Go Back
Email Link
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Chocolate Chip Pound Cake
This Chocolate Chip Cake recipe has been a family favorite for nearly 50 years. It uses simple pantry ingredients that come together to make an irresistible Chocolate Chip Bundt Cake.
Course
Dessert
Cuisine
American
Keyword
bundt cake, cake, Chocolate Chips, pound cake
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Cooling Time
2
hours
hours
Total Time
1
hour
hour
15
minutes
minutes
Servings
16
people
Calories
477
kcal
Author
My Mom, Jessica Jankowski who got the original recipe from her friend, Jody Ricker.
Cost
$8.15
Ingredients
FOR THE CAKE:
2 ¾
cups
cake flour
2
teaspoons
baking powder
1 ¾
cups
granulated sugar
1
cup
salted butter
softened
¾
cup
milk
4
large
eggs
1 ½
teaspoons
vanilla
2
cups
mini chocolate chips
FOR THE CHOCOLATE GLAZE:
¾
cups
semisweet chocolate chips
3
Tablespoons
salted butter
1
Tablespoon
light corn syrup
FOR SERVING:
vanilla ice cream
optional
US Customary
-
Metric
Instructions
PREHEAT OVEN AND PREP PAN:
Move the oven rack to the middle position and preheat the oven to 350°F. Generously spray a bundt pan with nonstick cooking spray and set aside.
MAKE CAKE:
In a medium bowl, whisk together cake flour and baking powder; set aside.
In a large bowl or stand mixer, beat together the butter and sugar on medium speed until fluffy, about 2-3 minutes.
Add in milk, eggs, and vanilla and beat until combined.
Add in dry ingredients and mix until combined and there are no flour streaks.
Fold in chocolate chips.
BAKE AND COOL:
Pour the batter into the prepared bundt pan and bake for 1 hour, or until a toothpick that is inserted into the center comes out clean.
Let the cake cool for 45 minutes in the pan. Then, remove the cake from the pan and place it on a wire rack to cool completely.
MAKE THE CHOCOLATE GLAZE:
In a double boiler over bubbling water, add chocolate chips, butter, and corn syrup.
Stir until the chocolate chips are melted and the mixture is smooth.
FINISH THE CAKE:
Pour the warm glaze over top of the cake, letting it drizzle down the sides.
Serve with a scoop of vanilla ice cream (optional).
Video
Notes
If you use a bundt pan with many angles or nooks and crannies, I suggest both greasing and flouring the pan.
Nutrition
Serving:
1
slice
|
Calories:
477
kcal
|
Carbohydrates:
59
g
|
Protein:
6
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
93
mg
|
Sodium:
163
mg
|
Potassium:
157
mg
|
Fiber:
1
g
|
Sugar:
40
g
|
Vitamin A:
570
IU
|
Vitamin C:
0.2
mg
|
Calcium:
81
mg
|
Iron:
1.3
mg