Description
This moist and rich Chocolate Chip Pound Cake combines the lusciousness of a traditional pound cake with the delightful addition of mini semi-sweet chocolate chips. Perfect for dessert or afternoon tea, this cake features a buttery texture balanced with hints of vanilla and almond extracts, baked to golden perfection in a bundt pan.
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
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10 to 12-cup bundt or tube pan thoroughly to prevent sticking, and set aside.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar together until the mixture is light, fluffy, and pale in color, approximately 5 minutes. This step is crucial to incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing just enough to incorporate each completely before adding the next. Scrape down the sides of the bowl to ensure even mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
- Alternate Adding Dry and Wet Ingredients: Slowly add the dry ingredients and buttermilk alternately to the butter mixture; start with one-third of the dry ingredients, then half of the buttermilk, followed by another third of the dry ingredients, the remaining buttermilk, and lastly the remaining dry ingredients. Mix until just combined, being careful not to overmix. Scrape the sides of the bowl and mix once more to ensure uniformity.
- Add Flavorings and Chocolate Chips: Stir in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed in the batter.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on your countertop to release any trapped air bubbles in the batter for a smoother texture. 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. Bake times may vary depending on your oven.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then invert the cake onto a plate or platter by placing it over the pan and flipping it carefully. Allow the cake to cool completely before slicing to preserve its structure and texture. Store covered at room temperature for a few days, or refrigerate for longer freshness.
Notes
- Make sure all ingredients, especially the butter and eggs, are at room temperature for optimal mixing and texture.
- Greasing and flouring the pan properly ensures the pound cake releases easily after baking.
- Do not overmix the batter after adding the flour to avoid a dense cake.
- Use mini chocolate chips to distribute chocolate flavor evenly without weighing down the batter.
- Baking times may vary based on oven performance, so check for doneness starting at 60 minutes.
- Allow the cake to cool completely before slicing to prevent crumbling.
