Chocolate Chip Pound Cake Loaf Recipe
Make Chocolate Chip Pound Cake Loaf Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Finish & Pan Preparation
Method
Cake Batter
- 1
Prep oven and pan
Position a rack in the center of the oven and preheat to 325°F (165°C). Grease a 9x5-inch loaf pan thoroughly with 1 tablespoon butter, then dust with 1 tablespoon flour and tap out excess. Optionally line the pan with a parchment sling (leaving an overhang) for easy removal.
- 2
Cream butter and sugars
In a large bowl using an electric mixer (hand or stand), beat 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/4 cup packed light brown sugar on medium-high speed until pale, light, and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
- 3
Add eggs and vanilla
Reduce speed to medium and add 4 large eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Add 2 teaspoons vanilla extract and mix until combined. Do not overmix once eggs are added.
- 4
Combine dry ingredients
In a separate medium bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly distributed.
- 5
Alternate dry and wet
With mixer on low, add one-third of the dry ingredients to the butter-egg mixture and mix until just combined. Add half of 1/2 cup whole milk and 1/2 cup sour cream (you can spoon in sour cream in dollops), mixing until just incorporated. Add another third of the dry mixture, then the remaining milk and sour cream, then the last third of dry ingredients. Scrape bowl and mix briefly until a smooth, thick batter forms. Do not overbeat.
- 6
Prepare chocolate chips
Place 1 cup mini semisweet chocolate chips in a small bowl and toss with 1 tablespoon all-purpose flour to coat — this prevents chips from sinking. Fold the coated chips into the batter with a rubber spatula until evenly distributed.
- 7
Baking & Finishing
- 8
Bake
Bake in the preheated 325°F (165°C) oven for 60–75 minutes. Start checking at 55 minutes: the cake is done when the top is golden-brown, a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and the internal temperature reaches about 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil.
- 9
Cool in pan
Remove the loaf from the oven and let it rest on a wire rack for 15–20 minutes. This allows the crumb to set and makes it easier to remove.
- 10
- 11
Optional dusting and storage
Once cooled, dust the loaf lightly with 1 tablespoon powdered sugar if desired. Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For best texture, bring to room temperature before serving if refrigerated.