Very Basic Chocolate Chip Pound Cake Recipe

This incredibly easy chocolate chip pound cake recipe, straight from a family favorite magazine, is a must-try! Forget complicated ingredients – this recipe uses simple pantry staples to create two delicious loaves. Perfect for sharing, gifting, or enjoying one now and freezing one for later. The secret? No sour cream needed!

Prep Time 20 mins
Cook Time 82 mins
Calories 322.5 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Very Basic Chocolate Chip Pound Cake 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Very Basic Chocolate Chip Pound Cake

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How to Make Very Basic Chocolate Chip Pound Cake

  1. Preheat oven to 325°F (160°C). Grease and flour two 9x5x3 inch loaf pans.
  2. In a medium bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Set aside.
  3. In a small bowl, whisk together 4 large eggs, 2 large egg yolks, and 1 teaspoon vanilla extract. Set aside.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar on medium-high speed for 6 minutes, until light and fluffy.
  5. Reduce mixer speed to medium. Gradually pour in the egg mixture, then increase speed to medium-high and beat for 3 minutes, until light and fluffy.
  6. Reduce mixer speed to low. Gradually add the dry ingredients and beat until just combined. Be careful not to overmix.
  7. Stir in 2 cups chocolate chips by hand.
  8. Divide batter evenly between the prepared loaf pans. Smooth the tops.
  9. Bake for 62-72 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around the 62-minute mark.
  10. Let cakes cool in the pans on a wire rack for 30 minutes.
  11. Remove cakes from pans and let cool completely on the wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

98g

Fat

51g

Carbs

13g

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