Easy chocolate chip pound cake recipe Family Favorite

This easy chocolate chip pound cake recipe transforms ordinary afternoons into special moments.—when my kids suddenly abandon their screens, my husband peeks around the corner, and even the dog seems to sit a little more attentively. That’s the magic of this chocolate chip pound cake.

My mom used to bake something similar during my childhood. After her nursing shifts, when fatigue was written all over her face, she’d still find energy to mix butter and sugar together. “Some recipes,” she’d tell me, “are worth the tired arms.” This one certainly is.

Why You’ll Love This Easy Chocolate Chip Pound Cake Recipe

• Rich, buttery texture that practically melts in your mouth
• Perfect balance of vanilla cake with chocolate surprises in every bite
• Simple ingredients you probably already have in your pantry
• No fancy decorating skills needed—it’s gorgeous straight from the pan
• Stays moist for days (though it rarely lasts that long!)

Easy Chocolate Chip Pound Cake Recipe Basics

Ingredients You’ll Need

• 1½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup milk, at room temperature
• 2 teaspoons vanilla extract (the real stuff makes a difference)
• 1½ cups semi-sweet chocolate chips
• Optional: 2 tablespoons flour for coating the chocolate chips

How to Make Your Easy Chocolate Chip Pound Cake

1. Prep your pan with love. Preheat your oven to 325°F. Thoroughly grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans. (I’ve learned the hard way that this cake needs a well-prepared pan!)
2. Start with the foundation. In a large bowl, beat the softened butter until creamy, about 2 minutes. Gradually add the sugar and continue beating until light and fluffy, about 5-7 minutes. Don’t rush this step—it creates that perfect pound cake texture that makes everyone close their eyes when they take the first bite.
3. Add those eggs. Add eggs one at a time, beating well after each addition. The batter might look a little curdled—that’s perfectly normal! It’ll come together, I promise.
4. Mix your dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Bring it all together. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined after each addition. Stir in the vanilla.
6. The chocolate trick. Toss the chocolate chips with 2 tablespoons of flour (this helps prevent them from sinking). Gently fold them into the batter.
7. Bake with patience. Pour the batter into your prepared pan(s). Bake for 1 hour and 15-30 minutes for a bundt cake, or 55-65 minutes for loaf pans. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs.
8. The waiting game. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. (Though at my house, we’ve definitely sliced into it warm—no judgment here!)

Stuffani’s Notes from Years of Pound Cake Victories (and Mishaps)

• Room temperature ingredients matter. Set everything out an hour before baking if possible. Cold eggs and milk can cause the batter to curdle.
• For extra insurance against sticking: After greasing and flouring your pan, refrigerate it for 10 minutes before adding batter. This trick has saved me from many a broken cake!
• Don’t overmix after adding the flour—it can make your cake tough instead of tender.
• Check early. Every oven is different. Start checking about 10 minutes before the suggested baking time.

4 Simple Variations When You Need a Change

1. Cinnamon Swirl
   Before adding chocolate chips, remove 1 cup of batter and mix with 2 teaspoons cinnamon and 2 tablespoons brown sugar. Swirl into the main batter before baking.
2. Orange-Infused
   Add 1 tablespoon of orange zest to the batter and replace ¼ cup of milk with fresh orange juice. Perfect for Sunday brunch!
3. Double Chocolate
   Substitute ⅓ cup of flour with unsweetened cocoa powder for a chocolate-on-chocolate experience that’s perfect for serious chocolate lovers.

When This Easy Chocolate Chip Pound Cake Recipe Saves the Day

This chocolate chip pound cake has been my solution for:

• Last-minute dinner guests (just add a scoop of ice cream!)
• Teacher appreciation gifts (wrap a slice in parchment and tie with baker’s twine)
• “Mom, I forgot to tell you we need to bring something to…” moments
• Welcome gifts for new neighbors

A Few Final Tips for Easy Chocolate Chip Pound Cake Recipe Success

Pound cake is forgiving, but it does have a few non-negotiables. Don’t open the oven door in the first 45 minutes—that sudden temperature change can cause your cake to sink in the middle. Let your cake cool completely before slicing (if you can wait!) for the best texture.

Remember, baking doesn’t have to be complicated to be special. Sometimes the simplest recipes become the ones our families remember forever. The ones that, years later, they’ll say, “Remember mom’s chocolate chip pound cake? Nothing else ever tasted quite like that.”

If you try this cake, I’d love to hear if it becomes a favorite in your home too. Did everyone gather around as it cooled? Did you have to hide a slice for yourself for later? Those kitchen stories are what make family recipes so precious.

With warmth,
Stuffani

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Did you make this recipe? Tag @StuffaniBorjat on Facebook and use #DailyEasyMeals so I can see your creation!

Have questions? Drop them in the comments below and I’ll help troubleshoot.

Looking for more chocolate chip goodness? Check out our Ultimate Banana Chocolate Chip Cake or Quick Chocolate Chip Mug Cake for another easy family favorite.

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