Chocolate Chip Pound Cake Recipe
This chocolate chip pound cake is a decadent, rich and buttery sour cream pound cake filled with chocolate chips. Top with this chocolate chip bundt cake with a deliciously sweet chocolate icing. Enjoy this easy to make chocolate chip cake for breakfast, brunch, as a snack or dessert.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 10 inch (12 cup) capacity bundt pan
Ingredients
Chocolate Chip Pound Cake
- 3 cups (360 g) all purpose flour
- 1 tsp baking powder
- ½ teaspoon salt
- 1½ cups (339 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 5 large eggs (US), room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 cup (240 g) sour cream, room temperature
- 2 cups (340 g) semi sweet chocolate chips
Chocolate Icing
- 2 oz. (60 g) chocolate chips
- 2 tbsp (28 g) unsalted butter
- 1 - 1½ cups (120 - 180 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 2 - 3 tbsp (30 - 45 ml) milk, room temperature
Instructions
- Preheat the oven to 325 F (163 C). Grease a 10- inch (12 cup) capacity bundt pan with nonstick spray. Work the nonstick spray into all the grooves of the pan.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.3 cups (360 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed.1½ cups (339 g) unsalted butter, room temperature, 1½ cups (300 g) granulated sugar
- On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.5 large eggs (US), room temperature, 1 tablespoon (15 ml) vanilla extract
- By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the chocolate chips.1 cup (240 g) sour cream, room temperature, 2 cups (340 g) semi sweet chocolate chips
- Evenly scoop the pound cake batter into the prepared bundt pan. Bake the pound cake bundt for 55 - 65 minutes or until a toothpick inserted into the center of the moist chocolate chip pound cake comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 10 minutes. Place a serving plate or even another cooling rack on top of the bundt pan. Invert the pan so the top of the bundt cake is now on the bottom. Gently tap all around the pan to help loosen any pieces of cake that may be stuck and lift up the pan. Cool completely before topping with the chocolate icing. Cool completely before topping with the chocolate icing.
- Place the chocolate chips and butter in a mixing bowl. Heat the mixture in the microwave in 20 second increments, stirring in between until fully melted. Mix the melted chocolate and butter into the powdered sugar, vanilla and 2 tablespoons (30 ml) of milk. Stir until smooth and fully combined. If needed add more milk for a thinner glaze or more powdered sugar for a thicker chocolate icing.2 oz. (60 g) chocolate chips, 2 tablespoon (28 g) unsalted butter, 1 - 1½ cups (120 - 180 g) powdered sugar, 1 teaspoon (5 ml) vanilla extract, 2 - 3 tablespoon (30 - 45 ml) milk, room temperature
- Pour the chocolate icing over the cooled chocolate chip sour cream cake. Allow 30-45 minutes for the glaze to set, slice and enjoy.
Notes
Store leftover pound cake: Place the slices in an airtight container at room temperature for 4 - 5 days. Transfer to the fridge for another 1 - 2 days.
See Variations section to make this recipe in a loaf pan.
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