This Chocolate Chip Pound Cake is rich, buttery, and incredibly soft thanks to browned butter and cream cheese in the batter. It has a tight, tender crumb, just like a classic pound cake but with the perfect hint of chocolate throughout. I prefer keeping fewer chocolate chips inside the batter and adding most of them on top, so you get a beautiful golden crust with melty chocolate on every slice. It’s simple, cozy, and perfect for tea time or dessert.

Why You’ll Love This Recipe

• Ultra soft, rich, buttery texture

• Browned butter adds gourmet flavor

• Cream cheese keeps it moist

• Chocolatey crust on top without overwhelming the interior

• Simple pantry ingredients

Ingredients

For the Pound Cake:

• 180g browned unsalted butter
• 200g granulated sugar
• 3 large/4 small eggs, room temperature
• 2 tsp vanilla extract
• 160g cream cheese, room temperature
• 220g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 100g chocolate chips (25g inside + 75g on top)

Instructions

Step 1: Brown the Butter

• In a light-colored saucepan, melt the butter over medium heat.

• Continue cooking until it turns golden brown and smells nutty, stirring often.

• Remove from heat and let it cool slightly, it should still be liquid but not hot.

Browning the butter adds a deep, rich, caramel-like flavor that makes this cake extra special.

Step 2: Make the Batter

1. In a mixing bowl, whisk together the brown butter and granulated sugar until well combined.

2. Add the eggs one at a time, mixing well between each.

3. Add the cream cheese and beat until smooth and creamy.

4. Mix in the vanilla extract.

Step 3: Add the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and baking powder.

2. Add the dry mixture to the wet ingredients and fold gently until just combined.

3. Fold in 25g chocolate chips, keeping the batter thick and smooth.

Tip: Don’t overmix—this keeps your pound cake tender.

Step 4: Prepare the Pan

• Line a loaf pan (8×4 or 9×5 inch) with parchment paper for easy removal.

• Pour in the batter and smooth the top.

• Add a generous handful of chocolate chips on top, this creates the signature chocolatey crust.

Step 5: Bake

• Preheat your oven to 170°C (340°F).

• Bake for 55–70 minutes, depending on your oven.

• If the top browns too quickly, loosely tent the loaf with foil.

• The cake is done when a skewer inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool & Serve

• Let the cake cool in the pan for 10 minutes.

• Lift it out using the parchment paper and cool fully on a rack.

• Slice and enjoy with tea, coffee, or warm with ice cream.

Chocolate Chip Pound Cake

tight, tender crumb just like a classic pound cake but with the perfect hint of chocolate throughout.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine desserts

Servings 10

Calories 310 kcal

Ingredients

  

1x2x3x

• 180 g browned butter unsalted
• 200 g granulated sugar
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 160 g cream cheese room temperature
• 220 g all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 100 g chocolate chips

Instructions

 

• In a light-colored saucepan, melt the butter over medium heat.
• Continue cooking until it turns golden brown and smells nutty, stirring often.
• Remove from heat and let it cool slightly it should still be liquid but not hot.
• Browning the butter adds a deep, rich, caramel-like flavor that makes this cake extra special.
• In a mixing bowl, whisk together the brown butter and granulated sugar until well combined.
• Add the eggs one at a time, mixing well between each.
• Add the cream cheese and beat until smooth and creamy.
• Mix in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and baking powder.
• Add the dry mixture to the wet ingredients and fold gently until just combined.
• Fold in 50g chocolate chips, keeping the batter thick and smooth.
• Line a loaf pan (8x4 or 9x5 inch) with parchment paper for easy removal.
• Pour in the batter and smooth the top.
• Add a generous handful of chocolate chips on top, this creates the signature chocolatey crust.
• Preheat your oven to 170°C (340°F).
• Bake for 55–70 minutes, depending on your oven.
• If the top browns too quickly, loosely tent the loaf with foil.
• The cake is done when a skewer inserted in the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for 10 minutes.
• Lift it out using the parchment paper and cool fully on a rack.
• Slice and enjoy with tea, coffee, or warm with ice cream.

Nutrition

Calories: 310kcal

Keyword chocolate chip cake, loaf cake, pound cake, tea time desserts

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