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
Scale
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.
