Chocolate Chip Pound Cake – a delicious recipe with butter, cream cheese, sugar, eggs, all-purpose, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Combine the butter and cream cheese in a large mixing bowl. Beat until well blended. Add the sugar and beat until smooth and creamy. Add the eggs one at a time, beating well after each addition.
2
This is an important step because the eggs provide the leavening for this cake. Add the flour alternately with the milk, starting and ending with the flour.
3
Stir in the mini-chips. Pour into the prepared pan and bake for 1 1/2 hours or until a toothpick comes out clean when inserted into center of cake. Remove from the pan immediately and turn upright onto a serving plate. Allow to cool before slicing.
2870
kcal
Calories
135
g
Fat
376
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 c. butter, softened, 8 oz. cream cheese, softened, 3 c. sugar, 5 eggs, and more.
Yes, Chocolate Chip Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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