This isn’t any pound cake we’re talking about, it’s a Moist Chocolate Chip Pound Cake recipe by Giada De Laurentiis. It’s rich, buttery, and studded with generous handfuls of melty chocolate chips.

To make Moist Chocolate Chip Pound Cake in your oven, preheat to 350°F, cream butter, and sugar, add eggs, vanilla, and flour, then fold in chocolate chips. Bake for 45-60 minutes. For a crockpot, cook on low for 3-4 hours, checking with a toothpick for doneness.

Ever baked a cake so good that even your neighbor’s dog wants a slice? Try this recipe and watch the compliments roll in. Don’t forget to leave a comment below and let me know how it turned out!

Giada Chocolate Chip Pound Cake Ingredients

For “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

How To Make Giada Chocolate Chip Pound Cake

Prepare “Cake Goop”:

1. Mix the Goop: In a small bowl, whisk together 2 tablespoons of melted shortening, 2 tablespoons of vegetable oil, and 2 tablespoons of flour until it forms a paste. This will keep the cake from sticking to the bundt pan. Set it aside until you’re ready to use it.

Prepare the Cake:

2. Preheat Your Oven: Start by preheating your oven to 350°F.
3. Cream Butter and Sugar: In a stand mixer with the paddle attachment, cream together 2 cups of cool, slightly softened unsalted butter and 3 cups of sugar on medium speed until the mixture is light and fluffy. This should take about 5-8 minutes.
4. Mix Eggs and Vanilla: In a large measuring cup, whisk together 6 large eggs, 6 large egg yolks, and 1 tablespoon of vanilla extract.
5. Combine Wet Ingredients: With the mixer on medium speed, slowly pour the egg mixture into the butter-sugar mixture in a steady stream. This should take about 1 minute. Continue to beat the mixture for an additional minute after all the eggs are incorporated.
6. Sift Dry Ingredients: Remove the bowl from the mixer. Sift 3 cups of flour and 1 teaspoon of salt over the butter-egg mixture in three additions. Fold gently with a rubber spatula after each addition.
7. Prepare Chocolate Chips: In a small bowl, coat 2 cups of semisweet chocolate chips with 1 tablespoon of flour to prevent them from sinking. Gently fold the chocolate chips into the batter.
8. Grease the Pan: Using a pastry brush, liberally apply the “Cake Goop” all over the bundt pan, ensuring you cover every nook and cranny, including the center column.
9. Fill the Pan: Pour the batter into the prepared pan, ensuring it is evenly distributed.
10. Bake the Cake: Place the pan in the preheated oven and bake for 45-60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
11. Cool the Cake: Let the cake cool in the pan for 10 minutes. Run a small spatula or butter knife around the edges to loosen it. Place a wire rack over the top, then flip the cake onto the rack to cool completely.
12. Troubleshoot Sticking: If the cake sticks, place a steaming kitchen towel over the bundt pan for 10 minutes. If needed, freeze the cake until firm and try removing it again.
13. Optional Topping: Dust with powdered sugar before serving if desired.

Why Is My Chocolate Chip Pound Cake Dense?

If your Chocolate Chip Pound Cake is dense, it’s usually because of overmixing the batter. When you mix too much, you develop the gluten in the flour, leading to a heavy cake. Keep your mixing to a minimum once you add the flour.

Recipe Tips

• Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour and butter, as inaccurate amounts can affect the cake’s texture. Trust me, the right balance makes a world of difference in how your cake turns out.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps them blend together smoothly, which is key to achieving that light and fluffy texture everyone loves in a chocolate chip pound cake.
• Avoid Overmixing: Once you combine the flour mixture with the wet ingredients, mix gently to avoid overworking the batter. Overmixing can lead to a dense and dry cake, so fold until just combined and leave the rest to the oven.

Recipe Variations

• Add Nuts: Stir in 1 cup of chopped pecans or walnuts to the batter for a delightful crunch. Nuts add an extra layer of texture and flavor that complements the chocolate chips beautifully.
• Mix Up the Chips: Try using white chocolate or milk chocolate chips instead of semisweet for a different flavor profile.
• Fruit Infusion: Add 1 cup of dried cranberries or chopped fresh strawberries to the batter for a fruity surprise. These additions add a burst of flavor and a touch of sweetness that pairs wonderfully with the chocolate.
• Spiced Version: Incorporate 1 teaspoon of cinnamon or a pinch of nutmeg into the flour mixture for a warm, spiced twist.

What To Serve With Chocolate Chip Pound Cake

Serve your Chocolate Chip Pound Cake with a scoop of coconut sorbet, a side of candied walnuts, a drizzle of raspberry coulis, a spoonful of lemon curd, and a sprinkling of toasted coconut flakes.

You can also pair it with a warm chai latte, a glass of almond milk, or a refreshing mint tea.

How To Store Leftover Chocolate Chip Pound Cake

In The Fridge:

To store your leftover Chocolate Chip Pound Cake in the fridge, wrap it tightly in plastic wrap then place it in an airtight container to keep it fresh. Your cake should stay fresh for up to 5 days when stored this way.

In The Freezer:

You can store Chocolate Chip Pound Cake in the freezer by first wrapping it tightly in plastic wrap to avoid freezer burn then place it in an airtight container to keep it fresh. The cake can be stored in the freezer for up to 3 months without losing its flavor or texture.

How To Reheat Leftover Chocolate Chip Pound Cake

Reheat your leftover Chocolate Chip Pound Cake by placing a slice on a microwave-safe plate and microwaving it on medium power for 20-30 seconds until warmed through.

Alternatively, you can reheat it in an oven preheated to 350°F for about 10 minutes.

Check out More Giada Recipes:

• Giada De Laurentiis Chimichurri Sauce
• Giada Chicken Francese
• Giada Chicken Enchiladas Recipe