I have a major sweet tooth, and I always have. And as a kid, there was one thing my mom made that I loved more than anything in the whole world. Chocolate chip pound cake. When it came to special events, especially my birthday, she didn’t even have to ask what I wanted. She knew the answer. To this day, it’s still one of my favorite sweet indulgences. Move over cookies and milk, chocolate chip pound cake comin through!
A few years ago, I decided I would try making my mom’s famous cake on my own. I didn’t just ask for the recipe though…I made her show me how to make the cake. After all, I was learning an art, not just a recipe. Over the last few years, I have perfected my favorite cake, and it’s just as delicious as I remember it as a kid.
Here’s what you’ll need:
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups sugar
- 1 cup (2 sticks) butter, softened
- 3 tsp vanilla extract
- 4 eggs
- 3/4 cup milk
- 2 cups (1 12 oz package) mini chocolate chips (yes, mini is important)
- powdered sugar (optional)
Preheat the oven to 325 degrees. Prepare a bunt pan by completely greasing and flouring the inside.
In a small mixing bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large mixing bowl, using a hand mixer), beat together the sugar, butter and vanilla together on low speed until creamy. Crack one egg at a time into the sugar/butter mixture, and beat on medium speed until each one is thoroughly combined before adding the next.
After all the eggs have been added to the mix and everything is smooth, gradually begin adding the flour mixture, alternating with the milk. I usually add about a cup of flour and beat on medium speed until it’s combined, then add a quarter of the milk, then more flour and so on until all the flour and milk has been mixed in. Finally, stir in the chocolate chips until their evenly distributed throughout the cake batter.
Pour the batter into the prepared bunt pan and bake in a 325 degree oven for 70 to 80 minutes, or until a a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and cool in the pan on a cooling rack. Make sure not to take the cake out of the pan until it’s completely cooled because it’s very heavy and fragile while it’s still hot. Sprinkle the cake with powdered sugar, if desired.
This cake is rich and delicious, it’s the perfect balance of chocolate and cake. The texture is like a mix between a regular cake and a typical pound cake — a little crumbly, but pretty dense. The only way to eat this cake is heated with a huge glass of ice cold milk. And believe me, after your first bite, you’ll be hooked for life. It’s worth the hour and a half it takes to bake, not to mention that your house will smell heavenly the rest of the day.
If there’s one recipe from this blog that you decide to try, it should be this one. I guarantee you won’t be disappointed. And…if you decide to give it a try, please comment and let me know how it goes and how you enjoyed it!