BAKING cakes and sweet bakes CHOCOLATE

Chocolate Chip Pound Cake

September 2, 2009
Chocolate chip pound cake

It’s established. This chocolate chip pound cake is comfort food. You know why? Because I ate this cake for three meals straight. Only this. Just so you know I’m not exaggerating, I will tell you the sequence of events. I ate this for dinner the evening I made it. Then, for breakfast the next morning, slathered with Nutella and sliced bananas in a sandwich (a fulfilling breakfast, to say the least). And then more slices of the chocolate chip pound cake later for lunch.

Most people have their favourite recipe for pound cake. And how drastically different can it get, anyway? It’s POUND cake. So this cake is clearly not something people would gush about and say “OMG I have got to add this to my list!” But what makes this humble cake something quite wicked is how its limits are stretched to make a delicious sandwich. You could even toast the slices slightly before spreading the Nutella. Here is how:

Chocolate Chip pound cake sandwich for breakfast

Chocolate Chip Pound Cake

Yield: 1 large loaf
Adapted From: Baking From My Home To Yours

2 cups / 240g all purpose flour
1 tsp baking powder
1/2 tsp salt (omit if you’re using salted butter)
2 sticks / 225g butter
1 cup / 200g granulated sugar
4 large eggs
1 tsp vanilla extract
½ – 2/3 cup semisweet chocolate chips

  1. Preheat oven to 350°F/175°C. Butter a 9×5 inch loaf pan.
  2. Sift the flour, baking powder and salt together.
  3. In a stand mixer or with a hand held mixer, beat together the sugar and butter until light and fluffy.
  4. Add the eggs 1 at a time, beating for a couple of minutes in between additions.
  5. Add the vanilla extract.
  6. Either fold in the dry ingredients by hand with a spatula (always better, so you don’t end up over mixing) or reduce the speed and mix in the flour.
  7. Finally, stir in the chocolate chips.
  8. Bake the cake for 40-60 minutes or until a skewer comes out clean.
  9. Once baked, let the cake rest for about 15 minutes before you remove it from the pan to transfer to a cooling rack.
  10. Slice it. Eat it.

Chocolate chip poundcake - crumb

If you liked this chocolate chip cake, don’t forget to check out my Chocolate Chip Cookies Recipe!


  • Reply Cheri September 2, 2009 at 2:05 PM

    I seriously feel like I can taste this. My lips are smacking and my mouth is watering. It is a rainy day here and this looks soooo comforting. I wish I didn't have to run all those errands and could make this instead. :)

  • Reply Nags September 2, 2009 at 2:33 PM


  • Reply Arch September 2, 2009 at 2:50 PM

    Lovely !! Looks so good..I dont care too much for sweet stuff, but this looks really nice with a hot cuppa tea…

  • Reply pRiyA September 2, 2009 at 3:59 PM

    you are unbelievable! rich pound cake slathered with nutella and sliced bananas. ooof!

  • Reply The Purple Foodie September 2, 2009 at 4:12 PM

    Hhehe thank you, guys! Looks like the post stuck the right chord.

  • Reply arjwiz September 2, 2009 at 4:59 PM

    You should patent this. Bananas in between layers of chocolate chip cake. With honey or PB. Toasted.


  • Reply EMBELLISHER September 2, 2009 at 4:56 PM

    OMG this is the extreme version of pound cake.More power to you.You go girl.

  • Reply Simran September 2, 2009 at 8:11 PM

    Gosh! I love this. How much more sinful can it get.

  • Reply Pearl September 2, 2009 at 10:21 PM

    oh that looks so decadent.

  • Reply sue zumout September 2, 2009 at 10:51 PM

    This is right up my alley!! Forget the ham and cheese. This is my new sandwich.

  • Reply Anonymous September 2, 2009 at 11:42 PM


    I was writing this down in my recipe book and I noticed that in the directions portion #2 says to add salt but on the ingredients it is not listed. Just wanted to know how much?

    Thank you.

  • Reply mona September 2, 2009 at 11:45 PM

    OMG! what lovely clicks, you are teasing me!!!

  • Reply The Purple Foodie September 2, 2009 at 11:46 PM

    Hey there, thanks for pointing it out. Just rectified it. I usually use salted butter so almost always skip the salt while baking. :)

    • Reply yasmin January 8, 2016 at 9:28 PM

      Hi, I tried to make this choc chip pound cake….unfortunately it remained sloppy as the top only got baked…
      My oven is pretty fast, I was thinking next time to put it in lower heat for a longer time, will that work would you think?
      Any suggestions will be useful, thank you in advance.

      • Reply Shaheen January 10, 2016 at 2:02 AM

        Hi Yasmin, If you’re using an OTG, you need the heat from the top and bottom on. If it’s a small oven, it can brown the outside very fast while the inside isn’t cooked. Bake it at 160C for longer.

