One of my favorite family traditions is our annual Back-to-School dinner. I always make something special to celebrate the new school year. This year was no exception. I remember being a kid and my mom buying us chocolate chip cake from a little lunch place in my hometown. I loved this cake. I had completely forgotten about this cake until now. I needed to recreate this cake from my childhood for my children. I did some Googling, and there really was not a cake out there like I remembered. Lots of chocolate chip bundt cakes, but none that were exactly right. How hard could it be?
Here’s the thing, when I get an idea in my head like this, I can’t sleep until I figure it out.
The first cake that I made was a typical yellow cake with the addition of mini chips. I floured the chips and even with that precaution, the chips sunk to the bottom and it became an upside down chocolate chip cake. While it tasted good, it was not the cake that I remembered. And let’s be honest – hardly a show piece.
The second go-round was the winner. I used the Perfect Pound Cake recipe from my favorite baking book, Baking. I knew that the recipe would not be enough to fill two cake pans, so I did one and a half batches of batter. The recipe below is what I used to make this cake. It was exactly like the cake that I remember.
When I posted the pictures above on Instagram, I got the question, “how did you get the cake layers so flat and perfect looking?” My secret is Bake Even Strips. You get them wet, wrap them around your cake pans, and put them in the oven. I like to put my cake pans on a baking sheet, but it is just because it is easier to get them in and out of the oven. The strips do not burn, and it works every time. I have also done it with strips of old towels. Same thing – get them really wet, and tie them around the pans. Bake as normal.
edited – This cake has had mixed results from some of the commenters. I appreciate them sharing their feedback with me and I am sorry that some were disappointed. I know how frustrating it can be to spend the time baking something and not have it turn out the way you expect it to. Some have had a very dry cake. This cake is a pound cake, so it is not going to be light and fluffy like a cake mix. But it shouldn’t be super dry either. My suggestions – be careful to not over-bake. I would take it out when the toothpick still has a few moist crumbs on it. It will continue to bake even after it comes out of the oven. If it is dry, you can brush the layers with a simple syrup to add moisture. This is a bakery trick that helps cakes stay moist.
Chocolate Chip Pound Cake
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups butter, room temperature
1 1/2 cups sugar
6 eggs, room temperature
1 1/2 teaspoons vanilla
1 cup mini chocolate chips
Chocolate Chip Buttercream
1 cup butter, room temperature
4 to 5 cups powdered sugar
1 teaspoon vanilla
1/4 cup heavy cream
1 cup mini chocolate chips
Preheat oven to 325 degrees. Spray 2 (8-inch) cake pans with cooking spray with flour. Whisk together flour (take out 2 Tablespoons of the flour), baking powder, and salt.
Add the two Tablespoons of flour to the chocolate chips, and toss to combine. This helps the chips stay where they need to be, and not sink to the bottom.
Cream the butter and sugar until light and fluffy, about 5 minutes. Scrape the sides, and add the eggs one at at time. Beat for 1 minute in between each egg on medium speed. Add the vanilla.
Slowly add the flour mixture, and mix until just incorporated.
It is not a bad idea to add the last bit of flour by hand. You want this cake to stay tender and over-mixing toughens it up.
Fold in chocolate chips.
Pour the batter evenly into the prepared pans. I insulate mine with baking strips and put them on a baking sheet.
Bake for 35 to 45 minutes. Check on them around 30 minutes. If they are getting too brown, loosely tent some foil on top. The cakes are done when a knife comes out clean. Let the cake cool in the pans for 10 minutes. Turn the cakes out and let cool completely on a wire rack.
To make the frosting, cream the butter and one cup of powdered sugar. Slowly add the remaining sugar with the mixture on low speed. Add the vanilla. Add the heavy cream, and beat on medium-high speed until light and fluffy.
Add chocolate chips.
Lay one layer on a cake plate, and add about 1 cup of frosting.
Spread evenly and add the second layer. Frost completely.
Let chill in the fridge.
