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
Scale
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.
