Chocolate Chip Pound Cake

A round cake covered with chocolate frosting and topped with chocolate chips on a white plate.

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Chocolate Chip Pound Cake

I added mini-chocolate chips to a classic, buttery pound cake for my chocolate-loving friends. It has been a huge hit and a must-make if you love chocolate. Enjoy!

Course Dessert

Cuisine American, American/Southern

Keyword bundt cake, cake, chocolate chip pound cake, pound cake, pound cake recipe

Prep Time 15

Cook Time 1 15

Servings servings

Calories 566kcal

Author Paula

Equipment

Ingredients

1 cup butter softened
2 cups granulated sugar
4 large eggs
½ tablespoon pure vanilla extract
½ tablespoon almond extract
4 cups all-purpose flour sifted then measured
4 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
2 cups mini semisweet chocolate chips

GLAZE:

¼ cup semisweet chocolate chips these can be mini or regular-size
2 tablespoons butter
1 and ¼ cups powdered sugar (aka confectioners)
3 tablespoons heavy cream half & half, whole, or 2% milk can be used
½ teaspoon pure vanilla extract

Instructions

Preheat the oven to 325 degrees. Coat a 12 to 15-cup Bundt pan or tube pan with solid vegetable shortening and then granulated sugar. (If you feel better using flour instead of sugar, do that. I prefer sugar because it doesn't leave white patches.)
In a large bowl, beat butter and sugar until light and fluffy. Stop the mixer and scrape the bowl. On low, add eggs one at a time, beating until it disappears into the batter before adding the next egg. Add the vanilla and almond extracts. Stop the mixture and scrape the bowl.
1 cup butter, 2 cups granulated sugar, 4 large eggs, ½ tablespoon pure vanilla extract, ½ tablespoon almond extract
In another bowl, combine the flour, baking powder, and baking soda. With the mixer on low, add flour alternately with sour cream to the mixer. Once all the flour and sour cream have been added. Stop the mixer and scrape the sides and bottom of the bowl. Mix again until everything is incorporated - 30 seconds to a minute on low. Fold in the chocolate chips by hand.
4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 2 cups sour cream, 2 cups mini semisweet chocolate chips
Spoon the batter into your prepared pan. Flatten the top of the batter with the back of your spatula.
Bake at 325℉ for 1 hour and 15 minutes or until a cake thermometer reads or a wooden pick inserted into the cake comes with 'dry' crumbs. The cake will continue to cook for a few minutes after you remove it from the oven. Therefore, err on the cautious side of 'slightly' underbaked. [I bake my cake in a dark tube pan with it sitting on a cookie sheet. Both of these can affect cooking time. I recommend you test and make detailed notes on what you use and how long it takes the first time you make this cake.] Let the cake cool for 30 minutes in the pan before inverting it onto a serving platter. (I double-flip the cake so the top ends up being the top, but that's up to you.) Remove from pan and allow to cool completely. Serve warm or at room temperature.
For the glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. (Or you can melt on low on the stovetop.) Whisk in confectioners' sugar, milk, and vanilla until smooth. Drizzle over cake. I took about 1/4 of regular-sized chocolate chips and sprinkled them over the cake after I drizzled the glaze.
¼ cup semisweet chocolate chips, 2 tablespoons butter, 1 and ¼ cups powdered sugar (aka confectioners), 3 tablespoons heavy cream, ½ teaspoon pure vanilla extract

Nutrition