Chocolate Chip Pound Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My plush Chocolate Chip Pound Cake is a comforting bake loaded with melty chocolate chips. This easy pound cake recipe is the ideal make-ahead treat, because it tastes even better the next day!

• Enough for a crowd: Using an extra-large Bundt pan yields a dozen generous slices.
• Simple ingredients: It’s amazing how kitchen staples come together to create a celebration-ready cake.
• Perfect for beginners: Anyone can make this straightforward chocolate chip pound cake recipe.
• Bakery-style: Sophisticated flavor with the subtle tang of cream cheese, and topped with a silky glaze.
• Give ’em what they love! Buttery vanilla flavor with creamy chocolate chips in every bite equals a crowd-pleaser.

I’m always working on a new go-to recipe for you to whip up at a moment’s notice to gift, bring to a potluck, or snack on. This perfect pound cake does more than tick the boxes—it’s an exceptional Bundt with a soft, velvety crumb and layered flavor that will have both kids and adults reaching for another slice. Pound cake works with so many different flavors, but chocolate chip is a classic.

My most important tip for you here is to bring the butter, cream cheese, and eggs to room temperature. Room-temperature ingredients cream together well, trapping little air bubbles that create a lighter, fluffier texture. Trying to mix cold eggs, butter, and cream cheese together results in a lumpy, uneven mixture that yields a less stable structure. Here are the easiest, quickest ways to take the chill off eggs and get butter and cream cheese to room temperature.

Table of Contents

• What is Chocolate Chip Pound Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Chocolate Chip Pound Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• How to Serve
• FAQs
• More Pound Cake Recipes

What is Chocolate Chip Pound Cake?

Chocolate Chip Pound Cake is a nostalgic chocolate chip cake with a rich, pleasantly dense texture and notes of vanilla and cream cheese. Baked in a 15-cup Bundt pan, the cake bakes up tall and is big enough to serve a large group or to enjoy for dessert and snacks over several days. Pound cake dates back to the 1700s, when the original recipe of 1 pound each of flour, sugar, butter, and eggs made it easy for anyone to memorize and bake.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 15-cup (3 1/2 liter) Bundt pan 
• Whisk
• Stand mixer (optional) or an electric hand mixer
• Silicone spatula
• Wire cooling rack

Key Ingredients and Substitutes

For the Cake

All-purpose flour

• All-purpose flour develops sufficient gluten while still producing a cake with a soft crumb.
• Substitute: For a gluten-free cake, use an equal amount of a gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour option.
• Note that making this change will make the cake’s texture more fragile.

Baking soda

• Baking soda reacts with acidic ingredients, like the cream cheese in this recipe, to lift the cake and create a tender texture.

Butter

• Butter contributes to the tender texture, giving this vanilla chocolate chip cake recipe a soft and moist crumb.
• Additionally, butter adds rich flavor.
• Substitute: You can substitute softened (semi-solid) coconut oil in place of the butter.
  • Note that a cake made with coconut oil will be denser and have a different flavor from a cake made with the original recipe.

Cream cheese

• Cream cheese contributes to a velvety crumb.
• Importantly, cream cheese makes the cake incredibly moist.
• Additionally, the cream cheese gives the chocolate chip cake pound cake a wonderful tang.
• Substitutes: Use the same amount of mascarpone cheese if you prefer.
  • You can also use the same amount of full-fat Greek yogurt, but the cake won’t have the same rich texture.

Granulated sugar

• Granulated sugar sweetens the cake.
• Importantly, sugar whipped with butter creates a lighter texture.
• Additionally, the sugar keeps the cake moist.
• Substitute: You can use the same amount of light brown sugar.

Salt

• Salt brings out the flavors and balances the sweetness.

Eggs

• Eggs bring the ingredients together into a smooth, even batter.
• Importantly, eggs add moisture and richness.
• Substitute: You can use 1/4 cup (2 oz/57 g) full-fat yogurt or sour cream in place of each egg (1 1/2 cups (12 oz/340 g) total.
  • Note that using yogurt or sour cream will yield a denser, shorter cake than the original recipe.
  • For more egg replacement ideas, check out my guide, The 12 Best Egg Substitutes for Baking Recipes.

Vanilla extract

• Vanilla adds an irresistible warm sweetness and a homey, nostalgic flavor.
• Substitute: If you prefer, use the same amount of Vanilla Bean Paste.

Mini chocolate chips

• Mini chocolate chips give a burst of chocolate flavor throughout the cake.
• Because mini chips are lighter and smaller than standard chips, they’re less likely to sink to the bottom or clump up.
• Substitute: If you only have regular size chocolate chips, toss in flour before using to prevent them from sinking.

For the glaze

Powdered sugar

• Powdered sugar is the base of the glaze, and makes it smooth and sweet.
• Always sift powdered sugar before using, or the glaze could be lumpy.

Whole milk

• Whole milk thins the glaze, making it pourable.
• Substitute: You can use the same amount of plant-based milk if you prefer.
  • Soy milk is the most similar in color to regular milk, and oat milk will make a slightly darker glaze.

Vanilla extract

• Vanilla extract beautifully flavors the glaze, enhancing the cake’s warm, sweet flavor.
• Substitute: If you prefer, use the same amount of Vanilla Bean Paste.

