Chocolate Chip Pound Cake Recipe

4.5 31 35
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 31 35
Publisher Photo
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
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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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."

MY REVIEW
shaknzmom User ID: 7756952 87632
Reviewed Apr. 10, 2014

"The recipe 'As is'..... Took an extra 15 minutes in the oven which made it drier than it should have been. Very heavy and filling for the lack of flavor you get. Didn't use the frosting.When my husband only eats half a piece and my daughter doesn't ask for more, I know not to make it again. I usually take some to share at work...but not this one. Too heavy and bland."

MY REVIEW
ldutkiewicz User ID: 4163095 36258
Reviewed Feb. 1, 2014

"First time with this receipe, the baking time took extra 15 mins. almost burnt the bottom. But the flavor was great. Everybody loved it. I will make this again. Thanks for the tip about the choc. chips."

MY REVIEW
SEBarnes User ID: 6787121 36851
Reviewed Nov. 27, 2013

"I have made this cake several times and it has always turned out perfect. I have even added a little Rum in it and made A Rum chocolate Chip cake. That was a big hit also. In baking I learned from the first time you have to leave it in at least 15 min longer. But it also depends on your stove."

MY REVIEW
lopezgrp User ID: 6970757 87631
Reviewed Nov. 20, 2013

"The chocolate chip poundcake is wonderful. Although, I followed the recipe just as it stated, it fell the first time I made it. I took it out of the oven right on time and it was not done. I had to add an additional 10 minutes to the baking time the 2nd time that I baked it."

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