Indulge in Decadence: Chocolate Chip Amaretto Pound Cake Recipe

There’s something inherently comforting about a slice of pound cake. Its dense, buttery texture and subtle sweetness make it a perfect accompaniment to a cup of coffee or tea. But why settle for ordinary when you can elevate this classic dessert with the irresistible combination of chocolate chips and the delicate almond flavor of amaretto? This Chocolate Chip Amaretto Pound Cake recipe is a guaranteed crowd-pleaser, perfect for special occasions, holidays, or simply a delightful treat any day of the week. Get ready to impress your friends and family with this easy-to-make, incredibly delicious cake!

Why This Recipe Works

This recipe is designed to be foolproof, even for novice bakers. Here’s what makes it so reliable:

• Precise Measurements: Baking is a science, and accurate measurements are crucial for success. This recipe provides precise measurements for all ingredients, ensuring consistent results.
• Creaming Method: The creaming method, where butter and sugar are creamed together until light and fluffy, is essential for creating a tender and moist pound cake. This process incorporates air into the batter, resulting in a lighter texture.
• Proper Ingredient Temperatures: Using room temperature ingredients, especially butter and eggs, allows them to emulsify properly, creating a smooth and stable batter.
• Amaretto Infusion: The addition of amaretto not only imparts a wonderful almond flavor but also helps to keep the cake moist.
• Chocolate Chip Distribution: Tossing the chocolate chips with a little flour before adding them to the batter prevents them from sinking to the bottom of the cake.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

• 3 cups (375g) All-Purpose Flour: Provides the structure for the cake.
• 1 teaspoon Baking Powder: Helps the cake to rise.
• 1/2 teaspoon Salt: Enhances the flavors of the other ingredients.
• 1 cup (2 sticks/226g) Unsalted Butter, softened to room temperature: Provides richness and tenderness. Make sure the butter is soft but not melted.
• 2 1/2 cups (500g) Granulated Sugar: Sweetens the cake and helps to create a tender crumb.
• 4 Large Eggs, at room temperature: Bind the ingredients together and add richness.
• 1 cup (240ml) Whole Milk, at room temperature: Adds moisture and helps to create a smooth batter.
• 1/4 cup (60ml) Amaretto Liqueur: Infuses the cake with almond flavor and adds moisture.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor of the cake.
• 1 1/2 cups (255g) Chocolate Chips: Semi-sweet or dark chocolate chips work best, but you can use your favorite kind.
• 2 tablespoons All-Purpose Flour (for tossing with chocolate chips): Prevents the chocolate chips from sinking.

Equipment You’ll Need

• 9×5 inch Loaf Pan: This is the standard size for pound cakes.
• Parchment Paper: For lining the loaf pan to prevent sticking.
• Electric Mixer (Stand Mixer or Hand Mixer): For creaming the butter and sugar.
• Mixing Bowls: For mixing the dry and wet ingredients.
• Measuring Cups and Spoons: For accurate measurements.
• Rubber Spatula: For scraping down the sides of the bowl and folding in the chocolate chips.
• Wire Rack: For cooling the cake.

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions for a perfect Chocolate Chip Amaretto Pound Cake:

Step 1: Prepare the Loaf Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray. Line the bottom and sides of the pan with parchment paper, leaving an overhang on the sides for easy removal. This will prevent the cake from sticking and make it easy to lift out once it’s cooled.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the ingredients are evenly distributed, preventing pockets of baking powder or salt in the cake.

Step 3: Cream the Butter and Sugar

In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This process should take about 3-5 minutes. The mixture should be noticeably lighter in color and texture as air is incorporated. This is a crucial step for achieving a tender crumb.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. If the batter looks curdled, don’t worry; it will come together once the dry ingredients are added.

Step 5: Add the Wet Ingredients

In a small bowl, whisk together the milk, amaretto liqueur, and vanilla extract. This ensures that the liquids are evenly combined before being added to the batter.

Step 6: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Add the dry ingredients in three additions and the milk mixture in two additions. Beat on low speed until just combined after each addition. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser, less tender texture.

Step 7: Toss Chocolate Chips with Flour

In a small bowl, toss the chocolate chips with the remaining 2 tablespoons of flour. This will help to prevent them from sinking to the bottom of the cake during baking.

Step 8: Fold in the Chocolate Chips

Gently fold the chocolate chips into the batter using a rubber spatula. Be careful not to overmix. Folding ensures that the chocolate chips are evenly distributed throughout the batter without deflating the air that was incorporated during the creaming process.