Print
PinIngredients
Chocolate Chip Pound Cake
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups butter, room temperature
- 1 1/2 cups sugar
- 6 eggs, room temperature
- 1 1/2 teaspoons vanilla
- 1 cup mini chocolate chips
Chocolate Chip Buttercream
- 1 cup butter, room temperature
- 4 to 5 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup heavy cream
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees. Spray 2 (8-inch) cake pans with cooking spray with flour. Whisk together flour (take out 2 Tablespoons of the flour), baking powder, and salt. Add the two Tablespoons of flour to the chocolate chips, and toss to combine. This helps the chips stay where they need to be, and not sink to the bottom.
- Cream the butter and sugar until light and fluffy, about 5 minutes. Scrape the sides, and add the eggs one at at time. Beat for 1 minute in between each egg on medium speed. Add the vanilla.
- Slowly add the flour mixture, and mix until just incorporated. It is not a bad idea to add the last bit of flour by hand. You want this cake to stay tender and over-mixing toughens it up. Fold in chocolate chips.
- Pour the batter evenly into the prepared pans. I insulate mine with baking strips and put them on a baking sheet. Bake for 50 to 60 minutes. Check on them around 30 minutes. If they are getting too brown, loosely tent some foil on top. The cakes are done when a knife comes out clean. Let the cake cool in the pans for 30 minutes. Turn the cakes out and let cool completely on a wire rack.
- To make the frosting, cream the butter and one cup of powdered sugar. Slowly add the remaining sugar with the mixture on low speed. Add the vanilla. Add the heavy cream, and beat on medium-high speed until light and fluffy. Add chocolate chips.
- Lay one layer on a cake plate, and add about 1 cup of frosting. Spread evenly and add the second layer. Frost completely.
September 11th, 2013 at 8:10 am
The cake is gorgeous! What a fun dinner!
September 11th, 2013 at 9:04 am
Thank you Maria, it was fun to make!
September 11th, 2013 at 8:46 am
This is stunning! I bet everyone loved this treat after dinner!
September 11th, 2013 at 9:03 am
Thank you! We all loved this cake. I like crunch from the chips.
December 22nd, 2017 at 4:01 pm
I am really excited to make this cake, but I noticed you have 2 different baking times. In the step-by-step with pictures you say 30-45, but in the condensed version it says 60, but to check at 30. Which do you follow? Also, do you use all purpose flour or cake flour?
January 1st, 2018 at 9:54 pm
All-purpose. And I’ll fix it. It is 30 minutes.
August 12th, 2018 at 5:20 pm
Disappointing to see this after I just baked the cake from the printable version and it hadn’t been changed. Hoping my cake isn’t over baked since it’s for birthday dinner f my children
September 11th, 2013 at 9:06 am
What a pretty cake!! I would love if it was sitting right next to me right now 🙂 Going to pin! xoxo
September 19th, 2013 at 5:23 pm
thanks Jenny! I loved making this cake. The second time. 🙂
September 11th, 2013 at 9:31 am
It’s beautiful! What a perfection!
September 19th, 2013 at 5:22 pm
thank you Anna!!
September 11th, 2013 at 9:38 am
Bree, your cake looks fab..I’ll be making this one!!! Your photography and plating skills are amazing..love your blog!!! Geri!!
September 19th, 2013 at 5:22 pm
thank you so much Geri! I appreciate it.
September 11th, 2013 at 11:06 am
can you bring this to me on the night before the first day at my new job later this month? that would be great 🙂 miss you, friend!
September 19th, 2013 at 5:22 pm
Yes, come see me and I will have this waiting for you. 🙂
September 11th, 2013 at 11:18 am
I have been waiting for you to post this recipe since I saw it on your instagram! Can’t wait to try it!
September 19th, 2013 at 5:21 pm
Hahaha! I hope you like it!
September 11th, 2013 at 2:06 pm
Oh my goodness! Must make this cake soon!
September 19th, 2013 at 5:19 pm
I hope that you do!
September 11th, 2013 at 3:38 pm
Such a beautiful cake! I love everything about this cake, really. It looks perfect and I am so jealous I am not apart of your family, just so I could eat this cake with y’all.
September 19th, 2013 at 5:19 pm
You can come over any time! I will make you any kind of cake you want!
September 11th, 2013 at 3:43 pm
I love the look of this cake, the texture must be great with all the little chocolate chips. Saving and pinning 🙂
September 19th, 2013 at 5:19 pm
thank for the pin!
