This pound cake is packed with mini chocolate chips and has a crusty outside with a dense, moist interior that you'd expect from a pound cake. The cookie dough frosting is the cherry on top and more chocolate chips are sprinkled on top and pressed into the frosting!
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My husband has been asking me for a cake with edible cookie dough incorporated somehow for the longest. I was pondering several ideas and decided on this delicious pound cake.
Because pound cake is cooked in a Bundt pan, you get that crusty, buttery texture around the outside and moist, dense cake on the inside. This Chocolate Chip Pound Cake with Cookie Dough Frosting combines the best of the cake and cookie worlds in one fabulous cake!
This cake isn't overly fussy as most pound cakes aren't. However, you want to make sure you get the batter just right by paying close attention to the consistency throughout the mixing process. I chose to pipe several ribbons of cookie dough buttercream down the sides of the cake and press in mini chocolate chips. However, a thinner glaze-type frosting would be amazing as well!
How to Make This Cake Recipe
Making the Pound Cake
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars on medium-high speed until light and fluffy. Be sure and cream butter and sugar long enough - this is a very important step. It should take at least 2-3 minutes.
Add eggs, one at a time, with the mixer on low, fully mixing in after each addition. Mix in vanilla. In a separate bowl, whisk together the flour, baking powder, and baking soda.
With the mixer on low, add flour mixture to creamed butter mixture alternately with sour cream, fully mixing the ingredients after each addition. Start and end with the flour mixture. Fold in your chocolate chips with a rubber spatula until evenly mixed into the batter.
Pour batter into a 9-in. fluted tube pan that has been generously sprayed with baking spray. Bake at 350° Fahrenheit for 60-65 minutes or until a skewer inserted in the center comes out clean aside from a few moist crumbs.
Cool for 10 minutes in the pan before removing the cake from the pan to a wire rack to cool completely.
Making the Cookie Dough Frosting
First, you cream the butter and brown sugar, just like regular cookies. Using a standing mixer or handheld mixer with the paddle attachment, cream the 2 sticks of butter, salt, and ½ cup brown sugar on medium-high for 4-7 minutes until very light and fluffy.
Then, add the powdered sugar and mix, like you would regular frosting. Turn the mixer off and add the powdered sugar. Mix on low until incorporated. Once fully mixed in, turn the mixer to medium and mix for another minute.
Next, add the flour, mix on low until incorporated, then mix on medium another minute. Note: to kill any bacteria in the flour, bake the flour at 350 degrees for 5 minutes or microwave for 1 minute, stirring every 15 seconds before adding it to the frosting.
Add milk or cream. Add 2 tbsp. milk or cream and 1 tsp. vanilla extract. Mix on medium-low until combined, then mix another minute on medium until light and fluffy.
If you will not be piping your frosting you can fold the mini chocolate chips into the frosting at this point. However, if piping like I did in this recipe, do not fold the chocolate chips into the frosting as they will clog up the tip. Yep, even the mini chocolate chips clog the tip, trust me - I tested it for good measure. We will instead sprinkle the chocolate chips on top of the cake and press some into the sides.
How to Frost This Cake
Fill a disposable or reusable piping bag fitting with a round or star tip (I used a star tip) ⅔ of the way full, twisting the end of the bag to keep frosting from leaking out. Carefully, pipe thick lines of frosting starting at the center down the sides of the cake until you reach the cake pate.
Your lines don't have to be super neat as you will be pressing chocolate chips into the frosting. Try to space them evenly apart - I am no cake decorator so mine wasn't the neatest. I like to call it rustic haha! Once you have your lines piped, pipe frosting into the center, making a swirl as you reach to the top.
Next, sprinkle mini chocolate chips onto the top of the cake. Take the chocolate chips that fall onto the cake plate and lightly press them into the frosting on the sides. Add as many chocolate chips as you like - no measurements needed!
Storing This Pound Cake
This cake will keep at room temperature for two days. After two days, I recommend wrapping slices of cake in plastic wrap and storing them in plastic storage bags in the fridge for up to five days.
You can also freeze slices of this pound cake by wrapping slices in plastic wrap, then foil and placing the wrapped slices in a freezer bag. The cake will keep for up to a month in the freezer.
