We are diving headfirst into the world of pound cakes. But not just any pound cake – we are talking about a Moist Chocolate Chip Pound Cake that will blow your mind. This bundt cake is rich, buttery, and studded with generous handfuls of melty chocolate chips.
Many pound cakes are made using a loaf pan. This recipe, on the other hand, uses a Bundt pan, creating a beautiful cake to serve guests.
This cake uses whole eggs and egg yolks to give it the perfect taste and texture. Use the leftover egg whites to make Classic Pillowy Soft Angel Food Cake! If you are a fan of pound cakes and want to give another one a go, try Italian Lemon Pound Cake recipe and Butter Cake with Rum Glaze.
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Why you'll love this chocolate chip bundt cake recipe
Good pound cakes are often hard to find. This is because a traditional pound cake recipe, as the name would indicate, calls for one pound of butter, one pound of sugar, one pound of flour and one pound of eggs.
No leavener such as baking soda or baking powder is used in traditional pound cake. These leavening ingredients help create a lighter and fluffier texture such as that in layer cakes or birthday cake. When leaveners are not used, cakes tend to be dense and flat.
By using the proper techniques to cream, or beat, together the butter and sugar, add the wet ingredients, and add in the dry ingredients, this pound cake comes out perfectly moist with a fluffy texture.
This post contains many tips and tricks for getting the best results out of this chocolate chip pound cake recipe, so be sure to read through them all to achieve a show stopper dessert.
Are you a fan of chocolate chip dessert recipes? Try My Best Chocolate Chip Cookies, Soft & Chewy Chocolate Chip Heath Bar Cookies and Chocolate Chip Blondies.
Bundt cakes make a great dessert for special occasions whether it be a birthday party, graduation party or backyard BBQ. They look beautiful served on a cake platter and are sure to impress your guests.
Getting a bundt cake out of a bundt cake pan, however, can be difficult. Trust me, I have learned this the hard way. Keep reading for my best tips for how to make getting your bundt cake out of the bundt pan easy.
And last but not least, the chocolate chips are a great addition to this moist cake! When served warm, the chips are deliciously melty and elevate this buttery pound cake recipe from a regular cake to an amazing recipe your friends and family will be begging for!
Ingredients & substitutions for chocolate chip pound cake
To make this cake, you will need the following ingredients. See the recipe card below for the ingredient amounts and instructions for making this chocolate chip cake recipe.
For spreading on the bundt pan to prevent sticking:
Measured out in equal parts (I use two tablespoons of each of the ingredients below), this makes a thick paste that works wonders on preventing the bundt cake from sticking to the bundt pan. This paste is not my creation - it comes from Edd Kimbers - he calls it "Cake Goop" and I have found it to work the best!
- Vegetable Shortening: make sure it is melted
- Vegetable oil
- Flour: use all-purpose flour
For the Pound Cake:
- Butter: I recommend using unsalted butter. Because the salt level varies by brand in salted butter, using unsalted butter allows you to be in control of how much salt gets added to your cake. Be sure to remove your butter from the fridge about 30 minutes before baking to allow it to soften a bit. For this recipe, you do not want very soft or melted butter. The butter should allow for you to press a finger into it to make a small dent, but still be slightly cold to the touch and resist further indentation. If your finger leaves a large dent when pressed and goes in to the butter easily, place the butter back in the fridge for 5-10 minutes before using. If the butter is too warm to start, it will get too warm during the creaming process (beating of the butter and sugar together at high speed) because the creaming takes several minutes.
- Sugar: white granulated sugar works best here
- Eggs: Lots of eggs and egg yolks are needed for this recipe! This helps create the beautiful yellow cake with a rich texture. No need for cream cheese or sour cream in this recipe! Remove your fresh large eggs from the refrigerator about 10 minutes before using. This will help them incorporate into the batter more easily while still being a bit cold. For this recipe, you will need whole eggs and egg yolks. Reserve the egg whites to make Angel Food Cake!
- Vanilla Extract: use the highest quality, real vanilla extract that you can get your hands on as this will have a big impact on the flavor of your cake
- Flour: This recipe uses all-purpose flour for the batter, as well as to coat the pan before adding your batter to keep the cake from sticking. Read through the instructions below for details on how to prepare the bundt pan mixture and for how to add the flour mixture to the cake batter properly for a light, fluffy pound cake
- Salt: I typically use fine sea salt in my baking. If you prefer to use less salt than what the recipe calls for, you may do so
- Chocolate Chips: I recommend using semi-sweet chocolate chips for this recipe. Mini chocolate chips may be substituted if that is all you have
More tips for preventing the bundt cake from sticking to the bundt pan
- In addition to using "Cake Goop", use a good quality, nonstick bundt pan. I have several older bundt pans that do not work nearly as well as the newer models. Nordic Ware is by far my favorite brand of bundt pan to use. Their pans work really well at releasing the cake. A tube pan may also be used, however, I have found a high quality newer model Nordic Ware bundt pan to work the best at preventing sticking
- I recommend spreading the "Cake Goop" mixture onto a nonstick bundt pan just before adding the cake batter to the pan, rather than earlier. This prevents the paste from sliding down the sides of the pan and pooling in the bottom of the bundt pan
- When the cake is removed from the oven, allow the cake to cool for 10 minutes then run a small offset spatula or butter knife around the sides of the bundt pan and the center column. Place a cooling rack on top of the exposed part of the cake. Carefully hold the cake pan and the cooling rack together while wearing oven mitts (the pan will be hot!) and quickly flip the cake over. Allow the cake to cool like this, without removing the pan, for about an hour. Gravity is helpful here to prevent the cake from holding on to the sides and bottom of the pan
- If, after an hour of cooling, the cake pan does not lift off easily from the cake, try these tricks: pour boiling water over top of a clean kitchen towel (do this over your sink) and place the steaming kitchen towel over top of the bundt pan for 10 minutes then try lifting off the pan. If this does not work, try placing the cake in the freezer until hard then turn the cake out onto a rack.
