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Chocolate Chip Pound Cake

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Halfway between a pound cake and a cookie dough, this chocolate chip pound cake is rich, buttery and tasty.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Cakes and pies

Here’s my favorite chocolate chip pound cake! Halfway between a pound cake and a cookie dough, it has a rich and buttery texture, and is deliciously loaded with mini chocolate chips that spread evenly in the cake.

Ingredients

Scale
  • 1 ⅔ cups (200g) all-purpose flour
  • A pinch of salt
  • 1 ½ teaspoons baking powder
  • 1 cup (200g) turbinado sugar (natural brown sugar)*
  • ¾ cup + 1 Tablespoon (200g) unsalted butter, softened at room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (175g) mini chocolate chips

Instructions

  1. Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
  2. Sift flour into a bowl and stir in the salt and baking powder.
  3. In a separate bowl, whisk turbinado sugar with softened butter for about 1 minute, until light and fluffy. Add the eggs, one at a time, whisking after each addition, then add the vanilla extract and stir until combined.
  4. Fold in the dry ingredients to the wet ingredients in two batches, stirring thoroughly after each addition.
  5. Stir in the mini chocolate chips, making sure they are spread all over the batter.
  6. Pour the batter into the prepared loaf pan and bake for approx. 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack and allow to cool completely before slicing.

Notes

* Using white sugar would work too, but would impact the final flavor of the loaf, that would taste less like cookie dough.

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