Description
This best-ever Chocolate Chip Pound Cake combines a rich, buttery pound cake with mini semi-sweet chocolate chips for a moist and indulgent dessert. It features a tender crumb balanced with a hint of vanilla and almond extracts, making it perfect for gatherings or as a delightful treat with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups unsalted butter (room temperature)
- 2 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Add-ins
- 1 (10-ounce) package mini semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 325°F. Grease and flour a 10 to 12-cup bundt or tube pan thoroughly to ensure the cake releases easily after baking. Set the pan aside.
- Cream Butter and Sugar: Using a mixer, cream the unsalted butter and granulated sugar together for about 5 minutes until the mixture is light and fluffy. This aeration helps create a tender cake. Incorporate the eggs one at a time, mixing just enough after each addition to blend completely. Scrape down the bowl sides to maintain an even mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, salt, and baking soda. This ensures even distribution of leavening agents throughout the flour.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the creamed butter mixture. Start with one-third of the dry ingredients, followed by half the buttermilk, then another third of the dry, the remaining buttermilk, and finally the last third of dry ingredients. Mix after each addition until just combined. Scrape down the bowl sides and mix once more for uniformity.
- Add Flavorings and Chocolate Chips: Stir in the mini semi-sweet chocolate chips along with the vanilla and almond extracts. Mix just enough to disperse everything evenly throughout the batter.
- Pour and Bake: Pour the batter evenly into the prepared bundt or tube pan. Gently tap the pan on the countertop to release any trapped air bubbles toward the surface. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so keep an eye on your cake.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes after baking. Then, place a plate or platter on top of the pan and invert to remove the cake. Allow it to cool completely before slicing to prevent crumbling. Store covered at room temperature for several days or refrigerate for longer freshness.
Notes
- Ensure all your ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use mini chocolate chips to prevent them from sinking to the bottom of the cake.
- Make sure to grease and flour your pan well to avoid sticking.
- Baking times may vary depending on your oven; start checking at 1 hour.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
