Chocolate Chip Pound Cake Loaf With Vanilla Buttercream Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 325°F (163°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and lightly dust with 1 teaspoon flour, tapping out excess.

Cream butter and sugars

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/4 cup packed light brown sugar on medium speed until light, fluffy and pale in color, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition so each egg is fully incorporated. Scrape the bowl, then add 2 teaspoons vanilla extract and beat until combined.

Combine dry ingredients

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly mixed.

Alternate dry and wet

With the mixer on low, add one-third of the dry mixture to the butter mixture and mix until just combined. Stir in half of the 1/2 cup milk. Repeat with another third of the dry mixture, then the remaining milk, then the last dry mixture. Mix only until combined; do not overmix.

Fold in sour cream

Fold in 1/2 cup sour cream (or Greek yogurt) with a flexible spatula until the batter is smooth and homogenous. The batter should be thick but scoopable.

Prepare chocolate chips

Toss 1 cup mini semisweet chocolate chips with 1 tablespoon flour in a small bowl to coat (this helps keep them from sinking). Gently fold the coated chips into the batter until evenly distributed.

Fill pan and top

Spoon the batter into the prepared loaf pan and smooth the top with an offset spatula. Sprinkle the top with the optional 2 tablespoons extra mini chocolate chips for a decorative finish.

Bake

Bake in the preheated 325°F (163°C) oven for 55–70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly after 35–40 minutes, tent the loaf loosely with aluminum foil.

Cool

Remove the loaf from the oven and set on a wire rack. Let it cool in the pan for 15–20 minutes, then run a knife around the edges, invert onto the rack, and remove the pan. Cool completely (about 1–1.5 hours) before frosting so the buttercream does not melt.

Beat butter

With a handheld mixer or stand mixer fitted with the paddle, beat 1/2 cup softened unsalted butter on medium speed until smooth and pale, about 1–2 minutes.

Add sugar and flavor

Reduce speed to low and add 2 cups sifted confectioners' sugar gradually, mixing until incorporated. Add 1 teaspoon vanilla extract and 1/8 teaspoon salt.

Adjust texture

Add 2 tablespoons heavy cream (or milk) one tablespoon at a time and increase mixer speed to medium-high. Beat until light, creamy and fluffy, about 2–3 minutes. If the frosting is too thick, add up to 1 additional tablespoon cream; if too thin, add a little more powdered sugar until the desired spreading consistency is reached.

Frost the cooled loaf

Once the cake is completely cool, spread the buttercream over the top of the loaf with an offset spatula. For a neat finish, pipe a strip down the center or spread a thin layer and leave it rustic. Optionally garnish with extra mini chocolate chips pressed lightly into the frosting.

Slice the loaf with a sharp serrated knife, wiping the knife between cuts for clean slices. Store the frosted loaf at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving (about 1 hour) for best texture. The unfrosted loaf can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before bringing to room temperature and frosting.