Description
A rich and moist Chocolate Chip Pound Cake bursting with mini semi-sweet chocolate chips and infused with vanilla and almond extracts. Perfectly dense with a tender crumb, this bundt cake is an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 1 cup buttermilk
- 4 large eggs, room temperature
- 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 prevent sticking. Set aside.
- Cream Butter and Sugar: Using a mixer, cream the unsalted butter and granulated sugar together for about 5 minutes until the mixture is light and fluffy. This helps aerate the batter for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing just enough to fully incorporate each egg before adding the next. Scrape down the sides of the bowl to ensure even mixing.
- Mix 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 ingredients and buttermilk to the butter mixture, starting with one-third of the dry ingredients, then half of the buttermilk, another third of the dry, the other half of the buttermilk, and finishing with the remaining dry ingredients. Mix until fully combined, scraping down the sides as needed to ensure consistency.
- Add Chocolate Chips and Extracts: Fold in the mini semi-sweet chocolate chips along with the vanilla and almond extracts until evenly distributed throughout the batter.
- Transfer to Pan and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the countertop to release any air bubbles for an even texture. 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.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then invert it onto a plate or platter. Allow it to cool completely before slicing. Store covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Baking times vary depending on the size and material of your pan; start checking after 1 hour.
- Room temperature ingredients (butter, eggs) help create a smooth batter and better rise.
- For an extra moist cake, you can lightly brush the cooled cake with a simple syrup.
- Substitute regular chocolate chips if mini are unavailable, but mini chips distribute more evenly.
- Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to one week.
