Chocolate Chip Pound Cake Recipe

4.5 35 39
Chocolate Chip Pound Cake Recipe
Chocolate Chip Pound Cake Recipe photo by Taste of Home
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Chocolate Chip Pound Cake Recipe

Read Reviews
4.5 35 39
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

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 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. Yield: 12-14 servings.
Originally published as Chocolate Chip Pound Cake in Taste of Home June/July 2001, p27

Nutritional 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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  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Chip Pound Cake in Taste of Home June/July 2001, p27

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Reviews forChocolate Chip Pound Cake

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MY REVIEW
Dawn User ID: 9454364 287029
Reviewed 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."

MY REVIEW
Ashli User ID: 9444856 285941
Reviewed Apr. 1, 2018

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

MY REVIEW
Pjscott1965 User ID: 8066371 283562
Reviewed 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."

MY REVIEW
mrs._white User ID: 7182927 282616
Reviewed Jan. 24, 2018

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

MY REVIEW
2124arizona User ID: 845443 268555
Reviewed Jun. 27, 2017

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

MY REVIEW
manga User ID: 4211076 263585
Reviewed Mar. 17, 2017

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

MY REVIEW
Jensdonahue User ID: 8321367 224226
Reviewed Apr. 5, 2015

"I just made this cake today for Easter and it was delicious! I used dark chocolate chips for the glaze. Make sure you grease the pan well as part of my cake got stuck. I will definitely make this again!"

MY REVIEW
soperales User ID: 8227567 218870
Reviewed Jan. 26, 2015

"I adjusted for altitude and substituted half the sour cream for yogurt. I used a bigger tube pan so it was ready in 45 minutes and was moist. I didn't read the reviews before doing it: didn't dust the chips and they sank. I will try dusting them next time. Didn't use the glaze, and everybody loved it."

MY REVIEW
kcmcc User ID: 8168170 215251
Reviewed Dec. 18, 2014

"I made some adjustments to the recipe because I didn't have sour cream. So I used softened cream cheese. After mixing all of the ingredients together the batter seemed dry so I added milk until the batter was the right consistency. I baked the cake on 350 for about an hour an 10 minutes. I did make the glaze as well. The cake turned out wonderfully. I think using the cream cheese and milk made the cake lighter. I will definitely make this cake again!"

MY REVIEW
Lottiemaes User ID: 8131286 55198
Reviewed Nov. 30, 2014

"I just made the cake...turned out delicious... I did change the recipe a bit... I used 2 sticks of butter, 5 eggs, and 2-1/2 cups of sour cream. Very moist, good with a cup of coffee or tea. I also baked it on @ 325 for 2 hours. It's a hit in my house... Nice Christmas cake dusted with powder sugar."

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