I learned many of these great tips from Tessa at HandleTheHeat.com.
How to make moist chocolate chip pound cake
Step 1
Prepare the "Cake Goop": In a small bowl or mason jar, whisk together the melted shortening, oil and flour. This will form a paste that is the best thing to prevent the bundt cake from sticking to the pan.
Set aside until ready to use, just before adding the batter to the pan. Do not spread this on the bundt pan before preparing the cake batter otherwise it may slide down the sides of the pan and pool at the bottom.
Step 2
Preheat oven to 350°F
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and white sugar by mixing on medium to medium-high speed until very light and fluffy, 5-8 minutes. I would not recommend using a hand electric mixer for this recipe because the mixture needs to be mixed for long periods of time
Step 4
In a large measuring cup or a large bowl with a pouring spout, whisk together the eggs, egg yolks, and vanilla. While the mixer is running on medium to low speed, very gradually pour the egg vanilla mixture into the butter sugar mixture in a steady stream. This process should take about about 1 minute - do not try to speed it up by pouring the entire mixture in at once.
This gradual process helps keep the air that was incorporated into the butter and sugar without deflating it and creating a dry, dense cake.
After all the egg mixture has been incorporated, continue beating on medium speed 1 more minute.
Step 5
Remove the bowl from the mixer stand. Use a sieve or sifter to sift 3 cups of flour and salt over the butter-egg mixture in 3 additions, folding the mixture very gently with a rubber spatula after each addition.
Step 6
In a medium bowl, add the chocolate chips and mix in 1 tablespoon of flour. This will help coat the chocolate chips and prevent them from sinking to the bottom of your cake during baking. Gently fold in the chocolate chips to the cake batter using a rubber spatula. Set batter aside while you grease the pan
Step 7
Using a pastry brush, liberally brush the shortening oil flour paste from step 1 all over the nooks and crannies of your bundt pan. Be sure to brush the center column and up the sides of the pan. Try not to let any mixture pool the bottom of the pan by brushing it up and out. Pour the batter into the prepared pan, making sure it is evenly distributed around the pan.
Step 8
Bake in the preheated oven for 45-60 minutes or until an inserted toothpick comes out clean. Baking time may vary between ovens.
Step 9
Allow the cake to cool for 10 minutes then run a small offset spatula or butter knife around the sides of the bundt pan and the center column.
Place a grid wire rack over the cake and while holding the sides of the pan and wire rack together, flip the cake over onto the rack. Allow the cake to cool like this, without removing the pan, for about an hour. The pan should then come off easily.
If it does not, pour boiling water over top of a kitchen towel (do this in your sink) and place the steaming kitchen towel over top of the overturned bundt pan for 10 minutes. If this does not work, try placing the cake in the freezer until hard then turn the cake out onto a rack.
Step 10
Sprinkle with powdered sugar before serving, if desired
Pro tips
- To store this pound cake, wrap it tightly in plastic wrap or aluminum foil. This helps the cake retain its moisture and keeps it from drying out quickly. Wrapped cake can be stored at room temperature for up to three days.
- Pound cake can easily be frozen to keep it for longer. To freeze, simply slice your cake and then place the slices in a single layer on a sheet tray. Freeze for at least an hour, then place the frozen slices in a freezer-safe bag or container. Frozen pound cake will last for up to three months in the freezer. Defrost at room temperature before serving
- Top off your pound cake with a dollop of homemade vanilla whipped cream for the perfect finishing touch!
- Use the leftover egg whites to make Classic Pillowy Soft Angel Food Cake
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FAQs
How do you prevent bundt cake from sticking to the pan?
