This moist and buttery Chocolate Chip Pound Cake is loaded with rich chocolate chips in every bite. This recipe is topped with a simple chocolate ganache and is a chocolate lover's dream!
This Pound Cake definitely tastes like a chocolate chip cookie in cake form. This recipe will elevate your pound cake game and keep you coming back for more! So let's get into this recipe so I can show you how to bake it!
Video Tutorial
Why You'll Love This Chocolate Chip Pound Cake
- Tastes just like a soft-baked chocolate chip cookie-but in cake form!
- Rich, buttery pound cake base that stays moist due to the sour cream.
- Topped with a glossy homemade chocolate ganache for the ultimate finish.
- Includes a step-by-step video tutorial so you can bake along with confidence.
Recommended tools and equipment:
Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Ingredients: Key Notes for the Perfect Pound Cake
Here's what you'll need for this recipe, along with a few pro notes to ensure success:
Unsalted Butter - Always use room temperature butter. Creaming it with sugar incorporates air, giving the cake its tender crumb.
Granulated Sugar & Brown Sugar - A mix of the two gives sweetness and a subtle caramel flavor.
Eggs - Should be large and at room temperature to ensure they mix smoothly into the batter.
Sour Cream - My secret ingredient! Adds tang and moisture so the cake doesn't dry out.
All-Purpose Flour - Spoon into the cup and level off to avoid a dense cake.
Chocolate Chips - Toss them lightly in flour before folding into the batter to keep them from sinking. Mini chocolate chips may also be used to avoid this issue. Milk chocolate has the best flavor.
Vanilla Extract - Enhances the chocolate flavor and overall flavor of the cake.
Chocolate Ganache - Made with heavy cream and chocolate for a silky, glossy topping.
Chocolate Chip Pound Cake recipe
Equipment
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients
- For the cake:
- 3 c all purpose flour
- 2 c granulated sugar
- 1 c brown sugar
- 1 c full fat sour cream - room temperature
- 1 ½ c unsalted butter - room temperature
- 5 large eggs - room temperature
- 2 tsps vanilla extract
- ½ tsp baking powder
- ½ teaspoon salt
- 1 ½ c milk chocolate chips
- For the chocolate ganache:
- ¾ c milk chocolate chips
- ½ c heavy cream
Instructions
- Steps to make the cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, beat the butter and sugars together until light and fluffy (approximately 5 minutes).
- Next, add the vanilla extract.
- Then add the eggs one at a time mixing until combined after each addition.
- Mix the flour, baking powder, and salt together. Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
- Lastly, fold the milk chocolates into the batter.
- Pour your batter into a 12-cup bundt pan sprayed with baking spray or similar.
- Place the cake in your preheated oven and bake for an hour to an hour and 15 minutes. The cake is done when a toothpick inserted comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- To make the Chocolate Ganache:
- In a microwave-safe dish, heat the heavy cream for about 1 ½ minutes.
- Pour the cream over the milk chocolates, but do not stir.
- Allow it to sit for 3 minutes to give the chocolate time to soften.
- After three minutes, stir until combined and silky chocolate forms.
- Pour the chocolate onto the cake as desired and then top the cake with milk chocolate chips.
- Allow the chocolate to set, then serve!
Video
Notes
Nutrition
Storage & Freezing
Room Temperature: Store in an airtight container for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before serving.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Pro Tips & FAQs
How do I keep my chocolate chips from sinking?
Use mini chocolate chips or toss them in flour before adding to the batter. This helps them suspend evenly.
Why are room-temperature ingredients important?
They blend more smoothly, creating a uniform batter that bakes evenly. Cold ingredients can cause the batter to separate and/or curdle.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready.
What size is a standard bundt pan?
A standard bundt pan will hold 12 cups. You will need a standard pan for this recipe. Make sure your bundt pan says "standard" on it or that it says "12 cup bundt pan."
What is the best way to prep a bundt pan?
I highly suggest that you rub the pan with shortening and then flour it. This is the traditional go-to method. You can also use a cooking spray that has flour in it (like Baker's Joy.) Spray the bundt pan very well. I use Baker's Joy for all of my baked goods. Spray liberally.
More Chocolate Pound Cake recipes
Looking for an original chocolate pound cake recipe? Try my Chocolate Pound Cake made with sour cream.
Ever had a Dark Chocolate Pound Cake that tastes like a brownie? My Dark Chocolate Buttermilk Pound Cake is the perfect choice.
Try my German Chocolate Pound Cake recipe for a different twist on a chocolate pound cake.
HRCooper says
My family enjoyed this cake very much.
Ashley Frederick says
Awesome! Thank you love
Tabitha says
This is my first time making a pound cake and it's by far the best cake I've ever made! Thank you for sharing this recipe ❤️
Ashley Frederick says
Thank you so much love! So glad to hear that.
Dawn Keys says
Directions say to add vanilla,but it’s not listed in ingredients
Ashley Frederick says
It's been updated. Thank you!