Description
This decadent Chocolate Chip Pound Cake combines rich, buttery pound cake with mini semi-sweet chocolate chips for delightful bursts of chocolate in every bite. Moist and tender with a subtle hint of almond and vanilla, this classic bundt cake is perfect for dessert or afternoon treats.
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 the 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, then set it aside.
- Cream Butter and Sugar: In a large mixing bowl, using a mixer, cream the room-temperature butter and granulated sugar together for about 5 minutes until the mixture is light and fluffy. This aerates the batter for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing just enough after each to fully integrate them. 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. Mixing the leavening agents and salt evenly helps with uniform texture.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and buttermilk alternately to the butter mixture, beginning with one-third of the dry ingredients, then half of the buttermilk, another one-third of dry, the remaining buttermilk, and finally the remaining dry ingredients. Mix after each addition until well combined and scrape the bowl sides again.
- Add Flavors and Chocolate Chips: Blend in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed throughout the batter.
- Pour and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the countertop to release any trapped air bubbles. 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: Let the cake cool in the pan for about 10 minutes. Then, place a plate or platter over the pan and invert it to release the cake. Allow the cake to cool completely before slicing and serving. Store covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Ensure butter and eggs are at room temperature for optimal texture and mixing.
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- Use mini chocolate chips for even distribution throughout the cake.
- Baking times may vary—check the cake starting at 1 hour to avoid overbaking.
- Store in an airtight container to maintain moisture.
