Ingredients for Very Basic Chocolate Chip Pound Cake
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How to Make Very Basic Chocolate Chip Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour two 9x5x3 inch loaf pans.
- In a medium bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Set aside.
- In a small bowl, whisk together 4 large eggs, 2 large egg yolks, and 1 teaspoon vanilla extract. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar on medium-high speed for 6 minutes, until light and fluffy.
- Reduce mixer speed to medium. Gradually pour in the egg mixture, then increase speed to medium-high and beat for 3 minutes, until light and fluffy.
- Reduce mixer speed to low. Gradually add the dry ingredients and beat until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips by hand.
- Divide batter evenly between the prepared loaf pans. Smooth the tops.
- Bake for 62-72 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around the 62-minute mark.
- Let cakes cool in the pans on a wire rack for 30 minutes.
- Remove cakes from pans and let cool completely on the wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
98g
Fat
51g
Carbs
13g