Description
Enjoy this Chocolate Chip Pound Cake, featuring a moist texture and rich flavor from butter, cream cheese, and mini chocolate chips. It’s perfect for any occasion, simple to prepare, and will surely impress your guests!
Ingredients
Scale
- 2 ⅔ cups (13 ⅓ oz/378 g) all-purpose flour
- ¼ teaspoon baking soda
- 1 cup (8 oz/225 g) butter, softened
- 1 cup (8 oz/225 g) cream cheese, softened
- 2 ⅔ cups (21 oz/592 g) granulated sugar
- 1 teaspoon salt
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (6 oz/170 g) mini chocolate chips
- 2 cups (8 oz/225 g) powdered sugar, sifted
- 2–4 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C). Generously butter and flour a 15-cup Bundt pan, knocking out the excess and setting aside.
- Whisk together the flour and baking soda in a medium bowl. Set aside.
- In a stand mixer bowl fitted with a paddle attachment, cream the softened butter, cream cheese, granulated sugar, and salt on medium-high speed for 5 minutes until pale and fluffy.
- Reduce to medium speed and beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
- Reduce to low speed and gradually add the flour mixture in three additions, mixing just until combined.
- Fold in the mini chocolate chips, then spread the batter evenly into the prepared Bundt pan.
- Bake for about 90 minutes, until golden brown and a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the vanilla glaze, whisk together the sifted powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract in a small jug until smooth.
- Adjust the glaze with additional milk if necessary to reach a pourable consistency.
- Slowly pour the glaze over the cooled cake and allow it to set for about 15 minutes.
- Serve with whipped cream and fresh berries, and store in an airtight container at room temperature for up to 3 days.
Notes
Ensure all ingredients are at room temperature for better mixing.
Store leftover cake in an airtight container at room temperature for optimal freshness.
Feel free to use regular chocolate chips if mini ones are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg