Description
This rich and moist Chocolate Chip Pound Cake is a delightful twist on the traditional pound cake, featuring mini semi-sweet chocolate chips and a blend of vanilla and almond extracts for extra flavor. Perfect for dessert or an indulgent snack, this cake is baked to golden perfection with a tender crumb and sweet chocolate bursts.
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
Wet Ingredients
- 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 (163°C). Grease and flour a 10 to 12-cup bundt or tube pan thoroughly to prevent sticking, then set it aside.
- Cream butter and sugar: Using a mixer, beat the butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 5 minutes. This step is crucial for a tender texture.
- Add eggs: Incorporate the eggs one at a time, mixing just until each egg is fully incorporated to maintain airiness. Be sure to scrape down the sides of the bowl after adding all eggs for even mixing.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda to ensure even distribution of the leavening agents.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the buttermilk to the creamed butter mixture, starting and ending with the dry ingredients (1/3 dry, half buttermilk, 1/3 dry, rest buttermilk, last of dry). Mix until just combined, scraping down the sides of the bowl and mixing again to ensure an even batter.
- Add flavorings and chocolate chips: Stir in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed throughout the batter.
- Prepare to bake: Pour the batter evenly into the prepared bundt or tube pan. Gently tap the pan on the countertop to release air bubbles and level the batter.
- Bake the cake: Place the pan in the oven and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Oven times may vary, so start checking at 1 hour.
- Cool and serve: Let the cake cool in the pan for about 10 minutes. Then invert the pan onto a plate or platter to remove the cake. Allow the cake to cool completely before slicing and serving. Store covered on the counter for a few days or refrigerate to extend freshness.
Notes
- Room temperature ingredients, especially butter and eggs, help achieve a smoother, more even batter.
- Be sure to properly grease and flour the baking pan to ensure the cake releases easily after baking.
- Gently tapping the pan before baking helps remove air bubbles, preventing large holes in the cake crumb.
- Check for doneness starting at 1 hour by using a toothpick test to avoid overbaking.
- Storing the cake covered at room temperature keeps it moist for a few days; refrigeration extends shelf life but may slightly dry the cake.
