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Chocolate Chip Pound Cake Recipe

Chocolate Chip Pound Cake Recipe photo by Taste of Home

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My mom has been making this cake for 30 years. Dotted with chips and topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! —Michelle Werts Brookville, Ohio

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Chocolate Chip Pound Cake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12-14 Servings

15 60 75

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups (16 ounces) sour cream
2 cups (12 ounces) semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 630 calories, 30 g fat (18 g saturated fat), 122 mg cholesterol, 393 mg sodium, 85 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Chocolate Chip Pound Cake in Taste of Home June/July 2001, p27

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Reviews for Chocolate Chip Pound Cake

Chocolate Chip Pound Cake

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Reviewed on Apr. 19, 2013 by jrolechow

I've made this recipe several times and it is always wonderful. The last couple times I have left off the glaze, it's good just makes it very rich.

Reviewed on Apr. 11, 2013 by chocolate desert

Would like to make this cake again and use the method of dusting the chocolate chips as said in some of the reviews. Do you use the mini chips or the regular size chips?

Reviewed on Mar. 30, 2013 by Crunchymomma

I made this last year for my Easter lamb cake mold. We loved it so I decided to make it again this year. We are trying to stay away from refined sugar so I used honey and it is AMAZING!

Reviewed on Mar. 11, 2013 by vionna

have never tried it but want to make it,

Reviewed on Aug. 11, 2012 by then5812

The cake is wonderful but next time I think I'll cut the chocolate chips down to 1 cup.

Reviewed on Mar. 27, 2012 by macntrace

Very tasty. Used mini choco chips, my only complaint is the crust began to burn/overcook after 50 min. The cake was moist and delish inside. I think maybe it was the mini chips causing the crust to over-brown. Might try again at 325.

Reviewed on Feb. 29, 2012 by swiss-angel

The recipe yields quite a big bundt cake. I found it too heavy & abit dry. It's the first time I had so much of it leftover. I threw away 3/4s of the cake.

Reviewed on Nov. 23, 2011 by TexasCookie

Very yummy cake, sweet with a nice texture. I also skipped the glaze, it didn't seem to need it. I used mini chocolate chips because I had them on hand. I tried another posters suggestion and dusted the chips with confectioners sugar - it worked great; the chips were evenly distributed through the cake. Good tip.

Reviewed on Oct. 26, 2011 by scooter55

This is just like the recipe I had from my Grandmother. I toss the mini- chocolate ships in powdered sugar prior to adding to cake so they would not sink to the bottom. Also, I dusted to top of the cooled cake with powdered sugar instead of the frosting. Always the first plate empty at any gathering.

Reviewed on Sep. 16, 2011 by beatlesfan84

I made this recipe for my daughter's first birthday and it was PERFECT! Moist, the chocolate chips didn't sink (thank you, sour cream!), and delicious. And, it's pretty easy to make. One change I made is I use cake flour for an even better crumb. I am already planning on making it again. Thank you! :-)

Reviewed on May. 12, 2011 by matteliz@swbell.net

This is a good, simple, rich cake recipe. The glaze, however, seems unnecessary. Not only is the amount rather large for a single bundt cake (it makes more than shown in the photo), but it overwhelms the tasty purity of the pound cake. It's not bad, mind you, but if I were to make this again I would either reduce the frosting by half or eliminate it entirely.

I made this for a group of high school students, and they all liked it. It makes a lot, so we have lots left over for our family.

Reviewed on Apr. 24, 2011 by suecast

Thank you for your Moms' recipe I made it for after Easter Dinner, really good!!

Reviewed on Apr. 22, 2011 by katie.burtt

Very yummy! All the kids in our youth group LOVED it! I didn't have enough ingredients to make the whole bundt pan, so I cut it in half and used a loaf pan instead. Worked great!

Reviewed on Feb. 27, 2011 by lizza5752

My husband and I couldn't stop eating this, even without the frosting! I used a mix of semi, milk, and white chips, very yummy.

Reviewed on Jan. 25, 2010 by chocolate desert

The cake looked as beautiful as the picture but, I found this cake to be too sweet with chips and glaze. There seemed to be too many chocolate chips and some stayed in a bunch, which made the slice fall apart when cutting. Will try cake again using less chips.

Reviewed on Jun. 15, 2009 by gapeach55

If your mom has been making this for 30 years then I am definately saving this one. I know for sure it is a tried and true recipe everytime. Thanks so much for sharing.

Reviewed on Mar. 23, 2009 by Sarinana

This is keeper!! Very delicious,

I've made it several times!!

Sally

Reviewed on Mar. 08, 2009 by Sherry Hutchins

This is one of the most requested cakes at my house. It is a moist, satisfying treat each time we make it.

Reviewed on Oct. 03, 2008 by buckwriter

Yes it's a wonderful cake for sure. I will try it very soon!