Get ready to experience a slice of heaven with Molly's Chocolate Chip Pound Cake - the dessert that promises to transform your ordinary day into an extraordinary culinary adventure! This isn't just another cake; it's a rich, decadent masterpiece that combines the classic comfort of a traditional pound cake with the irresistible allure of chocolate chips. Whether you're a baking novice or a seasoned pro, this recipe will have you creating a show-stopping dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 slices
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 cup chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated into the batter.
- Mix in the vanilla extract until well combined. The vanilla will add a lovely flavor to your cake.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in the chocolate chips gently using a spatula. This will distribute the chocolate evenly 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 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake in the last few minutes to prevent overbaking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake has cooled, slice it into 12 pieces and serve. Enjoy your delicious Molly's Chocolate Chip Pound Cake!
Tips
- Room Temperature is Key: Ensure your butter and eggs are at room temperature before starting. This helps create a smoother, more consistent batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Chocolate Chip Distribution: Toss your chocolate chips in a little flour before folding into the batter. This prevents them from sinking to the bottom of the cake.
- Pan Preparation Matters: Thoroughly grease and flour your pan to ensure the cake releases easily and maintains its beautiful shape.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfect!
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before removing. This helps it set and prevents breaking.
- Storage Tip: Store your pound cake in an airtight container at room temperature for up to 4-5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 115mg
