If you’re looking for a recipe that will satisfy your sweet tooth, look no further than this chocolate chip pound cake. This delectable dessert is perfect for any occasion, from family dinners to birthday parties. With its rich chocolate flavor and moist texture, it’s sure to be a hit with everyone who tries it.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk
- Preheat your oven to 350°F and grease a 9-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
One serving of chocolate chip pound cake (1/12th of the recipe) contains approximately:
- Calories: 408
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 116mg
- Sodium: 188mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 5g
The total cooking time for this recipe is approximately 60-70 minutes, including prep time.
- 9-inch loaf pan
- Mixing bowls
- Electric mixer or stand mixer
- Wire rack
This chocolate chip pound cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a drizzle of chocolate sauce or caramel sauce.
If you want to switch things up a bit, try adding nuts or dried fruit to the batter. You can also substitute the semi-sweet chocolate chips for milk chocolate or white chocolate chips, or a combination of all three.
If you don’t have unsalted butter, you can use salted butter instead, but you may want to reduce the amount of salt called for in the recipe. You can also use vegetable oil or coconut oil instead of butter.
This chocolate chip pound cake will keep for up to 4 days if stored in an airtight container at room temperature. You can also freeze it for up to 3 months if wrapped tightly in plastic wrap and stored in a freezer-safe container.
- Make sure your butter is softened before you start making the cake. This will make it easier to cream with the sugar.
- Be careful not to overmix the batter, as this can result in a tough cake.
- If you don’t have a 9-inch loaf pan, you can use a 9-inch square baking pan instead.
This recipe yields one 9-inch chocolate chip pound cake, which serves 12 people.
Frequently Asked Questions
Can I use a different type of chocolate chips?
Yes, you can use any type of chocolate chips you like, or even chop up a chocolate bar into small pieces.
Can I use a different type of flour?
You can try using whole wheat flour or a gluten-free flour blend, but keep in mind that this may affect the texture and flavor of the cake.
This chocolate chip pound cake is one of my all-time favorite desserts. It’s so rich and indulgent, and the chocolate chips add the perfect amount of sweetness. I love serving it warm with a scoop of vanilla ice cream on top. I highly recommend giving this recipe a try!