Chocolate Chip Pound Cake Loaf With Half Chocolate Half Vanilla Buttercream Recipe
Make Chocolate Chip Pound Cake Loaf With Half Chocolate Half Vanilla Buttercream Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pound Cake Batter
Buttercream Frosting (Makes about 4 cups; half chocolate, half vanilla)
Pan Prep & Optional Garnish
Method
Pound Cake Batter
- 1
Prepare oven and pan
Preheat the oven to 325°F (163°C). Grease a 9x5-inch loaf pan thoroughly with the vegetable oil or softened butter, then dust with 1 tablespoon flour, tapping out excess. Line the bottom with a strip of parchment if desired for easy removal.
- 2
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with a hand mixer), beat 1 1/2 cups room-temperature unsalted butter and 1 3/4 cups granulated sugar on medium-high speed until pale, light, and fluffy, about 4–6 minutes. Scrape down the bowl once or twice.
- 3
Add eggs and vanilla
Add the 6 large eggs one at a time, beating 20–30 seconds after each addition until fully incorporated and the mixture looks smooth. Add 2 teaspoons vanilla extract and mix briefly to combine.
- 4
Combine dry ingredients
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until evenly distributed.
- 5
Alternate in dry and milk
With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the 3/4 cup whole milk: add one-third of the dry, mix until just combined, add half the milk, mix, add next third of dry, the remaining milk, then the final dry. Do not overmix; stop when no streaks of flour remain.
- 6
- 7
Bake
Spoon the batter into the prepared loaf pan and smooth the top. If using, sprinkle the optional 1/4 cup extra chocolate chips on top. Bake in the preheated oven for 60–75 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil after 35–45 minutes.
- 8
Cool
Remove the loaf from the oven and allow it to cool in the pan on a wire rack for 15–20 minutes. Run a knife around the edges, invert onto the rack, remove parchment (if used), and let the loaf cool completely, about 2 hours, before frosting. Chilling briefly (30–60 minutes) makes frosting easier but is optional.
Buttercream Frosting
- 9
Prepare base buttercream
In a clean mixer bowl with the paddle attachment, beat 1 cup softened unsalted butter on medium speed until very creamy, about 1–2 minutes. Reduce speed to low and gradually add 4 cups confectioners' sugar, about 1 cup at a time, beating briefly after each addition to prevent a sugar cloud. Add 2 teaspoons vanilla extract, 1/4 teaspoon fine sea salt, and 4 tablespoons heavy cream. Increase mixer speed to medium-high and beat until light, fluffy, and spreadable, about 2–3 minutes. If frosting is too stiff, add up to 1 additional tablespoon cream; if too loose, add a bit more powdered sugar.
- 10
- 11
Make chocolate buttercream
In a small bowl, whisk 1/2 cup unsweetened cocoa powder with 2 tablespoons hot water or warm milk until smooth and fully dissolved, forming a glossy chocolate slurry. Add the slurry to the reserved half of buttercream and beat briefly until fully combined and uniformly chocolate-colored. Taste and adjust salt or sweetness as desired.
- 12
Adjust consistency
If either buttercream is too thick for spreading, add 1 teaspoon heavy cream at a time until it reaches a smooth, spreadable consistency. Chill for 10–15 minutes if frosting is too soft to pipe or to firm slightly before assembly.
Assembly & Serving
- 13
Level and slice (optional)
If the loaf top is uneven, level gently with a serrated knife. For a neat presentation, you may slice the loaf in half lengthwise (creating two thinner loaves) and frost the cut surfaces, or frost the top and two long sides of the whole loaf.
- 14
Apply crumb coat (optional)
If you want a tidy finish, apply a thin crumb coat using a neutral spatula: spread a thin layer of vanilla buttercream over the loaf to catch crumbs, chill 10 minutes to set.
- 15
Pipe or spread half-and-half buttercream
Place the loaf on a serving platter. Using an offset spatula or piping bags, apply the vanilla buttercream to one half of the loaf and the chocolate buttercream to the other half to create a distinct half-chocolate/half-vanilla appearance. For a clean split, use a piece of parchment or a straight edge down the middle while frosting one side, then remove. Smooth each side with separate spatulas to avoid color mixing. Optionally pipe a border where the two flavors meet.
- 16
Decorate
Finish with an optional sprinkle of extra chocolate chips on the chocolate side, or shave a few chocolate curls over the divide. Chill 10–20 minutes to set the buttercream, then bring to room temperature 20–30 minutes before serving for optimal texture.
- 17
Serve
Slice the loaf with a sharp serrated knife, wiping blade between cuts for clean slices. Serves 10–12. Store leftover cake, covered, in the refrigerator for up to 4 days; bring to room temperature before serving.