous make-ahead desserts because they’re easy to store and taste even better the next day. Make it up to 3 days ahead and keep it fresh at room temperature in an airtight container. You can also store it in the fridge for up to a week and let it come to room temperature before serving. Pound cake freezes beautifully, as well. You can choose to freeze the cake either whole or in individual slices. Wrap it tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months. Thaw it in the fridge and bring it to room temperature before serving.
What to Serve With Chocolate Chip Pound Cake
Serve chocolate chip pound cake with a chai tea latte or ginger tea for a comforting afternoon treat. Top it with homemade whipped cream and candied pecans for the ultimate decadent dessert.
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Watch How to Make It