September 11th, 2013 at 5:51 pm
I love the frosting on this cake! Awesome!
September 19th, 2013 at 5:18 pm
I like the crunch from the mini chips. This cake was fun to make.
September 11th, 2013 at 8:04 pm
I am so behind and now catching up on your site. This cake is gorgeous, and so special. Thinking I need to make just because like cake.
September 19th, 2013 at 5:16 pm
Thank you Denise! I hope you do, I loved this cake. It was fun to make too.
September 11th, 2013 at 10:34 pm
I love a good chocolate chip cake! I’ve only tried once before and had all the chips fall to the bottom- I can’t wait to try it with this recipe. And as for the baking strips? They’re now on my Christmas wishlist!
September 19th, 2013 at 5:15 pm
You will LOVE the baking strips.
September 11th, 2013 at 10:36 pm
I am totally loving this cake – add a scoop of chocolate chip ice cream on top and it’d be the perfect combo!
September 19th, 2013 at 5:15 pm
That is one amazing ingredient.
September 11th, 2013 at 11:30 pm
stop this looks so so good- like a giant fluffy chocolate chip cookie cake. need to find an excuse to try this soon!!
September 19th, 2013 at 5:14 pm
You don’t really need an excuse.
September 12th, 2013 at 1:22 pm
What a delicious idea! I know a little girl who will LOVE this. 🙂
September 19th, 2013 at 5:13 pm
Thank you Susan! I think everyone will love this!
September 12th, 2013 at 7:37 pm
This cake looks amazing! Told my 5-month pregnant daughter and she’s ready for me to come for a visit. Bree, you do make some of the most amazing cakes. I’ve made your Funfetti Cake, your Orange Creamsicle Cake, and know this one will be another hit!
September 19th, 2013 at 5:12 pm
Thank you! I love making cakes. I have to be in the mood to do it, but love it when I am in one.
September 12th, 2013 at 7:42 pm
Oh, and the clever way you frosted the layers. Would this technique work for other cakes, too?
September 19th, 2013 at 5:11 pm
Absolutely! It is how I always frost cakes.
September 12th, 2013 at 8:40 pm
I saw this cake on pinterest. It looks fabulous! It’s a little dainty looking, so imagine it’d be perfect for a tea or something pretty. Going to make it soon!
September 19th, 2013 at 5:11 pm
I hope you do!
September 13th, 2013 at 9:53 am
Gorgeous cake, Bree! I just want to dive head-first into that frosting!
September 19th, 2013 at 5:10 pm
Lol! Thank you Tara!
September 14th, 2013 at 4:02 pm
I love this cake!! All those gorgeous mini chocolate chips. <3 Beautifully done! Pinned. 🙂
September 19th, 2013 at 5:08 pm
thank you Abbie! I love this cake too.
September 16th, 2013 at 2:43 pm
Chocolate Chips anything is my favorite so I am excited to try this. Any recommendations on if I wanted to turn this recipe into a cupcake version for a shower?
September 19th, 2013 at 5:03 pm
This should be fine as a cupcake. It would be a delicious cupcake at that.
September 23rd, 2013 at 11:57 am
Thank you so much for creating this recipe! It was so easy to make based on your step by step instructions! It tastes just like a cake a remember from my childhood, that I could never find a recipe for…..now my only regret is not packing a slice to bring with me to work today!!!!
September 24th, 2013 at 8:11 pm
I am so glad Krissy! I love this cake too.
October 12th, 2013 at 3:53 pm
My friend loves pickles and every year we have a pickle party for his birthday. I added green food coloring and some espresso to the icing, and made him a “pickle cake.” The chips in the frosting contributed the “pickle texture.” I lined the cake with baby gerkins, it was adorable. People were grateful that it didn’t taste like relish.
October 20th, 2013 at 10:09 pm
How cute is that?
October 14th, 2013 at 8:23 pm
Thank you for publishing this recipe online. I love chocolate chip cake but gave up making it for the same reason as you with chocolate chips all fallen to the bottom. I just pulled down it from the oven and iced it and already my kids asked if it was purchased in a bakery because it’s so pretty! Thanks again
October 20th, 2013 at 10:06 pm
That is a huge compliment!
