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
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
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.
