If you have a serious sweet tooth and love a cake that’s indulgent without being complicated, you’re in for a treat. The BEST Chocolate Chip Pound Cake Recipe is exactly that—a moist, buttery pound cake packed full of mini semi-sweet chocolate chips, bursting with flavor in every bite. It’s the kind of cake that feels like a warm hug from the inside out, perfect for sharing with friends, family, or keeping all to yourself when you deserve a little extra joy. Whether you’re a seasoned baker or trying your hand at pound cake for the first time, this recipe balances classic richness with that irresistible chocolate chip twist that makes dessert feel truly special.
Ingredients You’ll Need
Simple, classic ingredients come together in this recipe to create a cake with amazing texture and flavor. Each one plays a crucial role: the butter gives a rich creaminess, the buttermilk keeps the crumb tender, and the combination of vanilla and almond extracts adds depth. The mini chocolate chips deliver melty pockets of chocolate throughout the cake that turn every forkful into a little celebration.
- 1 1/2 cups unsalted butter (room temperature): Using room temperature butter ensures it creams nicely with the sugar for a fluffy batter.
- 2 1/2 cups granulated sugar: Sweetens the cake perfectly and helps create a tender texture.
- 4 large eggs (room temperature): Adds structure and richness, as well as helping the cake rise beautifully.
- 3 1/2 cups all-purpose flour*: The backbone of the cake, providing just the right amount of sturdiness to hold in the chocolate chips.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 teaspoon baking soda: Leavens the cake and helps create a tender crumb.
- 1 cup buttermilk: Keeps the cake moist while adding a subtle tang that brightens the flavors.
- 1 (10-ounce) package mini semi-sweet chocolate chips: The star ingredient bringing bursts of chocolate goodness throughout.
- 2 teaspoons vanilla extract: Adds warm, sweet notes to elevate the cake.
- 1 teaspoon almond extract: Provides a unique aromatic lift that complements the chocolate chips splendidly.
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, the perfect temperature to bake this pound cake evenly without drying it out. Grease and flour a 10 to 12-cup bundt or tube pan. This ensures your cake won’t stick and will come out beautifully shaped, ready to slice and impress.
Step 2: Cream Butter and Sugar
Using a mixer, beat the butter and granulated sugar together for about 5 minutes until the mixture is light and fluffy. This step is key to the final cake texture, creating air pockets that ensure your pound cake is tender and moist. It’s a simple step but don’t rush it—the results are worth every second.
Step 3: Add Eggs Gradually
Add your eggs one at a time, mixing just enough to fully incorporate each egg before adding the next. This keeps the batter smooth and silky, helping it to emulsify properly, which is essential for that classic pound cake consistency. Remember to scrape down the sides of the bowl to keep everything evenly mixed.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, salt, and baking soda. This step distributes the leavening agent and salt evenly throughout the flour, preventing any clumps and guaranteeing your cake rises beautifully and tastes well-balanced.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Now for the secret to the perfect crumb: add the dry ingredients and buttermilk in alternating portions. Start with one-third of the flour mixture, followed by half of the buttermilk, then another third of the dry mixture, the remaining buttermilk, and finally the last of the dry ingredients. Mix just until everything is combined to avoid overworking the batter. Give the bowl a final scrape and mix gently to bring it all together.
Step 6: Fold in Flavors and Chocolate Chips
Add the mini semi-sweet chocolate chips, along with the vanilla and almond extracts, and gently mix to distribute evenly. This step gives your cake its signature chocolate bursts and aromatic depth—every slice will delight with rich flavor and texture.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan. Gently tap the pan on the counter to coax any trapped air bubbles to the surface, ensuring a smooth cake texture. Bake for 1 hour to 1 hour and 15 minutes, testing doneness with a toothpick—when it comes out clean, your cake is ready. Let it cool in the pan for 10 minutes before inverting onto a plate. Cool completely before slicing to get nice clean cuts.
How to Serve The BEST Chocolate Chip Pound Cake Recipe
Garnishes
Keep it simple or make it fancy—sprinkle powdered sugar for a classic look, or drizzle with a light glaze made from powdered sugar and milk for added sweetness and shine. Fresh berries or a dollop of whipped cream can add a fresh, tangy contrast that pairs beautifully with the rich cake.
Side Dishes
This pound cake is wonderfully flexible. Serve it alongside a scoop of vanilla ice cream for an easy dessert, or pair with a cup of coffee or tea to turn your afternoon into a cozy moment. If you fancy something fruity, a compote of warm cherries or a citrus marmalade can bring exciting new flavor dimensions.
