Chocolate Chip Pound Cake

This moist Chocolate Chip Pound Cake is loaded with chocolate chips and topped with homemade chocolate ganache for a rich, buttery dessert.

If you love chocolate chip cookies, you'll love this pound cake version. The combination of granulated and brown sugar gives the cake a rich, slightly caramel-like flavor, while sour cream helps keep the crumb moist and tender.

And we aren't stopping with chocolate chips inside the cake. I finish it with a homemade chocolate ganache and even more chocolate chips on top because, at that point, why not? 😂

I've made this recipe with milk chocolate chips because I love the sweeter, creamier flavor they give the cake, but you can experiment with your favorite chocolate chips to make it your own.

This recipe will elevate your pound cake game and keep you coming back for more!

Why You'll Love This Chocolate Chip Pound Cake

Moist and buttery: Sour cream adds moisture and richness while butter gives the cake that classic pound cake flavor.

Chocolate chips in every bite: The batter is loaded with sweet, creamy milk chocolate chips.

Brown sugar adds even more flavor: Using both granulated and brown sugar gives the cake additional depth and a subtle caramel-like flavor that pairs perfectly with chocolate.

Finished with chocolate ganache: A simple two-ingredient chocolate ganache takes this cake over the top.

Beginner-friendly: The recipe includes straightforward instructions and a step-by-step video so you can bake along with me.

Recommended Baking Tools

You don't need a lot of special equipment to make this recipe, but having the right tools makes pound cake baking much easier.

Bundt Pan (A 12-cup bundt pan is needed for this recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Key Ingredients & Why They Matter

You'll find the complete ingredient amounts in the recipe card below, but let's talk about some of the ingredients that make this Chocolate Chip Pound Cake work.

Butter

Butter gives this pound cake its rich flavor and contributes to its structure.

Make sure your butter is properly softened before you begin. You want room-temperature butter that's soft enough to cream with the sugars but isn't melted or greasy.

Granulated Sugar and Brown Sugar

I use a combination of granulated and brown sugar in this recipe.

Granulated sugar provides sweetness and contributes to the cake's texture and crust, while brown sugar brings additional moisture and a subtle caramel-like flavor.

That brown sugar is one of the ingredients that helps give this cake some of that chocolate-chip-cookie flavor I love.

Eggs

Eggs provide richness, moisture, and structure.

Use room-temperature eggs and add them one at a time, mixing just until combined before adding the next.

Sour Cream

Sour cream is one of my favorite ingredients for adding moisture and richness to pound cake and creating a tender crumb. And if you love what sour cream does for pound cake, try my Sour Cream Pound Cake next.

All-Purpose Flour

All-purpose flour gives the cake structure.

Measure your flour carefully because adding too much can cause a dry or overly dense pound cake.

Spoon the flour into your measuring cup and level the top instead of packing the flour into the cup.

Can You Substitute Cake Flour for All-Purpose Flour?

Chocolate Chips

I use milk chocolate chips because I like the flavor they give this cake.

You can also use mini chocolate chips, which are particularly helpful if you've had problems with regular chocolate chips sinking toward the bottom of your cake.

I'll talk more about preventing sinking below.

Vanilla

Vanilla extract complements both the buttery cake and chocolate flavor. Try vanilla bean paste for boosted flavor.

Baking Powder

This recipe uses a small amount of baking powder to provide additional leavening.

Don't add extra baking powder in an attempt to make your pound cake taller. Follow the amount in the recipe because too much leavening can cause its own problems.

Is Baking Powder Optional in Pound Cake?

How to Keep Chocolate Chips From Sinking in Pound Cake

This deserves its own section because it's probably one of the biggest concerns when making a Chocolate Chip Pound Cake.

Nobody wants to cut into the cake and discover that all the chocolate chips took a trip to the bottom of the pan.

Lightly coat the chocolate chips with flour

Before folding the chocolate chips into the batter, toss them with a small amount of flour.

A light coating can help the chips remain distributed throughout the batter instead of sinking as easily.

Try mini chocolate chips

Mini chocolate chips are another great option.

Because they're smaller and lighter than standard chocolate chips, they're less likely to sink through the batter.

Fold the chocolate chips in last

Once your batter is mixed, gently fold the chocolate chips into the batter.

My Best Chocolate Chip Pound Cake Tips

Bring Your Ingredients to Room Temperature

Your butter, eggs, and sour cream should be at room temperature before you begin mixing.

Room-temperature ingredients combine more easily and help create a smoother, more uniform batter.

Cream the Butter and Sugars Properly

Cream the butter, granulated sugar, and brown sugar together for approximately 5 minutes, or until the mixture becomes light and fluffy.

Creaming isn't simply about combining ingredients. You're incorporating tiny pockets of air into the butter mixture that contribute to the cake's structure and rise.

