Indulge in Decadence: Chocolate Chip Pound Cake Recipe
Are you a chocolate lover looking for a simple and delicious dessert to satisfy your sweet tooth? Look no further than this Very Basic Chocolate Chip Pound Cake Recipe. This easy-to-follow recipe is perfect for both novice and experienced bakers who want to indulge in a delectable treat with minimal effort.
The best part of this recipe? It’s packed full of chocolate chips, showcasing the perfect balance of sweetness and richness. Whether it’s for dessert or an afternoon snack, with a cup of coffee or tea, this chocolate chip pound cake is perfect for any occasion.
This recipe is versatile enough to work for gatherings, like birthday parties or holidays, as well as for informal get-togethers. With its moist texture and flavorful ingredients, there’s no doubt that this chocolate chip pound cake recipe will become a staple in your baking repertoire. Stay tuned for more details on how to make this delectable dessert!
Why You’ll Love This Recipe
If you’re a chocolate chip lover, then you’re in for a treat with this recipe. The Very Basic Chocolate Chip Pound Cake recipe is perfect for any occasion and satisfies your cravings for something sweet and decadent. Here are some reasons why you’ll love this recipe:
First, it’s easy to make. You don’t need any special ingredients that are hard to find, nor do you need complicated techniques or tools. You only need basic ingredients such as flour, sugar, unsalted butter, vanilla extract, eggs, salt, baking powder, and sour cream. With these ingredients and a regular loaf pan or bundt pan, you can whip up a chocolate chip pound cake in no time.
Second, it’s versatile. While the recipe is called “basic,” it doesn’t mean that it’s boring. You can change up the recipe by substituting the chocolate chips with nuts or dried fruits if you prefer. You can also add a drizzle of chocolate sauce or caramel sauce on top to make it more indulgent.
Third, it’s delicious. The cake is moist and buttery with a hint of vanilla flavor that compliments the chunks of melted chocolate chips throughout the cake. The pound cake has a tender crumb and a lightly crisp exterior made possible by baking at 325°F.
Lastly but equally important, it’s perfect for sharing. Whether it be for a potluck party or afternoon tea with friends, this cake will satisfy everyone’s sweet tooth without breaking the bank. Plus, with its classic taste and non-fussy appearance, it will delight everyone who takes a bite.
In summary, this Very Basic Chocolate Chip Pound Cake recipe will surely become one of your go-to dessert recipes. It’s effortless to make, versatile in its possibilities, divine in taste, and easy to share with loved ones anytime you desire something sweet and comforting.
Ingredient List
Here are the cake ingredients that you will need to make your very own chocolate chip pound cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1 cup chocolate chips
Make sure that you have all the ingredients before starting. It is a good idea to double-check your kitchen to see if there are any items that you need to pick up from the store.
The Recipe How-To
Step 1: In a mixing bowl, I cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar.
Step 2: I then add eggs one at a time, beating well after each addition.
Step 3: After the eggs are completely combined, I slowly mix in 1 tablespoon of vanilla extract.
Step 4: In another mixing bowl, I whisk together 1 teaspoon of baking powder, ½ teaspoon of baking soda, a pinch of salt, and 3 cups of all-purpose flour.
Step 5: Gradually, I add the dry ingredients to the butter mixture until the two are combined perfectly.
Layering Chocolate Chips
Step 6: I fold in 1½ cups of semisweet chocolate chips into the batter, ensuring that they are evenly distributed throughout.
Baking the Pound Cake
Step 7: Next, I grease a 9×5 inch loaf pan and transfer the batter into it.
Step 8: After preheating my oven to 325°F, I bake the cake forty-five minutes to an hour. To check if the pound cake is thoroughly baked, stick a toothpick through its center; once it comes out clean, it is done.
Cooling and Serving
Step 9: After removing from the oven, let it cool for around fifteen minutes before transferring it to a plate or wire rack to cool down completely.
Enjoy your easy-fresh-from-the-oven **chocolate chip pound cake!
Substitutions and Variations
There are so many ways to switch up this easy chocolate chip pound cake recipe. Here are just a few of my favorite substitutions and variations:
– Swap out the chocolate chips for other mix-ins like chopped nuts, dried fruit, or shredded coconut.
– Use brown sugar instead of granulated sugar for a deeper, caramel flavor.
– Add a tablespoon of espresso powder to the batter for a subtle coffee flavor.