October 31st, 2013 at 4:16 pm
I have this cake in the oven now, but the batter was very thick and the cake does not seem to be rising much. Is there supposed to be any liquid in the recipe other than the eggs and vanilla.
Thanks, Pam
November 4th, 2013 at 8:17 pm
No there isn’t, it is a pound cake, and it will be dense.
November 9th, 2013 at 4:03 am
Hi, how do you frost your cakes? Why do they always look so perfect!?
November 17th, 2013 at 11:46 am
An offset spatula. And a lot of practice. I had a job in high school decorating cakes.
November 9th, 2013 at 11:01 pm
Did you use cake flour or all purpose flour? I’m assuming all purpose flour, right?
November 17th, 2013 at 11:45 am
All purpose. I use AP unless it says otherwise.
November 16th, 2013 at 5:20 pm
This was the PERFECT cake for my husband’s birthday! It was easy to make and looked professionally done. It came out exactly as promised with the chocolate chips perfectly blended and the cake light and fluffy. My children were delighted with the chocolate chips and my husband was impressed with the presentation. I was impressed with your simple ingredients, easy-to-follow instructions and beautiful pictures. Bravo! Yours is officially the very first baking/cooking website I have ever bookmarked! Can’t wait to try more!
November 17th, 2013 at 11:24 am
I am so glad Amanda! Thanks for bookmarking me!
November 25th, 2013 at 3:43 pm
I made this for my sister’s birthday party since it looked delicious. I mean, you can’t go wrong with chocolate chips! I was dissapointed with the results though. The cake baked well and it presented very nicely( chocolate chips did not sink) but it was too dry. I know pound cake it not supposed to be moist and fluffy but I don’t want it to be too dry either. It got mixed reviews from our guests and some even said they thought I made it dry on purpose. Note: I followed the recipe exactly. The frosting was good.
November 27th, 2013 at 1:38 pm
I think my former comment didn’t get published. I wanted to give my review since I thought it would be helpful. I enjoy reviews from people who actually tried the recipe. I made this for my sister’s birthday last week since I thought it would be a good cake for a mixed crowd. The cake turned out beautifully with the chocolate chips dispersed throughout as promised. Unfortunately, the cake came out dry even though I did everything the recipe said. I really wish it would have turned out better since its a great looking cake.
December 1st, 2013 at 8:18 pm
Sorry that you did not enjoy it.
December 2nd, 2013 at 7:21 pm
What a fun idea! The pictures look lovely. Looking forward to trying this.
December 2nd, 2013 at 9:34 pm
This is one gorgeous layer cake. Pinned!
December 3rd, 2013 at 1:56 am
Hi Bree, your cake, presentation skills and photography are delightful! Where did you get your cake tins from and what size are they? xx
December 14th, 2013 at 5:27 pm
Thank you. 9-inch and a bakery supply store.
December 8th, 2013 at 8:58 pm
Yum! I’m making this! How could it not be delish?! Thanks for sharing. I found you on Pinterest. I’m a new follower through Twitter.
December 14th, 2013 at 5:23 pm
Welcome Leslie!
December 9th, 2013 at 10:49 am
Hey!
Oddly, my cake came out very dry as well! I think the issue was in the bake time. Every oven is slightly different. I pulled my cake out at 35 minutes and it was honestly bone dry. It was so dry that we poked small holes in the slices with a toothpick and then drizzled over half and half (which, in case you’re wondering, helps!). I think the key is to really keep your eye on the cake. I believe if I’d taken it out of the oven at 25-30 minutes that the cake would have been fine. It looked spectacular though!
December 14th, 2013 at 5:23 pm
Pound cake is never moist. It may be bake time, but it is not going to be a light and fluffy cake.
January 3rd, 2014 at 9:28 pm
I had the same issue as a fee other people. I followed the directions exactly and the cake looked amazing and honestly tasted good but it was so dry I threw it away. Any suggestions on making it a bit more moist? I know it’s a pound cake and won’t be super moist but any ideas would help. Thanks!
January 5th, 2014 at 6:12 pm
I am sorry that this is happening. I would start by being very careful to not overcook it. The toothpick should be on the moist side when you take it out of the oven. It will continue to cook a bit after it comes out. My second suggestion is to brush the layers with a simple syrup. It is a bakery trick that helps keep cakes moist. Hope this helps!
