Moist Chocolate Chip Pound Cake Recipe.

This chocolate chip pound cake recipe is everything you’ve ever dreamed of. It’s easy to whip up, requires only one bowl, and will stay moist for days (and it’s delicious, obviously).

Why you’ll love this chocolate chip pound cake?

If you love pound cakes at least half as much as I do, this chocolate chip pound cake recipe is definitely for you for three main reasons:

• With their signature dense texture, pound cakes tend to be on the dryer side. While developing this recipe I made sure to create a super moist cake while keeping this iconic texture.
• This chocolate chip cake has a rich and just enough chocolaty taste, which makes it perfect for any occasion such as an afternoon treat, breakfast, or dessert.
• Finally, this recipe is a one-bowl recipe, which means fewer dirty dishes, which means it’s basically a perfect cake recipe.

How to make this chocolate chip pound cake from scratch?

Possible adaptation of this recipe.

Ingredients and substitutions.

This chocolate chip cake recipe requires different ingredients, some of which could be substituted according to your needs :

• Room Temperature Unsalted Butter: as with any pound cake, I don’t think you can skip it as it gives its signature texture and flavor to the cake. You’ll also need some for the frosting.
• Granulated Sugar: while you could reduce it, I don’t recommend it as it would impact the texture of the cake.
• Eggs: If you don’t eat eggs, you can try and swap them with an egg replacer.
• Sour Cream: This is the secret weapon of this recipe. It allows the cake to be both deliciously dense and moist. If you don’t have any on hand you can try to swap it with crème fraîche or full-fat yogurt, but the texture will be slightly different.
• Cake Flour: If you don’t have any cake flour on hand, you could try swapping it with an easy cake flour substitute. Keep in mind the texture of your cake will be a little bit different.
• Baking Powder: it acts as a leavening agent for a signature dense but not heavy cake.
• Mini Semi-Sweet Chocolate Chips: You can swap it with the chocolate chips of your choice depending on your personal preference.

Size adaptation of your chocolate chip pound cake.

I tend to write my recipes for an 11×4-inch loaf cake pan, which also happens to be perfect for a 9×5-inch loaf cake pan. You can easily adapt the recipe to bake bigger/smaller cakes. Simply multiply the grams measurements by:

• 0,5 for an 8×4 inch cake pan.
• 1,66 for a 12-cup bundt cake pan.

If you end up having to divide an egg, quickly mix the white and the yolk of the egg, and add the desired quantity to your cake batter.

Bake the chocolate chip pound cake.

1. Preheat your oven to 330°F (165°C) and prepare your cake pan.
2. To your mixing bowl, add the sugar and the room-temperature butter. Mix it on medium-high speed until light and fluffy (two to three minutes).
3. Next, add one egg at a time, mixing on low speed between each addition. Once you add the eggs, you have to be careful not to overmix your batter.
4. Now, add the dry ingredients (the flour and the baking powder) alternating with the wet ingredients (sour cream and vanilla essence), mixing at the lowest speed until incorporated.
5. Finally, add the chocolate chips.
6. Pour your batter into your cake pan and bake it at 330F° (165C°) until a toothpick comes out clean (around 45 minutes).
7. Remove the cake from the oven and let it cool for 15 minutes before taking it out from the pan.
8. Let your cake cool completely to cut beautiful and neat slices.

Baker’s secrets.

In order to make sure you end up with the best results, here are three baker’s secrets (that are not so secret really):

• I cannot stress enough how using a kitchen scale is a game-changer when baking. I know the cup system is practical and easy, but once you try weighing your ingredients, you’ll regret not starting sooner both in terms of texture and taste.
• Temperature is also another game changer. Always use room temperature ingredients unless stated otherwise and preheat your oven, you’ll taste the difference.
• Finally, do not overmix your cake batter, once you’ve added the eggs. Honestly, nine times out of ten, when someone has a problem with a cake recipe, it’s because they overmixed their cake batter.

Can you make your chocolate chip pound cake ahead?

You can easily make this chocolate chip cake ahead. You have several options:

• This chocolate chip cake can be stored at room temperature for up to 3 days.
• You can also store it longer, up to a week, in the fridge.
• Finally, you could easily freeze it for up to 1 month.

Whatever option you choose, always make sure to keep your cake in an airtight container, and wrapped with cling film if you’re putting it in the fridge/freezer. Always bring your cake to room temperature before serving it.