To reheat the cake, wrap slices in a moist paper towel and warm in the microwave.
A Few Important Notes for Making This Cake
Make sure you cream your butter and sugar for at least 3-5 minutes until very light and fluffy. When you beat softened butter and sugar together at high speed, it fluffs the butter for a light airy cake texture. To do this properly, it usually takes a full 3-5 minutes. Pound cake is naturally a denser cake, so you don't want to make it too dense by skipping this step.
Scrape the bowl. Use a rubber spatula to scrape the mixing bowl in between steps, so all the ingredients are incorporated evenly.
Do not open the oven while the cake is baking. Leave it alone y'all! Don't open the oven door seventeen times while it's baking. It needs that consistent heat, and no movement to rise properly. Just be patient and you will be elated with the results.
Cool cake completely. Don't rush to frost the cake. Make sure to give your cake plenty of time to cool. Even a little warmth will make the frosting melt down the sides as you try to pipe it.
A Few Important Notes for the Cookie Dough Frosting
To kill any bacteria in the flour, bake at 350 degrees or microwave for 1 minute, stirring every 15 seconds. You want to get it to at least 160 ℉. Make sure to let the flour cool completely before adding to the frosting.
When making this frosting, make sure to cream the butter and brown sugar first to get it as creamy as possible. If you add it out of the order of the recipe it can get a little grainy.
You Will Also Love This Midnight Dark Chocolate Cake with Peanut Butter Frosting!
📖 Recipe
Chocolate Chip Pound Cake with Cookie Dough Frosting
Equipment
Ingredients
Chocolate Chip Pound Cake
- 1 cup butter - softened
- 1 cup white sugar
- 1 cup dark brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups sour cream
- 2 cups semisweet chocolate chips
Cookie Dough Frosting
- 1 cup butter - 2 sticks softened
- ½ cup packed brown sugar
- 2 cups powdered sugar
- ⅔ cup all-purpose flour baked at cooled
- ½ teaspoon salt
- 2 tablespoon milk or cream
- 1 teaspoon vanilla extract
- 1-2 cups mini chocolate chips - for topping cake
Instructions
Chocolate Chip Pound Cake
- In the bowl of a stand mixer, cream butter and sugars on medium-high speed until light and fluffy. Be sure and cream butter and sugar long enough - this is a very important step. It should take at least 3-5 minutes.
- Add eggs, one at a time, with the mixer on low, fully incorporating after each addition. Mix in vanilla. In a separate bowl, whisk together the flour, baking powder and baking soda. With the mixer on low, add flour mixture to creamed butter mixture alternately with sour cream, fully incorporating after each addition. Start and end with the flour mixture. Fold in chocolate chips.
- Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a skewer inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Cookie Dough Frosting
- Using a standing mixer or handheld mixer with paddle attachment, cream the 2 sticks butter, salt, and ½ cup brown sugar on medium high for 3-5 minutes until very light and fluffy.
- Turn the mixer off and add the powdered sugar. Mix on low until incorporated. Once incorporated turn to medium and mix another minute
- Next, you add flour, mix on low until incorporated, then mix on medium another minute. Note: to kill any bacteria in the flour, bake the flour at 350 degrees for 5 minutes or microwave 1 minute, stirring every 15 seconds.
- Add 2 tbsp. milk or cream and 1 tsp. vanilla extract. Mix on medium low until combined, then mix another minute on medium until light and fluffy.
Frosting the Cake
- Fill a disposable or reusable piping bag fitting with a round or star tip (I used a star tip) ⅔ of the way full, twisting the end of the bag to keep frosting from leaking out. Carefully, pipe thick lines of frosting starting at the center down the sides off the cake until you reach the cake pate.
- Your lines do not have to be super neat as you will be pressing chocolate chips into the frosting. Try to space them evenly apart. Once you have your lines piped, pipe frosting into the center, making a swirl as you reach to top.
- Next, sprinkle mini chocolate chips onto the top of the cake. Take the chocolate chips that fall onto the cake plate and lightly press them into the frosting on the sides. Add as many chocolate chips as you like - no measurements needed.
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