This has got to be the fluffiest cake I have ever made. But of course, how could it not be? I mean, have you seen all the lovely, wonderful stuff that goes into this beauty of a cake…butter (duh!), cream cheese (aaha!), and a teeny bit of sour cream (sold!). A sprinkle of powdered sugar on top, and you are good to go.
The addition of cream cheese lightens up the pound cake and gives it an ever so slight a tang which I found extremely interesting. So if you are not a big fan of the in-your-face butteriness of pound cakes, definitely give this one a try. I have a feeling you are going to be pleasantly surprised.
The recipe is definitely a keeper, but I had one problem with it…the amount of chocolate chips in it. It calls for a mere 1 cup of chocolate chips, which, for a chocoholic like me, is way too disappointing. If you are more of a vanilla lover than a chocolate one, follow the exact recipe, maybe add more vanilla ( if you like) and you should be very happy. Next time, I would definitely increase the chocolate chips to 11/2 cups; maybe even 2 cups.
Chocolate Chip Cream Cheese Pound Cake
Recipe source: The Whimsical Bakehouse
2 sticks (I cup, 8 ounces) unsalted butter, at room temp
8 ounces cream cheese, at room temp
11/2 cups sugar
2 tbsp. sour cream
1 tsp vanilla extract ( I used 2 tsp)
4 large eggs, at room temp
21/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips ( increase to 11/2 if you like more)
Grease and flour a Bundt pan or two 9-inch round pans. Preheat the oven to 350 deg F.
In the bowl of an electric mixer, beat the butter at high speed until light and fluffy. Add the cream cheese and beat well at high speed.
Add the sugar and cream at high speed until light and fluffy. Add the sour cream and vanilla and mix well at medium speed.
Add eggs one at a time, mixing well after each addition.
On a piece of wax paper, sift together the cake flour, baking powder and salt. Add the dry ingredients to the butter and egg mixture and beat on low speed until smooth.
Stir in the chocolate chips by hand.
Bundt pan: Bake for 45 to 55 minutes or until a cake tester inserted into the center comes out clean. Cool on a wire rack for 15 minutes before turning out of the pan. Cool completely.
9-inch pans: Bake for about 25 to 30 minutes or until a cake tester comes out clean. Cool the cakes on wire rack for 15 minutes before turning out of the pans.