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
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
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.
