Today I’m sharing this Chocolate Chip Pound Cake recipe and it’s one of the most addictive things I’ve made recently! It comes together really easily, and you end up with a gorgeous cake that’s perfect for breakfast or dessert.
I’m using mini chocolate chips here, which are a great option for cakes since they aren’t as likely to drop to the bottom of the cake. Let’s get to it!
How to Make Chocolate Chip Pound Cake
This is a pretty standard process for making cake, and it’s really easy! We’re starting out by mixing up the dry ingredients and setting them aside. Then, we’re beating together the butter, oil, and sugar until light and fluffy- it should look like this:
Then we’re going to add in the vanilla extract, sour cream, and one egg. Once that’s combined, beat in your second egg.
Finally, we’re going to alternate adding in the dry ingredient mixture with the buttermilk. You want to start and finish with the flour mixture here. With the final addition of flour, add in the mini chocolate chips. This gives the mini chips a light coating of flour, which helps ensure that they don’t sink to the bottom of the cake as it bakes.
And then we’re spreading it in the pan and it’s off to the oven until she’s golden brown all over.
Once cooled, this cake slices into the perfect little chocolate chip pound cake and I’m deeply obsessed with it. I made this a few too many times when I was developing the recipe just because it’s so fantastic!
Tips & Tricks for Chocolate Chip Pound Cake
This Chocolate Chip Pound Cake recipe is super easy and yummy- here are my tips and tricks to help you out!
- Why are we adding oil in addition to the butter? I find that at high-altitude, adding a touch of extra liquid fat helps to keep cakes moist.
- What size loaf pan should I use? There’s not exactly a standard size when it comes to loaf pans. I’m using an 8×4 inch loaf pan here, but you can also use a larger one if you prefer, your cake may just bake a little quicker so keep an eye on it!
- Do I have to use mini chocolate chips? I think the mini chips make a huge difference in this recipe, there’s just something about them that works really well here. You can use full sized chips, or even chopped chocolate, but you may want to chop them up a little finer to ensure that they don’t sink in your cake. Even though we are coating them in flour, it’s a bigger risk with larger chips.
- What if my cake is getting too browned? I did not have this issue when developing this recipe, but everyone’s ovens and pans are a little different. Don’t be afraid to top your cake with a foil tent if it’s getting too dark before it’s baked through- that’s totally ok!
- Do I have to use buttermilk? I definitely recommend buttermilk here- it adds to the overall texture of the cake, and I really love it. If you don’t have buttermilk, you can mix in 1 tsp of white vinegar to whole milk and let it sit for at least 5 minutes for a similar effect.
- I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Chocolate Chip Pound Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp. salt
- 3/4 cup softened butter
- 2 tbs. oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
- 1 cup mini chocolate chips
Preheat your oven to 350 degrees and generously grease a loaf pan with baking spray. Optionally line the pan with parchment paper for easy removal. I’m using an 8×4 inch loaf pan, but you can use a larger one as well, it just may take less time to bake.
In a medium bowl, stir together the flour, baking powder, and salt, and set the mixture aside. In a large bowl, beat together the butter, oil, and sugar until smooth and fluffy, about 1-2 minutes. Add in the sour cream, vanilla extract, and one egg- stir until well combined. Then, beat in the second egg.
Add in about 1/3 of the flour mixture and stir until well combined. Then add in about half of the buttermilk and stir to combine. Repeat until all of the buttermilk has been added. On the final addition of the flour mixture, add in your mini chocolate chips as well, and beat the mixture until it’s well combined. The batter should be very thick.
Spread the batter into your prepared baking pan evenly. Bake in your preheated oven for 65-75 minutes, or until a cake tester comes out clean. Cool the cake completely in the pan before removing to slice and serve. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!