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Chocolate Chip Pound Cake

My mom has been making this chocolate chip cake recipe for 30 years. 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
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    14 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups 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


  • 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 in 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.
Nutrition Facts
1 slice: 630 calories, 30g fat (18g saturated fat), 122mg cholesterol, 393mg sodium, 85g carbohydrate (55g sugars, 3g fiber), 8g protein.

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Average Rating:
  • sgronholz
    Jan 31, 2021

    I cut this recipe in half for the two of us, and baked the cake in an 8x4 and 5x3-inch loaf pan. We enjoyed the larger cake right away and tucked the smaller one in the freezer for another time. We thought the cake was delicious and I'll definitely be making it again!

  • Frankie
    Nov 7, 2020

    I just finished making this pound cake. It's still cooling but looks and smells very good. This is very large cake and saving some of the batter for cupcakes is suggested. Batter may ooze out of 10 cup bundt or tube pan. I did dust the chocolate chips . I hate when cooks blame author of recipes for their mistakes. A seasoned baker would notice that this was too much cake batter for 10 cup cake pan. Most cooks have seen the tip from other bakers about dusting the chocolate chips. The sour cream container now has 12 oz instead of 16 oz now so this is what I used. This problem didn't seem to affect the texture of the cake. My bag of chocolate chips had 12 oz so used what I had. One of these day we bakers are going to complain on social media about the manipulation of the sizes of our groceries!! Anyway. I'm rating this recipe wonderful!!

  • Reese
    Dec 30, 2019

    Made the cake for Christmas and my family and friends loved it

  • AmyE007
    Dec 16, 2018

    Cake was delicious and after a day, the cake was gone....all eaten. I used mini-chocolate chips instead of the regular size. In addition, I planned on doing the glaze but ran out of time. The powder sugar dusting mentioned by some below looked just as fancy as the glaze. I have tried a couple bundt cakes over the years and they always came out of the pan in pieces. I finally figured out that you need to paint the butter into the pan to get all of the corners....this worked perfect!

  • Dawn
    Apr 23, 2018

    I just made this for a lunch for our church's college group. I used a 12 inch pan and the finished cake rose about 2 inches over the top (as another reviewer noted). I also found the batter felt a little too thick, so I added about 4 tablespoons of water and it was fine.This is a gorgeous, rich pound cake and everyone loved it and came back for seconds. I will definitely save this recipe and make it again.

  • Ashli
    Apr 1, 2018

    Delicious! But as one reviewer mentioned, the recipe makes double the portion needed for a bunt pan.

  • Pjscott1965
    Feb 11, 2018

    It's not bad, but the batter was REALLY thick and rose 2" over the rim of the bunt pan. I double /triple checked the recipe as i was making and afterwards to be sure I hadn't missed a step or measured wrong. Not what I was expecting.

  • mrs._white
    Jan 24, 2018

    I didn't make the glaze for the top, but really, it didn't need it! It was great as is!

  • 2124arizona
    Jun 27, 2017

    This cake turns out perfect! Love the chocolate glaze!!

  • manga
    Mar 17, 2017

    I found this cake to be just okay. I thought it would be great due to all the rave reviews.