Chocolate Chip Pound Cake Recipes That Will Make You Drool!

Chocolate Chip Pound Cake Recipes That Will Make You Drool!

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Chocolate Chip Pound Cake (with sour cream) Vintage Kitchen Notes
Chocolate Chip Pound Cake (with sour cream) Vintage Kitchen Notes from vintagekitchennotes.com


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    If you’re looking for a delicious, decadent dessert that will leave your friends and family begging for more, look no further than these two delicious chocolate chip pound cake recipes! Both recipes are incredibly easy to make, and they each have a unique flavor that will tantalize your taste buds. So don’t wait any longer and whip up one of these tasty treats today!

    Recipe #1 – Classic Chocolate Chip Pound Cake

    This classic chocolate chip pound cake is sure to be a crowd-pleaser! It’s moist, rich, and full of chocolatey goodness.

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 2 cups granulated sugar
    • 4 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 1/2 cup buttermilk, at room temperature
    • 1 cup semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a large bowl, beat together butter and sugar until light and fluffy, about 3 minutes.
    • Add eggs, one at a time, beating well after each addition. Beat in vanilla.
    • Add flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour. Beat until just combined.
    • Fold in chocolate chips.
    • Pour batter into prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

    Nutritional Information

    Per serving: 431 calories; 25 g fat; 51 g carbohydrates; 5 g protein; 1 g fiber; 4 mg cholesterol; 138 mg sodium.

    Tips

    • Be sure to use room temperature ingredients for best results.
    • If you’d like to add more flavor to the cake, try adding a teaspoon of almond extract.
    • For an extra-indulgent treat, drizzle with a chocolate ganache or chocolate glaze.

    Notes

    This cake can be stored at room temperature in an airtight container for up to 3 days.

    Serving Suggestions

    • Serve with a scoop of vanilla ice cream or whipped cream.
    • Top with fresh berries for a delicious dessert.
    • Serve with a drizzle of caramel sauce.

    Frequently Asked Questions

    • Can I make this cake ahead of time? Yes, this cake can be made up to 3 days in advance. Store in an airtight container at room temperature.
    • Can I freeze this cake? Yes, this cake can be frozen for up to 3 months. Let thaw overnight in the refrigerator before serving.
    • Can I use dark chocolate chips? Yes, dark chocolate chips can be substituted for the semi-sweet chocolate chips.

    Recipe #2 – Chocolate Chip Pound Cake with Cream Cheese Frosting

    For an extra-special treat, try this rich and delicious chocolate chip pound cake topped with a creamy cream cheese frosting!

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 2 cups granulated sugar
    • 4 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 1/2 cup buttermilk, at room temperature
    • 1 cup semi-sweet chocolate chips
    • For the frosting:
      • 4 ounces cream cheese, softened
      • 1/4 cup (1/2 stick) unsalted butter, softened
      • 2 cups confectioners’ sugar
      • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a large bowl, beat together butter and sugar until light and fluffy, about 3 minutes.
    • Add eggs, one at a time, beating well after each addition. Beat in vanilla.
    • Add flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour. Beat until just combined.
    • Fold in chocolate chips.
    • Pour batter into prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
    • To make the frosting: In a medium bowl, beat together cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until smooth.
    • Spread frosting over cooled cake.

    Nutritional Information

    Per serving: 535 calories; 32 g fat; 61 g carbohydrates; 5 g protein; 1 g fiber; 70 mg cholesterol; 142 mg sodium.

    Tips

    • Be sure to use room temperature ingredients for best results.
    • If you’d like a more intense flavor, try substituting espresso powder for the baking powder.
    • For an extra-indulgent treat, drizzle with a chocolate ganache or chocolate glaze.

    Notes

    This cake can be stored at room temperature in an airtight container for up to 3 days.

    Serving Suggestions

    • Serve with a scoop of vanilla ice cream or whipped cream.
    • Top with fresh berries for a delicious dessert.
    • Serve with a drizzle of caramel sauce.

    Frequently Asked Questions

    • Can I make this cake ahead of time? Yes, this cake can be made up to 3 days in advance. Store in an airtight container at room temperature.
    • Can I freeze this cake? Yes, this cake can be frozen for up to 3 months. Let thaw overnight in the refrigerator before serving.
    • Can I use dark chocolate chips? Yes, dark chocolate chips can be substituted for the semi-sweet chocolate chips.
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