Imagine sinking your fork into a slice of the most decadent, moist pound cake imaginable - studded with rich chocolate chips and topped with a luxuriously smooth cream cheese icing that will make your knees weak. This isn't just another cake recipe; this is a culinary experience that transforms an ordinary dessert into an extraordinary moment of pure bliss. Whether you're a baking novice or a seasoned pro, this Chocolate Chip Pound Cake is about to become your new obsession that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for icing)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
- Stir in the vanilla extract and fold in the chocolate chips gently with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese icing. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed. Add the vanilla extract and continue mixing until the icing is fluffy and well combined.
- Once the cake has cooled completely, drizzle or spread the cream cheese icing over the top of the cake. Allow the icing to set for a few minutes before slicing.
- Serve and enjoy your delicious Chocolate Chip Pound Cake with Cream Cheese Icing!
Tips
- Always use room temperature ingredients, especially butter and eggs, to ensure smooth and even mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use high-quality chocolate chips for the best flavor and make sure to fold them gently to prevent sinking.
- Check your cake's doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before icing to prevent the cream cheese frosting from melting.
- For extra richness, consider using European-style butter with higher fat content.
- Store the cake in an airtight container at room temperature for up to 3 days for maximum freshness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 130mg
