Description
This decadent and moist Chocolate Chip Pound Cake combines the rich buttery texture of traditional pound cake with delightful bursts of mini semi-sweet chocolate chips and a hint of almond and vanilla extracts. Perfect as a dessert or teatime treat, this cake is easy to prepare and baked to golden perfection in a bundt or tube pan.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups unsalted butter (room temperature)
- 2 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 (10-ounce) package mini semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease and flour a 10 to 12-cup bundt or tube pan. Set the pan aside to be ready for the batter.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar together until the mixture becomes light and fluffy, approximately 5 minutes. This step is key to incorporating 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 bowl’s sides after adding all eggs to ensure an even mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda so they are evenly combined.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting with one-third of the dry ingredients, then half of the buttermilk, another third of the dry, the remaining half of the buttermilk, and finally the remaining dry ingredients. Mix until well combined, scraping down the bowl as needed.
- Add Flavorings and Chocolate Chips: Mix in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until the batter is uniform.
- Prepare for Baking: Pour the batter evenly into the prepared bundt or tube pan. Gently tap the pan on the countertop to release any air bubbles lurking in the batter.
- Bake: Bake the cake in the preheated oven for 1 hour to 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Note that baking times may vary slightly depending on your oven.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then place a plate or platter over the pan and carefully invert to release the cake. Allow to cool completely before slicing. Store covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Room temperature ingredients help the batter combine more easily and result in a softer texture.
- Make sure to grease and flour the pan well to ensure the cake releases cleanly after baking.
- You may substitute the mini chocolate chips with chopped regular chocolate chips if you prefer a chunkier texture.
- For an extra moist texture, you can brush the cooled cake lightly with simple syrup before serving.
- Baking time may vary based on your oven’s calibration, so check doneness regularly after 1 hour.
- Store leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
