7 Up Chocolate Chip Pound Cake
Elevate your dessert game with this irresistible 7 Up Chocolate Chip Pound Cake, a decadent treat packed with rich flavor and tender texture! This recipe features a unique twist by incorporating 7 Up soda, giving the pound cake an airy lightness and subtle citrus undertones that perfectly balance the buttery richness. Semi-sweet chocolate chips are folded into the batter for pockets of melty sweetness, while classic ingredients like vanilla extract and a hint of salt enhance every bite. Baked to golden perfection in a bundt pan, this show-stopping cake is easy to prepare and ideal for gatherings or as a satisfying indulgence. With just 20 minutes of prep time and an inviting aroma that will fill your kitchen, this dessert promises to be a favorite. Perfect for keywords like "7 Up pound cake," "chocolate chip bundt cake," and "easy pound cake recipe."
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 pieces large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup 7 Up soda (not diet)
- 2 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (165°C) and grease a standard bundt pan generously with butter or cooking spray, then dust with flour to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the large eggs, one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
Gradually add the dry ingredients to the butter mixture, alternating with the 7 Up soda. Start and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Stir in the vanilla extract and fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.
Slice and serve as desired. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 877.9 g | 319% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 563.2 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 186 mg | 14% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
