If you have a soft spot for rich, buttery desserts that feel like a warm hug, then get ready to meet your new favorite treat. The BEST Chocolate Chip Pound Cake Recipe is an absolute showstopper that combines the dense, tender crumb of a classic pound cake with sweet, melty chocolate chips scattered throughout. Each bite offers a perfect balance of rich vanilla and almond notes, with that unmistakable buttery depth that pound cake lovers crave. This recipe will quickly become your go-to for celebrations, cozy afternoons, or any time you want to impress with something truly special yet straightforward to make.
Ingredients You’ll Need
These ingredients are the heart and soul of the recipe, simple but essential for creating the perfect texture, flavor, and that gorgeous golden color that every pound cake should have.
- 1 1/2 cups unsalted butter (room temperature): Provides richness and moisture, helping create that tender crumb everyone loves.
- 2 1/2 cups granulated sugar: Sweetens the cake and helps achieve a light, fluffy texture when creamed with butter.
- 4 large eggs (room temperature): Adds structure and moisture; beating them in one at a time ensures a smooth batter.
- 3 1/2 cups all-purpose flour: The base of this pound cake, giving it body and that classic dense yet tender feel.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors in the cake.
- 1/2 teaspoon baking soda: Helps the cake rise just enough for a delicate crumb without losing the pound cake density.
- 1 cup buttermilk: Brings moisture and a slight tang that brightens the buttery richness.
- 1 (10-ounce) package mini semi-sweet chocolate chips: Tiny bursts of chocolate in every bite that melt beautifully without overwhelming the flavor.
- 2 teaspoons vanilla extract: Deepens the aroma and sweetness, making every slice smell irresistible.
- 1 teaspoon almond extract: Adds a subtle nutty warmth that elevates the overall flavor to something extra special.
How to Make The BEST Chocolate Chip Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F. Grease a 10 to 12-cup bundt or tube pan thoroughly and dust it with flour. This simple prep ensures your pound cake releases beautifully after baking, preserving the perfect shape and those lovely golden edges.
Step 2: Cream the Butter and Sugar
Using a mixer, beat the butter and granulated sugar together until the mixture turns light and fluffy, about five minutes. This step is crucial—it incorporates air that helps give the cake lift while creating an irresistibly smooth base for the batter.
Step 3: Add the Eggs One at a Time
To keep your batter perfectly emulsified, add the eggs one at a time, mixing just enough to fully combine after each addition. Don’t forget to scrape down the sides of the bowl to make sure everything gets evenly mixed, ensuring a smooth, uniform cake batter.
Step 4: Combine Dry Ingredients Separately
In a separate bowl, whisk together the flour, salt, and baking soda. This ensures the leavening is evenly distributed and prevents any lumps, which is key for the perfect crumb in your pound cake.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Now, the magic begins—add your dry ingredients and buttermilk alternately to the butter mixture. Start with one-third of the dry ingredients, follow with half the buttermilk, then repeat, finishing with the dry ingredients. This careful folding helps maintain that rich but tender texture without overworking the batter.
Step 6: Fold in the Chocolate Chips and Extracts
Once your batter is smooth, gently fold in the mini chocolate chips along with the vanilla and almond extracts. These flavors will infuse the cake with warmth and sweet decadence, while the chocolate chips create pockets of melty goodness throughout.
Step 7: Bake the Cake
Pour the batter evenly into your prepared pan, then gently tap it on the counter to bring any air bubbles to the surface. Pop it into the oven and bake for 1 hour to 1 hour and 15 minutes. Use the toothpick test to check doneness—it should come out clean or with just a few moist crumbs attached.
Step 8: Cool and Remove from Pan
Allow your cake to cool in the pan for about 10 minutes before inverting it onto a plate or platter. Let it cool completely before slicing to let the flavors settle and the texture perfect. This rest time is essential for the perfect slice.
How to Serve The BEST Chocolate Chip Pound Cake Recipe
Garnishes
For a simple but stunning presentation, dust the top of the cake with powdered sugar right before serving. You can also add a dollop of freshly whipped cream or a sprinkle of toasted almonds to complement the almond extract in the batter.
Side Dishes
This pound cake pairs wonderfully with fresh berries or a berry compote to add a bright, tangy contrast. For an extra indulgent treat, serve alongside a scoop of vanilla ice cream or drizzle with homemade chocolate sauce for double the chocolate delight.
