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A rich and buttery Chocolate Chip Pound Cake with a tender crumb and golden crust, enhanced with semi-sweet or milk chocolate chips for sweet pockets of melty chocolate.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk or buttermilk
  • 1 ½ cups semi-sweet or milk chocolate chips

Instructions

  1. Preheat oven to 160°C (325°F). Grease a Bundt pan or baking dish with butter or nonstick spray, then dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and sugar together with a hand or stand mixer until light and creamy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Slowly pour in the milk while mixing gently.
  6. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
  7. Fold in the chocolate chips gently with a spatula or spoon to distribute evenly.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 60-70 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Slice and serve.

Notes

Use softened butter for smooth batter and tender cake., If chocolate chips tend to sink, toss them lightly in a tablespoon of flour before folding., Do not overmix the batter to maintain a tender texture., Optionally, substitute half the white sugar with brown sugar for caramel flavor., This recipe can be made in two loaf pans; baking time will be shorter (~50 minutes)., Chopped nuts like walnuts or pecans (½ cup) can be added with chocolate chips for crunch., For extra tenderness, use buttermilk instead of milk., The cake can be frozen up to 2 months; wrap tightly and thaw before serving., Store cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://cozyovenkitchen.com/chocolate-chip-pound-cake/