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If you’ve been searching for a rich, buttery, and irresistibly moist cake with pockets of melty chocolate in every bite, you’ve just found it. The BEST Chocolate Chip Pound Cake Recipe is my all-time favorite dessert that blends classic pound cake decadence with the irresistible charm of mini chocolate chips. Every slice melts in your mouth, boasting a golden crust with a tender crumb that’s flavored with vanilla and a hint of almond—pure happiness on a plate!
Ingredients You’ll Need
This recipe keeps it delightfully simple with staples that bring out the classic pound cake texture and flavor, while the chocolate chips add that joyful surprise in each bite. Each ingredient plays a vital role— from the buttery richness to the tang of buttermilk that keeps the cake tender and perfectly moist.
- 1 1/2 cups unsalted butter (room temperature): Provides the luscious, creamy base essential for that tender crumb and rich flavor.
- 2 1/2 cups granulated sugar: Sweetens the cake and helps create a light, fluffy texture when creamed with butter.
- 4 large eggs (room temperature): Bind the ingredients together and add structure and richness.
- 3 1/2 cups all-purpose flour: The backbone of the cake, providing structure and chew.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1/2 teaspoon baking soda: Helps the cake rise just enough for a tender, cloud-like texture.
- 1 cup buttermilk: Adds tang and moisture, keeping the cake incredibly soft and flavorful.
- 1 (10-ounce) package mini semi-sweet chocolate chips: Melt into little pockets of chocolate bliss throughout the cake.
- 2 teaspoons vanilla extract: Infuses a warm, comforting aroma and enhances depth of flavor.
- 1 teaspoon almond extract: Adds that subtle, nutty essence that elevates the cake to something truly special.
How to Make The BEST Chocolate Chip Pound Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 325°F. Then generously grease and flour a 10 to 12-cup bundt or tube pan. This ensures your pound cake will release beautifully after baking, maintaining its gorgeous shape and crust.
Step 2: Cream the Butter and Sugar
Using a mixer, beat the room-temperature butter and sugar together until they become light and fluffy, about five minutes. This step is crucial because it incorporates air into the batter, setting the foundation for that perfect crumb texture you’ll love.
Step 3: Add the Eggs One at a Time
Now add the eggs, one by one, mixing just until fully incorporated after each addition. This slow incorporation helps create a stable, smooth batter and keeps everything perfectly emulsified. Don’t forget to scrape down the bowl as you go so nothing is left behind.
Step 4: Mix the Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures these dry components are evenly distributed before folding them into your batter, which helps the cake rise uniformly.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Begin folding in the dry ingredients and buttermilk alternately into the butter mixture: start with one-third of your dry mix, then half the buttermilk, another third of dry, the remaining buttermilk, and finally the remaining dry ingredients. This alternating method keeps the batter smooth and prevents overmixing, which can toughen the cake.
Step 6: Add the Chocolate Chips and Extracts
Gently fold in the mini chocolate chips, followed by the vanilla and almond extracts. This is where the cake’s flavor truly shines, with those melty chocolate bursts and the subtle almond warmth rounding out every bite.
Step 7: Bake Until Golden Perfection
Pour your batter evenly into the prepared pan and tap it gently on the countertop a few times to coax air bubbles to the surface. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven—trust your instincts by watching for that beautiful golden crust.
Step 8: Cool and Unmold
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Then let it cool completely to room temperature before slicing. This wait is the hardest part, but trust me, it’s worth it—your slices will hold beautifully and slice cleanly once cooled.
How to Serve The BEST Chocolate Chip Pound Cake Recipe
Garnishes
A dusting of powdered sugar is all you need to showcase this cake’s golden beauty and add a delicate sweetness. For extra flair, a drizzle of warm chocolate ganache or a dollop of whipped cream with fresh berries makes each slice feel like a special occasion.
Side Dishes
This pound cake pairs wonderfully with a scoop of creamy vanilla ice cream or a simple bowl of fresh strawberries and blueberries. The contrast between the rich cake and bright fruit is like a little party on your palate.