January 4th, 2014 at 5:50 pm
Hi! I’m wondering if you could offer some advice. I want to try this again and get it right this time! I followed the directions precisely, but the cake did not rise much. It is about half the height of yours! What should I try differently? I also took it out at 40 minutes as it seemed totally done! Would the strips help? Maybe I should get an oven thermometer and check temp? TY! This cake is simply gorgeous!
January 5th, 2014 at 6:09 pm
The first thing that I would try is to make it again with fresh leaveners. I replace mine every other month or so, even if I have not used it all before then. Ovens vary, mine runs slow, so it is done when it is done according to your oven. You can get a thermometer to see, it is worth doing.
January 9th, 2014 at 2:42 am
Tommorow is my husband’s birthday and I want to try this recipe soo very badly! But I don’t want to make with the same amount. I want just one cake. So should I just take half of everything in the ingredients? Because you mentioned you had made it one n half. So could you please let me know the exact recipe to make just one cake and a frosting for dat?Please..
Love your blog! Reached here late but iam gonna follow it from now on! Great job!
January 9th, 2014 at 8:19 am
If you are making a layer cake like mine, you need the full recipe. If you are making it in a loaf pan, then you could halve the ingredients.
January 17th, 2014 at 9:00 am
My mother-in-law has a go-to recipe for a Chocolate Chip cake she’s been making for every birthday my husband can remember. ( He’s 55!) The recipe uses a yellow butter cake mix with the addition of oil and vanilla pudding mix. I wanted to make it from scratch, hopefully making a little ‘healthier’! (Ha!) I’m excited to try your recipe! The recipe also calls for a bar of German chocolate shaved, adding 3/4 of it to the batter and the rest stirred into the batter, reserving just enough to sprinkle on top in the end. Thanks for the bake strip tip, I’ll try it.:)
January 19th, 2014 at 9:36 pm
The bake strips are amazing. This cake is not light and fluffy like a boxed cake, just an FYI.
January 18th, 2014 at 2:11 am
I just made this cake for my grandson’s 6th birthday, and a serrated knife was needed to cut through it, how embarrassing. I followed the recipe to the letter, so what did I do wrong.
January 19th, 2014 at 9:35 pm
I am sorry, my guess would be overbaked. It is a pound cake, so it is not a light and fluffy cake.
January 23rd, 2014 at 6:28 pm
I made this today and was pretty bummed 🙁 Turned out like a brick, just like the woman above said. I only baked it fifty minutes but I guess that was too long.
January 24th, 2014 at 11:18 am
I am sorry that this recipe is proving to be difficult.
February 3rd, 2014 at 7:26 pm
Hi there,
I just made this recipe….it seems very greasy. Is it possible that there is a typo under cake ingredients and its supposed to only be a stick and a half of butter, not a cup and a half like it says?
February 4th, 2014 at 9:48 pm
No, it is correct.
February 8th, 2014 at 9:21 am
I’m sorry, it was my mistake. One of those days….
February 9th, 2014 at 12:20 pm
I hope that your day improved!
February 5th, 2014 at 11:31 pm
I made this today – halving it and using a loaf pan. I followed all the directions, except I forgot to let the eggs warm up, and mixed it all by hand. It came out perfectly! Thank you for sharing this. 🙂
February 6th, 2014 at 8:05 pm
Great! So glad that you liked it so much.
February 17th, 2014 at 8:32 am
This looks amazing! Wag size cake pans are you using? Your cakes look taller than a standard 9″ pan.
February 21st, 2014 at 8:42 am
They were 9-inch.
August 20th, 2016 at 11:28 pm
Hi Bree, my cakes are in the oven now, fingers crossed! I baked two 9″ rounds, but noticed that the directions call for two 8″ rounds. I’m not sweating it, but not sure if the cake will be even more dense with two 9’s?! I have made your sprinkle (fun fetti?) cake and just love it. My hope was to take that recipe, omit the sprinkles and lemon and add the vanilla and chocolate chips instead. I chickened out, but thought I’d run it by you? I love a moist cake and nothing beats your sprinkle cake recipe. Thank you for sharing your wonderful recipes with me!
