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There is something truly magical about baking that perfect slice of cake that feels like a hug in dessert form, and that’s exactly why I’m so excited to share The BEST Chocolate Chip Pound Cake Recipe with you. This cake combines the rich, buttery texture of a classic pound cake with pockets of gooey mini chocolate chips that melt and mingle with every bite. Moist, tender, and just the right amount of sweet, it’s the kind of dessert you’ll make again and again for family, friends, or an indulgent treat all on your own.
Ingredients You’ll Need
This recipe keeps things delightfully simple, using classic baking staples that each play a crucial role. From the luscious butter that makes the cake irresistibly moist to the mini semi-sweet chocolate chips that add bursts of chocolate love throughout, every ingredient is essential for hitting that perfect balance of flavor, texture, and color.
- 1 1/2 cups unsalted butter (room temperature): Provides the rich, creamy base that keeps the pound cake moist and tender.
- 2 1/2 cups granulated sugar: Sweetens the batter and helps achieve that perfect golden crust.
- 4 large eggs (room temperature): Adds structure and richness, ensuring a dense yet soft crumb.
- 3 1/2 cups all-purpose flour*: The foundation for the cake’s sturdy but tender texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1/2 teaspoon baking soda: Helps the cake rise gently, creating a light crumb.
- 1 cup buttermilk: Adds a subtle tang and moisture, perfect for tenderizing the batter.
- 1 (10-ounce) package mini semi-sweet chocolate chips: The star addition, for delightful chocolate pockets in every bite.
- 2 teaspoons vanilla extract: Brings warmth and depth to the flavor profile.
- 1 teaspoon almond extract: Adds a hint of nutty sweetness that complements the chocolate wonderfully.
How to Make The BEST Chocolate Chip Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F. Grease and flour a 10 to 12-cup bundt or tube pan carefully—this step might seem small, but it will make all the difference when you turn out your beautiful cake later. Set your pan aside and get ready to mix up some magic.
Step 2: Cream the Butter and Sugar
Using a stand or hand mixer, cream together the softened butter and granulated sugar for about 5 minutes until the mixture is light, fluffy, and wonderfully smooth. This aerates the batter and is key to that melt-in-your-mouth pound cake texture. Then, add the eggs one at a time, mixing just enough to combine each before adding the next and scrapping down the bowl so everything mixes evenly.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking soda. This ensures the leavening is evenly distributed and prevents lumps in your batter.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
Now, add the dry mix and buttermilk to the creamed butter mixture alternately—this technique keeps the batter smooth and luscious. Start with one-third of the flour mixture, then half the buttermilk, followed by another third of dry ingredients, the remaining buttermilk, and finish with the last third of flour mixture. Make sure to scrape those sides down and give it one final good mix so everything is beautifully incorporated.
Step 5: Add Chocolate Chips and Extracts
Stir in the mini semi-sweet chocolate chips, vanilla extract, and almond extract. These ingredients are what make this not just a pound cake, but The BEST Chocolate Chip Pound Cake Recipe. The chocolate chips deliver pockets of sweet surprise and the extracts lift the entire flavor.
Step 6: Bake to Perfectness
Pour your batter evenly into the prepared pan and gently tap it on the countertop to coax any trapped air bubbles to the surface. Pop it into your preheated oven and bake for 1 hour to 1 hour and 15 minutes. Use a toothpick to check for doneness—it should come out clean with just a few moist crumbs. Once done, let it cool in the pan for 10 minutes, then invert it onto a plate or platter and let it cool completely before slicing.
How to Serve The BEST Chocolate Chip Pound Cake Recipe
Garnishes
Keeping it classic is always a winner: a simple dusting of powdered sugar adds a pretty, snowy touch that highlights the cake’s golden crust. For a more decadent option, drizzle some warm caramel or a silky chocolate ganache right over the top. Fresh berries or a sprig of mint add a bright, fresh color contrast and make every slice feel extra special.
Side Dishes
This pound cake pairs beautifully with a scoop of vanilla or coffee ice cream for a dreamy dessert experience. For brunch or afternoon tea, serve it alongside fresh fruit salad or a bowl of mixed berries—both complement the richness and add a refreshing balance.
