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Chocolate Chip Pound Cake

Classic pound cake with the added bonus of chocolate chips.

Chocolate Chip Pound Cake from Table for Seven

Isn’t pound cake a wonderful thing?

It’s pretty much flour, eggs, butter and sugar. So simple,delicious and great for just about any occasion.  You can dress them up or just leave it plain. Yum. 😋

This pound cake is a pretty simple recipe. Nothing too fancy or flashy. Although, it is packed full of chocolate chips and you can’t go wrong with chocolate chips. Not possible, guys.

Add chocolate chips to something and it’s instantly better. That’s the honest to goodness truth.

sliced Chocolate Chip Pound Cake

Here is what you do:

  1. Grease a 9 inch loaf pan, well. You can use butter or a non stick cooking spray, but, just be sure to grease it well.
  2. Whisk your dry ingredients in a medium size bowl. Then, set aside.
  3. In a mixing bowl, beat your butter until fluffy. Make sure your butter is softened! It makes for smoother batter and a lighter cake.
  4. Add in eggs and egg yolks. The eggs are for holding your cake together and the egg yolks are for a sweeter and more moist cake. So, don’t forget to separate your eggs.
  5. Gradually, add flour into your wet ingredients. Don’t over mix your batter..only mix until your ingredients are fully combined. Then, you will fold in the chocolate chips.
  6. Bake!
  7. Be sure to let the cake cool for a good 20-30 minutes before removing from the pan. Then, still let it cool another 15-20 minutes before serving. A cooler cake will hold together better.

Simplicity at it’s finest. 😉

Go make this Chocolate Chip Pound Cake and find yourself some simple happiness!

Chocolate Chip Pound Cake pin image
Yield: 8-10 slices

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake from Table for Seven

Classic pound cake with the added bonus of chocolate chips!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 3/4 cups flour
  • 1/4 tsp salt
  • 2 eggs
  • 2 egg yolks
  • 1 TBSP vanilla
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 325 degrees. Grease a 9 inch loaf pan.
  2. In a bowl, whisk together flour and salt. Set aside.
  3. In a mixing bowl, beat butter and sugar until fluffy. Approx 5 minutes.
  4. Slowly, add in eggs, yolks and vanilla. Beat until fluffy. Approx another 3 minutes.
  5. Gradually, add in flour.  Beat on low, just until fully combined.
  6. Fold in chocolate chips.
  7. Spread batter into prepared pan and bake for 60 minutes or until toothpick inserted comes out clean.
  8. Let cake cool for 20-30 minutes before removing from pan.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 490Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 138mgSodium: 233mgCarbohydrates: 60gFiber: 2gSugar: 37gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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  1. Kara says:

    Love this recipe! I make it all the time. How do you suggest storing it?

  2. Mindy says:

    Sorry- rookie question here!
    Is that 2 while eggs and 2 different egg yolks?
    Thank you!

    • Erin Table for Seven says:

      Hi Mindy! Yes, you will need two full eggs plus, two additional egg yolks. Enjoy πŸ™‚

  3. Alex says:

    There’s no baking powder/soda , only eggs for leavening so mine came out tasty but quite dense. If you love a light, fluffy crumb, this is not for you. Just saying.

    • Erin Table for Seven says:

      Hi Alex- You may of over-mixed your batter. If you want a light and fluffy pound cake, you should only mix the ingredients until they are fully combined. Over mixing any cake batter can give you a dense cake. Just saying πŸ˜‰

  4. Jenna says:

    Can i use coconut sugar in place of regular??

    • Erin Table for Seven says:

      Hi Jenna- I’ve never used coconut sugar with this cake, so, I can’t say for certain. But, I don’t think it should be a problem. If you try it with it, please let me know how it works out!

  5. Traci Kenworth says:

    Delicious!

  6. Saya says:

    Maybe I overlooked it but how long should it bake?

    • Erin Table for Seven says:

      Hi Saya- Bake for 60 minutes or until toothpick inserted comes out clean. Enjoy!

  7. Brittney says:

    What kind of chocolate chips would you recommend?

  8. Morgan says:

    Made this recipe today and it turned out really well! Do you know how many calories are in it??

    • Nicole says:

      I love this recipe it was so easy. However. I baked mine in a glass bread pan for 60 minutes and the crust is a littler crunchier then I thought it should be. Almost biscotti like. Does A glass container back less?

      • Erin Table for Seven says:

        Hi Nicole- Honestly, I’ve never baked it in glass pan, so, I can’t say for certain. But,it shouldn’t make that big of a difference, maybe just a few minutes? Sorry I couldn’t be more help…thanks for the feedback!

    • Erin Table for Seven says:

      Hi Morgan..so glad it worked out for you! No, I don’t have the exact calories for this. There are several free sites online that will calculate it for you. Thanks for stopping by πŸ™‚

  9. Christy says:

    This calls for all-purpose flour, correct? Just wondering because I didn’t see any baking powder or baking soda in the recipe. Thanks!

    • Erin Table for Seven says:

      Hi Christy- Yes, all purpose flour and nope, there is no baking powder or baking soda needed. Enjoy!

  10. Kat says:

    I am interested in trying this delicious looking Pound Cake but would be making it in a 10″ bundt pan. I have not used a loaf pan in a LONG Time and not sure how to adjust this recipe for my pan. How many cups of batter does this make?

    • Erin Table for Seven says:

      Hi Kat- Honestly, I’m not sure how many cups it makes. I would bake the cake at the temperature as the loaf, but, shorten the baking time a bit. Sorry, I couldn’t be more help. If it works in the bundt, please let me know!

  11. Jill says:

    Every time I try to access a recipe on your site, I’m directed to some promotional Amazon site (saying I won something)1 that is purely a scam. So now I don’t visit your site … any chance you
    can fix or control this from happening?….

    • Erin Table for Seven says:

      Hi Jill- I advised my ad network of this issue and they are looking into it. They did ask, if you do see it again, to click “report ad”, so, they can get exact information on the pop up or take a screenshot to share, so, they can see exactly what is going on. Sorry again for the inconvenience! – Erin

    • Erin Table for Seven says:

      Hi Jill- Sorry you having a problem. Honestly, I have no idea why this is happening. I don’t have a problem myself or have heard from other readers about this. I will check it with my ad network..thanks for the heads up!

  12. Sharon says:

    I made this tonight and it is amazing! Sooo Good! and I doubled the recipe with no issues! I’m trying the Buttermilk Pound Cake with Buttermilk Glaze for the next go ’round πŸ™‚

    • Erin Table for Seven says:

      That’s great Sharon! So glad it was a hit..hope you like the buttermilk version too πŸ™‚

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