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Chocolate Chip Pound Cake

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Chocolate Chip Pound Cake combines the rich, buttery texture of a classic pound cake with sweet, indulgent chocolate chips that melt in every bite. This moist, dense, and perfectly sweet cake is perfect for any occasion, from casual afternoon tea to celebratory desserts, and is sure to please chocolate lovers!

Ingredients

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream or plain yogurt

1 1/2 cups mini chocolate chips (or regular chocolate chips)

Instructions

  1. Prepare the Oven and Pan:
  2. Preheat the oven to 350°F (175°C).
  3. Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  4. Mix the Dry Ingredients:
  5. In a medium bowl, I whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
  6. Cream the Butter and Sugar:
  7. In a large bowl, I beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This helps create a light texture in the cake.
  8. Add the Eggs and Vanilla:
  9. I add the eggs one at a time, beating well after each addition. Then, I mix in the vanilla extract.
  10. Add the Dry Ingredients and Sour Cream:
  11. With the mixer on low speed, I gradually add the dry ingredients, alternating with the sour cream (starting and ending with the dry ingredients). I mix until just combined.
  12. Fold in the Chocolate Chips:
  13. I fold the mini chocolate chips into the batter using a spatula, ensuring they’re evenly distributed without overmixing.
  14. Bake the Pound Cake:
  15. I pour the batter into the prepared loaf pan and smooth the top with a spatula.
  16. I bake the pound cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the cake is browning too quickly, I can cover it loosely with aluminum foil towards the end of the baking time.
  17. Cool the Cake:
  18. Once the cake is done, I remove it from the oven and let it cool in the pan for 10 minutes. Then, I transfer it to a wire rack to cool completely.
  19. Serve:
  20. Once cooled, I slice the cake and enjoy it as is, or with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.

Notes

Store leftover pound cake in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly and frozen for up to 2 months.,To reheat, thaw at room temperature or warm a slice in the microwave for a few seconds.

Nutrition

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