  • Reply Anushruti September 3, 2009 at 11:37 AM

    The cake looks awesome! This reminds me that I need to bake the eggless pound cake that has been on my "to do list" for so long. Chocolate chips look so alluring in your cake.

  • Reply The Purple Foodie September 3, 2009 at 9:28 PM


  • Reply Shaheen September 3, 2009 at 9:45 PM

    another silly test…

  • Reply Heidi September 5, 2009 at 8:04 AM

    Always looking for a new vehicle for Nutella. Can't wait to try it!

  • Reply the southern hostess September 5, 2009 at 6:34 AM

    Yum! That sandwich is out of control!

  • Reply Lucy September 5, 2009 at 10:42 PM

    Ohh wow. This may be "just" pound cake – but it is a mighty mighty delicious looking one with gorgeous photos! I love the idea of making a banana sandwich out of it ;)

  • Reply m September 6, 2009 at 9:57 PM

    mmmm, and I could even slather it with peanut butter and tell myself it's healthy!

  • Reply The Purple Foodie September 7, 2009 at 12:07 AM

    I like how you think, M.

  • Reply Jeannette September 19, 2009 at 1:42 AM

    um, this made me drool. and i totally approve of this being the sole item in three of my meals. :D

  • Reply Mariam October 8, 2009 at 2:50 AM

    I just stumbled here while looking for chocolate chip cake recipes. OMG this looks SOOOOO GOOOOOD!!

  • Reply The Purple Foodie October 8, 2009 at 3:04 AM

    Jeannette: I like that we think alike ;)

    Mariam: Thank youuuu!

  • Reply Anonymous November 20, 2009 at 11:56 PM

    I stumbled here while looking for chocolate chip cake recipes. I followed the recipe to the last full stop but all the chocolate chips sank to the bottom, any idea why this happened?

  • Reply The Purple Foodie November 24, 2009 at 1:00 AM

    Hey Anon, I have no idea why the chocolate chips sank for you because I've tried this recipe several times and it has always turned out perfectly. Maybe next time you can toss the chocolate chips in flour before folding them in?

  • Reply teakettle February 26, 2010 at 8:16 AM

    I mixed the chocolate chips into the last portion of my flour mix before adding it, and my chips did not sink. I just learned this trick, and am glad it works!

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  • Reply Anne June 2, 2010 at 3:05 AM

    superb recipe. Its make so easy. I will tried it. Thanks.

  • Reply Diana June 8, 2010 at 11:11 PM

    OK, I just made this and it is cooling, the whole house smelling amazing and comforting both. My 2.9 year old daughter helped me, sifting the dry ingredients (a bit with her fingers) and practicing egg cracking (so it may have a shell or two). She adored licking the beater, but dang, showed recurring signs of her mild egg allergy, lots of little red bumps, now gone. My Mom arrived, so 3 generations of women are about to go ooh and ah and give it a taste. I ran out of vanilla, btw, so I used almond extract. It smells that kind of good almond perfume-y which I also like, but I wish I had the vanilla for true comfort smells.

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  • Reply Nitha July 2, 2010 at 10:42 AM

    Hey! How come your chocolate chips looks so large. The one I buy from Crawford are so much smaller. Where can I get bigger ones from?

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  • Reply Tracy August 3, 2010 at 7:16 PM

    Thanks so much for the recipe! I doubled it and baked in in a half sheet pan for my nephew’s Johnny Test birthday cake. It turned out very delicious. I think I may have overbaked it a tiny bit but that didn’t change the taste. Also, I used the mini chocolate chips – so adorable!

  • Reply Liz August 21, 2010 at 12:51 AM

    I was just wondering if the chocolate chips could be substituted for fruit. I was thinking cut up strawberries unless you have another pound cake recipe?

    I will be trying this first with the chocolate chips though. Then I’ll experiment. :D

    • Reply The Purple Foodie August 21, 2010 at 12:55 AM

      Hey Liz! I made this a few days ago and we devoured it in no time. I’ve always used chocolate chip or either left it plain. I’m worried that strawberries being so high in water content might make it mushy. Raspberries seem like a safer option to go with. Too bad that we don’t get any here except frozen, which comes at an astronomical price.

  • Reply Liz August 21, 2010 at 1:00 AM

    Aw – I’m sorry to hear that about raspberries. But thank you for the tip – I didn’t think about it getting soggy with the water from the fruit.

    I need to find my bread pan, but as soon as I do, I’m making this. It’ll be with almond flour and vegan chocolate chips – kind of on a low carb diet – but I bet it’ll be good. I’ll tell you how it is after I make it.

  • Reply Nisa Homey October 1, 2010 at 10:29 AM

    Hi. I am here first time. choco chips cake looks yummy. i am definitely going to try it. You have a wonderful blog and i have a lot of catching up to do.

