If you have a sweet tooth and a love for rich, buttery cakes, you are going to fall head over heels for The BEST Chocolate Chip Pound Cake Recipe. This cake is the perfect marriage of dense, moist pound cake texture dotted generously with mini semi-sweet chocolate chips that melt into pockets of pure delight. It’s a nostalgic yet sophisticated treat that feels like a warm hug on a plate—ideal for breakfast, dessert, or any time in between. Once you try this recipe, it will quickly become your go-to for potlucks, family gatherings, or quiet indulgent moments at home.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role to achieve that iconic pound cake crumb and sumptuous chocolate swirls. These simple but essential components work together to create the perfect balance of flavor, richness, and texture that makes The BEST Chocolate Chip Pound Cake Recipe so unforgettable.
- 1 1/2 cups unsalted butter (room temperature): This provides the luxurious richness and moisture essential to the cake’s tender crumb.
- 2 1/2 cups granulated sugar: Adds sweetness and contributes to the fine texture through creaming with the butter.
- 4 large eggs (room temperature): Eggs bind the ingredients and give lift and structure to the cake.
- 3 1/2 cups all-purpose flour: The foundation that gives body and density, creating that classic pound cake heft.
- 1/2 teaspoon salt: Enhances all the flavors, balancing the sweetness beautifully.
- 1/2 teaspoon baking soda: Helps with a slight lift, ensuring the cake doesn’t become too heavy.
- 1 cup buttermilk: Adds tanginess and moisture, keeping the cake wonderfully tender.
- 1 (10-ounce) package mini semi-sweet chocolate chips: Little bursts of melty chocolate throughout every bite.
- 2 teaspoons vanilla extract: Brings warmth and depth to the cake’s flavor profile.
- 1 teaspoon almond extract: A hint of nutty aroma that complements the chocolate beautifully.
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. While the oven warms, grease and flour a 10 to 12-cup bundt or tube pan. This step is key—you want the cake to release perfectly after baking, so don’t skimp on a good coating of butter and flour. Set the pan aside while you mix your batter.
Step 2: Cream Butter and Sugar
Using a mixer, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 5 minutes. This isn’t just busy work; this step incorporates air that makes the cake light while still dense enough to feel indulgent. The color should turn pale and the texture smooth at this point.
Step 3: Add Eggs One at a Time
Now, add the eggs one at a time, mixing just enough to fully combine each egg before adding the next. This careful process ensures that the batter emulsifies properly, preventing it from curdling and creating a luscious texture in the final product. Remember to scrape down the sides of the bowl so every bit gets mixed in evenly.
Step 4: Combine Dry Ingredients Separately
In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. Separating dry ingredients allows you to evenly distribute the leaveners and salt throughout the flour, which is crucial for the even rise and perfect crumb of the cake.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients and buttermilk to the butter mixture alternately. Start with one-third of the dry mix, then half of the buttermilk, followed by another third of the dry ingredients, the remaining buttermilk, and finish with the dry mix. This method keeps the batter balanced and smooth, avoiding overmixing while ensuring everything is combined.
Step 6: Add Chocolate Chips and Extracts
Gently fold in the mini semi-sweet chocolate chips, vanilla extract, and almond extract. These final touches inject bursts of chocolate and a fragrant complexity that makes The BEST Chocolate Chip Pound Cake Recipe stand out from the crowd. The almond extract may seem subtle, but it elevates the overall flavor in a really magical way.
Step 7: Bake the Cake
Pour the batter evenly into your prepared pan and gently tap it on the counter a few times to release any air bubbles trapped inside. Bake for 1 hour to 1 hour and 15 minutes until a toothpick inserted in the center comes out clean. Oven temperatures vary, so keep an eye on it starting around the 55-minute mark.
Step 8: Cool and Remove from Pan
Let the cake cool in the pan for about 10 minutes before inverting it onto a plate or platter. Cooling it slightly helps it hold its shape while removing it from the pan. Allow it to cool completely before slicing to get those perfect, clean cuts.
How to Serve The BEST Chocolate Chip Pound Cake Recipe
Garnishes
This cake shines on its own, but if you want to elevate the presentation or add additional flavors, consider dusting powdered sugar over the top, a drizzle of warm caramel, or a light spread of whipped cream. Fresh berries, especially strawberries or raspberries, add a refreshing contrast to the rich cake.