Creative Ways to Present
If you’re feeling festive, slice your chocolate chip pound cake into thick wedges and arrange them on a wooden board for a rustic dessert share platter. Or, layer crumble pieces of the cake between whipped cream and berries to create a stunning parfait. The moist texture and chocolate chips hold up beautifully, making it ideal for creative presentations that wow your guests.
Make Ahead and Storage
Storing Leftovers
Your leftover slices of The BEST Chocolate Chip Pound Cake Recipe will stay fresh and delicious for a few days when stored in an airtight container at room temperature. For longer keeping, wrapping it tightly and refrigerating will extend its life without drying it out.
Freezing
To freeze, wrap the whole cake or individual slices tightly in plastic wrap and then place in a freezer-safe bag. When you’re ready to enjoy, thaw it overnight in the refrigerator. The cake’s buttery richness freezes wonderfully, allowing you to indulge anytime.
Reheating
Warm slices gently in the microwave for 15-20 seconds or pop them into a preheated 300°F oven wrapped in foil for about 10 minutes. Reheating enhances the buttery notes and brings the chocolate chips back to ooey-gooey perfection.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips will work just fine, but mini chips distribute more evenly throughout the cake and create more frequent bursts of chocolate with each bite.
Why is buttermilk used in this recipe?
Buttermilk adds a subtle tang and moisture that tenderizes the crumb and balances the sweetness, making the cake richer and more flavorful.
Can I substitute almond extract with something else?
If you’re not a fan of almond extract or have allergies, you can omit it or replace it with an extra half teaspoon of vanilla extract for a more straightforward vanilla profile.
What pan size is best for this pound cake?
A 10 to 12-cup bundt or tube pan is perfect as it allows the cake to cook evenly and creates a beautiful shape ideal for slicing and serving.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Avoid opening the oven too often to prevent sinking.
Final Thoughts
Baking The BEST Chocolate Chip Pound Cake Recipe is like inviting a little slice of joy into your home. Its buttery texture, luscious chocolate bursts, and those warm, cozy flavors will become your go-to whenever you crave something truly special. Trust me, once you try this recipe, you’ll understand why it’s a favorite in my kitchen and why it might soon become a favorite in yours too!
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The BEST Chocolate Chip Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Chocolate Chip Pound Cake delivers a moist and dense texture with a rich buttery flavor, complemented by bursts of mini semi-sweet chocolate chips. Perfect for dessert or an indulgent teatime treat, this pound cake is baked to golden perfection in a bundt pan, bringing a delightful buttery, vanilla, and almond aroma to your kitchen.
Ingredients
Wet Ingredients
- 1 1/2 cups unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 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 the 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 does not stick. Set aside while you prepare the batter.
- Cream butter and sugar: Using an electric mixer, cream the room temperature unsalted butter and granulated sugar together on medium speed until the mixture becomes light, fluffy, and pale in color, which should take about 5 minutes.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing just until each egg is fully blended before adding the next. Frequently scrape down the sides of the bowl to ensure uniform 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.
- Alternate adding dry ingredients and buttermilk: Gradually add the flour mixture and buttermilk alternately to the creamed butter mixture, beginning with one-third of the flour mixture, followed by half of the buttermilk, then another third of the flour, the remaining buttermilk, and finally the last of the flour. Mix until just combined after each addition, scraping the bowl as needed.
- Add extracts and chocolate chips: Stir in the mini semi-sweet chocolate chips, vanilla extract, and almond extract gently to incorporate evenly throughout the batter without overmixing.
- Pour batter and bake: Pour the batter evenly into the prepared bundt pan. Lightly tap the pan on the countertop a few times to release any trapped air bubbles from the batter. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted near the center comes out clean. Baking time may vary depending on your oven.
- Cool and serve: Let the cake cool in the pan on a cooling rack for about 10 minutes. Then, place a plate or platter over the pan and carefully invert to release the cake. Allow it to cool completely before slicing and serving. Store covered at room temperature for a few days or refrigerate to extend freshness.
Notes
- Use room temperature ingredients to ensure smooth mixing and proper texture.
- Be careful not to overmix after adding flour to keep the cake tender.
- Check doneness starting at 1 hour, as oven temperatures vary.
- Bundt pans vary in size; a 10 to 12-cup capacity works best for this recipe.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
