Description
This rich and moist Chocolate Chip Pound Cake is a delightful twist on the classic pound cake, studded with mini semi-sweet chocolate chips for bursts of sweetness in every bite. Perfectly balanced with vanilla and almond extracts, this cake is ideal for dessert or a special snack. With its dense yet tender crumb, it’s easy to make and sure to impress family and friends.
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
Add-ins
- 1 (10-ounce) package mini semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat the oven to 325°F. Grease and flour a 10 to 12-cup bundt or tube pan to ensure easy release of the cake after baking. Set it aside.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy, about 5 minutes. This step incorporates air, which helps create a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing just enough to incorporate each egg fully 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 combined.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and the buttermilk to the butter mixture in alternating portions: start with one-third of the dry ingredients, then half of the buttermilk, followed by another one-third of the dry ingredients, the remaining buttermilk, and finally the last third of dry ingredients. Mix until just combined, then scrape down the bowl sides and mix again.
- Add Chocolate Chips and Extracts: Stir in the mini semi-sweet chocolate chips along with the vanilla and almond extracts until everything is evenly distributed throughout the batter.
- Fill Pan and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the countertop to release any trapped air bubbles. 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 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 invert it 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
- For best results, use room temperature ingredients to ensure proper mixing and texture.
- Baking times can vary by oven; start checking the cake at 1 hour to avoid overbaking.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk; let it sit for 5 minutes before using.
- Storing the cake covered helps maintain moisture; refrigerate if storing longer than 3 days.
- You can freeze this pound cake wrapped tightly in plastic wrap and foil for up to 3 months; thaw at room temperature before serving.