Creative Ways to Present
Slice the cake thick or thin, depending on your mood, and arrange on a decorative platter for gatherings. For an extra special touch, layer slices with fresh fruit and whipped cream to create a spontaneous trifle. You can even cube leftover cake and toast it lightly to use as unique croutons on sweet dessert salads.
Make Ahead and Storage
Storing Leftovers
Cover the cake with plastic wrap or keep it in an airtight container at room temperature for 2 to 3 days. This keeps the cake moist and fresh. If your kitchen is warm, refrigeration will extend freshness up to a week, just be sure to bring slices back to room temperature before serving for optimal flavor and texture.
Freezing
If you want to enjoy The BEST Chocolate Chip Pound Cake Recipe later, slice the cake and freeze individual slices wrapped tightly in plastic and foil. They’ll keep well for up to 3 months and can be thawed overnight in the fridge or at room temperature for a quick treat.
Reheating
To revive the moist texture, warm slices gently in the microwave for about 10-15 seconds or pop them in a warm oven at 300°F for 5 to 10 minutes. This brings back that fresh-baked feel and melts those chocolate chips just right, making each bite divine.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular-sized chocolate chips work just fine, though you might find that mini chips distribute more evenly and melt into smaller pockets throughout the cake, giving you that consistent chocolaty experience in every bite.
Do I have to use buttermilk, or is there a substitute?
Buttermilk adds a lovely tang and helps keep the cake tender, but if you don’t have it on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes before using.
Can I make this cake in a regular loaf pan instead of a bundt pan?
Yes! Just keep an eye on the baking time. It may run shorter, so start checking for doneness around 50 minutes by inserting a toothpick. The loaf pan will give you a more traditional pound cake shape but the same delicious flavor.
Why do I need to alternate adding the dry ingredients and buttermilk?
Alternating helps prevent overmixing and keeps the batter light and tender. Adding everything all at once can lead to a dense cake because the gluten in the flour gets overworked.
Can I omit the almond extract?
Of course! The almond extract adds a unique flavor note, but the cake will still be delicious with just vanilla. Feel free to omit it or replace it with an equal amount of vanilla extract if almond isn’t your thing.
Final Thoughts
Trust me, once you make The BEST Chocolate Chip Pound Cake Recipe, it will become a go-to favorite in your recipe box. Its simple ingredients, comforting flavors, and perfect balance of buttery pound cake and chocolate chips make it a crowd-pleaser for any occasion. Don’t wait for a special event—bake it today and savor every delightful slice!
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 boasts a tender crumb studded generously with mini semi-sweet chocolate chips. Perfectly balanced with vanilla and almond extracts, this bundt-style cake is easy to prepare and ideal for dessert or an indulgent afternoon treat.
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
Extras
- 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 prevent sticking and set it aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 5 minutes. This aerates the batter, resulting in a tender crumb.
- Add Eggs: Add the eggs one at a time, beating just until each egg is fully incorporated before adding the next. 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 until well combined.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and buttermilk alternately to the butter mixture. Start by adding 1/3 of the dry ingredients, then pour half of the buttermilk. Repeat with another 1/3 of the dry ingredients followed by the remaining buttermilk, and then add the last of the dry ingredients. Mix each addition just until combined. Scrape down the bowl sides if necessary and mix once more to integrate the batter uniformly.
- Add Flavorings and Chocolate Chips: Stir in the mini semi-sweet chocolate chips along with vanilla and almond extracts until evenly distributed throughout the batter.
- Transfer Batter and Bake: Pour the batter into the prepared bundt pan, spreading evenly. Gently tap the pan on the countertop to bring any trapped air bubbles to the surface for a smoother cake texture. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool and Remove from Pan: Let the pound cake cool in the pan for approximately 10 minutes. Then, invert the pan onto a plate or platter to release the cake. Allow it to cool completely before slicing to ensure clean cuts and optimal texture.
- Storage: Store the cake covered at room temperature for up to a few days or refrigerate to prolong freshness.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for the best mixing results.
- Baking times may vary depending on your oven; start checking at 1 hour.
- Use a 10 to 12-cup bundt or tube pan for proper cooking and shape.
- Chilling the cake after it cools can enhance flavor and make slicing easier.
- Store the cake in an airtight container to maintain moisture.