Side Dishes
Pair your pound cake with a scoop of vanilla ice cream or a dollop of crème fraîche. These creamy accompaniments cut through the cake’s buttery richness while adding a cool textural balance. A cup of freshly brewed coffee or a glass of cold milk are classic beverage matches that highlight the chocolate and vanilla notes.
Creative Ways to Present
For a special occasion, slice the pound cake into thick, generous pieces and layer them with mascarpone and fruit in a trifle glass for an elegant dessert. Alternatively, use the cake slices as a base for a decadent bread pudding or transform it into French toast with a chocolate chip twist for breakfast that feels like a celebration.
Make Ahead and Storage
Storing Leftovers
You’re lucky if you have leftovers because this cake stays moist and flavorful when stored properly. Keep the pound cake covered at room temperature for up to three days or refrigerate it for about one week. Be sure to wrap it well with plastic wrap or store in an airtight container to prevent it from drying out.
Freezing
The BEST Chocolate Chip Pound Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap, then in aluminum foil to protect from freezer burn, and freeze for up to three months. When you want a treat, thaw it overnight in the refrigerator and bring to room temperature before serving for best results.
Reheating
If you prefer your pound cake slightly warm, pop slices in the microwave for about 15 seconds, or warm them gently in a low oven. This reheating makes the chocolate chips gooey and revives that freshly baked feel. Just be careful not to overheat, which can dry out the cake.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! Regular-sized chocolate chips work fine but may cause larger pockets of melted chocolate in the cake. Mini chocolate chips distribute more evenly and give you those perfect little bites throughout.
What if I don’t have buttermilk on hand?
You can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This mimics the acidity and tang that buttermilk adds, which is important for tenderizing the crumb.
Can this cake be made in a loaf pan instead of a bundt pan?
Yes, but baking times will vary. Use a standard 9×5-inch loaf pan and check the cake around 50-60 minutes. Insert a toothpick in the center to test doneness. The texture and flavor remain just as delicious.
Is the almond extract necessary?
While the almond extract is subtle, it adds a lovely depth and nutty note that complements the vanilla and chocolate perfectly. If you don’t have it, you can omit it, but it does enhance the overall flavor experience.
How can I avoid the chocolate chips sinking to the bottom?
To keep chocolate chips evenly distributed, toss them lightly in flour before folding into the batter. This creates a slight barrier that helps them suspend better throughout the cake rather than sinking to the bottom.
Final Thoughts
Now that you have the full scoop on how to make The BEST Chocolate Chip Pound Cake Recipe, I can’t recommend enough that you give it a try. It’s one of those recipes that feels both special and comforting, perfect to share or savor all to yourself. From the first bite to the last, you’ll understand why it’s called the best. Happy baking!
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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 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Chip Pound Cake is a delightful twist on a classic favorite, loaded with mini semi-sweet chocolate chips and flavored with vanilla and almond extracts. Perfect for dessert or an indulgent snack, this pound cake has a tender crumb thanks to buttermilk and is easy to make using simple ingredients and a bundt pan.
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
- 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 the prepared pan aside.
- Cream Butter and Sugar: Using a mixer, beat the room-temperature unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, usually about 5 minutes. This step helps to incorporate air into the batter, giving the cake a tender texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, mixing just enough after each egg to fully incorporate it. 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 to distribute the leavening agents evenly.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately to the butter mixture. Start by adding one-third of the dry ingredients, then half of the buttermilk, followed by another one-third of the dry ingredients, the remaining buttermilk, and finish with the last portion of dry ingredients. Mix until just combined, scraping down the sides of the bowl before mixing again to ensure everything is well incorporated.
- Add Flavorings and Chocolate Chips: Stir in the mini semi-sweet chocolate chips, vanilla extract, and almond extract to the batter gently to combine all flavors evenly.
- Pour Batter and Bake: Pour the cake batter evenly into the prepared bundt pan. Gently tap the pan on the countertop a few times to release any air bubbles trapped in the batter. Bake in the preheated oven 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: Once baked, allow the cake to cool in the pan for about 10 minutes. Then place a plate or platter over the pan and carefully invert the cake onto it. Let the cake cool completely before slicing and serving. Store covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Room temperature ingredients ensure even mixing and a better texture.
- Use a bundt or tube pan between 10 to 12 cups capacity for best results.
- Alternate addition of dry ingredients and buttermilk prevents overmixing and keeps the cake tender.
- Baking times can vary—start checking for doneness at 1 hour with a toothpick.
- For a more uniform chocolate distribution, toss the chocolate chips in a little flour before folding into the batter.
- Store the cake covered to maintain moisture and freshness.
