Chocolate Chip Pound Cake
A moist Chocolate Chip Pound Cake that is perfect for just about any occasion!
Servings: 8
Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 1 cup (200g) light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup chocolate chips
- granulated sugar for sprinkling
Instructions
- Preheat the oven to 350°F. Line a standard 9 X 4-inch loaf pan with parchment paper. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- Using an electric mixer (hand or stand mixer), mix the butter until smooth. Add the sugar and mix of medium speed for 2 to 3 minutes, or until light and fluffy.
- Add the eggs, one at a time, and mix until combined. Add the vanilla and mix until smooth.
- Add half of the flour mixture and stir until incorporated. Stream in the buttermilk and mix until smooth. Add the remaining flour and stir until incorporated. It's okay if a few streaks of flour remain.
- Add the chocolate chips and fold to combine. Reserve a few for sprinkling over the top.
- Scrape the batter into the prepared pan. Add a few chocolate chips on top. Sprinkle the top with a generous coat of granulated sugar.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or slightly moist (not raw batter).
- Cool the cake on a wire rack for at least 30 minutes before removing it from the pan. Continue to cool before slicing.
Notes
Store the cake at room temperature for up to 3 days. Cover with plastic wrap or tent with foil.
Freeze the baked and cooled loaf by wrapping in plastic and placing in a zip-top bag. Freeze up to 3 months. Thaw the cake overnight in the refrigerator.