Description
This rich and moist chocolate chip pound cake is a delightful twist on a classic favorite, featuring room temperature butter, tender crumb, and bursts of semi-sweet chocolate chips throughout. Perfect for dessert, breakfast, or a sweet snack, it offers a buttery, vanilla and almond flavored cake that pairs wonderfully with coffee or tea.
Ingredients
Scale
Butter & Sugar
- 1 1/2 cups unsalted butter (room temperature)
- 2 1/2 cups granulated sugar
Eggs
- 4 large eggs (room temperature)
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients & Flavorings
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Add-ins
- 1 (10-ounce) package mini semi-sweet chocolate chips
Instructions
- Prepare Pan and Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10 to 12-cup bundt or tube pan thoroughly to ensure easy cake removal later. Set aside while you prepare the batter.
- Cream Butter and Sugar: Using a mixer, beat the room temperature unsalted butter and granulated sugar together on medium speed for about 5 minutes until the mixture is light, fluffy, and pale in color. This step ensures the cake will have a light, tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, mixing just enough after each egg to incorporate it fully. Be sure to scrape down the sides of the bowl to evenly mix all ingredients.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined. This ensures even leavening and distribution of salt.
- Alternate Adding Dry Ingredients and Buttermilk: To the butter mixture, alternately add the dry ingredients and buttermilk beginning with about one-third of the flour mixture, then half of the buttermilk. Repeat this sequence, ending with the last of the dry ingredients. Mix just until combined to avoid overworking the batter. Scrape down the bowl sides and give the batter one final mix.
- Add Chocolate Chips and Extracts: Gently fold in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly incorporated throughout the batter.
- Fill Pan and Bake: Pour the batter evenly into the prepared bundt or tube pan. Tap the pan gently on the countertop a few times to release any trapped air bubbles. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then invert onto a serving plate by placing a plate over the pan and flipping it carefully. Allow the cake to cool completely before slicing and serving. Store covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Ensure butter and eggs are at room temperature for better mixing and cake texture.
- Do not overmix the batter once dry and wet ingredients are combined to avoid a dense cake.
- Baking times may vary by oven; start checking at 1 hour to avoid overbaking.
- Use mini chocolate chips so they distribute evenly and disperse less in the batter.
- The cake stores well covered at room temperature for 2-3 days or can be refrigerated for up to a week.
- For extra flavor, dust with powdered sugar or drizzle with a simple glaze before serving.