Add Your Eggs One at a Time

Add each egg individually and allow it to incorporate before adding another.

Don't Overmix After Creaming the Butter and Sugar

Once you cream the butter and sugar, keep your mixer on a low speed and mix ingredients only until combined.

Overmixing after creaming can contribute to a tougher or overly dense cake.

How to Properly Mix a Pound Cake

Fold the Chocolate Chips in by Hand

Gently fold the chocolate chips into the batter with a spatula. This allows you to distribute them without unnecessarily mixing the batter further.

Prepare Your Bundt Pan Thoroughly

Make sure the entire inside of your Bundt pan is coated-including the center tube and all those little decorative grooves.

I use Baker's Joy for my cakes because it contains both oil and flour.

How to Prepare a Bundt Pan

Smooth the Batter Before Baking

Once you've transferred the batter to the Bundt pan, spread it evenly and smooth the top with a spatula.

The Proper Way to Fill a Bundt Pan

Position the Cake Near the Center of the Oven

Position your oven rack so the pound cake sits as close to the center of your oven as possible. Since Bundt pans are tall, this may mean placing your rack slightly below the middle position.

Why It's Important to Bake a Pound Cake in the Center of the Oven

Don't Overbake Your Pound Cake

Bake at 325°F for approximately 1 hour to 1 hour and 15 minutes, but remember that baking time is a guide.

Your oven may bake faster or slower than mine.

Start checking the cake as it approaches the suggested baking time. Insert a toothpick or long wooden skewer into one of the thickest portions of the cake.

The tester should come out clean or with a few moist crumbs.

Should You Glaze a Warm or Cool Chocolate Chip Pound Cake?

I recommend allowing this cake to cool before adding the chocolate ganache.

If the cake is too warm, the ganache can become thinner and run off rather than beautifully coating the cake.

Letting the cake cool also gives the cake's structure time to set before you start decorating it.

How to Store Chocolate Chip Pound Cake

Store your Chocolate Chip Pound Cake in an airtight container at room temperature for up to 5 days.

You can also refrigerate it in an airtight container for up to 5 days. For the best texture, allow refrigerated slices to come closer to room temperature before serving.

For longer storage, freeze the entire cake or individual slices for up to 3 months.

How to Store Pound Cake (So It Stays Moist and Fresh)

How to Freeze Pound Cake

Chocolate Chip Pound Cake FAQs

How do I keep chocolate chips from sinking in pound cake?

Lightly tossing the chocolate chips in flour before folding them into the batter can help prevent them from sinking.

You can also use mini chocolate chips. Because they're smaller and lighter, they tend to remain suspended in the batter more easily.

Can I use semi-sweet chocolate chips instead of milk chocolate?

Yes. The flavor will be less sweet and slightly more chocolate-forward than when using milk chocolate chips.

You can choose the chocolate that best suits your taste.

Can I use mini chocolate chips?

Absolutely. Mini chocolate chips work particularly well in pound cake because their smaller size makes them easier to distribute throughout the batter.

Why is sour cream used in Chocolate Chip Pound Cake?

Sour cream contributes moisture and richness and helps create a tender crumb.

Why is my Chocolate Chip Pound Cake dense?

First, remember that pound cake naturally has a tighter crumb than many other types of cake; however, an unusually heavy, tough, or gummy cake can result from several issues, including improper creaming, too much flour, overmixing, cold ingredients, or underbaking.

How do I know when Chocolate Chip Pound Cake is done?

Don't depend entirely on baking time.

Insert a toothpick or wooden skewer into one of the thickest portions of the cake. It should come out clean or with a few moist crumbs.

What size Bundt pan do I need?

Use a 12-cup Bundt pan for this recipe. That's also the size specified in your current recipe.

How long should I let the pound cake cool before removing it from the pan?

For this recipe, allow the cake to cool in its Bundt pan for approximately 10 minutes before carefully removing it from the pan.

Can I make Chocolate Chip Pound Cake without the ganache?

Absolutely!

The chocolate chips already give the cake plenty of chocolate flavor. You can leave the cake plain, lightly dust it with powdered sugar, or add the chocolate ganache.

Can Chocolate Chip Pound Cake be frozen?

Yes. You can freeze the entire cake or individual slices for up to 3 months.

Wrap it thoroughly in plastic wrap and foil before freezing.

How to Freeze Pound Cake

More Chocolate Pound Cake Recipes

If chocolate is your thing, I've got plenty more for you!

Chocolate Pound Cake - A rich chocolate pound cake made with sour cream.

Dark Chocolate Buttermilk Pound Cake - If you like a deep chocolate flavor and a cake that reminds you of a brownie, try this one next.

German Chocolate Pound Cake - All the flavors you love about German chocolate cake in pound cake form.

Happy baking, Pound Cake Family! ❤️

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