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Chocolate Chip Cream Cheese Pound Cake

Chocolate Chip Cream Cheese Pound Cake is a big, tall, delicious cake jam-packed with flavor!

slice of Chocolate Chip Cream Cheese Pound Cake on a white plate with a black design around the outside edge

Chocolate Chip Cream Cheese Pound Cake

Pound cake has always been one of those desserts that I like but don’t necessarily crave. It’s often too dense and dry for my tastes. A while back, though, I discovered the beauty of adding cream cheese to pound cakes, and I became instantly smitten with the soft-yet-dense texture and the amazing flavor.

For this Chocolate Chip Cream Cheese Pound Cake, I made a simple tweak to my basic Cream Cheese Pound Cake with the addition of chocolate chips. All that chocolate adds so much flavor!

overhead view of Chocolate Chip Cream Cheese Pound Cake on a white serving plate

This is a lot of cake, y’all. It’s a big, tall cake packed with flavor. I indicate in the recipe that it can serve up to 16, but you can easily stretch it further if you’re feeding a big crowd. There’s plenty of big flavor in even a small slice.

The chocolate chips in this cake are a combination of semisweet and milk chocolate. The combination of the two creates a little more flavor interest than using just one. Sometimes you’ll get a bite of dark chocolate, and sometimes it will be milk chocolate or a combination. Of course, if you prefer to use just one kind, that’s perfectly fine, too.

three slices of Chocolate Chip Cream Cheese Pound Cake on a green wooden surface

Tips for Success

  • Measure accurately. As always, use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method for dry ingredients and sugar, and take care to measure all ingredients carefully.
  • Use a light-colored, metal pan. Dark pans usually over-bake the outside edges while leaving the center under-baked. That can lead to a cake that doesn’t rise well or falls in on itself. The way metal pans conduct heat make them the best choice for most baking recipes.
  • Grease the pan well. I like to use a cooking spray with flour, like Baker’s Joy or Pam for Baking. To keep the spray from dripping and settling in the bottom of the pan, wait to spray the pan until you’re ready to add the batter.
  • Will the chocolate chips sink? This batter is thick enough that sinking chips shouldn’t be an issue. If you’re worried, you can try tossing them in a bit of the flour from the recipe. See How to Keep Chocolate Chips from Sinking for more tips.

I prefer to make this cake in a tube pan versus a Bundt pan, although either will work. With a tube pan, though, you’ll get plenty of that trademark pound cake crust on top of the cake. It’s one of my favorite parts of the cake, so I like to get as much of it as possible. You just won’t get quite the same effect with a Bundt pan.

This is such a great cake for those times when you need a real crowd-pleaser. It’s simple to make with amazing flavor. That puts it pretty high up on my go-to cake recipe list!

Find more cake recipes in the Recipe Index.

More Pound Cake Recipes

Need Bundt cake help? See my Bundt Cake Baking Tips!

Chocolate Chip Cream Cheese Pound Cake

Yield 12 to 16 servings
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Chocolate Chip Cream Cheese Pound Cake is jam-packed with TWO kinds of chocolate. It's sweet, rich, dense, soft, and delicious!

Chocolate Chip Cream Cheese Pound Cake is jam-packed with TWO kinds of chocolate. What a wonderfully sweet, dense, flavorful cake! - Bake or Break


  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 & 1/2 cups (339g) unsalted butter, softened
  • 8 ounces (226g) cream cheese, at room temperature
  • 1 & 1/2 cups (300g) granulated sugar
  • 1 & 1/2 cups (300g) firmly packed light brown sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (170g) semisweet chocolate chips
  • 1 cup (170g) milk chocolate chips


  1. Preheat oven to 325°F. Generously grease a 12-cup tube or Bundt pan.
  2. Whisk together the flour and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs, two at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the chocolate chips.
  6. Transfer the batter to the prepared pan, and spread evenly. Bake 80 to 90 minutes, or until the top is golden brown and a pick inserted into the center comes out clean.
  7. Cool in the pan for 15 minutes. Then remove the cake from the pan to finish cooling.*


*If you used a tube pan, you will likely want to flip the cake out of the pan and then flip it again so that fantastic crust is right side up.

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    9 Comments on “Chocolate Chip Cream Cheese Pound Cake”

  1. would two bread pans work? Love your recipes!

    • Hi, Julie. I’ve made the base pound cake (no chocolate chips) in standard loaf pans, and it worked well. The chocolate chips will add volume, so my only concern would be a bit too much volume for two pans. Just keep that in mind when you fill the loaf pans, and leave out a little bit of batter if they look too full.

    • Can I make pound cake cupcakes with this recipe?

  2. I have two questions

    I noticed that there is no baking powder or baking soda in this recipe, is that correct.?
    (I have seen some pound cake recipes with them and some without, I am confused)

    Also, how can I keep the chips from sinking to the bottom.?

    thank you in advance for your reply.

  3. Can I make this cake ahead of time and can it be refrigerated until time to use?  Make on Wednesday and served on Saturday……🤔Will that work?

    • Hi, Rose. I know that it will keep well at room temperature in an airtight container for a few days, but I’ve not tried refrigerating it to prolong its freshness. Theoretically, though, I’d guess that would work. I’d probably let it come to room temperature for several hours before serving it.

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