– For an extra-rich cake, substitute ½ cup of the all-purpose flour with cocoa powder to make a chocolate pound cake. You can also add ¾ cup chocolate chips instead of the regular amount.
– Make a cream cheese chocolate chip pound cake by adding 8 oz of softened cream cheese to the batter and reducing the butter to ¾ cup.
– Turn this recipe into mini loaves or muffins by reducing the baking time and adjusting the baking temperature as needed. Mini cakes are perfect for gifting or sharing with friends and family.
– For those looking for healthier options, use coconut sugar or honey as a substitute for sugar. You can also replace part of the flour with almond flour or whole wheat flour.
No matter which variation you choose, this easy chocolate chip pound cake is sure to be a hit with everyone who tries it. Feel free to experiment and find your own perfect combination of flavors!
Serving and Pairing
Once you have baked this delicious chocolate chip pound cake, it’s time to serve and enjoy! This cake is perfect for any occasion and can be served in many ways. Here are some pairing ideas that will make your chocolate chip pound cake even more delectable.
Firstly, let’s talk about the traditional way of serving this pound cake. It’s best to slice it into generous portions and serve it with a dollop of whipped cream or a scoop of vanilla ice cream topped with fresh berries or a drizzle of caramel syrup. This pairing complements the sweet and buttery flavor of the cake perfectly.
For a more elaborate dessert, try creating a trifle with layers of chocolate chip pound cake, whipped cream or custard, and fresh fruit such as raspberries or strawberries. This dessert is sure to impress your guests and satisfies anyone’s sweet tooth.
If you’re looking for a quick and easy breakfast treat to go with your morning coffee, chocolate chip pound cake works wonders. Slice the cake into thin pieces and toast it lightly before spreading some butter or Nutella over it. The chocolate chips in the bread bring out the strong flavors in the coffee.
Lastly, this cake pairs well with hot cocoa on chilly nights. It’s a perfect combo to indulge yourself with its soft texture of the cake blending seamlessly with the hot cocoa.
Overall, there are endless possibilities when it comes to serving and pairing chocolate chip pound cake. You can explore different variations as per your preference, but one thing remains constant – this recipe always makes an irresistible dessert!
Make-Ahead, Storing and Reheating
This chocolate chip pound cake recipe is perfect for making ahead and storing for later. After you’ve baked your cake, let it cool completely before storing it. To store the cake, wrap it tightly in plastic wrap or aluminum foil and store in an airtight container at room temperature.
If you want to make the cake ahead of time, you can freeze it once it has cooled down completely. Wrap the cake with plastic wrap and then aluminum foil before placing it in the freezer. It will keep up to 3 months if stored properly in the freezer.
When you’re ready to serve your cake, let it thaw at room temperature for several hours before cutting into it. You can also heat up individual slices in the microwave for a few seconds to make them warm and gooey again.
If you have leftovers, store them in an airtight container at room temperature for up to 3 days. To reheat any leftovers, simply microwave them on low power for 15-20 seconds. Reheating the cake will help soften and warm up any hardened chocolate chips that may have occurred due to refrigeration.
Don’t forget to cover your cake tightly after heating when storing it back in the refrigerator, as this will help retain its moisture content. Make sure to enjoy every last bite of this decadent dessert!
Tips for Perfect Results
One of the essential ingredients for a successful chocolate chip pound cake is unsalted butter. Ensure that you use the butter at room temperature, allowing it to soften for thirty minutes to an hour, which aids in the even mixing of cake ingredients.
For a moist and tender texture, ensure you do not over-mix or under-mix the batter. Over-mixing causes air pockets, resulting in tough and dry baked goods, while under-mixing leads to uneven texture and insufficient mixing of ingredients.
Are your chocolate chips sinking to the bottom of your cake batter? Try dusting them lightly with flour before incorporating them into the cake mix. The flour coating helps distribute the chips evenly throughout the cake.
Several alternative options may be used instead of sour cream or buttermilk to help make your chocolate chip pound cake moist. These substitutes include plain yogurt, heavy cream, or even regular milk mixed with lemon juice.
Keep an eye on your baking time since ovens vary in temperature and baking time. To prevent over-browning or drying out, check with a toothpick for doneness at 55 minutes, and add an extra 5-10 minutes if needed.