August 21st, 2016 at 10:45 pm
I tried that, but the batter wasn’t thick enough and the chips all fell to the bottom, even when I floured them.
February 19th, 2014 at 10:20 am
Hi Bree! It’s my mother’s birthday next week. it was my birthday in january and we made chocolate cake (with salted buttercream frosting-oh yeah!) and it was my sister’s in feb and we made yellow cake with chocolate buttercream. and now its momma’s birthday and I am looking for a cake that is a little out of the normal from the typical yellow and chocolate since we had just done that and i was thinking of a pound cake. i remember you posted this cake awhile back. it looks really good. I have a question for you, though….it is hard to tell by the photos about how dense the cake is…my mom likes her pound cake pretty dense and moist…how would you say this cake matches up?
February 21st, 2014 at 8:38 am
It is dense and not super moist. I would not say that this is the cake. If you bake it loaf style it seems to stay moister, but as a layer cake it is a pretty solid cake.
February 26th, 2014 at 6:50 pm
Hello,
I was just curious what brand bakeware you use? Im in need of some new cake tins and would like your recommendation?
🙂 Love your recipes!
February 26th, 2014 at 8:30 pm
That’s a good question. I bought these pans at a bakery supply store and they are not labeled. They are really heavy and have high sides. I love them. I have seen similar ones at Sur la Table, but I am sure that mine were less expensive.
March 14th, 2014 at 10:08 am
I cannot wait to make and try this. Seriously I think it is going to be my dinner.
March 31st, 2014 at 2:55 pm
Hi, I would like to know how many people can eat from this cake?
I’m having a birthday party and I would like make this cake!
Thanks,
Claudia
April 2nd, 2014 at 10:01 pm
8ish.
April 4th, 2014 at 1:22 am
I wont to make this cake tomorrow for a friend birthday. If I don’t have the bake strips, what I can use? If I bake the layers separate haw much time thay stay in the oven? Thanks
April 16th, 2014 at 11:37 am
Sorry I didn’t get to this sooner, but towel strips drenched in water.
May 1st, 2014 at 12:59 am
I baked this cake twice. The first time it was really really dense. Maybe I over mixed it. It was still yummy. i poured milk over my slices and it was yummy. The second time I decreased baking time, gradually mixed in flour and added some milk. Very yummy.
May 14th, 2014 at 8:57 pm
Looks delicious. Since it is a pound cake, I think I will make it in the traditional tube pan and drizzle chocolate over the finished product. Thanks for sharing!
May 15th, 2014 at 12:51 pm
Such a good idea!
May 24th, 2014 at 9:09 pm
Amazing cake! Mine turned out perfectly. Thanks for the great recipe!
June 10th, 2014 at 12:03 pm
I made this cake for my roommates birthday. I followed instructions exactly and noticed the mix was very thick and not pourable in the slightest like most cake mixes are. I guess this should have been a sign that it needed more moisture. I cut the baking time to 40 minutes. My toothpick came out completely clean so I popped the layers out and let them cool outside of the pan. My cake looked EXACTLY like the photos from the post but sadly, my cake was very dry.
I would not recommend making this cake. The frosting was fine so if you want to make it look like this, a box mix would work better than this cake did. I understand it is a pound cake and not meant to be super moist but this was much dryer than a typical pound cake. It was simply not enjoyable.
June 19th, 2014 at 1:00 pm
what a fun, yummy cake!
June 19th, 2014 at 2:32 pm
I made this cake for my grandson and it turned out perfectly once I adjusted the baking time. The suggested 50-60 minutes would be fine for a traditional pound cake baked in a Bundt pan. It is entirely too long for a layer cake–even a dense one. I baked it 35 minutes and turned out two lovely browned layers. Speaking of turning out, I only waited 10 minutes to remove the cake from the pan.. In 30 minutes the pan is too cool and the shortening hardens making it difficult for the cake to release.
June 26th, 2014 at 1:01 pm
Hi Bree
This cake seems amazing and would really like to try it but what if my oven can go to a max of 250 deg only?
June 30th, 2014 at 10:19 pm
I can’t promise that it will turn out. I have never seen an oven that only goes up to 250 though, I am baking in F not C.
