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Giada Chocolate Chip Pound Cake

Giada Chocolate Chip Pound Cake - recipe card
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This classic pound cake gets a Giada-inspired upgrade with rich vanilla and semisweet chocolate chips. The crumb is tender, dense, and buttery, with a perfect crackle on top.

Ingredients

Scale
  • 1 cup (226g / 2 sticks) unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature (65-68°F / 18-20°C)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (90g) semisweet chocolate chips (preferably 60% cacao or higher)
  • 1 tablespoon all-purpose flour (for dusting chocolate chips)

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper leaving a 2-inch overhang on the long sides. This parchment sling will help you lift the cake out cleanly after baking.
  2. In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric hand mixer (or stand mixer with paddle attachment) on medium speed for 3 to 4 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a spatula halfway through. Do not rush this creaming step; it builds the structure that gives the cake its fine, tender crumb.
  3. Add the room-temperature eggs one at a time, beating on medium-low until each yolk is incorporated before adding the next. After all eggs are in, add the vanilla extract and mix until just combined. If the batter looks curdled, it may be because the butter or eggs were too cold—let it rest for 2 minutes, then beat again on low for 15 seconds to re-emulsify.
  4. In a separate medium bowl, whisk together the all-purpose flour, kosher salt, and baking powder. This aerates the flour and ensures the leavening is evenly distributed. Add the dry ingredients to the butter mixture in three additions, mixing on low speed until just combined after each. Stop when you no longer see streaks of flour; overmixing will make the cake tough.
  5. In a small bowl, toss the chocolate chips with the reserved 1 tablespoon of all-purpose flour until each chip is coated. This prevents the chips from sinking to the bottom of the batter during baking. Gently fold the floured chips into the batter with a rubber spatula, using no more than 10 broad strokes to distribute evenly.
  6. Scrape the batter into the prepared loaf pan, spreading it into an even layer. Smooth the top with a spatula, then tap the pan firmly on the counter three times to dislodge any large air pockets. Bake for 55 to 65 minutes, rotating the pan front-to-back after 30 minutes for even browning.
  7. Test for doneness at the 55-minute mark by inserting a wooden skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs clinging—not wet batter. If the top is browning too quickly before the inside is set, tent the pan loosely with foil for the final 10 to 15 minutes.
  8. When the cake is done, transfer the pan to a wire rack and let it cool in the pan for 15 minutes. The cake will still be delicate; this resting period allows the structure to firm up slightly for easier handling.
  9. After 15 minutes, use the parchment sling to lift the cake out of the pan and transfer it directly onto the wire rack. Cool completely, at least 1 hour, before slicing. Slicing while warm will cause the cake to crumble and the chocolate chips to smear.
  10. For the cleanest slices, use a serrated knife and saw gently. Wipe the blade clean between cuts for neat, professional-looking servings.

Notes

Store the cooled cake tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap the entire cake (or individual slices) in plastic wrap then foil, and freeze for up to 2 months. To thaw, remove from foil and plastic, and let sit at room temperature for 2 hours. Reheat individual slices in a 300°F (149°C) oven for 5-7 minutes, or microwave for 15-20 seconds until just warm.

Nutrition

Keywords: chocolate chip pound cake, Giada De Laurentiis, Italian dessert, pound cake recipe, chocolate chip cake, butter cake, dessert for four, easy pound cake, loaf cake, afternoon tea cake

Find it online: https://giadacooks.com/giada-chocolate-chip-pound-cake/