Italian
Chocolate Chip Pound Cake

This chocolate chip cake is rich and buttery, with a moist crumb and lots of semi-sweet chocolate chips sprinkled throughout! It's the best treat for brunch, snack or dessert.

A pound cake is one of the best everyday desserts! From coconut pound cake to my favorite Italian lemon pound cake and now this chocolate chip pound cake, it's a versatile and easy to make cake!

Cake with three slices cut on brown paper.

Like my favorite Italian chocolate chip cake recipe, this one is covered in chocolate chips, but instead of in a donut mold it's made in a bread pan, like my Chocolate Chip Yogurt Bread !

To add to the rich flavor of the chocolate chip cake, half of the dough is flavored with melted chocolate similar to my Italian Marble Cake, making it so irresistible and incredibly good!

Because you'll love this chocolate chip cake

  • Easy to do: This easy chocolate chip pound cake recipe is ready in 60 minutes!
  • Classic: A pound cake is a classic cake that holds its loaf shape beautifully and stays moist for days!
  • Crowd-pleasing: From the buttery flavor to the chocolate chips, I have yet to meet an adult or child who doesn't love this cake.

Recipe ingredients

  • Flour: You can use 00 flour or cake flour.
  • Pastry essentials: Baking powder, salt and vanilla extract add leavening and enhance the flavor.
  • Butter: I use unsalted butter, if you use salted butter adjust the added salt to ¼ teaspoon.
  • Granulated Sugar: White granulated sugar is what I recommend.
  • Egg: Two large eggs and one large egg yolk add a rich, moist texture.
  • Milk: 2% milk or whole milk is ideal for a moist chocolate chip pound cake recipe.
  • Semi-sweet chocolate: You will need a square of melted semi-sweet baking chocolate and also mini semi-sweet chocolate chips.
Ingredients for the recipe.Ingredients for the recipe.

Substitutions and variations

  • Type of chocolate chips: While I've found dark chocolate chips to be my favorite, you can also use milk, dark, or white chocolate chips.
  • Chopped chocolate: Instead of chocolate chips, use a bar of high-quality baking chocolate cut into small pieces. Add the chopped chocolate and any scraps to the mixture.
  • Milk butter: Instead of milk, try buttermilk! It will make the cake even softer and more tender.
  • Glazing: A chocolate frosting would make this recipe even more decadent! You could also dust it with icing sugar or try the cream cheese frosting on my scones.

How to Make Pound Cake with Chocolate Chips

To begin, in a medium bowl whisk together the flour, baking powder and salt.

The dry ingredients are blended in a glass bowl.The dry ingredients are blended in a glass bowl.

Next, in a large bowl, using an electric mixer, beat the melted butter, sugar and vanilla. Add the eggs and egg yolk, one at a time, beating between each addition.

Beat the wet ingredients and add the eggs.Beat the wet ingredients and add the eggs.

Incorporate the flour mixture with the wet ingredients, alternating with the milk.

Add the dry ingredients alternating with the milk.Add the dry ingredients alternating with the milk.

Divide the dough in half, then add the chocolate chips and melted chocolate to one half and mix well.

Melted chocolate and chips are added to half the dough.The melted chocolate and chips are added halfway through the dough.

Pour half the mixture into the previously prepared mold, cover with the chocolate mixture and then add the remaining mixture on top.

The plain dough in the mold with the chocolate chip dough on top.The plain dough in the mold with the chocolate chip dough on top.

Cook until cooked, test with a toothpick. Leave to cool in the mold and then move to a wire rack to cool completely.

The remaining plain batter on top and the loaf baked on a wire rack.The remaining plain batter on top and the loaf baked on a wire rack.

Cooking tips

  • Cake flour: Cake flour will add a light texture to this baked good. Try making your own cake flour by combining ½ cup all-purpose flour with ½ cup cake flour and combining.
  • Regular size chocolate chips: If you only have regular sized chocolate chips, I recommend dredging them in flour to prevent them from sinking into the cake.
  • Test the cooking: To check for doneness, use the toothpick method. Insert a toothpick into the center of the loaf and if it comes out clean and with a few crumbs of moist cake, it's done!
  • Pan type: If you prefer you can prepare it in the donut mold instead of the plumcake mold, cooking times may change.
  • Prevent attachment: Grease with non-stick cooking spray and then flour the pan and if you still have difficulty sticking, grease the pan and then line it with baking paper.
  • Serving: When serving, add a dollop of whipped cream on top or churn-free vanilla ice cream with a drizzle of homemade chocolate syrup!
Plumcake with chocolate chips, cut into three slices.Chocolate pound cake with three slices cut off.

How to prevent the plum cake from becoming dry?

The best tip to avoid dry cake is to pay attention to the cooking time! I would start checking the doneness of your pound cake at 30 minutes. Also, measure your ingredients carefully. Adding too much flour can cause the cake to dry out.

What to do if the surface darkens too quickly?

To prevent the top from burning if it darkens too quickly, cover it with aluminum foil. All ovens cook differently and you may need to do this halfway through or towards the end.

More chocolate chip dessert recipes

Two slices of cake on a white plate.Two slices of cake on a white plate.

So when you're looking for a delicious loaf cake to make, I hope you'll give this chocolate chip cake a try and be sure to let me know what you think. Enjoy!

  • cups cake flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt (if using unsalted butter add ¼ teaspoon salt)
  • ¾ cup granulated sugar
  • ½ cup butter (melted and cooled)
  • ½ teaspoon vanilla extract
  • 2 great eggs (room temperature)
  • 1 great egg yolk (at room temperature)
  • ½ cup milk (2% or whole milk) (room temperature)
  • 1 square melted semi-sweet chocolate
  • ¼ cup mini semi-sweet chocolate chips

Prevent the screen from going dark

  • Preheat oven to 350F/180C. Butter and flour or spray an 8-inch baking pan.

  • In a medium bowl mix the flour, baking powder and salt.

  • In a large bowl, beat the butter, sugar and vanilla well, about 2 minutes, add the eggs and egg yolks, one at a time beating between each addition, Incorporate the dry ingredients alternating with the milk.

  • Divide the dough in half, add the chocolate chips and melted chocolate to one half, mix well. Pour half of the dough into the previously prepared mold, cover with the chocolate dough and then with the remaining top part. Bake for about 30-40 minutes checking the cooking with a toothpick. Let cool 15 minutes in the pan, then move to a wire rack to cool completely. Enjoy!

For room temperature ingredients, remove from refrigerator 45-60 minutes before using. To make homemade cake/pastry flour, for each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift together before using to remove any lumps.

How to store leftover pound cake?

Store leftover pound cake tightly wrapped in plastic wrap or foil, or store in an airtight container to prevent it from going stale. Store at room temperature for up to 3 days and do not refrigerate as the cake will dry out.

Can I freeze leftover cake?

YES! Wrap the entire cake tightly in plastic wrap, then cover with aluminum foil and store in a freezer-safe bag for up to 3 months. You can also store the sliced ​​cake. Thaw it while still wrapped and then enjoy it.

Calories: 329kcal | Carbohydrates: 40G | Protein: 6G | Fat: 17G | Saturated fats: 10G | Polyunsaturated fats: 1G | Monounsaturated fat: 5G | Trans fats: 0.5G | Cholesterol: 102mg | Sodium: 122mg | Potassium: 221mg | Fiber: 3G | Sugar: 22G | Vitamin A: 483UI | Soccer: 66mg | Iron: 2mg

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