Chocolate Chip Pound Cake
Chocolate chip pound cake is a timeless classic that combines the rich flavors of chocolate with the buttery goodness of a pound cake. This indulgent treat is perfect for any occasion, whether you’re hosting a dinner party or simply craving a sweet treat with your afternoon tea.
We’ll explore the ingredients and steps needed to make this delicious dessert, provide some handy tips for success, address frequently asked questions, and offer reviews from satisfied bakers.
Chocolate chip pound cake is a delightful dessert that’s perfect for any occasion. Whether you’re a novice baker or a seasoned pro, this recipe is sure to impress with its rich flavor and moist texture. So why not whip up a batch today and treat yourself to a slice of heaven?
Questions I often get asked about this recipe:
Can I use salted butter instead of unsalted butter?
While you can use salted butter, it may affect the overall saltiness of the cake. It’s best to use unsalted butter and adjust the salt accordingly for better control of the flavor.
Can I use other types of chocolate instead of semi-sweet chocolate chips?
Absolutely! You can use milk chocolate chips, dark chocolate chips, or even chunks of your favorite chocolate bar for a personalized touch.
How should I store the leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, but bring it to room temperature before serving for the best texture.
What you need to make Chocolate Chip Pound Cake:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup semi-sweet chocolate chips
How to make it:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips:
Room Temperature Ingredients:
Ensure that your eggs and butter are at room temperature before starting. This helps create a smoother batter and ensures even baking.
Proper Mixing:
Be careful not to overmix the batter once you add the flour. Overmixing can result in a dense cake.
Even Distribution of Chocolate Chips:
Fold the chocolate chips gently into the batter to ensure they are evenly distributed. This ensures every slice has a perfect balance of chocolate throughout.
Proper Cooling:
Allow the cake to cool in the pan for the specified time before transferring it to a wire rack. This prevents the cake from breaking apart and helps it retain moisture.
Latest Reviews:
Mary: “This chocolate chip pound cake is a family favorite! It’s incredibly moist and bursting with chocolatey goodness. I love how easy it is to make too!”
Ross: “I made this cake for a potluck at work, and it was a hit! The chocolate chips add a perfect amount of sweetness, and the texture is just right. Will definitely be making it again.”
Beth: “I’ve tried a few pound cake recipes before, but this one is by far the best! The cake is moist and flavorful, and the chocolate chips take it to the next level. Highly recommend!”
Robert: “As someone who’s not a huge fan of overly sweet desserts, this chocolate chip pound cake hits the spot! It’s just the right balance of sweetness, and the chocolate chips add a nice touch. Will be adding this recipe to my favorites list.”
Printable Recipe:
Chocolate Chip Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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