Description
This Chocolate Chip Pound Cake is rich, moist, and loaded with mini semi-sweet chocolate chips, making it the perfect indulgent dessert. The classic pound cake texture is complemented by the subtle flavors of vanilla and almond extracts, baked to golden perfection in a bundt pan. Ideal for sharing or enjoying with a cup of coffee, this cake is sure to become a favorite.
Ingredients
Scale
Buttercream Mixture
- 1 1/2 cups unsalted butter (room temperature)
- 2 1/2 cups granulated sugar
- 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
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
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 thoroughly to ensure the cake releases easily after baking. Set aside.
- Cream Butter and Sugar: Using a mixer, cream the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process usually takes about 5 minutes and is important for building the cake’s structure.
- Add Eggs: Add the eggs one at a time into the creamed butter and sugar, mixing just enough to incorporate each egg 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 mixed.
- Alternate Mixing Dry and Wet Ingredients: Gradually add the dry ingredients and buttermilk to the butter mixture in alternating portions. Start by adding one-third of the dry ingredients, followed by half of the buttermilk, then another one-third of the dry ingredients, the remaining buttermilk, and finally the remaining dry ingredients. Mix until just combined, scraping down the bowl sides to ensure even incorporation.
- Add Flavors and Chocolate Chips: Stir in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top evenly. 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 into 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, carefully invert the cake onto a plate or platter. Let it cool completely before slicing and serving. Store covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for the best mixing results and texture.
- Use a bundt or tube pan with at least 10 cups capacity to prevent overflow.
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- Baking times can vary based on oven calibration; start checking at 1 hour.
- For easier pan release, you can use baking spray with flour or grease and dust with cocoa powder instead of flour.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate and bring to room temperature before serving.
