If you have a sweet tooth that can’t be tamed and a soft spot for comforting classics, this Chocolate Chip Cookie Pound Cake Recipe is about to become your new obsession. Imagine the rich, buttery crumb of a pound cake infused with the irresistible charm of chocolate chips and a hint of vanilla sweetness—this recipe takes your favorite chocolate chip cookie flavors and pours them into a moist, tender cake that’s perfect for any occasion. Whether you’re serving it as a cozy afternoon treat or a show-stopping dessert, this cake delivers warmth, nostalgia, and just the right balance of texture and flavor in every bite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is what makes this Chocolate Chip Cookie Pound Cake Recipe so approachable. Each ingredient plays a crucial role, whether it’s building the cake’s rich texture, adding bite-sized bursts of chocolate, or lending that subtle vanilla aroma that ties everything together perfectly.
- Yellow cake mix: The easy base that ensures a soft, tender crumb without fuss.
- Instant vanilla pudding mix: Adds moisture and a creamy texture that keeps the cake irresistibly soft.
- Large eggs: Provide structure and help the batter come together smoothly.
- Water: Keeps the batter moist and helps everything blend perfectly.
- Vegetable oil: Contributes to the cake’s moistness and rich texture.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Semi-sweet chocolate chips: Little pockets of chocolate joy scattered throughout the cake.
- Finely chopped pecans: Add a delightful crunch and nutty flavor contrast.
- Powdered sugar: For a light dusting that adds a touch of elegance and sweetness at the end.
How to Make Chocolate Chip Cookie Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350ºF. This ensures the perfect baking environment for your cake to rise and cook evenly. Grease and flour a 10-inch Bundt pan thoroughly to guarantee your cake releases smoothly once baked without any sticking or breakage. Setting your pan aside once ready keeps things organized as you move on to the batter.
Step 2: Mix the Batter
In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add in the eggs, water, vegetable oil, and vanilla extract. Use an electric mixer on medium speed to beat these ingredients together for about two minutes until everything is fully incorporated and smooth. This step is vital for creating a batter that will produce a moist and tender cake.
Step 3: Fold in Chocolate Chips and Pecans
Once your batter is evenly mixed, gently stir in those semi-sweet chocolate chips and finely chopped pecans. These bits add texture and pockets of flavor that make the cake truly special. Folding them in carefully ensures that they’re evenly distributed without overmixing the batter, which could make the cake tough.
Step 4: Bake to Perfection
Pour the batter into the prepared Bundt pan, spreading it out evenly. Bake in your preheated oven for 50 to 60 minutes. The key to doneness is a toothpick test—insert a toothpick into the center of the cake, and if it comes out clean (no wet batter sticking), your cake is perfectly baked. Let the cake cool in the pan for 15 minutes to set before moving on to the next step.
Step 5: Cool and Finish
After it’s had a brief rest in the pan, invert your cake onto a serving plate to finish cooling completely. This makes sure your cake holds its shape. To add that charming final touch, dust the top with powdered sugar, which not only elevates the cake’s presentation but also adds a delicate sweetness with each bite.
How to Serve Chocolate Chip Cookie Pound Cake Recipe
Garnishes
Keep it simple with a sprinkle of powdered sugar or get fancy with a drizzle of warm caramel or chocolate sauce. Fresh whipped cream or a scoop of vanilla ice cream pairs beautifully, adding creaminess that complements the cake’s rich texture. For a pop of color and flavor, top with fresh berries or chopped pecans.
Side Dishes
This cake stands wonderfully on its own, but if you’re serving it as part of a meal, consider fresh fruit salad or lightly sweetened yogurt. A hot cup of coffee or your favorite tea also makes a fantastic accompaniment, balancing the cake’s richness and elevating the overall experience.
