5.0 from 3 votes
Chocolate Chip Pound Cake
This chocolate chip pound cake is rich and buttery with a moist crumb and plenty of semi-sweet chocolate chips swirled throughout it! It’s the best sweet treat for brunch, snack or dessert.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 329 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 1½ cups pastry flour or all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- ¾ cup granulated sugar
- ½ cup butter (melted and cooled)
- ½ teaspoon vanilla extract
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup milk (2% or whole milk) (room temperature)
- 1 quare semi sweet chocolate melted
- ¼ cup semi sweet mini chocolate chips
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch loaf pan.
- In a medium bowl whisk the flour, baking powder and salt.
- In a large bowl, beat the butter, sugar and vanilla well, approximately 2 minutes, add the eggs and yolk, one at a time beating between each addition, Stir in the dry ingredients alternately with the milk.
- Divide the batter in half, stir the chocolate chips and melted chocolate into one half, mix well. Spoon half the batter into the prepared loaf pan, top with the chocolate batter then the remaining plain on top. Bake for approximately 30-40 minutes check with a toothpick for doneness. Let cool 15 minutes in the pan then move to a wire rack to cool completely. Enjoy!
Cup of Yum
Notes
- For room temperature ingredients remove from the fridge 45-60 minutes before using.
- To make homemade pastry/cake flour, for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of corn starch. Sift together before using to remove any lumps.
- Store leftover pound cake wrapped tightly in plastic wrap or foil or store in an airtight container to prevent it from going stale. Store at room temperature for up to 3 days and do not store in the refrigerator as that will make the cake dry.
- Yes! Wrap the whole cake tightly in plastic wrap then foil and store in a freezer safe bag for up to 3 months. You can also store the sliced cake. Thaw while still wrapped then enjoy.
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
102mg
(34%)
Sodium
122mg
(5%)
Potassium
221mg
(6%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
483IU
(10%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 102mg | 34% |
| Sodium | 122mg | 5% |
| Potassium | 221mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 483IU | 10% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.