Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.

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  • Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Cook's Note:

I make this cake for my husband and 5 kids to put in their lunches. I use a Wilton(R) long loaf pan. When cooled I cut the cake into 1-inch slices and put in Ziploc(R) sandwich bags then the freezer. In the morning I put a slice in everyone's lunch bag and by noon they are perfect to eat and it helped keep their lunch cold.

I also use different extracts like coconut, almond, and peanut butter to switch it up. Mini chips work best as larger chips tend to sink.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

458.8 calories; 6.3 g protein; 57.4 g carbohydrates; 93.2 mg cholesterol; 274.7 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2016
Another pound cake to love. I used mini chocolate chips and they sunk anyway. Next time, I'll try dredging the chips in flour as I've heard that keeps the chips from sinking. I used gluten free all purpose flour and even my gluten eating family loved it. Thank you for the recipe. Read More
(5)
19 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2016
Another pound cake to love. I used mini chocolate chips and they sunk anyway. Next time, I'll try dredging the chips in flour as I've heard that keeps the chips from sinking. I used gluten free all purpose flour and even my gluten eating family loved it. Thank you for the recipe. Read More
(5)
Rating: 5 stars
12/07/2015
Original review from when this was a personal recipe 8-25-13 ~ This is a delicious pound cake recipe. I'm not big on chocolate chips in my food with the exception of chocolate chip cookies. Well, I can now add this recipe to the list. There was too much batter for my Bundt® cake pan so I used my angel food cake pan. This baked up so high (3 3/4") and beautiful in the pan. It sliced up perfectly without crumbing up at all. I took part of the loaf to a young man at Butler University and sliced the rest and froze individually wrapped pieces to put in lunches. Jan, this is a winner! MMMmm MMMmm good!! Read More
(4)
Rating: 5 stars
07/09/2016
Delicious cake! I made the recipe as posted except that I dredged my chocolate chips in a teaspoon of flour to prevent them sinking in the batter. Took the cake to work and it was a huge hit! (I work in a restaurant so my people are "expert" witnesses!) Some people said "It tastes like a giant chocolate chip cookie mmm. Read More
(2)
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Rating: 5 stars
05/10/2019
I made it exactly by the recipe and it turned out to be very good. I figured out that it would be a big cake so I used two loaf pans instead of the tube pan so I could freeze one. It came out perfectly but it took longer to cook about 15 minutes more. I will do it again when the extra frozen cake is gone! Thanks for sharing! Read More
(2)
Rating: 5 stars
08/19/2017
Made it exactly as recipe calls for.....OMG.....wonderful....will definitely make again.... Read More
(2)
Rating: 5 stars
05/08/2016
This is in the oven now I had to make 2 substitutions because of what I had sour cream for the cream cheese and half and half for the whole milk. I tried the spatula after getting it in the bunt. Oh my I can't wait to try if the batter is any indication!!!!!!! Happy Mothers day to me Yum! Thanks for the wonderful recipe. Read More
(2)
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Rating: 5 stars
10/02/2015
YUM! I had the pleasure of making this recipe before it was "kitchen approved". My review went as follows...YUM! I replaced the chocolate chips with a container of Reese's Peanut Butter dessert toppings as it was all I had. Because the container was only 4 ozs. I divided the ingredients by 3. I followed Keni's lead and used my Wilton mini loaf pans because I wasn't sure how much batter there would be. 30 minutes baking time at 325 degrees was perfect. This made 3 mini loafs which is more than enough for Hubby and me. We certainly enjoyed this recipe Jan. You never let me down. Now to go put them in the freezer with my pretzel dogs! Thanks for sharing WFDM!! Read More
(1)
Rating: 5 stars
10/17/2015
I've made this so many times that I can't even count! It's fabulous and so easy to make. I also like that it makes a nice big loaf. Everyone who tries this always asks for the recipe and some cake to take home lol. Thanks for sharing such a great recipe with us!:) Read More
(1)
Rating: 5 stars
07/18/2016
Followed recipe exactly. Came out great. Nice pound cake recipe. Read More