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
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
- 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.
