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Chocolate Chip Pound Cake

A delightful treat combining the dense richness of pound cake with sweet mini chocolate chips, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ⅔ cups all-purpose flour Forms the structure of the cake.
  • 1 ½ teaspoons baking powder Helps the cake rise.
  • a pinch salt Enhances sweetness.
Wet Ingredients
  • ¾ cup unsalted butter, softened Ensures the cake is moist.
  • 1 cup turbinado sugar Adds depth to the flavor profile.
  • 1 teaspoon vanilla extract Infuses warmth and sweetness.
  • 4 large eggs Provides structure and richness.
Chocolate
  • 1 cup mini chocolate chips Delivers bursts of chocolatey goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
  2. In a mixing bowl, sift together the flour, baking powder, and salt.
Mixing
  1. In a separate bowl, whisk the turbinado sugar and softened butter until fluffy.
  2. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  3. Gradually fold the dry ingredients into the wet mixture in two batches.
Baking
  1. Gently stir in the mini chocolate chips.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake for approximately 50 minutes, or until a toothpick comes out clean.
  4. Allow the cake to cool completely on a wire rack before slicing.

Notes

Ensure butter and eggs are at room temperature for a better batter. For extra indulgence, consider using regular-sized chocolate chips. Store in an airtight container for up to 3 days, or freeze for longer storage.