  • Reply kitty October 29, 2010 at 7:40 PM

    heey i love this website and i also love cooking so this is perfect for me please keep posting lots of recipies so i can cook more and more :)

  • Reply Duysal November 1, 2010 at 4:56 PM

    Hi, i tried making this last nite but burnt the top. hehe But the inside did not look like the picture. It was not bread looking yellow. How did you make the top so smooth with the chocolate chips still poking out? They did not melt.

  • Reply Nicole December 31, 2010 at 4:48 AM

    I just stumbled upon this recipe while googling for chocolate chip cake. I tweaked it a bit with cocoa powder and white chips. Heavenly. This is a print and keep recipe!

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  • Reply Meena February 25, 2011 at 10:58 AM

    Hey shaheen! I am so glad I found u. Absolutely love your blog. And the pics are amazing makes me drool. Have been wanting to bake for a long time , finally the time has come. My kids love chocolate as with any kid. So I have been trying to bake some goodies for them.tried your choco chip cookies and this choco chip cake, and I must say I was kids loved it, n the idea of spreading them with nutella n bananas…mmmm just heavenly. Going to try every one on that recipe list as n when I can. I can’t thank you enough !

  • Reply Megan April 17, 2011 at 12:26 AM

    I have been looking for a chocolate chip cake recipe like this forvever!!!!! now i finally found one tht acutually looks AMAZING!!!!! i can not wait to try it!!!1 :)

  • Reply Emma July 27, 2011 at 8:36 AM

    Hey! This look amazing, I’m so excited to make it! I was just wondering, the recipe doesn’t include sugar…can the pound cake be eaten alone without any fillings (nuttela and banana)? Will it still taste as good?

  • Reply Emma July 27, 2011 at 8:42 AM

    Hahahahahahahha just kidding. I mis read the recipe, there is sugar! :3 so sorry

  • Reply Bradley Mason August 13, 2011 at 9:22 PM

    I actually only put it in for 25 mins and it was ready as i did the skewer test and it tastes delicious !

  • Reply Anupriya October 8, 2011 at 11:25 PM

    hey..i want to make this cake for my mom on her birthday.. i loved ur recipe but i am confused about the temperature at which the cake should be baked so that it is perfect…please help me.. :)

  • Reply Caroline Pollard October 20, 2011 at 8:52 PM

    I have made this twice now and my husband loves it. However after 60mins the cake is still raw in the middle and I have to cook it for an additional 25mins.

  • Reply claud December 22, 2011 at 6:04 PM

    Hi, this cake looks amazing, Im wanting to make this for a birthday, if I use a standard circular cake tin do you think it will be ok?
    Thanks :)

    • Reply The Purple Foodie December 25, 2011 at 1:22 AM

      Of course it will! Just keep an eye on the cake for a possible change in the baking time depending on the size of your tin.

  • Reply donna December 25, 2011 at 5:59 PM

    is the butter suppose to be softened or melted

  • Reply Sarah February 1, 2012 at 10:38 PM

    Hi,I did everything you said to do but the middle is doughy and i did it for 60 minutes it was good but i had to cut the ends off.What do you thimk is wrong?

    • Reply The Purple Foodie February 15, 2012 at 1:04 AM

      Maybe your oven wasn’t hot enough. Maybe it wasn’t preheated enough. Maybe the oven heats unevenly. So many possibilites. Hard to put my finger on anything when I’m not there to see how it’s done!

  • Reply Carina Guiname Shiroma April 22, 2012 at 10:48 PM

    Loved it, it’s delicious! Exactly what I was craving for! :-)

    Thanks for sharing the recipe!

    Greetings from Brazil. ;-)

  • Reply Bernie May 1, 2012 at 7:29 PM


    Just happened to find this page while searching for chocolate chip cake recipes, so I decided to make it when I had few friends coming over and everyone loved it!
    This is my now my favorite food blog :).

    Thanks and Keep sharing :)

  • Reply simra June 14, 2012 at 10:32 AM

    awesome:) it tastes superlicious:)

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  • Reply Theresa April 23, 2013 at 10:25 PM

    Just took this lovely out of the oven. Yum! Thank you for the recipe =)

    • Reply Theresa April 24, 2013 at 2:43 AM

      Just ate the cake, no, not the whole thing! Hubby loved it, me too. Thanks again Purple Foodie.

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  • Reply Purnima May 1, 2013 at 7:18 AM

    Wow..look at that..bookmarked…Tks for sharing! Loved the write up! (My 7 yr old wd love to do the same wt cakes! all meals…heee)

  • Reply Pooja July 3, 2013 at 5:18 PM

    Do you use regular maida as all-purpose flour, or do you supplement with cornstarch? I need help because my maida-made vanilla cakes taste slightly off! :(

  • Reply garce December 7, 2014 at 5:27 PM


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