Chocolate Chip Pound Cake – Pure White Bite

How to make moist chocolate chip pound cake

A delicious, melt-in-the-mouth pound cake can be created in just a few simple steps. First, bring all the ingredients to room temperature to make the cream easier and create a silky smooth dough.

Next, avoid the temptation to overmix the dough. Mix the ingredients until they have a light and fluffy texture. The result is a divine pound cake that can be used for any occasion.

recipe ingredients

1. dry ingredients – All-purpose flour, baking powder, and a pinch of salt are the base of this amazing cake. yes, Gluten-free all-purpose flour mix It works well for this delicious taste.
2. wet ingredients – Blend butter, sugar, and buttermilk (or sour cream) to give it just the right amount of sweetness and tartness to activate the baking powder. The flavor isn’t bad either. Vanilla extract provides a warm, comforting taste and aroma, and eggs add fat to hold it all together.
3. chocolate chip – Melting, gooey chocolate chips elevate a classic pound cake to something special.

How to make chocolate chip pound cake

• preparation – Preheat oven to 325°F (163°C). Grease and flour a 9-by-5-inch loaf pan (or line with parchment paper).
• wet ingredients – Cream the butter and granulated sugar in a large bowl with an electric mixer until light and fluffy, 3 to 4 minutes.
• egg – Add eggs one at a time, beating well after each addition. Add vanilla extract and buttermilk and mix well. (Photos 1-2)
• whisk Combine flour, baking powder, and salt in a separate bowl. (Photo 3)
• mix – Gradually fold dry ingredients into butter mixture in 3 additions until just combined. Be careful not to overmix. (Photos 4-5)

• toss Toss chocolate chips in 1 tablespoon flour to coat. Gently fold into pound cake batter with a spatula or wooden spoon. (Photos 6-7)
• pour Pour the batter into the prepared loaf pan and smooth the surface with an offset spatula.
• bake Let stand at 325°F (163°C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Checks start from 40 minutes. (Photo 8)
• nice – Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Recipe variations

1. Chocolate chocolate chip pound cake. If you would like an even more luxurious cake, chocolate pound cake Follow the recipe and add half a cup of chocolate chips to the batter. Bake as usual.
2. Variations in taste. Add half a teaspoon of almond, orange, or rum extract to the vanilla for even more flavor. A cup of peanut butter chips or butterscotch chips creates a different and amazing flavor. Mix in dark, milk, or white chocolate chips or use chocolate chunks for an even more decadent flavor.
3. Peanut butter chocolate chip pound cake. Add half a cup of creamy peanut butter to the eggs to make it taste like a peanut butter cup.
4. pound cake in the kitchen sink. Have you tried Kitchen Sink Cookies? 🤤 Instead of chocolate chips, add 2 to 3 tablespoons each of dried cranberries, raisins, grated coconut, butterscotch chips, dark and white chocolate chips, chopped pecans, walnuts, and almonds. Mix what you have decided to your liking and drink a cup.
5. Add spices. Add cinnamon and nutmeg for added flavor. Or turn it into chocolate chip spice pound cake with 1 tablespoon. pumpkin pie spice.
6. Fruity addition. Consider adding 1/2 cup of dried cherries, raspberries, or cranberries to supplement the chocolate chips. If you want a citrusy flavor, add orange zest to the batter.
7. reduce fat and sugar. Replace half of the butter and sugar with 1 cup of mashed banana or applesauce.
8. get nuts – Replace half of the chocolate chips with chopped pecans, walnuts, or almonds for more texture and crunch.

tips and tricks

1. Ovens vary, so start checking your cake a few minutes before the recommended baking time.
2. To prevent the cake from sticking, be sure to grease and flour the pan or line it with parchment paper.
3. Let the cake cool completely before cutting to maintain a light and fluffy texture.
4. Cutting the cake with a serrated knife will give you clean, precise slices.
5. Add half a teaspoon of instant coffee to the batter to intensify the chocolate flavor.

How to prepare and store

Pound cake is a great make-ahead dessert because it stores easily and tastes even better the next day. Make up to 3 days in advance and store fresh at room temperature in an airtight container. You can also store it in the refrigerator for up to a week and bring it to room temperature before eating.

Pound cake also freezes beautifully. You can choose to freeze the whole cake or individual slices. Wrap tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw in the refrigerator, bring to room temperature, and enjoy.

what to eat with chocolate chip pound cake

Served with chocolate chip pound cake chai tea latte or ginger tea Looking forward to a pleasant afternoon. Please topping homemade whipped cream and candied pecans For the ultimate decadent dessert.

Try more hassle-free pound cake recipes

1. cream cheese pound cake
2. 7 up pound cake
3. sweet potato pound cake
4. lemon blueberry pound bake
5. peach cobbler pound cake

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