Dessertsbiggerbolderbaking5.0
Chocolate Chip Pound Cake
My Chocolate Chip Pound Cake is a rich, bakery-style cake packed with melty chocolate—easy, perfect for sharing, and even better the next day.
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 25 min🔥 Cook: 1h 30m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Chocolate Chip Pound Cake
2
Preheat the oven to 300°F (150°C). Generously butter and flour a 15-cup (about 3 ½ liter) Bundt pan, knocking out the excess. Set aside.
3
In a medium bowl, whisk together the flour and baking soda. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large bowl), cream the butter, cream cheese, sugar and salt on medium-high speed for ⏱️ 5 minutes, until pale and fluffy.
(8 oz/225 g) butter (, softened)1 cup(8 oz/225 g) cream cheese (, softened)1 cupsalt1 teaspoon(6 oz/170 g) mini chocolate chips1 cup(8 oz/225 g) powdered sugar (, sifted)2 cups
5
Reduce to medium speed and beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract.
(8 oz/225 g) butter (, softened)1 cup(8 oz/225 g) cream cheese (, softened)1 cuplarge eggs (, at room temperature)6(6 oz/170 g) mini chocolate chips1 cup(8 oz/225 g) powdered sugar (, sifted)2 cupsvanilla extract1 teaspoon
6
Reduce to low speed and add the flour mixture in three additions, mixing just until combined.
7
Fold in the chocolate chips, then spread the batter evenly into the prepared pan.
8
To Bake the Chocolate Chip Pound Cake
9
Bake for about ⏱️ 90 minutes, until golden brown and a skewer inserted into the center comes out clean.
10
Cool the cake in the pan for ⏱️ 15 minutes, then invert onto a wire rack to cool completely.
11
To Make the Vanilla Glaze and Serve
12
In a small jug with a pour spout, whisk together the powdered sugar, 1 tablespoon milk and vanilla extract until smooth.
(8 oz/225 g) butter (, softened)1 cup(8 oz/225 g) cream cheese (, softened)1 cupvanilla extract1 teaspoon(6 oz/170 g) mini chocolate chips1 cup(8 oz/225 g) powdered sugar (, sifted)2 cups
13
The glaze should be thick but pourable. Add additional milk, a few drops at a time, if necessary.
14
Slowly pour the glaze over the cooled cake and let it set for about ⏱️ 15 minutes.
15
Enjoy with whipped cream and fresh berries. Store in an airtight container at room temperature for up to 3 days.
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