This chocolate chip crumb pound cake has a tender, buttery crumb, sweet chocolate-cinnamon layers, and a crunchy topping that makes every slice extra special.
If you love pound cake and coffee cake, this recipe is the best of both worlds. The cake itself is rich and buttery with a hint of cream cheese for extra softness, while the cinnamon-scented crumb is studded with mini chocolate chips for sweet pops of flavor. You’ll find that delicious crumb both swirled inside and sprinkled generously on top, so every bite delivers a perfect mix of textures.
This cake is just as welcome for a special breakfast or brunch as it is for dessert. And it keeps beautifully for a few days, making it great for sharing.
Why You’ll Love This Pound Cake Recipe
- Layered flavor and texture. Buttery cake, chocolate, cinnamon, and a crunchy topping in every bite.
- Versatile treat. Perfect for brunch, afternoon coffee, or dessert.
- Make-ahead friendly. Stays moist and flavorful for days.
Key Ingredients
See the recipe card below for ingredient quantities and full instructions.
- Butter & cream cheese – Create a rich, tender crumb that’s smooth and luscious.
- Brown sugar – Adds moisture and a hint of caramel flavor to both cake and topping.
- Mini chocolate chips – Disperse evenly through the crumb mixture so you get chocolate in every bite.
- Cinnamon – Warms up the flavor and complements the chocolate beautifully.
- Almond extract – Adds a subtle nutty note that rounds out the sweetness.
How to Make It
Make the crumb topping. Stir together flour, sugars, and cinnamon, then add melted butter and chocolate chips until the mixture clumps.
Mix the batter. Cream the butter, cream cheese, and sugars until light and fluffy. Add eggs, then the extracts. Gently mix in the dry ingredients.
Layer the cake. Spread half the batter in the pan, sprinkle on half the crumb mixture, then repeat.
Bake. Bake low and slow until a pick comes out clean. It should take about 1 hour 35 minutes.
Cool and serve. Let the cake cool completely before removing from the pan for the neatest slices.
Tips for Success
- Check for doneness carefully. A dense cake like this can appear done before it’s fully baked, so test in the center.
- Press the topping in gently. This helps it stay put during baking.
- Use mini chocolate chips. Larger chips can make slicing tricky.
- Line the pan. The parchment base makes it much easier to release the cake cleanly.
- No tube pan? You can bake the batter in two standard 9″ x 5″ loaf pans instead. Reduce the bake time and begin checking for doneness around 60 minutes.
How to Store
Store the cake in an airtight container at room temperature for up to 4 days. The flavor and texture are just as good the next day, making it ideal for baking ahead for gatherings. For longer storage, refrigerate the cake for up to a week.
You can also freeze this cake. For easy portioning, slice the cake before freezing. Wrap slices well and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
A Pound Cake Worth Savoring
This chocolate chip crumb pound cake is one of those bakes you’ll keep coming back to, whether you’re making it for a brunch table, gifting to a friend, or just treating yourself. With its tender crumb, rich flavor, and irresistible topping, it’s bound to become a favorite in your recipe rotation.
Enjoy a slice just as it is, or dress it up with a dollop of lightly sweetened whipped cream and some fresh berries. It’s also perfect alongside a cup of coffee or tea.
More Pound Cake Recipes
Chocolate Chip Crumb Pound Cake
Ingredients
For the crumb topping:
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup (56 g) unsalted butter, melted
- 1 cup (177 g) mini semisweet chocolate chips
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (339 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2 cups (400 g) granulated sugar
- 3/4 cup (150 g) firmly packed light brown sugar
- 6 large eggs, lightly beaten (at room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Recommended Products
Instructions
To make the crumb topping:
- Combine the flour, brown sugar, sugar, and cinnamon.
- Stir in the melted butter until the mixture is moistened. Stir in the chocolate chips. Set aside.
To make the cake:
- Preheat the oven to 325°F (160°C). Grease a 10-inch fixed bottom tube pan. Line the bottom with parchment paper and grease the paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs 2 at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Transfer half of the batter to the prepared pan. Sprinkle half of the crumb mixture evenly over the batter. Top with the remaining cake batter. Sprinkle the remaining crumb mixture on top of the cake batter and press gently into the batter.
