Description
This rich and buttery chocolate chip pound cake is the perfect indulgent dessert for any occasion. Loaded with mini semi-sweet chocolate chips and enhanced with both vanilla and almond extracts, this pound cake offers a moist and tender crumb with a delicate balance of sweetness and chocolate flavor. Baked in a bundt pan to a golden perfection, it’s a classic treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Chocolate Chip Pound Cake
- 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). Grease and flour a 10 to 12-cup bundt or tube pan thoroughly to ensure the cake releases easily after baking. Set the pan aside.
- Cream Butter and Sugar. Using an electric mixer, beat the room temperature butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 5 minutes. This adds air to the batter, helping to create a tender texture.
- Add Eggs. Add the eggs one at a time, mixing each just enough to incorporate fully before adding the next. Be sure to scrape down the sides of the bowl between additions to combine all ingredients evenly.
- Combine Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
- Alternate Adding Dry Ingredients and Buttermilk. Add the dry ingredients and buttermilk to the butter mixture alternately, starting with one-third of the dry ingredients, then half of the buttermilk, another third of the dry, the remaining buttermilk, and finally the last of the dry ingredients. Mix thoroughly after each addition, scraping down the sides of the bowl to ensure an even mixture.
- Add Chocolate Chips and Extracts. Fold in the mini semi-sweet chocolate chips along with the vanilla and almond extracts. Mix until just combined to evenly distribute the flavors without overmixing.
- Pour Batter and Bake. Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the countertop a few times to help release any trapped air bubbles that could cause holes in the cake.
- Bake the Cake. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times may vary depending on your oven.
- Cool and Serve. Allow the cake to cool in the pan for about 10 minutes. Then place a plate or platter over the pan and carefully invert the cake to release it. Let the cake cool completely before slicing and serving. Store covered on the counter for a few days or refrigerate for longer freshness.
Notes
- Using room temperature ingredients ensures better mixing and a smoother batter.
- Be sure not to overmix after adding the flour to keep the cake tender and prevent it from becoming dense.
- If you do not have buttermilk, you can substitute 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar, let it sit for 5-10 minutes before using.
- Make sure to grease and flour the bundt pan properly to avoid sticking issues.
- Baking time may vary based on your specific oven; start checking the cake at the 1-hour mark.
- Store the cake covered at room temperature for best texture, or refrigerate for extended freshness. Bring back to room temperature before serving for best flavor.
