If you’re craving a dessert that feels like a warm hug with every bite, look no further than The BEST Chocolate Chip Pound Cake Recipe. This incredible pound cake is perfectly buttery with just the right crumb, studded generously with mini semi-sweet chocolate chips that melt into pockets of gooey delight. The subtle hints of vanilla and almond extracts lift the flavors to heavenly heights, while the buttermilk keeps every slice tender and moist. Trust me, once you try this recipe, it’ll become your go-to for celebrations, cozy afternoons, or whenever you need a slice of joy.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, bringing texture, flavor, and that classic pound cake richness to the table. Simple, essential, and easy to find, these ingredients combine in a way that feels effortlessly indulgent.
- 1 1/2 cups unsalted butter (room temperature): Creamed to create a soft, moist crumb and rich flavor base.
- 2 1/2 cups granulated sugar: Sweetens perfectly without overpowering the chocolate chips.
- 4 large eggs (room temperature): Add structure and richness while ensuring a tender cake.
- 3 1/2 cups all-purpose flour: The backbone of the cake’s sturdy yet soft texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all other flavors.
- 1/2 teaspoon baking soda: Helps the cake rise just right for a light, delicate crumb.
- 1 cup buttermilk: Adds moisture and a slight tang to keep the cake from feeling heavy.
- 1 (10-ounce) package mini semi-sweet chocolate chips: Scattered throughout for bursts of melty chocolate happiness.
- 2 teaspoons vanilla extract: Provides warm, sweet aromatics that elevate every bite.
- 1 teaspoon almond extract: Adds an unexpected but delightful nutty note that complements the chocolate beautifully.
How to Make The BEST Chocolate Chip Pound Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 325°F (about 163°C). Grease and flour a 10 to 12-cup bundt or tube pan thoroughly. This step is key for preventing the cake from sticking and helps achieve that gorgeous, clean release once it’s baked.
Step 2: Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the room temperature butter with the granulated sugar on medium-high speed until the mixture turns light, fluffy, and pale—this usually takes about 5 minutes. This process is what creates the tender and airy crumb everyone loves in pound cake. Don’t rush it!
Step 3: Add the Eggs Gradually
With the mixer still running at low speed, add the eggs one at a time. Mix just until each egg is fully incorporated before adding the next. Make sure to scrape down the sides of your bowl after this step to keep everything well mixed and even.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures your leavening agents and salt are evenly distributed, providing uniform rising and balanced flavor throughout your cake.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
With the mixer on low, add the dry ingredients and buttermilk alternately to the butter mixture: start with one-third of the dry ingredients, then half the buttermilk, another one-third of the dry, the remaining half of the buttermilk, and finally the rest of the dry. This technique prevents overmixing and keeps the batter smooth and luscious. After combining everything, scrape down the bowl once more to ensure full incorporation.
Step 6: Stir in the Chocolate Chips and Extracts
This is the moment where The BEST Chocolate Chip Pound Cake Recipe truly shines! Gently fold in the mini semi-sweet chocolate chips along with the vanilla and almond extracts. The chocolate chips will distribute throughout the cake, giving pockets of indulgence in every slice, while the extracts add an aromatic depth that makes each bite unforgettable.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan and gently tap the pan on your countertop a few times to release any trapped air bubbles. Bake in the preheated oven for 1 hour to 1 hour 15 minutes. Begin checking at the 1-hour mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Remember, oven temperatures vary so keep an eye on it to avoid overbaking.
Step 8: Cool and Unmold
Allow the cake to cool in the pan for about 10 minutes after removing it from the oven. Then carefully invert the cake onto a plate or serving platter. Cooling it completely before slicing helps maintain its beautiful shape and texture. Get ready to taste one of the most delightful pound cakes you’ve ever encountered!
How to Serve The BEST Chocolate Chip Pound Cake Recipe
Garnishes
This cake shines on its own but you can dress it up beautifully with a dusting of powdered sugar, a drizzle of melted chocolate, or a handful of fresh berries on the side. Whipped cream or a light cream cheese frosting also make exquisite toppings for a more decadent treat.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a dollop of mascarpone cheese to complement the richness. A fresh fruit salad with citrus or stone fruits provides a refreshing counterpoint that brightens up this buttery dessert.