Finally, allow your chocolate chip pound cake to cool entirely before slicing it, as the residual heat inside continues to cook for a few minutes post-baking. This cooling period allows the melted chocolate chips within the cake to reset and solidify slightly, making them easier to cut through when ready to enjoy!
FAQ
Now that you know how to make a scrumptious chocolate chip pound cake, you might have some questions or concerns. Don’t worry; you’re not alone! Let me address some of the most frequently asked questions (FAQs) about this easy dessert recipe.
What is Elvis Presley pound cake?
Elvis had a special relationship with Janelle McComb, his childhood friend, who used to bake pound cakes for him. The recipe for these cakes was passed down to the Sterns in 1987, 10 years after Elvis’ passing. Janelle McComb used to bake two loaves of this cake every Christmas and bring them to Graceland.
Why is my pound cake not moist?
When a cake turns out dry, it’s likely that it has spent too much time in the oven. Another possible culprit is an imbalanced ratio of ingredients, particularly too much flour or not enough butter and sugar. To remedy this, experiment with lowering the oven temperature or taking the cake out earlier to prevent over-baking.
What causes a pound cake to be gummy?
When making cakes, it’s important to avoid over-mixing the flour, as it can activate the gluten and result in a rubbery texture. This issue often arises from improper creaming of the butter and sugar. Achieving the perfect texture is crucial for a delicious and satisfying cake.
How to bake cake with only three ingredients?
Let’s start by preheating the oven to 350°F. I recommend that you grab an 8 inch springform pan and grease its interior. Then proceed to line it with parchment paper.
Moving on to the batter, crack some fresh eggs into a large mixing bowl and add sugar to it. Make sure you mix these two ingredients together until they are smooth and fluffy. To get the perfect texture for the cake, I recommend using a mesh strainer or flour sifter to sift in 1/3 of the flour.
Once the batter is smooth, it’s time to pour it into the prepared pan. Make sure to distribute it evenly across the pan for an even bake.
When the cake is ready, take it out of the oven and let it cool down completely before removing it from the pan. Trust me, this step is crucial to avoid any mishaps.
Why do you put baking soda in pound cake?
A classic dessert that is both dense and flavorful is pound cake. This cake was initially made using a recipe that included a pound of butter, eggs, sugar, and flour, and hence its name. Nowadays, the recipe often involves using baking powder to allow for an increased level of lift. Typically, it is baked in a loaf pan.
Bottom Line
In conclusion, this very basic chocolate chip pound cake recipe is a foolproof crowd-pleaser that is sure to impress your friends and family. With simple ingredients and easy-to-follow instructions, this chocolate chip pound cake will come out moist, buttery, and loaded with chocolate chips in every bite.
Making substitutions and variations is easy with this recipe, and serving the pound cake with coffee or tea makes for a perfect pairing. You can also make it ahead of time, store it, and even reheat it without sacrificing its deliciousness.
By following the tips for perfect results, you can ensure that your pound cake comes out perfectly every single time. And finally, with answers to frequently asked questions readily available, there’s no need to worry about any uncertainties in the recipe.
In short, this delicious dessert is an easy way to satisfy your sweet tooth while impressing everyone with your baking skills. So why not give it a try? Your taste buds will surely thank you!
Very Basic Chocolate Chip Pound Cake Recipe
Ingredients
- 3 1/2 cups all purpose flour, plus some for dusting pans
- 1/2 teaspoon salt
- 4 eggs
- 4 egg yolks
- 1 tablespoon vanilla
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 1 (12 ounce) bag semisweet chocolate chips
Instructions
- Heat oven to 325°F Coat TWO 9x5x3 inch loaf pans with non stick spray and dust lightly with flour (shake off excess); set aside.
- Stir together flour and salt; set aside.
- In a small bowl, stir together eggs, egg yolks, and vanilla; set aside.
- Mix butter and sugar together on medium high speed for 6 minutes or until very light and fluffy.
- Reduce speed to medium and gradually pour in egg mixture then increase speed to medium high and beat 3 minutes or until light and fluffy.
- Reduce speed to low and gradually add in flour mixture and beat until just blended.
- Hand stir in chocolate chips.
- Evenly divide batter between the two loaf pans and smooth tops.
- Bake at 325F for 1 hour 12 minutes or check after an hour and remove after pick inserted in center comes out clean.
- Cool in pans on wire rack for 30 minutes then remove from pans and cool completely on the wire rack.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.