Step 9: Pour Batter into Loaf Pan

Pour the batter into the prepared loaf pan, spreading it evenly. Use a spatula to smooth the top of the batter.

Step 10: Bake the Cake

Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the cake for doneness using a skewer. If the cake is browning too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.

Step 11: Cool the Cake

Let the cake cool in the pan for 10-15 minutes before lifting it out using the parchment paper overhang. Transfer the cake to a wire rack to cool completely before slicing and serving. Cooling the cake completely prevents it from crumbling when sliced.

Tips for Success

• Use Room Temperature Ingredients: Room temperature butter and eggs emulsify more easily, resulting in a smoother batter and a more tender cake.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
• Measure Accurately: Baking is a science, so accurate measurements are essential for success. Use measuring cups and spoons specifically designed for baking.
• Check for Doneness: Use a wooden skewer to check for doneness. If the skewer comes out clean, the cake is done.
• Cool Completely Before Slicing: Cooling the cake completely prevents it from crumbling when sliced.

Variations and Substitutions

• Different Chocolate Chips: Experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate.
• Nuts: Add chopped nuts, such as almonds or pecans, to the batter for added texture and flavor.
• Citrus Zest: Add lemon or orange zest to the batter for a bright, citrusy flavor.
• Espresso Powder: Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
• Glaze: Drizzle the cooled cake with a simple glaze made from powdered sugar and milk or amaretto liqueur.
• Amaretto Extract: If you prefer not to use amaretto liqueur, you can substitute with 1-2 teaspoons of amaretto extract.
• Non-Dairy Milk: Substitute the whole milk with your favorite non-dairy milk, such as almond milk or soy milk.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make this cake gluten-free. Be sure to add a binder like xanthan gum if your flour blend doesn’t already contain it.

Serving Suggestions

This Chocolate Chip Amaretto Pound Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:

• With Coffee or Tea: A classic pairing! The cake’s subtle sweetness and almond flavor complement the bitterness of coffee or tea perfectly.
• With Ice Cream: Serve a slice of warm pound cake with a scoop of vanilla or chocolate ice cream for a decadent dessert.
• With Whipped Cream and Berries: Top a slice of pound cake with whipped cream and fresh berries for a light and refreshing dessert.
• Grilled: For a unique twist, try grilling slices of pound cake for a few minutes on each side. The grilling caramelizes the sugars and adds a smoky flavor.
• French Toast: Use slices of pound cake to make French toast for a truly indulgent breakfast or brunch.

Storage Instructions

To keep your Chocolate Chip Amaretto Pound Cake fresh, store it properly:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, store the cake in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature before serving.
• Freezer: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.

Nutritional Information (approximate per slice)

Please note that the nutritional information is approximate and will vary depending on the specific ingredients used and the size of the slices.

• Calories: 350-400
• Fat: 20-25g
• Saturated Fat: 12-15g
• Cholesterol: 80-100mg
• Sodium: 150-200mg
• Carbohydrates: 40-45g
• Sugar: 30-35g
• Protein: 4-5g

Conclusion

This Chocolate Chip Amaretto Pound Cake is a delightful treat that’s sure to impress. With its tender crumb, rich buttery flavor, and delicate almond notes, it’s the perfect cake for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will become a new family favorite!

Recipe Card

Chocolate Chip Amaretto Pound Cake

Prep Time: 20 minutes

Bake Time: 60-70 minutes

Total Time: 1 hour 20 minutes

Yield: 1 loaf (10-12 slices)

Ingredients:

• 3 cups (375g) All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup (2 sticks/226g) Unsalted Butter, softened
• 2 1/2 cups (500g) Granulated Sugar
• 4 Large Eggs, at room temperature
• 1 cup (240ml) Whole Milk, at room temperature
• 1/4 cup (60ml) Amaretto Liqueur
• 1 teaspoon Vanilla Extract
• 1 1/2 cups (255g) Chocolate Chips
• 2 tablespoons All-Purpose Flour (for tossing with chocolate chips)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream together butter and sugar in a large bowl until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Whisk together milk, amaretto liqueur, and vanilla extract in a small bowl.
6. Gradually add dry ingredients to wet ingredients, alternating with milk mixture, beginning and ending with dry ingredients. Beat on low speed until just combined.
7. Toss chocolate chips with remaining 2 tablespoons of flour.
8. Gently fold chocolate chips into the batter.
9. Pour batter into prepared loaf pan, spreading evenly.
10. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let cool in pan for 10-15 minutes before transferring to a wire rack to cool completely.
12. Slice and serve.

Enjoy!