Creative Ways to Present
Want to wow your guests? Serve slices of the pound cake layered with mascarpone and fruit as a quick trifle in glass jars. Or, get festive and turn it into little cake parfaits with layers of custard and chopped nuts. The versatility of this cake means you can dress it up or keep it classic.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly at room temperature for up to three days. Make sure to use an airtight container or wrap it well in plastic wrap to maintain moisture. If your kitchen is warm, refrigeration is a smart choice; it keeps the cake fresh up to a week.
Freezing
This recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. It can stay fresh for up to three months, making it a great option to prepare ahead for future gatherings or cravings.
Reheating
When you’re ready to enjoy your cake again, thaw it overnight in the fridge if frozen. For that freshly baked warmth, pop a slice in the microwave for about 15 seconds or warm it gently in the oven at 300°F for 10 to 15 minutes. Either way will revive the cake’s buttery softness perfectly.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! While mini chocolate chips distribute more evenly throughout the cake, regular-sized chips will work just fine. You might end up with larger pockets of chocolate, which can be a delightful surprise in every bite.
Do I have to use buttermilk?
Buttermilk adds a slight tang and tenderizes the cake, but if you don’t have any, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
Can I make this cake in a loaf pan instead of a bundt pan?
Yes, a loaf pan works well if you don’t have a bundt pan. Just keep in mind that the baking time may be shorter—start checking for doneness around 50 to 60 minutes to avoid overbaking.
How do I prevent the cake from sticking to the pan?
Greasing and flouring the pan thoroughly is key. You can also use a non-stick baking spray that contains flour for an easier release. Letting the cake cool slightly before removing it is just as important to prevent breakage.
Can I omit the almond extract?
If you or someone you’re baking for isn’t a fan of almond flavor, it’s perfectly fine to leave it out. The vanilla extract will still provide plenty of warm, inviting flavor to the cake.
Final Thoughts
There’s nothing quite like the joy of baking and sharing The BEST Chocolate Chip Pound Cake Recipe with friends and family. Its timeless flavor, tender crumb, and delightful bursts of chocolate will have everyone asking for seconds. So dust off your mixing bowl and give this a try—you deserve a little slice of happiness any day of the week!
Print
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 rich and moist Chocolate Chip Pound Cake blends the classic dense texture of a traditional pound cake with bursts of mini semi-sweet chocolate chips. Enhanced with vanilla and almond extracts, this bundt cake is perfect for dessert or a delightful afternoon treat, offering a comforting, buttery flavor and a tender crumb.
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups unsalted butter (room temperature)
- 2 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Add-ins
- 1 (10-ounce) package mini semi-sweet chocolate chips
Instructions
- Prepare the pan: Preheat the oven to 325°F (163°C). Grease and flour a 10 to 12-cup bundt or tube pan to ensure the cake releases easily after baking. Set it aside.
- Cream butter and sugar: Using an electric mixer, beat the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy, about 5 minutes. This aerates the batter, helping the cake rise and have a tender texture.
- Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing just enough after each addition to fully combine. Scrape down the sides of the bowl to ensure even mixing and consistent batter.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda. This helps evenly distribute the raising agents and salt throughout the flour.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the creamed butter mixture, starting with one-third of the dry ingredients, then half the buttermilk, followed by another third of the dry, the remaining buttermilk, and finally the remaining dry. Mix just until combined. Scrape down the sides of the bowl and briefly mix again to ensure uniformity.
- Add chocolate chips and extracts: 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 evenly into the prepared bundt pan. Gently tap the pan on the countertop a few times to bring air bubbles to the surface. Bake at 325°F for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures vary, so begin checking at 60 minutes.
- Cool and serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then invert it onto a plate or platter to remove it from the pan. Let the cake cool completely before slicing to ensure clean slices. Store the cake covered at room temperature for a few days or refrigerated for longer freshness.
Notes
- Ensure all ingredients like butter and eggs are at room temperature for best texture and blending.
- If you don’t have almond extract, you can omit it or substitute with additional vanilla extract.
- For easier release, you can also dust the bundt pan with cocoa powder instead of flour.
- Baking times may vary depending on your oven; start checking for doneness at around 60 minutes.
- Store leftover cake wrapped tightly to maintain moisture. It also freezes well when wrapped properly.
