Description
This rich and moist Chocolate Chip Pound Cake blends classic pound cake flavors with the delightful addition of mini semi-sweet chocolate chips. Creamy butter and sugar create a fluffy base, enhanced with vanilla and almond extracts for added depth, making it the perfect dessert for any occasion.
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 flour a 10 to 12-cup bundt or tube pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: Using an electric mixer, cream together the room temperature butter and granulated sugar for about 5 minutes until the mixture is light, fluffy, and pale in color. This aerates the batter for a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing just enough to fully incorporate each egg before adding the next. 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 until evenly distributed.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately to the wet mixture starting with one-third of the dry ingredients, followed by half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix until fully combined, scraping down the bowl as needed.
- Add Chocolate Chips and Extracts: Fold in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the countertop a few times to release any air bubbles. 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. Oven times may vary.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then invert the pan onto a plate or platter to remove the cake. Let it cool completely before slicing and serving. Store the cake covered at room temperature for a few days or refrigerate for longer storage.
Notes
- Ensure ingredients like butter and eggs are at room temperature for best texture and easy mixing.
- Do not overmix after adding flour to prevent a dense cake.
- Baking time may vary depending on your oven; begin checking doneness at 1 hour.
- A bundt or tube pan is recommended for even baking and easier removal.
- Store the cake covered to maintain moisture and freshness.
- Almond extract adds a subtle nutty flavor but can be omitted if preferred.
