For an extra layer of flavor, try using browned butter instead of softened butter. Ensure all ingredients are at room temperature for best results. To prevent the chocolate chips from sinking to the bottom, toss them with a tablespoon of flour before folding them into the batter. Store the cooled cake in an airtight container at room temperature for up to 3 days.
Jan's Chocolate Chip Pound Cake
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING16 People
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VIEWS70
Indulge in the timeless allure of our Chocolate Chip Pound Cake, a symphony of buttery richness and decadent chocolate chips. This classic dessert offers a moist, tender crumb that simply melts in your mouth, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol93 mg
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Fiber2 g
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Protein6 g
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Saturated Fat15 g
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Sodium275 mg
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Sugar37 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan to prevent sticking. (5 minutes)
02
StepIn a large bowl, using an electric mixer, beat the softened butter and cream cheese together until light and fluffy. (3-5 minutes)
03
StepGradually add the granulated sugar and continue beating until well combined and creamy. (2-3 minutes)
04
StepAdd the eggs, one at a time, beating well after each addition to ensure a smooth batter. (2-3 minutes)
05
StepStir in the vanilla extract and milk until just combined. (1 minute)
06
StepIn a separate bowl, whisk together the flour, baking powder, and salt. (1 minute)
07
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2-3 minutes)
08
StepGently fold in the miniature chocolate chips until evenly distributed throughout the batter. (1-2 minutes)
09
StepPour the batter into the prepared tube pan, spreading evenly. (1 minute)
10
StepBake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. (60 minutes)
11
StepLet the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (10-15 minutes)
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Hudson Donnelly
May 29, 2025Ashley P: This is now my go-to recipe for pound cake. So easy and always a crowd-pleaser!
Irma Reilly
May 26, 2025Jessica K: I added a simple glaze of powdered sugar and milk, and it took the cake to the next level!
Jenifer Skiles
Jan 4, 2025Sarah M: This cake is absolutely divine! The texture is perfect, and the chocolate chips add just the right amount of sweetness.
Dariana Prosacco
Nov 21, 2024Michael B: Easy to follow recipe and the cake turned out perfectly! I will definitely be making this again.
Einar Kunze
Oct 20, 2024David L: I made this for a potluck, and it was a huge hit. Everyone raved about how moist and flavorful it was!
Nannie Gerhold
Sep 3, 2024Emily R: I substituted gluten-free flour, and it turned out great! A perfect dessert for those with dietary restrictions.