Chocolate Chip Pound Cake Loaf With Chocolate Buttercream Recipe

Prepare

Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan thoroughly with butter or nonstick spray and line with parchment paper leaving a slight overhang for easy removal.

Dry ingredients

In a medium bowl whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon sea salt until evenly combined. Set aside.

Prep chocolate chips

Toss 1 1/4 cups chocolate chips with 1 tablespoon flour in a small bowl to coat (this prevents sinking). Set aside.

Cream butter and sugars

In a large bowl or stand mixer fitted with a paddle attachment, beat 1 cup room-temperature unsalted butter, 1 cup granulated sugar, and 1/4 cup packed light brown sugar on medium speed until pale and fluffy, about 3-4 minutes. Scrape down the bowl as needed.

Add eggs and flavor

Add 4 large eggs one at a time, beating briefly after each addition until incorporated. Scrape the bowl, then mix in 2 teaspoons vanilla extract.

Incorporate dry and wet

With the mixer on low, add one-third of the dry mixture, then half of 1/2 cup sour cream and 1/4 cup whole milk (use the 1/2 cup sour cream and 1/4 cup milk total across additions), alternating and ending with the last third of the dry ingredients. Mix just until combined — do not overmix.

Fold in chips

Using a spatula, gently fold the flour-coated chocolate chips into the batter until evenly distributed.

Bake

Spoon the batter into the prepared loaf pan, smoothing the top. Bake at 325°F (165°C) for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 55 minutes to avoid overbaking.

Cool

Let the loaf cool in the pan on a wire rack for 15–20 minutes. Use the parchment overhang to lift the loaf from the pan, then cool completely (about 1–1.5 hours) on the rack before frosting.

Prepare buttercream

While the cake cools, make the buttercream. In a medium bowl or stand mixer, beat 1/2 cup room-temperature unsalted butter on medium speed until smooth, about 1 minute.

Add cocoa and sugar

Add 1/2 cup sifted unsweetened cocoa powder and 2 cups sifted powdered sugar. Start mixing on low to combine, then increase speed to medium.

Adjust texture and flavor

Add 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and 1/8 teaspoon sea salt. Beat for 2–3 minutes until fluffy. If the frosting is too thick, add additional cream 1 teaspoon at a time until spreadable; if too thin, add a little more powdered sugar.

Assemble

When the cake is completely cool, place it on a serving platter. Spread the chocolate buttercream over the top and slightly down the sides using an offset spatula. For a rustic look, create gentle swirls or ridges.

Sprinkle the top with the remaining 1/4 cup chocolate chips or shaved chocolate, if desired. Lightly dust with powdered sugar for contrast. Let the frosted loaf sit at room temperature for 20–30 minutes to allow the buttercream to set before slicing.

Store: Keep leftover loaf covered at room temperature for up to 2 days or refrigerate up to 5 days. If refrigerated, bring to room temperature before serving for best texture.