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
Scale
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.
