If you are on the hunt for a dessert that feels like a warm hug from the inside, look no further. The BEST Chocolate Chip Pound Cake Recipe is everything you want in a buttery, dense, and utterly delightful treat. Combining the classic richness of pound cake with bursts of melty mini chocolate chips, this recipe transforms simple ingredients into a show-stopping centerpiece that’s perfect for any occasion. Whether you’re enjoying it with your morning coffee or serving it to guests, this pound cake will quickly become a beloved favorite.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial part in building the perfect texture and flavor balance. Using pantry staples and a few special touches, you can create a cake that’s moist, tender, and filled with chocolatey goodness.
- Unsalted butter (1 1/2 cups, room temperature): Provides the rich, creamy base essential for a tender crumb and luscious mouthfeel.
- Granulated sugar (2 1/2 cups): Adds sweetness and helps create a beautiful golden crust.
- Large eggs (4, room temperature): Bind ingredients together and add moisture while contributing to the cake’s structure.
- All-purpose flour (3 1/2 cups): The backbone of the cake, it gives the pound cake its characteristic dense yet soft texture.
- Salt (1/2 teaspoon): Enhances flavor by balancing the sweetness and deepening the chocolate notes.
- Baking soda (1/2 teaspoon): Provides just the right amount of lift for a tender crumb.
- Buttermilk (1 cup): Adds tanginess and moisture, helping the cake stay soft for days.
- Mini semi-sweet chocolate chips (1 package, 10 ounces): Melt perfectly throughout, delivering bursts of chocolate in every bite.
- Vanilla extract (2 teaspoons): Deepens the overall flavor with warm, sweet aromatics.
- Almond extract (1 teaspoon): Adds a subtle nutty essence that elevates this classic pound cake recipe.
How to Make The BEST Chocolate Chip Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F. Grease and flour a 10 to 12-cup bundt or tube pan thoroughly to ensure your cake releases easily after baking. This step sets the foundation for your baking success.
Step 2: Cream Butter and Sugar
In a mixing bowl, use a mixer to cream the room temperature butter and sugar together. This should take about 5 minutes until the mixture is light and fluffy. This creaming process is key for trapping air, which helps give the cake a tender crumb.
Step 3: Add Eggs One at a Time
Beat in the eggs one at a time, mixing just enough to incorporate each fully before adding the next. Scrape down the sides of the bowl to make sure every bit is well mixed. This gradual addition keeps the batter smooth and helps it bind perfectly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, salt, and baking soda. This ensures even distribution of these leavening and flavoring agents, so your cake rises evenly and tastes balanced.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the dry mixture and buttermilk to the butter mixture alternately, starting and ending with the flour mixture. This alternating process helps maintain a smooth batter without overmixing, resulting in a tender and moist crumb.
Step 6: Mix in Chocolate Chips and Extracts
Gently fold in the mini chocolate chips along with vanilla and almond extracts. These final additions bring bursts of chocolate flavor and a lovely aromatic hint that makes this cake truly unforgettable.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan, then gently tap it on the counter to release any trapped air bubbles. Bake for 1 hour to 1 hour and 15 minutes, checking doneness with a toothpick inserted in the center. When it comes out clean, your cake is ready. Let it cool in the pan for about 10 minutes before inverting onto a plate to cool completely.
How to Serve The BEST Chocolate Chip Pound Cake Recipe
Garnishes
For a simple yet elegant touch, try dusting the pound cake with powdered sugar or drizzle with a warm chocolate or caramel sauce. Fresh berries or a dollop of whipped cream also pair beautifully, adding freshness and a pop of color.
Side Dishes
This rich cake pairs wonderfully with a scoop of vanilla ice cream or a side of fresh fruit salad, which balances the sweetness with juicy, light flavors. For a brunch spread, it’s fantastic alongside a cup of coffee or hot tea.
Creative Ways to Present
Slice the cake thick for a classic presentation or cut it into bite-sized cubes for a fun dessert skewer with strawberries and marshmallows. You can also layer slices with mascarpone and berries for a quick trifle twist that wows every time.
