If you’re anything like me, there’s something deeply comforting about a classic loaf cake—the kind that fills the kitchen with rich, warm aromas and promises a soft, buttery slice every time. This Chocolate Chips Butter Pound Cake Loaf brings together the richness of traditional pound cake with the indulgent sweetness of melty chocolate chips. It’s tender, golden, and packed with just the right amount of decadence in every bite. The chocolate chips butter pound cake loaf is the ultimate tea-time companion, breakfast treat, or dessert that never fails to impress.
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What Is a Chocolate Chips Butter Pound Cake Loaf?
This recipe is exactly what it sounds like—a buttery, moist pound cake baked in a loaf pan and studded with semi-sweet chocolate chips. The traditional pound cake base relies on butter, sugar, eggs, and flour in equal proportions, but this version is tweaked ever so slightly for texture and taste while maintaining the integrity of the original recipe. The chocolate chips add bursts of sweetness that make every slice feel like a little celebration.
Why You’ll Fall in Love with This Recipe
Let me count the ways! First, it’s ridiculously easy—one bowl, no fancy mixers required if you’re feeling strong. It’s also a crowd-pleaser, loved by kids and adults alike. I’ve served this at brunches, wrapped it as a hostess gift, and even sliced and froze it for quick weekday treats. I promised you versatile, and here’s proof!
What Does This Butter Pound Cake Taste Like?
Imagine biting into a soft, tender crumb that practically melts in your mouth, thanks to the generous amount of butter. Now add the pops of gooey, rich chocolate in every bite, bringing contrast and indulgence to the flavor profile. It’s warm, slightly sweet, with a deep richness that’s anything but boring!! The top forms a slightly crisp, golden crust that’s just irresistible.
Healthier Than You Think – And Totally Worth It
This isn’t a “health food,” let’s be honest—but it’s made with real, whole ingredients. No preservatives, no unpronounceable fillers, and you can always control the quality of what goes in. Plus, it freezes beautifully, so you can portion it out and enjoy it over time. If you swap a few ingredients (more on that below), you can even sneak in some healthier elements without sacrificing flavor.
Ingredients
Here’s everything you’ll need to make your chocolate chips butter pound cake loaf:
1 cup (227g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
4 large eggs, at room temperature
2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1/4 cup (60ml) whole milk
3/4 cup (135g) semi-sweet chocolate chips (plus more for topping, if desired)
Kitchen Tools You’ll Need
9×5-inch loaf pan
Hand mixer or stand mixer (or just a good ol’ wooden spoon and elbow grease)
Mixing bowls
Spatula
Measuring cups and spoons
Cooling rack
Ingredient Substitutions & Additions
You can totally personalize this loaf cake depending on what you have on hand:
Butter: Use salted butter and omit the added salt if needed.
Flour: You can swap in 1:1 gluten-free flour blends if needed.
Milk: Buttermilk or sour cream adds a tang and even more moisture.
Chocolate Chips: Milk chocolate, dark chocolate, or even mini chips all work beautifully. White chocolate? I’m kicking myself for not having shot it!
Add-ins: Chopped walnuts, pecans, or even a swirl of peanut butter or Nutella can add a fun twist.
How to Make Chocolate Chips Butter Pound Cake Loaf
Step-by-Step Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until pale and fluffy—about 3-5 minutes. This step builds that incredible texture!
Add the Eggs One at a Time: Beat in each egg, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Add Vanilla Extract: Stir in the vanilla until just combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry: Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the flour. Mix until just combined—don’t overmix!
Fold in Chocolate Chips: Gently fold in the chocolate chips with a spatula.
Pour and Bake: Pour the batter into your prepared loaf pan. Sprinkle extra chocolate chips on top if you’d like a pretty finish.
Bake: Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but not wet batter).
Cool: Let it cool in the pan for about 15 minutes, then remove and transfer to a wire rack to cool completely.
What to Serve with This Pound Cake
This loaf is delicious all on its own, but you can elevate it with:
A dusting of powdered sugar
A drizzle of chocolate ganache
A dollop of whipped cream and berries
Vanilla ice cream for a dessert-style presentation
Espresso or strong coffee for a bold contrast
Tips for the Perfect Chocolate Chip Pound Cake
Room Temperature Ingredients: This is key for smooth blending and even baking.
Don’t Overmix: Mix until just combined to keep the crumb tender and moist.
Use High-Quality Butter: The flavor really comes through, so use the best you can find.
Toss Chocolate Chips in Flour: This helps prevent them from sinking to the bottom.
Let It Cool Completely: It slices much better when fully cooled (though I won’t blame you for sneaking a warm piece!).
How to Store Your Pound Cake Loaf
You can store this pound cake at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. For longer storage:
Refrigerate: Keeps well for up to a week, but bring it to room temp before serving.
Freeze: Slice and wrap individual portions, then store in a freezer-safe bag for up to 2 months.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! It keeps beautifully and actually tastes even better the next day as the flavors meld.
What kind of chocolate chips should I use?
I recommend semi-sweet for a good balance, but dark, milk, or even flavored chips like caramel or espresso would be delicious.
Can I make it gluten-free?
Yes, just use a 1:1 gluten-free flour blend. Check that your baking powder and chocolate chips are gluten-free too.
Can I bake this in a bundt pan or muffin tin?
You sure can! Just adjust the baking time—muffins take about 20-25 minutes, and a bundt cake might take closer to 50-60 minutes.
In Conclusion
This Chocolate Chips Butter Pound Cake Loaf is the kind of recipe that never goes out of style. It’s simple, rich, and adaptable—a true classic with a chocolatey twist that’s hard to resist. Whether you serve it at brunch, slice it for an after-school treat, or dress it up for dessert, it’s bound to become a family favorite.
And hey—if you’re a peach lover too, check out my other sweet loaf recipes like Peach Crumb Coffee Cake Loaf or Peach & Almond Butter Loaf!
I’d love to see how your cake turns out—please leave a review and tag your photos on Pinterest so we can all drool together.
Nutritional Information (per slice, approx. 12 slices per loaf)
Calories: 310
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 130mg
Carbohydrates: 35g
Sugars: 18g
Protein: 4g
Happy baking—and even happier eating!