This chocolate chip pound cake is a moist, buttery cake, flecked with chocolate chips and baked to perfection.
The secretary at my school celebrated her birthday a few weeks ago. I didn’t know about it until the day before, so I scrambled to figure out what kind of sweets she likes. I often bring baked treats into school, and the ladies in the office always rave about them, but I wanted to bake something especially for Ms. Mae.
My recon told me that she “loves chocolate, but not anything too rich.” I knew right away that I wanted to make this chocolate chip pound cake. It’s the perfect combination of moist cake and rich chocolate. It bakes up buttery and light, with just the right amount of sweetness. I thought about adding a glaze, because glazes certainly have their place, but ultimately the cake stands on its own as a simple yet sweet treat.
chocolate chip pound cake
adapted from table for seven
3/4 cup butter, softened
1 cup sugar
1 tbs. vanilla extract
1 3/4 cup flour
1/4 tsp. salt
1 1/2 cup chocolate chips
Preheat oven to 325 degrees. Beat sugar and butter together on medium speed until fluffy, about three minutes. Add eggs one at a time, beating after each to combine. Add vanilla and salt and mix well. Add flour a half cup at a time, mixing slowly to incorporate. Fold in chocolate chips.
Transfer batter to a greased loaf pan and bake for 50-55 minutes. Allow to cool almost completely in pan before transferring to a cooling rack.
I’ve got plenty more treats where that came from! Check out salted peanut butter chocolate chip cookies and triple chocolate banana bread.
What’s your go-to dessert recipe for the hard-to-bake-for people in your life?