Chocolate Chip Pound Cake is a version of the classic cake style that brings gooey chocolate into the mix. This easy-to-make cake is ideal for a dessert with whipped cream or simply a sweet treat when you need one.
The pound cake recipe makes a cake that’s somewhere between a fluffy cake and a denser muffin. By using mini chocolate chips, the cake has lots of chocolate spots randomly throughout for the best flavor.
How to Grease a Bundt pan
Greasing the bundt pan is very important to ensure the cake comes out easily. Lots of people use a mixture of shortening and flour but I don’t like the way that it changes the look of the cake.
Another idea is to use shortening and sugar. This can work but you need to get the cake out of the pan before the sugar solidifies, otherwise, it can split the cake apart. So that often means taking it out before it is cool.
So I use a non-stick baking spray then almond flour. This means the cake doesn’t stick but there’s not quite the same urgency as when you use sugar. Plus it doesn’t alter the look or taste of the cake.
Ingredients
- Mini chocolate chips
- All-purpose flour
- Salted butter
- Granulated sugar
- Eggs, large
- Vanilla extract
- Baking powder
- Buttermilk
You can use whatever chocolate chips you like for the recipe. Or even go wild and use a mixture of different ones. Just aim for the mini size so they don’t sink to the bottom of the mixture.
You could also try adding a dash of cinnamon or nutmeg into the mix if you love that kind of flavor.
How to Make Chocolate Chip Pound Cake
- Preheat the oven to 350°F and prepare the Bundt pan by spraying it with baking spray. Then coat it with sugar or almond flour.
- Put the chocolate chips in a small bowl and coat with 1 tbsp of the flour by stirring then set aside.
- Add the rest of the flour with baking powder in another bowl and set aside.
- Cream the butter and sugar until the butter is lighter in color and fluffy, usually about 5 minutes.
- Add the eggs, one at a time, and make sure they are thoroughly mixed in.
- Add 1/3 of the flour mixture and mix well, scraping the edges of the bowl.
- Add 1/2 of the buttermilk and mix again.
- Add another 1/3 of the flour and mix then the other half of the buttermilk.
- Finally, add the last of the flour and ensure everything is mixed well.
- Add the chocolate chips and any flour in their bowl, mixing by hand to make sure they are spread throughout the mixture.
- Pour the batter into the Bundt pan and smooth it out.
- Pop it in the oven and cook for 75-90 minutes or until a toothpick comes out clean when inserted in the center of the cake.
- Leave to cool for 30 minutes before removing it from the tin.
If you find that the edges of the cake are browning too quickly, use a little tin foil to cover it so that this doesn’t happen.
How long does a chocolate chip pound cake keep?
You can store the cake in an airtight container for 3-4 days or even wrap it in plastic wrap. Don’t put it in the fridge as it will make it go dry and stale. You can freeze it if you do it right away and you can keep it there for up to three months.
What can you serve with the cake?
There’s nothing wrong with eating this cake just as it is. But if you want to serve it with something, a few good ideas include whipped cream, vanilla ice cream, cream cheese frosting, or even hot fudge sauce. You could also make a chocolate frosting if you are a big chocolate fan.
When I’m in a hurry I use canned frosting. I remove the lid and the foil seal and microwave for 30 seconds at a time until it is melted, then I pour it on top of cakes.
MORE CAKE RECIPES YOU’RE GOING TO LOVE
- Red Velvet Bundt Cake
- Southern Butter Pound Cake
- No-Bake Éclair Cake
- White Wedding Cake
- Super Easy Pineapple Upside Down Cake
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Chocolate Chip Pound Cake
Ingredients
- 1 cup mini chocolate chips
- 2 1/4 cups all-purpose flour
- 1 1/2 cups butter salted
- 2 1/4 cups granulated sugar
- 4 eggs large
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 350°F.
- Prepare a Bundt pan by spraying with baking spray then coating with sugar or almond flour.
- Place the chocolate chips into small bowl and coat with about 1 tablespoon of the flour and stir to combine. Set aside.
- Combine the remaining flour and the baking powder in a separate small bowl and set aside.
- Cream together the butter and sugar until the butter has turned lighter and the mixture is fluffy, about 5 minutes.
- Add in the eggs, one at a time, mixing well, and scraping the bowl between additions.
- Add about 1/3 of the flour mixture and mix to combine, scrape the bowl if needed.
- Add 1/2 of the buttermilk and mix. Scrape the bowl.
- Add another 1/3 of the flour mixture, mix well and scrape if needed.
- Add the remaining buttermilk and mix to combine completely, scrape the bowl.
- Add the rest of the flour and mix just until combined.
- Add the chocolate chips, along with any remaining flour in the bowl and mix by hand just until the chocolate chips are evenly distributed.
- Place the cake batter into the prepared pan and smooth the batter.
- Place into the preheated oven and bake for 75 to 90 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to cool 30 minutes before removing it from the pan.
Notes
- Using shortening and almond flour for preparing a Bundt pan ensures the cake will release without sticking. It also give you enough time to allow the cake to cool so that it comes out in one piece.
- Shortening and flour is a method many people use, but I feel that it really changes the look of the finished product.
- Shortening and sugar is another recommended method, but you have to get the cake out of the pan before the sugar solidifies. If there is even one little area sticking, there is a chance the center of the cake will fall out of the pan without the edges.
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