How to Make Chocolate Chip Pound Cake

Make the Cake

1. Prepare to bake: Preheat the oven to 300°F (150°C). Generously butter and flour a 15-cup (about 3 ½ liter) Bundt pan, knocking out the excess. Set aside.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour and baking soda. Set aside.
3. Cream the butter, cream cheese, sugar, and salt: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large bowl), cream the butter, cream cheese, sugar, and salt on medium-high speed for 5 minutes, until pale and fluffy.

4. Add eggs and vanilla: Reduce to medium speed and beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract.

5. Mix in the flour: Reduce to low speed and add the flour mixture in three additions, mixing just until combined.

6. Add the chocolate chips: Fold in the chocolate chips, then spread the cake batter evenly into the prepared pan.

7. Bake the cake: Bake for about 90 minutes, until golden brown and a skewer or toothpick inserted into the center comes out clean.

8. Cool the pound cake: Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Glaze

9. Whisk the glaze ingredients: In a small jug with a pour spout, whisk together the powdered sugar, 1 tablespoon milk, and vanilla extract until smooth.

10. Adjust texture: The glaze should be thick but pourable. Add additional milk, a few drops at a time, if necessary.
11. Glaze cake: Slowly pour the glaze over the cooled cake and let it set for about 15 minutes.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Check your pan size. This recipe uses an extra-large 15-cup (3 ½ liter) capacity bundt pan. If you only have a smaller pan, use a little less batter to prevent overflow during baking. (There should be about 1 ½ inches (4 cm) of space below the rim.)
• You can bake any extra batter in a small pan along with the big cake. It will take less time to bake, so be sure to check for doneness after 20 minutes (more or less, depending on the amount of leftover batter)
• I recommend using mini chocolate chips. Mini chips help prevent sinking and ensure even distribution throughout the cake.
• Use fully softened butter, cream cheese, and room-temperature eggs. This will ensure a smooth batter and an even texture.
• Cream the butter, cream cheese, and sugar for the full 5 minutes. Take the time to do this, as it will properly aerate the batter.
• Use baking soda. Traditional poundcake recipes don’t use any leavening, but I like the velvety tenderness that a touch of baking soda provides. 
• Take care not to overmix. Add the flour in three additions, mixing only until combined. Overmixing will develop too much gluten and could make the cake dense and rubbery.
• Keep the temperature low. Baking at a low temperature ensures the center cooks through without over-browning.
• Bake until golden-brown and a skewer inserted in the center comes out clean. Do not overbake.
• Turn the cake out of the pan while it is still hot. This will prevent sticking.
• Allow the cake to cool completely before glazing. Letting the cake cool completely first ensures a clean, opaque glaze finish.

Make-Ahead and Storage Instructions

Make-Ahead Tips

• You can make the choc chip cake ahead and store it well-wrapped, or in an airtight container, at room temperature for up to three days.
• For longer storage, this cake can be frozen either whole or in slices.
  • Freeze until solid, then transfer to an airtight container and store in the freezer for up to two months.
  • Defrost at room temperature for 1 to 3 hours, depending on the size.

How to Store Leftovers

• Wrap leftover cake well or place it in an airtight container, and store it at room temperature for up to three days.
• For more extended storage, freeze the cake until solid, then transfer to an airtight container for up to two months.
  • Defrost at room temperature for 1 to 3 hours, depending on the size.
  • Before serving, refresh the cake by wrapping it in foil and warming it in a 300°F (150°C) oven for 15 minutes.

How to Serve Pound Cake

• Serve cake with Whipped Cream, Creme Anglaise, Chocolate Ice Cream, or Vanilla Ice Cream, or Mint Chocolate Chip Ice Cream.
• Put out a bowl of fresh berries with the cake.
• Instead of the Vanilla Glaze, drizzle the cake with Irish Whiskey Caramel Sauce, Chocolate Syrup, or Butterscotch Sauce.

FAQs

Can I make this cake gluten-free?

• Yes, you can make this cake gluten-free.
• In place of the regular all-purpose flour, use an equal amount of a gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour option. Note: making the cake gluten-free will make the texture more delicate.

Can I make this pound cake without eggs?

• Yes, you can make this pound cake without eggs.
• In place of each egg, use 1/4 cup (2 oz/57 g) full-fat yogurt or sour cream (1 1/2 cups (12 oz/340 g) total.
  • Note that using yogurt or sour cream will yield a denser, shorter cake than the original recipe.
  • For more egg replacement ideas, check out my guide, The 12 Best Egg Substitutes for Baking Recipes.

How do I make this vanilla pound cake without an electric mixer?

• To make this vanilla pound cake without an electric mixer (stand or handheld), cream the softened butter, cream cheese, sugar, and salt with a wooden spoon.
  • Beat for 5 to 8 minutes, until the mixture is blended, fluffy, and lighter in color.
  • When you start mixing, it can be helpful to press the mixture against the side of a bowl with a spoon to help smooth and blend.

Can I make this recipe as a loaf cake?

• Yes, you can make this recipe as a choc chip loaf cake.
  • Use two 9×5-inch (23x 12 1/2 cm) loaf pans instead of a Bundt pan.
  • Take care not to overfill the pans. Fill each pan 2/3 full.
  • Bake at 300°F (150°C) for 60-75 minutes.
  • If the top of the cake browns too quickly, tent with foil.

More Pound Cake Recipes

• Marble Pound Cake
• Coconut Cream Cheese Pound Cake
• Lemon Pound Cake
• Pistachio Pound Cake with White Chocolate Glaze
• Butter Pecan Pound Cake

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