Prepare to embark on a mouthwatering journey that will transform your ordinary baking routine into an extraordinary culinary adventure! This isn't just another pound cake - it's a decadent masterpiece that combines the nostalgic charm of malted milk with rich chocolate chips, creating a dessert that's both sophisticated and comforting. Whether you're a baking enthusiast or a weekend baker looking to impress, this recipe promises to elevate your dessert game and leave everyone craving just one more slice!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup malted milk powder
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent the cake from 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. This should take about 3-5 minutes.
- Add the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and malted milk powder. This will help to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the buttermilk. Start with one-third of the dry mixture, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Be careful not to overmix; stop as soon as you see no dry flour.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf pan from the oven and allow the cake to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, slice and serve. Enjoy your Malted Milk Black and White Pound Cake!
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check Your Oven Temperature: Use an oven thermometer to ensure accurate baking temperature, as variations can affect baking time and cake texture.
- Chocolate Chip Trick: Lightly coat chocolate chips in a bit of flour before folding into the batter to prevent them from sinking to the bottom of the cake.
- Cooling Matters: Allow the cake to cool completely before slicing to ensure clean, perfect cuts and optimal texture.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap or store in an airtight container to maintain moisture for up to 5 days.
- Serving Suggestion: For an extra indulgent treat, serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 361kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg