Description
This Chocolate Chip Pound Cake is rich, buttery, and perfectly moist, with the deep nutty flavor of browned butter and pockets of melted chocolate chips in every bite. A simple yet decadent dessert for any occasion.
Ingredients
Scale
- 180 g browned unsalted butter
- 200 g granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 160 g cream cheese, room temperature
- 220 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 100 g chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk browned butter and sugar together until light and creamy.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and softened cream cheese until smooth.
- In another bowl, mix flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in chocolate chips gently to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a rack.
- Cool completely, slice, and enjoy warm or at room temperature.
Notes
- Brown butter until golden and fragrant, not burnt.
- Use room-temperature eggs and cream cheese for a smooth batter.
- Toss chocolate chips in a bit of flour to prevent sinking.
- If the cake browns too fast, cover loosely with foil.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg