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Sliced Chocolate Chip Pound Cake on a blue cake plate.
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5 from 2 votes

The BEST Chocolate Chip Pound Cake

Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 672kcal
Author Stacey Little

Ingredients

  • 1 1/2 cups unsalted butter (room temperature)
  • 2 1/2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 3 1/2 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 (10-ounce) package mini semi-sweet chocolate chips
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Instructions

  • Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt or tube pan. Set aside.
  • Using a mixer, cream the butter and sugar together until light and fluffy - about 5 minutes. Add the eggs, one at a time, mixing just enough to fully incorporate each egg after adding. Scrape down the sides of the bowl.
  • In a medium bowl, whisk the flour, salt, and baking soda together.
  • Add the dry ingredients and the buttermilk to the butter mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix until well combined. Scrape down the sides of the bowl and mix again.
  • Add the chocolate chips, vanilla, and almond extracts and mix to combine.
  • Pour the cake batter evenly into the prepared pan. Gently tap the pan on the countertop to force air bubbles to the top of the batter. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary**. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely. Slice and serve. Store covered on the counter for a few days or in the refrigerator for longer.

Video

Notes

*Measure your flour by spooning the flour into a dry measuring cup and use the back of a butter knife to level off the flour in the cup. 
**If you want to be specific, you can test the cake temperature with an instant read thermometer. You'll want the cake to be between 208°F and 210°F.

Nutrition

Calories: 672kcal | Carbohydrates: 83g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 194mg | Potassium: 232mg | Fiber: 3g | Sugar: 52g | Vitamin A: 845IU | Calcium: 60mg | Iron: 4mg


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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