July 17th, 2014 at 3:44 pm
This cake was easy and awesome, turned out good and im 16
August 3rd, 2014 at 3:55 am
Thanks for this recipe, just tried it yesterday for the first time and it turned out brilliantly. Followed your tips about not overbaking it (it is quite a dense cake but I still like it) and the heavy cream (I used double cream as I live in the UK) made it extra creamy. The 375 Farenheit was a tad too hot for me though, that equals 190 Celsius and I usually bake at 180. Thanks though!
September 3rd, 2014 at 9:08 am
I tried this recipe today. it turned out awesome. thanks for sharing the recipe. I added little milk.
September 3rd, 2014 at 8:30 pm
Hi! This recipe seems perfect for a wedding cake I’m making. From your pictures I cannot tell how tall each layer is. I am making cakes from pans that are 3 inches deep? Do you know if your recipe will suffice? Also I’m making each layer 14″, 10″, 8″ and 6″
September 3rd, 2014 at 8:35 pm
I use 2″ inch pans. This recipe can be iffy for some people, I would do a test run before you commit to a whole cake. I love this recipe and have never had a problem, but if you read the comments, some people have had issues with dryness.
October 7th, 2014 at 5:35 pm
This is the worst cake I have ever made. It is like eating saw dust with chocolate chips in it. I think you need to revise this recipe. There is clearly something wrong with it. What a waste of a lot of ingredients and a lot of money.
October 17th, 2014 at 12:37 pm
I’m going to try to make this recipe for my co-worker’s birthday, but would like to try it in cupcake form. Do you have any tips or suggestions? Should I reduce the recipe?
October 24th, 2014 at 11:36 am
I don’t think that these would be a good cupcake.
November 14th, 2014 at 8:35 pm
I’m so glad I found this recipe. I was a baker before my SAHM days and have a hard time finding recipes for cakes. We are having a party for my daughter’s birthday in a couple weeks, I planned on making a 10″ double layer round. Do you think increasing the recipe by 25% will suffice? Also wondering if it would be too dry having had to bake longer than an 8 or 9″??
November 15th, 2014 at 8:53 pm
I need to warn you, this cake can dry really quickly. I’m not sure that this is the best recipe for that. The frosting, definitely!
December 3rd, 2014 at 12:28 am
Oh my lord this cake. I live at high altitude so i added a little bit of extra flour to help with that. I also used cake flour, that really helps for a lighter cake. I also used egg whites. 6 of them, and only two egg yolks. I beat them by hand with one tsp cream of tartar and folded them in in the end and it was beautiful.(I made the entire thing by hand.) Thank you for the recipe!
December 3rd, 2014 at 2:56 pm
You are welcome.
March 30th, 2015 at 4:46 pm
I am trying to find a chocolate chip cake recipe to make cupcakes. Since this is a pound cake recipe, have you or anyone attempted this recipe with cupcakes? Thanks!
April 1st, 2015 at 11:19 am
I haven’t tried this myself.
May 28th, 2015 at 3:24 pm
I wish I had read the comments before I made this recipe (I usually do). What a fabulous waste of ingredients! This cake came out heavy and dry. What a disappointment! : (
May 31st, 2015 at 7:46 pm
I’m sorry that you were disappointed, but I also stated that it was heavy and that you should brush with syrup in the headnotes. I recommend that you read the post completely in the future.
July 10th, 2015 at 9:31 pm
I don’t know if this was already pointed out, but your instructions under the pictures are different from what is in the recipe box, for the cooking time. I think that might be contributing to the dryness?
July 14th, 2015 at 2:42 pm
this looks beyond amazing
August 7th, 2015 at 6:43 pm
I made this cake for my son’s 8th birthday, at his request. The cakes were dry when I took it out of the pan. I cut the crust off of the entire two cakes. Let it cool slightly and wrapped them in plastic, hoping they would soften with moisture. I gave them about 7 hours at room temperature. No luck. I iced them and put the cake in the refrigerator. We sliced and enjoyed. It was delicious. However, I let the cake sit at room temperature in a covered cake stand and the moisture came to make it taste much softer the next day. My opinion: skip the refrigerator! This recipe’s so good, you don’t have to worry about keeping it out for too longer because there won’t be any left by the third day!
