This Chocolate Chip Pound Cake is a delicious twist on a classic dessert, combining the tender, buttery goodness of vanilla pound cake with sweet, melty chocolate chips. Perfect for breakfast, brunch, dessert, or an afternoon snack with coffee, this cake is easy to make and guaranteed to be a crowd-pleaser!
Why You’ll Love This Chocolate Chip Pound Cake
- Soft and Buttery: A moist, tender crumb that melts in your mouth.
- Loaded with Chocolate Chips: Every bite is filled with bursts of sweet chocolate.
- Versatile: Great for breakfast, a snack, or a simple dessert.
- Freezer-Friendly: Bake ahead and store for later—perfect for last-minute guests!
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour, sifted
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ¼ cup (60ml) oil (vegetable or canola)
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup (120ml) buttermilk (or sour cream/heavy cream)
Add-Ins
- 1 cup (170g) chocolate chips (semisweet or milk)
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter, Oil, and Sugar
In a large bowl using an electric mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium speed for about 4 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined.
5. Alternate Adding Dry Ingredients and Buttermilk
On low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients.
6. Fold in the Chocolate Chips
Gently fold in the chocolate chips using a spatula. Be careful not to overmix, as this can result in a dense cake.
7. Pour Batter into Pan
Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake
Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil.
9. Cool and Serve
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days.
- Freezer: Double-wrap the cake in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or on the counter.
Tips for Perfect Pound Cake
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smoother batter and even baking.
- Don’t Overmix: Once you add the flour, mix only until combined. Overmixing can lead to a dense cake.
- Cover if Necessary: If the top browns too quickly, cover it loosely with foil to prevent burning.
- Use High-Quality Chocolate Chips: For the best flavor, opt for high-quality chocolate chips.
Variations:
- Double Chocolate: Mix in 2 tbsp of cocoa powder with the dry ingredients and use dark chocolate chips for a richer flavor.
- Citrus Twist: Add 1 tbsp of orange or lemon zest to the batter for a refreshing twist.
- Nutty Addition: Fold in ½ cup of chopped nuts, like walnuts or pecans, along with the chocolate chips.
Serving Suggestions
- Pair with a cup of hot coffee or tea.
- Top with a dusting of powdered sugar for an elegant finish.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
This Chocolate Chip Pound Cake is a simple, yet indulgent treat that’s sure to impress your family and friends. With its soft, buttery crumb and sweet chocolate chips in every bite, it’s perfect for any occasion. Bake it once, and you’ll find yourself reaching for this recipe again and again!
FAQ’s
Q1: Can I use milk instead of buttermilk?
A1: Yes, buttermilk adds moisture and a slight tang that enhances the flavor. If you don’t have buttermilk, you can use regular milk mixed with 1 tsp of vinegar or lemon juice.
Q2: Can I make this cake without a mixer?
A2: Yes, you can cream the butter and sugar by hand using a whisk or spatula, though it may take longer to achieve the light, fluffy texture.
Q3: Why did my cake turn out dense?
A3: Overmixing the batter or using too much flour can cause a dense texture. Be sure to mix gently and measure the flour accurately.
Q4: Can I add other mix-ins to this cake?
A4: Absolutely! Try adding chopped nuts, dried fruit, or even white chocolate chips for a fun twist.