Make Ahead and Storage
Storing Leftovers
Keep your pound cake covered at room temperature for up to three days to maintain freshness. If you want it to last longer, wrapping it tightly and placing it in the refrigerator helps preserve moisture and flavor for about one week.
Freezing
The BEST Chocolate Chip Pound Cake Recipe freezes beautifully. Wrap the cake securely in plastic wrap and then foil, or use an airtight container. It can be frozen for up to three months without losing its wonderful texture or flavor.
Reheating
To enjoy your pound cake warm, thaw frozen slices overnight in the fridge and then gently warm them in the microwave or oven. A quick 15 to 20 seconds in the microwave or a 10-minute bake at 300°F brings out that fresh-from-the-oven feeling every time.
FAQs
Can I use regular-sized chocolate chips instead of mini ones?
Yes, you can substitute regular chocolate chips, but mini chips distribute more evenly throughout the cake for consistent bites of chocolate, which enhances the overall texture.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 to 10 minutes. This will create the acidity needed to tenderize the cake.
Can I use this recipe to make cupcakes instead of a pound cake?
Absolutely! Just reduce the baking time to about 18 to 22 minutes and keep an eye on them. The batter works beautifully for cupcakes and makes for convenient, shareable treats.
Does this cake need to be refrigerated?
While it’s not necessary to refrigerate immediately, storing the cake in the refrigerator prolongs freshness, especially in warmer climates. Just make sure it’s wrapped well to avoid drying out.
How long will this pound cake stay moist?
When stored properly at room temperature or in the refrigerator, the cake stays moist for up to five days. The buttermilk in the recipe helps it retain moisture longer than typical pound cakes.
Final Thoughts
I’m beyond excited for you to try this The BEST Chocolate Chip Pound Cake Recipe. It’s one of those rare finds that never fails to impress, whether you’re baking for a celebration or just treating yourself. The marriage of buttery richness and chocolate chips in every bite makes it a standout, and I truly believe it’ll become a go-to in your baking repertoire. Happy baking and even happier eating!
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 rich and moist chocolate chip pound cake combines the classic dense texture of a pound cake with the delightful bursts of semi-sweet chocolate chips throughout. Enhanced with vanilla and almond extracts, this cake is perfect for dessert or a special treat with coffee or tea.
Ingredients
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
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10 to 12-cup bundt or tube pan to prevent sticking. Set aside.
- Cream Butter and Sugar: Using a mixer, cream the room temperature butter and granulated sugar together for about 5 minutes until the mixture becomes light and fluffy. This aerates the batter for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing just enough to incorporate each fully before adding the next. Scrape down the sides of the bowl to ensure even mixing.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, salt, and baking soda thoroughly to evenly distribute the leavening and seasoning.
- Combine Ingredients Alternately: To the butter mixture, alternately add the dry ingredients and buttermilk in stages: start with one-third of the flour mixture, then half of the buttermilk, another third of the flour, the remaining buttermilk, and finally the rest of the flour. Mix gently but thoroughly after each addition, scraping down the sides as needed to combine well.
- Add Chocolate Chips and Extracts: Mix in the mini semi-sweet chocolate chips, vanilla extract, and almond extract until evenly distributed throughout the batter.
- Transfer and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on your 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 the Cake: Allow the cake to cool in the pan for about 10 minutes. Then invert the pan onto a plate or platter to release the cake. Let it cool completely before slicing and serving.
- Storage: Store the cake covered at room temperature for a few days or refrigerate for longer freshness.
Notes
- Make sure the butter and eggs are at room temperature to ensure a smooth, well-emulsified batter.
- The cake batter is dense — avoid overmixing once you add the dry ingredients to prevent a tough texture.
- Use mini chocolate chips to ensure even distribution and less sinking during baking.
- Allow the cake to cool completely before slicing to maintain its moisture and structure.
- Variations: You can substitute almond extract for an extra teaspoon of vanilla if preferred.