August 12th, 2015 at 12:01 pm
This cake was delicious! skip the refrigerator and keep it room temperature!
November 23rd, 2015 at 11:35 pm
As I mixed the ingredients, I noticed the mixture was pretty dry. I decided to add some milk until I got a nicer consistancy. After reading the comments, I’m glad I decided to do that. Also, I left the cake in the over for 40 minutes instead. It came out perfect.
January 16th, 2016 at 7:02 pm
A friend of mine knows someone who makes the most amazing chocolate chip pound cake I’ve ever tasted. I’ve been wanting to try to make it myself, so I searched the Internet for something similar. I finally got around to trying this recipe today, and I must say..I was a little disappointed. I made sure to read through the directions and comments thoroughly before even attempting to make this cake, so I was very careful to follow the directions perfectly and I made sure not to over mix the batter or over-bake the cakes, as the post and comments said. I took the cakes out when they appeared to be done to the posts specifications, yet they still managed to be slightly dry. I decided not to brush it with syrup because it was already sweet enough as is.. I’m aware that this is a pound cake and is not meant to be light and fluffy. But my cake was so heavy and dense it’s almost hard to eat. I hope it softens up a tad after a day..i don’t want my entire day and all of this cake to be nothing but a waste..
January 17th, 2016 at 5:56 pm
Maybe you should ask your friend for the recipe that you love so much? Sorry you were disappointed.
April 9th, 2016 at 12:21 am
Completely over the top! Made per directions in 2 nine inch rounds, baked for 35 minutes and cooled in pans for 10 minutes. Kids said they loved it. I did, too. Very rich, some couldn’t finish their slice. Note to cut smaller pieces!
The frosting is simply to die for. I personally like this dense butter cake and that consistency.
I left the cake out for a few hours before serving and the frosting was soft and creamy. Oh geez, that’s good! I love butter.
★★★★
July 22nd, 2016 at 12:18 am
Hello! I´m from Brazil and I haven´t found the baking stripes yet.
But I tried to follow the recipe. Mine was heavy… I was expecting it to be flufy and soft. Do you think my oven was too hot? Thanks for the recipe!
August 21st, 2016 at 10:57 pm
It could be a lot of things, but it says in the head notes that it is not a soft and fluffy cake, but more like a pound cake. I’m sorry you didn’t enjoy it.
August 31st, 2016 at 4:42 am
Cant beat this recipe. So delcious, thanks for sharing.
Simon
February 23rd, 2017 at 6:23 pm
bre not sure if you realize how inconsistent your instructions are and if that could be causing many peoples inconsistencies… you write in two places to use 8″ cake pans yet you say in your comments you used 9″ cake pans.. in addition you write in one place to bake 35-45 minutes checking after 30 minutes and someplace else you write to bake 50-60 minutes!!! i just took my cake out of the oven baked in two 8″ pans and funny i so wanted to bake it in 2 9″ pans wish i had read all the comments first… well hopefully the two 8″ will yield a moister cake… gonna be tall though…. counting on this recipe for my wife bday cake as she grew up in philly where there was an iconic chocolate chip cake place that is since out of biz…. hopefully it will be good…
April 1st, 2017 at 12:13 pm
I need to make it in a 13 X 9 pan. Will that work? I’m going to buy baking strips and my pan is also the insulated type. I plan to make 2 of them and ice them side by side for a party, it won’t be a layer cake….I just love cake with chocolate chips so I thought I’d try this, I like pound cake too!
April 1st, 2017 at 11:07 pm
I don’t know. I’ve never made it in that size pan.
March 6th, 2018 at 11:06 am
[…] that school is back in session, getting dinner on the table can be a challenge. My little guy comes home from kindergarten exhausted and needing a little extra TLC. I know that he will get used to it, but for right now, it […]
May 11th, 2018 at 5:03 pm
This recipe was weird for me. The texture came out like cornbread, despite me only baking it for 40 minutes. So strange.
★★
September 11th, 2018 at 6:20 am
Do you think this would work with white chocolate chips? My little guy is turning 8 this week and has requested white chocolate chip cake!
September 19th, 2018 at 11:36 am
It should. Make sure to flour them.