- Prepare a mixture of equal parts melted vegetable shortening, vegetable oil and all-purpose flour until it forms a thick paste. Spread this on the bundt pan just before pouring in the prepared cake batter. This prevents the paste from sliding down the sides of the pan and pooling in the bottom of the bundt pan
- Use a good quality, nonstick bundt pan. I have several older bundt pans that do not work nearly as well as the newer models. Nordic Ware is by far my favorite brand of bundt pan to use. Their pans work really well at releasing the cake. A tube pan may also be used, however, I have found a high quality newer model Nordic Ware bundt pan to work the best at preventing sticking
- When the cake is removed from the oven, allow the cake to cool for 10 minutes then run a small offset spatula or butter knife around the sides of the bundt pan and the center column. Place a cooling rack on top of the exposed part of the cake. Carefully hold the cake pan and the cooling rack together while wearing oven mitts (the pan will be hot!) and quickly flip the cake over. Allow the cake to cool like this, without removing the pan, for about an hour. Gravity is helpful here to prevent the cake from holding on to the sides and bottom of the pan
- If, after an hour of cooling, the cake pan does not lift off easily from the cake, try these tricks: pour boiling water over top of a clean kitchen towel (do this over your sink) and place the steaming kitchen towel over top of the bundt pan for 10 minutes then try lifting off the pan. If this does not work, try placing the cake in the freezer until hard then turn the cake out onto a rack.
How long does homemade bundt cake last?
When properly stored, homemade bundt cake will last at room temperature for about three days. If you would like to keep your bundt cake for longer, you may choose to freeze it.
Bundt cake will last for about three months in the freezer. After that it will still be good to eat but it may have a bit of freezer burn.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Equipment
Ingredients
For spreading on the bundt pan to prevent sticking ("Cake Goop"):
- 2 tablespoons vegetable shortening melted
- 2 tablespoons vegetable oil
- 2 tablespoons flour
For The Cake
- 2 cups unsalted butter cool and slightly softened
- 3 cups sugar
- 6 large eggs
- 6 large egg yolks
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 tablespoon all-purpose flour
- powdered sugar for topping, optional
Instructions
Prepare "Cake Goop"
- In a small bowl or mason jar, whisk together the melted shortening, oil and flour. This will form a paste that is the best thing to prevent the bundt cake from sticking to the pan. Set aside until ready to use, just before adding the batter to the pan2 tablespoons vegetable shortening, 2 tablespoons flour, 2 tablespoons vegetable oil
Prepare the Cake
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar by mixing on medium speed until very light and fluffy, 5-8 minutes.2 cups unsalted butter, 3 cups sugar
- In a large measuring cup, whisk together the eggs, egg yolks, and vanilla. While the mixer is running on medium speed, very gradually pour the egg vanilla mixture into the butter sugar mixture in a steady stream. This process should take about about 1 minute - do not try to speed it up by pouring the entire mixture in at once. This gradual process helps keep the air that was incorporated into the butter and sugar without deflating it and creating a dry, dense cake.6 large eggs, 6 large egg yolks, 1 tablespoon vanilla extract
- After all the egg mixture has been incorporated, continue beating on medium speed 1 more minute.
- Remove the bowl from the mixer stand. Use a sieve or sifter to sift 3 cups of flour and salt over the butter egg mixture in 3 additions, folding the mixture very gently with a rubber spatula after each addition.3 cups all-purpose flour, 1 teaspoon salt
- In a small bowl, add the chocolate chips and mix in 1 tablespoon of flour. This will help coat the chocolate chips and prevent them from sinking to the bottom of your cake during baking. Gently fold in the chocolate chips to the cake batter using a rubber spatula. Set batter aside while you grease the pan2 cups semisweet chocolate chips, 1 tablespoon all-purpose flour
- Using a pastry brush, liberally brush the shortening oil flour paste from step 1 all over the nooks and crannies of your bundt pan. Be sure to brush the center column and up the sides of the pan. Try not to let any mixture pool the bottom of the pan by brushing it up and out
- Pour the batter into the prepared pan, making sure it is evenly distributed around the pan.
- Bake in the preheated oven for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes then run a small offset spatula or butter knife around the sides of the tube pan and the center column. Place a grid wire rack over the cake and while holding the sides of the pan and wire rack together, flip the cake over onto the rack. Allow the cake to cool like this, without removing the pan, for about an hour. The pan should come off easily. If it does not, pour boiling water over top of a kitchen towel (do this in your sink) and place the steaming kitchen towel over top of the overturned bundt pan for 10 minutes. If this does not work, try placing the cake in the freezer until hard then turn the cake out onto a rack.
- Dust with powdered sugar prior to serving, if desiredpowdered sugar
Notes
- To store this pound cake, wrap it tightly in plastic wrap or aluminum foil. This helps the cake retain its moisture and keeps it from drying out quickly. Wrapped cake can be stored at room temperature for up to three days.
- Pound cake can easily be frozen to keep it for longer. To freeze, simply slice your cake and then place the slices in a single layer on a sheet tray. Freeze for at least an hour, then place the frozen slices in a freezer-safe bag or container. Frozen pound cake will last for up to three months in the freezer. Defrost at room temperature before serving
- How to prevent bundt cake from sticking tips from Handle The Heat
- Use the leftover egg whites to make Classic Pillowy Soft Angel Food Cake