Chocolate Chip Pound Cake {How to Video}

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This moist, buttery Chocolate Chip Pound Cake is loaded with chocolate chips and drizzled with a chocolate ganache!

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 it's done!

More recipes ---> Cookie Butter Pound Cake, Marble Bundt Cake, Chocolate Bundt Cake, Strawberry Crunch Pound Cake, Oreo Pound Cake, Pineapple Upside Down Pound Cake, Rum Pound Cake, Pecan Upside Down Cake, Red Velvet Bundt Cake, Banana Pudding Pound Cake

Ingredients needed for the pound cake:

All-purpose flour
Granulated sugar
Brown sugar
Sour Cream
Unsalted butter - room temperature
Eggs - room temperature
Baking powder
Salt
Milk chocolate chips
Vanilla Extract

Ingredients needed for the chocolate ganache:

Milk chocolate chips
Heavy cream

(Note: The full ingredient list is provided in the recipe card below.)

Steps to make the cake:

Using a hand or stand mixer, beat the butter and sugars together on medium speed until light and fluffy (approximately 5 minutes).

Mix in the vanilla extract. Then add the eggs one at a time mixing well after each addition.

Image of Process photograph of Chocolate Chip Pound Cake

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 your prepared pan. Place the cake in your preheated oven and bake for an hour to an hour and 15 minutes at 325 degrees. 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 chocolates.

Allow the chocolate to set, then serve!

I wanted a somewhat thick ganache because I wanted it to just top the cake and did not want it to fully drip down the cake. If that is the look you want to achieve, you may choose to use ¾ cup of heavy cream versus ½ cup.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

Helpful Baking Tools

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

Why did my chocolate chips sink to the bottom of the cake?

Sometimes this happens. I have not had this issue, but have heard of others tossing the chocolate chips in flour before adding them into the batter to avoid this issue.

How to store the cake?

Store the cake in an airtight container for up to 5 days.

Can the cake be frozen?

Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil.

Place the wrapped slices in a ziplock bag to store in the freezer.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.

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Chocolate Chip Pound Cake

This moist, buttery Chocolate Chip Pound Cake is loaded with chocolate chips and drizzled with a chocolate ganache!

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Prep Time: 10

Cook Time: 1 15

Course: Dessert

Cuisine: American

Keyword: pound cake

Servings: people

Calories: 688kcal

Author: Ashley Frederick

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 well 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 your prepared pan.
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!