Chocolate Chip Pound Cake Recipe
Rich, buttery, and studded with melty mini chocolate chips, this pound cake offers a classic flavor with a sweet twist. Perfectly moist and golden, it’s a comforting treat for any occasion, ideal with a cup of coffee, tea, or just on its own.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 8 people
Calories 395 kcal
- A pinch of salt
- 1 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp vanilla extract
- 1 cup turbinado sugar
- ¾ cup unsalted butter, softened at room temperature
Preheat your oven to 350°F (180°C) and grease the bottom and sides of a 9×5-inch loaf pan, setting it aside for later.
Sift the flour into a bowl and stir in the salt and baking powder.
In another bowl, whisk together the turbinado sugar and softened butter for about a minute until the mixture becomes light and fluffy.
Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract until well combined.
Gradually fold the dry ingredients into the wet mixture in two parts, mixing thoroughly after each addition.
Gently stir in the mini chocolate chips, ensuring they’re evenly distributed throughout the batter.
Pour the batter into the greased loaf pan.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean and let the cake cool completely on a wire rack.
Slice and serve.
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For extra depth of flavor, brown the butter before creaming it with sugar.
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Toss the mini chocolate chips in a bit of flour before adding to prevent them from sinking.
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Use room temperature eggs and butter for a smoother batter and even texture.