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Milk Chocolate Chip Pecan Pound Cake


1 Hr. 15 Min.
20 Min.
Skill Level:
1 cake

Do you need a quick recipe for a decadent chocolate cake for a last-minute party dessert? We've got you covered. Brimming with three (yes, three!) delicious chocolaty ingredients and toasted crunchy pecans, this chocolate chip pecan pound cake recipe makes a dessert that's moist, delicious and abundant with chocolaty flavor. Serve it with a sprinkle of powdered sugar or a drizzle of HERSHEY'S Chocolate Syrup to make it even more mouthwatering.  We love creating chocolate pound cake recipes that are moist with deep chocolate flavor (as they should be!). If you've enjoyed the Milk Chocolate Chip Pecan Pound Cake recipe and want to try a pound cake with a fruity flair, explore this Chocolate Raspberry Pound Cake recipe topped with cool and silky raspberry cream.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour 15 minutes
Cool Time
2 hours 10 minutes


Prevent your screen from going dark while you bake.


  • 2 cups
    HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.), divided
  • 1 cup
    butter or margarine (2 sticks), softened
  • 1-1/4 cups
    granulated sugar
  • 3
  • 2-1/4 cups
    all-purpose flour
  • 1/4 cup
  • 1/4 tsp
    baking soda
  • dash
  • 1 cup
    buttermilk or sour milk*
  • 3/4 cup
  • 2 tsps
    vanilla extract
  • 1 cup
    pecans chopped
  • powdered sugar (optional)

Step-By-Step Directions

Equipment Needed 
oven oven
12-cup fluted tube pan 12-cup fluted tube pan
microwave-safe bowl microwave-safe bowl
microwave microwave
bowl bowl
mixer mixer
wire rack wire rack
rubber scraper rubber scraper

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.


Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended.


Stir together flour, cocoa, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in remaining milk chocolate chips and pecans. Spoon batter into prepard pan.


Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean, Cool 10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Additional questions?