- Bake 1 hour 35 minutes, or until a pick inserted in the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Run a thin knife around the sides of the pan. Invert the cake onto a flat plate or cutting board. Place another plate or cutting board on the bottom of the cake and invert again.
Video
Notes
- Serving suggestions: Enjoy plain or with whipped cream and fresh berries.
- Make-ahead: The flavor and texture are just as good the next day, making it ideal for baking ahead.
- Pan variation: Bake in two standard loaf pans if you don’t have a tube pan. Reduce the bake time and check for doneness starting at 60 minutes.
- Storage: Keep in an airtight container at room temperature up to 4 days.
- Freezing: Slice before freezing for easy portions. Wrap well and store in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Recipe adapted from The Essential Chocolate Chip Cookbook.
24 Comments on “Chocolate Chip Crumb Pound Cake”
I would absolutely love a big slice of this for breakfast with my coffee — it looks so moist and delicious!
Oooh, that looks good! I love casual cakes because you don’t need an excuse to make them, and this looks like something I might be able to get away with having for breakfast.
With the amount of butter & cream cheese, I am surely going to love this cake. Have always liked the chocolate chip/cinnamon combo.
Coffee cake is a delicious classic! Love the chocolate chip crumbs in the middle.
Can this be made in a 10 cup or larger Bundt pan?
This is probably the best streusel I’ve ever seen! Love that it’s chocolate chip-full.
I love the streusel!And the chocolate chips are perfection 🙂
Looks so good! Does it have to be made in s fixed bottom tube pan or would a two piece work? Thanks!
Hi, Marianne. I tend to get mixed results with a two piece tube pan. If it seals well when assembled, it should be fine.
YUM! Adding it to my list to make ASAP.
oooooh yes! Pound cake isn’t usually my favorite but when you add choc chips and crumb topping??! YES!
Looks delicious! Do you think this would work in two loaf pans instead of the tube pan?
Hi, Jason. You should be able to use loaf pans. There was no extra room in my 10-cup tube pan, so I’d recommend using pans that will total the same volume so you don’t end up with a mess.
Jennifer, do you have any tricks for getting a crumb top cake flipped and keep the topping on? I seem to lose a lot of the topping when I have to flip the cake and flip it back. Wondered if you have any good suggestions on doing that and retaining most of the topping. Thanks for another great recipe!!
Linda, it helps to press the crumb gently into the batter before baking. I inevitably lose a little bit, but not enough to matter.
Thanks, Jennifer! I did see you did a plate for the flip and thought that might help. I have some serious pound cake addicts and I’m baking them one a week for the rest of the year. LOL. I think this one is #38 for this coming week. HA!
Thanks Jennifer…all of your replies are so helpful. Hope mine turns out as nicely as yours did!
I love this, it looks like a coffee cake.. love crumb topping of any kind
Made this one last night. I might have pressed the crumb in a bit much so it was a little flat looking instead of crumbly but I lost little when I inverted it and rotated it again as you indicated. I have to say it was HARD not removing it from the pan until it was totally cooled. I SO wanted to turn it out sooner but I trusted you on it and I have to say it turned out beautiful and plopped out easy as pie (or cake!). It’s a big one so use a big pan. HA I am envisioning my favorite gardeners going to the coffee bar this morning and seeing that beauty waiting for them to cut into it (and they will not hesitate longer than it takes to find a knife!) LOL
Definitely a keeper recipe! Thanks, Jennifer.
This cake was a hit with my kids. Definitely a keeper! Moist, tender and delicate. I think the lower cooking temperature helps prevent the cake from getting dry. Thanks for sharing!
I would like to print this recipe but don’t see where the print button is.
Hi, Diane. It’s directly under the small photo just to the right of the ingredients.
so good .. My 12 year old daughter was home today so we decide it to try the recipe . i made her bake ,,it gives her some time off the internet lol.. i must say the cake is so tasty and amazing so easy too … thanks for sharing your lovely recipe
I’m so glad you liked it and got to enjoy baking it together!