Description
This Chocolate Chip Pound Cake is a rich, buttery, and moist dessert studded with mini semi-sweet chocolate chips. Perfectly balanced with vanilla and almond extracts, this classic pound cake is baked to golden perfection, making it ideal for slicing and serving with coffee, tea, or as a delightful treat any time of the day.
Ingredients
Scale
Butter and Sugar
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups granulated sugar
Eggs
- 4 large eggs, room temperature
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Liquids and Flavorings
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Add-ins
- 1 (10-ounce) package mini semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and flour a 10 to 12-cup bundt or tube pan thoroughly to prevent sticking. Set aside.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 5 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Crack the eggs in one at a time, mixing just enough to fully incorporate each before adding the next. Make sure to scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening and seasoning.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry mixture and buttermilk alternately to the butter mixture starting with one-third of the dry ingredients, followed by half of the buttermilk, then another third of the dry, the remaining buttermilk, and finally the rest of the dry ingredients. Mix just until combined to avoid overworking the batter. Scrape down the sides as needed.
- Incorporate Chocolate Chips and Extracts: Add the mini semi-sweet chocolate chips along with vanilla and almond extracts to the batter. Mix gently until evenly distributed.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt or tube pan. Gently tap the pan on the counter to release any trapped air bubbles on top. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is done. Baking times may vary slightly based on oven and pan size.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then carefully invert it onto a plate or platter. Allow it to cool completely before slicing. Store any leftovers covered at room temperature for a few days or refrigerate for longer shelf life.
Notes
- Ensure all ingredients are at room temperature for best results and even mixing.
- Do not overmix batter after adding flour to prevent a dense cake.
- You can substitute mini chocolate chips with regular-sized chips if preferred.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make sure to grease and flour the pan well to facilitate easy release of the pound cake.
- Baking times vary depending on oven type and pan size; start checking at 1 hour.