Creative Ways to Present
Try slicing the cake into thick wedges and serving between layers of fresh strawberries and whipped cream for a quick trifle. Or cut slices thinly and toast them lightly to make incredible sweet, chocolatey crostini perfect for brunch or afternoon tea.
Make Ahead and Storage
Storing Leftovers
The BEST Chocolate Chip Pound Cake Recipe keeps wonderfully when stored at room temperature, covered tightly for up to three days. If your kitchen is warm, refrigeration will extend freshness for up to a week—just be sure to bring slices back to room temperature before serving to enjoy the best texture.
Freezing
This pound cake freezes beautifully, making it perfect for planning ahead. Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.
Reheating
If you want to enjoy the cake warm (and who doesn’t?), pop individual slices in the microwave for 15-20 seconds or warm them in a low oven (about 300°F) for 10 minutes. This revives that fresh-baked softness and makes the melted chocolate chips extra luscious.
FAQs
Can I substitute regular chocolate chips for mini chocolate chips?
Absolutely! Regular chocolate chips will work just fine, though mini chips distribute more evenly throughout the batter and create more frequent bursts of chocolate. You can even mix in chunks of your favorite chocolate for an extra-special touch.
Do I have to use buttermilk, or can I use regular milk instead?
Buttermilk adds acidity and moisture which gives this pound cake its tender crumb and subtle tang. If you don’t have buttermilk, you can make a simple substitute with milk and lemon juice or vinegar. Just mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes before using.
Can this recipe be made into cupcakes or smaller cakes?
Yes! The batter works well for cupcakes or smaller bundt pans. Adjust the baking time accordingly—cupcakes will need roughly 18-22 minutes and smaller pans anywhere between 35-50 minutes. Just keep close watch and test with a toothpick.
Why does the recipe include both vanilla and almond extracts?
The combination of vanilla and almond extracts layers the flavor beautifully. Vanilla gives warmth and sweetness, while almond adds a subtle nutty aroma that complements the chocolate chips and makes the flavor more complex and memorable.
What can I do if my cake turns out dry?
If you find your cake is slightly dry, try brushing the slices with a little simple syrup or serving it with a moist accompaniment like whipped cream, ice cream, or fresh fruit. Also, be sure to avoid overbaking and measure flour properly—too much flour can dry it out.
Final Thoughts
Getting into the kitchen to make The BEST Chocolate Chip Pound Cake Recipe is like inviting a slice of happiness into your home. This beloved recipe is not only simple and straightforward but also delivers on flavor and texture every single time. Whether you’re sharing it with family, impressing friends, or treating yourself to a quiet indulgence, this pound cake is one you’ll return to again and again. Go ahead and bake it soon—your sweetest moments are waiting!
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 decadent Chocolate Chip Pound Cake combines a classic buttery pound cake with generous mini semi-sweet chocolate chips for a rich and moist dessert. Perfectly balanced with vanilla and almond extracts, this homemade cake is ideal for any occasion and yields 12 generous servings.
Ingredients
Butter and Sugar Mixture
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups granulated sugar
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
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 prevent sticking, then set it aside.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 5 minutes. This process incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter mixture. Mix each egg just enough to fully combine before adding the next to maintain a smooth batter. Scrape down the bowl sides to ensure even mixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agents and salt.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately to the butter mixture. Begin with one-third of the dry mixture, then half the buttermilk, followed by another third of the dry, the remaining buttermilk, and finally the last dry portion. Mix until just combined and scrape the bowl sides again for consistency.
- Add Chocolate Chips and Extracts: Mix in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed throughout the batter.
- Pour and Prepare for Baking: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the countertop to bring any air bubbles to the surface for a smooth cake finish.
- Bake the Cake: 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. Baking times may vary depending on oven accuracy.
- Cool and Remove from Pan: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a plate or platter. Let the cake cool completely before slicing to achieve the best texture.
- Serve and Store: Slice the cake and serve. Store any leftovers covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Room temperature ingredients ensure a smooth batter and even baking.
- Use a toothpick to test for doneness to avoid underbaking or overbaking.
- Gently tapping the pan helps remove air bubbles for a finer crumb.
- For best texture, cool cake completely before slicing.
- Store at room temperature covered for 2-3 days or refrigerate up to one week.