Creative Ways to Present
Serve this cake at brunch sliced alongside espresso or a full-bodied tea for a delightful start to the day. Or turn it into an indulgent dessert by stacking slices with layers of mascarpone and chocolate sauce to make a quick and impressive trifle. It’s versatile enough to wow every time.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, keep your leftover pound cake covered at room temperature for up to 3-4 days. If you prefer, storing it in the refrigerator extends its life while keeping it fresh and moist. Just make sure to keep it wrapped tightly to prevent it from drying out.
Freezing
If you want to enjoy The BEST Chocolate Chip Pound Cake Recipe later, wrap it securely in plastic wrap and place it in a freezer bag. It freezes beautifully for up to 3 months and can be thawed overnight in the fridge before serving.
Reheating
For best results, warm slices lightly in the microwave for 15-20 seconds or in a low oven (around 300°F) for 5-10 minutes. This brings back that fresh-baked warmth and enhances the melty chocolate chips for a cozy treat.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips work well, but mini chips distribute more evenly throughout the cake, so you get chocolate in every bite without overpowering the delicate pound cake texture.
Do I have to use buttermilk?
Buttermilk is key for moisture and a slight tang that balances the sweetness, but if needed, you can substitute with milk plus a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before mixing it in.
Why is my pound cake dense instead of light?
Make sure to cream your butter and sugar until very light and fluffy and add eggs one at a time. Also, don’t overmix once you add the flour and buttermilk—these steps incorporate the right amount of air for a tender crumb.
Is almond extract necessary?
While optional, almond extract gives this cake its signature warmth and depth that sets it apart. If you don’t have it, vanilla alone will still result in a delicious cake.
Can I bake this in a regular loaf pan?
You can, but baking times will vary, and the cake may not develop the same crust and even cooking as with a bundt or tube pan. Just watch closely and test doneness with a toothpick.
Final Thoughts
There’s something truly special about The BEST Chocolate Chip Pound Cake Recipe that keeps everyone coming back for seconds (and thirds!). It’s simple, satisfying, and never fails to deliver that perfect balance of rich, buttery cake with pockets of sweet chocolate. Whether you’re baking it for a family gathering, a cozy afternoon dessert, or just to treat yourself, this pound cake will quickly become one of your treasured favorites. Dive in, share it with loved ones, and savor every slice!
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The BEST Chocolate Chip Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Chip Pound Cake combines the buttery goodness of a classic pound cake with delightful bursts of semi-sweet chocolate chips. Perfect for dessert or an indulgent snack, this cake balances a tender crumb with sweet vanilla and almond extracts for added depth of flavor.
Ingredients
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
Other
- 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 prevent sticking, then set it aside.
- Cream Butter and Sugar: Using an electric mixer, cream the room temperature unsalted butter and granulated sugar together for about 5 minutes until the mixture becomes light, fluffy, and pale in color, ensuring good aeration in the batter.
- Add Eggs: Add eggs one at a time to the creamed mixture, mixing just enough to fully incorporate each egg before adding the next. Scrape down the bowl sides as needed to keep everything evenly combined.
- 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.
- Combine Wet and Dry Alternately: Alternately add the dry flour mixture and the 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 buttermilk, and finally the remaining dry ingredients. Mix until fully combined after each addition and scrape down the bowl sides once more.
- Add Flavor and Chocolate Chips: Mix in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed throughout the batter.
- Pour and Bake: Pour the batter evenly into the prepared bundt or tube pan. Tap the pan gently on the countertop to release any air bubbles. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so watch closely at the end.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then invert the pan onto a plate or platter to release the cake. Let the cake cool completely before slicing. Store covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Room temperature ingredients will help the batter blend more smoothly for a tender cake crumb.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
- Make sure to grease and flour the pan thoroughly to prevent sticking, especially with a bundt or tube pan.
- Chocolate chips may sink during baking; mini size helps distribute them more evenly throughout the cake.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Allowing the cake to cool before slicing ensures cleaner cuts and better flavor development.