Creative Ways to Present
Slice this pound cake into individual portions and arrange them on a rustic wooden board for a charming dessert platter. You can also layer cubes of the cake with whipped cream and fruit in parfait glasses for an elegant presentation. For parties, serve mini slices on decorative plates with a side of chocolate dipping sauce for an interactive treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your cake tightly in plastic wrap or store it in an airtight container to keep it fresh. Stored at room temperature, it stays delicious for up to three days. If your kitchen is warm, the fridge is a good alternative, though bring it to room temperature before serving to enjoy the best texture.
Freezing
This Chocolate Chip Cookie Pound Cake Recipe freezes beautifully. Wrap the cake or individual slices tightly with plastic wrap and then aluminum foil to protect against freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw overnight in the fridge or at room temperature.
Reheating
If you’d like a freshly baked feel, warm slices gently in the microwave for 15 to 20 seconds or pop them in a 350ºF oven for about 10 minutes wrapped in foil. This helps revive the cake’s softness and enhances those melty chocolate chips for a comforting treat.
FAQs
Can I substitute the yellow cake mix with a homemade cake mix?
Absolutely! While the box mix offers convenience and consistency, a homemade yellow cake batter will work just as well and allow you to control ingredients. Just make sure your batter is similar in volume and texture to ensure the cake bakes properly.
What can I use instead of pecans if I have a nut allergy?
If nuts are off the table, try substituting the pecans with extra chocolate chips, dried fruit, or even toasted coconut flakes to maintain texture without compromising the flavor.
Can I use dark or milk chocolate chips instead of semi-sweet?
Definitely! The type of chocolate chip you use will subtly change the cake’s flavor. Dark chocolate adds a richer, slightly bittersweet note, while milk chocolate lends a creamier, sweeter taste—both are delicious options!
How do I know when the cake is fully baked?
The best way is the toothpick test—insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid waiting until the top is golden brown alone, as it may not indicate the interior is fully baked.
Is it necessary to dust the cake with powdered sugar?
It’s not a must, but the powdered sugar adds a subtle sweet finish and a lovely visual touch. If you prefer, you can skip it or swap it for a glaze or sprinkle of cinnamon for a different flair.
Final Thoughts
This Chocolate Chip Cookie Pound Cake Recipe is one of those comforting delights that feels like a warm hug and a celebration all in one. It’s easy to make, beautifully versatile, and irresistibly sweet with just the right balance of texture and flavor. I promise, once you try this cake, it will quickly become a beloved staple to pull out whenever you want to impress friends or simply treat yourself. So go ahead, bake it, share it, and savor every scrumptious bite!
Print
Chocolate Chip Cookie Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Chip Cookie Pound Cake combines the rich flavors of a classic yellow cake with the chewy delight of chocolate chips and toasted pecans, all wrapped in a moist, dense pound cake texture. Perfect for dessert or an indulgent snack, this cake is easy to prepare using a cake mix base with a delightful homemade twist.
Ingredients
Dry Ingredients
- 1 box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
Wet Ingredients
- 4 large eggs
- 1 cup water
- ⅓ cup vegetable oil
- 2 tsp vanilla extract
Add-ins
- 1 (12-oz) package semi-sweet chocolate chips
- 1½ cups finely chopped pecans
Topping
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake does not stick. Set the pan aside while you prepare the batter.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add in the eggs, water, vegetable oil, and vanilla extract. Using an electric mixer on medium speed, beat the mixture for 2 minutes until well combined and smooth. Then, gently fold in the semi-sweet chocolate chips and chopped pecans.
- Pour and Bake: Pour the prepared batter evenly into the greased and floured Bundt pan. Place it in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the cake – it should come out clean or with only a few crumbs attached.
- Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. After this, invert the cake onto a serving plate and let it cool completely. Finally, dust the top with powdered sugar before slicing and serving.
Notes
- Be sure to properly grease and flour the Bundt pan to prevent sticking.
- The instant pudding mix helps keep the cake moist and tender.
- To toast pecans for extra flavor, spread them on a baking sheet and bake at 350ºF for 5-7 minutes before chopping.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake can be served with a scoop of vanilla ice cream or whipped cream for an extra indulgence.
