Description
This rich and moist Chocolate Chip Pound Cake is a delightful twist on a classic pound cake, infused with mini semi-sweet chocolate chips and flavored with vanilla and almond extracts. Perfect for any occasion, this bundt cake combines a tender crumb with a luscious chocolate studded bite, offering a comforting dessert that pairs wonderfully with a cup of coffee or tea.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 2 1/2 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Add-ins
- 1 (10-ounce) package mini semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and lightly flour a 10 to 12-cup bundt or tube pan to prevent sticking. Set aside.
- Cream butter and sugar: Using a mixer, beat the room temperature butter and granulated sugar together until the mixture becomes light and fluffy, which takes about 5 minutes. This step incorporates air for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed butter and sugar, mixing just enough after each addition to combine fully. Scrape down the sides of the bowl after adding all eggs to ensure an even mix.
- Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agents and salt.
- Alternate mixing dry and wet: Add the flour mixture and buttermilk alternately to the creamed batter, starting with one-third of the flour mixture, then half the buttermilk, another one-third of the flour, the remaining buttermilk, and finally the last third of flour. Mix until just combined, scraping down the bowl sides to avoid lumps.
- Add flavorings and chocolate chips: Fold in the mini semi-sweet chocolate chips along with the vanilla and almond extracts, mixing gently until evenly incorporated.
- Pour and tap batter: Pour the batter evenly into the prepared bundt pan. Gently tap the pan against the countertop to bring air bubbles to the surface for an even texture.
- Bake the cake: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times may vary depending on oven.
- Cool and unmold: Let the cake cool in the pan for about 10 minutes. Then invert the cake onto a plate or platter to release it from the pan. Allow it to cool completely before slicing and serving.
- Storage: Store the cake covered at room temperature for up to a few days or refrigerate for longer shelf life.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture results.
- If you do not have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let sit for 5 minutes before using.
- Gently fold in chocolate chips to prevent sinking to the bottom of the cake.
- Baking time may vary based on pan size and oven differences; check readiness with a toothpick.
- Allow the cake to cool before slicing to prevent crumbling.
- For a nut-free version, omit almond extract or substitute with additional vanilla extract.
