A deliciously easy and tasty dessert, this Chocolate Chip Pound Cake is perfect for any and all occasions.
Cake is one of my favorite words. I mean you hear cake and you can pretty much dream up about a million different things.
This Chocolate Chip Pound Cake is the dessert in question here. It is so unbelievably good, most, tender and full of chocolate.
Pound Cakes are super easy to make and usually come out absolutely amazing, and they are really versatile too when it comes to flavors and additions.
For this one, chocolate chip was our go-to and usually is. There is something about the combination of flavor that makes it classic but tasty.
With each bite you will have the delicious sweetness from the cake itself and then a punch of chocolate from the melted chocolate chips.
If you’ve been wanted to add a new cake recipe to your dessert menu, you can not skip out on this Chocolate Chip Bundt Cake!
Some of our other favorite cake recipes that we have on our site include: Cookies and Cream Cake, Easy Chocolate Cake and Donut Cake.
WHY THIS RECIPE WORKS:
- With minimal ingredients, this is super easy to make.
- The chocolate chips add a delicious flavor aspect to the cake.
- This is great for parties, holidays and just to have at home to munch on.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Granulated sugar
Unsalted Butter
Eggs
Buttermilk
Vanilla extract
Semi-sweet chocolate chips
Powdered sugar for dusting, optional
HOW TO MAKE A CHOCOLATE CHIP BUNDT CAKE, STEP BY STEP:
- Preheat the oven to 325 degrees F. Spray a 10-inch standard sized bundt pan with baking spray. Use a pastry brush to brush the spray evenly on the pan, set aside. Or coat with vegetable shortening and sprinkle with flour moving your pan around making sure the flour coats the whole band.
- Add the flour, sugar, butter, eggs, buttermilk, and vanilla into the bowl of a stand mixer fitted with the paddle attachment
- Mix on low speed for about 2 minutes until the ingredients start to combine.
- Place the mixer on medium speed and mix for 2 more minutes until smooth and fully combined
- Add the chocolate chips and with spatula or spoon, stir them in until incorporated.
- Add the batter to the prepared bundt pan and smooth out the top.
- Place in the oven and bake for 80-90 minutes, until a toothpick inserted into the center comes out clean. If you notice the pound cake browning too quickly, you can tent with foil (we usually do this halfway through baking).
- Remove from the oven and let cool in the pan for 10 minutes, then turn out the pound cake onto a wire wrap and let it cool completely.
- Transfer bundt cake onto your serving platter and dust with powdered sugar if using, slice and serve.
WHAT HAPPENS IF MY CAKE BROWNS TOO QUICKLY?
This does happen, it really depends on the oven, if you see this happening (make sure you are checking on your cake) then you will want to just tent it with foil.
We usually tent ours halfway through the baking process, this still allows the cake to cook but not burn.
CAN I USE ANOTHER TYPE OF CHOCOLATE?
If you do not want to use semi-sweet chocolate in this you can also use milk chocolate or dark chocolate as well. If you are feeling adventurous you can try white chocolate.
You can also use chocolate chunks, or chop up a chocolate baking bar if you want larger pieces of chocolate throughout your cake.
WHAT IS THE BEST WAY TO MAKE THIS NOT STICK TO THE PAN?
While a lot of people have luck with using non-stick cooking spray, some do not. If you use non-stick make sure it is coated well or use one with flour in it.
We like to coat our pan with shortening and then flour the pan, this has been our fool-proof way to get our cake out with no sticking.
CAN I USE ANOTHER TOPPING?
Want to use something other than powdered sugar? Go ahead! You can make a chocolate glaze, ganache, powdered sugar glaze, cream cheese glaze, etc.
It really is up to you on how sweet you want this cake, or you can just leave it as is without a topping.
HOW TO STORE:
This can be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
You can also freeze this cake, we personally like to place individual slices in plastic wrap and then foil and into a freezer container, where it will keep for up to 3 months.
To defrost, remove to room temperature until thawed.
TIPS AND TRICKS:
- Buttermilk is highly recommended in this recipe, you can use regular milk as well. Or you can make your own. For each cup of buttermilk use 1 cup of regular milk and add 1 Tablespoon distilled white vinegar, stir and let sit for 5 minutes, stir again and use.
- Use other flavors of chocolate chips, or try chocolate chunks.
- This can be frozen, see above on how to do that.
- Other toppings can be use, see some of my ideas above. Or don’t top it at all.
- You may have to tent this to keep the cake from browning too quickly, keep an eye on your cake and if you see it browning, place tin foil over the top.
Can’t resist a good cake? Then you won’t be able to resist this Chocolate Chip Bundt Cake, super easy and flavorful.
If you like this recipe you might also like:
If you’ve tried this CHOCOLATE CHIP POUND CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Chip Pound Cake
Ingredients
- 4 cups all-purpose flour
- 3 cups granulated sugar
- 2 cups butter softened
- 6 large eggs
- ¾ cup buttermilk
- 1 Tablespoon vanilla extract
- 12 ounces semi-sweet chocolate chips
- Powdered sugar for dusting optional
Instructions
- Preheat the oven to 325 degrees F. Spray a 10-inch standard sized bundt pan with baking spray. Use a pastry brush to brush the spray evenly on the pan, set aside. Or coat with vegetable shortening and sprinkle with flour moving your pan around making sure the flour coats the whole band.
- Add the flour, sugar, butter, eggs, buttermilk, and vanilla into the bowl of a stand mixer fitted with the paddle attachment
- Mix on low speed for about 2 minutes until the ingredients start to combine.
- Place the mixer on medium speed and mix for 2 more minutes until smooth and fully combined
- Add the chocolate chips and with spatula or spoon, stir them in until incorporated.
- Add the batter to the prepared bundt pan and smooth out the top.
- Place in the oven and bake for 80-90 minutes, until a toothpick inserted into the center comes out clean. If you notice the pound cake browning too quickly, you can tent with foil (we usually do this halfway through baking).
- Remove from the oven and let cool in the pan for 10 minutes, then turn out the pound cake onto a wire wrap and let it cool completely.
- Transfer bundt cake onto your serving platter and dust with powdered sugar if using, slice and serve.
Notes
- Powdered sugar is not included in the nutritional value.
- Buttermilk is highly recommended in this recipe, you can use regular milk as well. Or you can make your own. For each cup of buttermilk use 1 cup of regular milk and add 1 Tablespoon distilled white vinegar, stir and let sit for 5 minutes, stir again and use.
- Use other flavors of chocolate chips, or try chocolate chunks.
- This can be frozen, see above on how to do that.
- Other toppings can be use, see some of my ideas above. Or don’t top it at all.
- You may have to tent this to keep the cake from browning too quickly, keep an eye on your cake and if you see it browning, place tin foil over the top.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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