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
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
- 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.
