Chocolate Chip Pound Cake Squares
Indulge in the ultimate dessert delight with Chocolate Chip Pound Cake Squares, a rich, buttery treat that combines the classic texture of pound cake with bursts of semi-sweet chocolate in every bite. Perfectly golden and satisfyingly dense, this recipe features simple pantry staples like unsalted butter, vanilla extract, and all-purpose flour, elevated with the magic of chocolate chips gently folded into the batter for a scrumptious twist. The light dusting of flour on the chocolate chips ensures they remain beautifully suspended throughout the cake, delivering even bites of molten chocolate bliss. With just 20 minutes of prep time and an hour in the oven, these sliceable squares make an irresistible dessert or snack, ideal for sharing at parties, brunches, or as an indulgent midday pick-me-up. Make your kitchen smell heavenly and treat yourself to these easy, crowd-pleasing cake squares today!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1 cup semi-sweet chocolate chips
- 1 teaspoon all-purpose flour (for dusting chocolate chips)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper for easy removal.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until incorporated.
In a small bowl, toss the chocolate chips with 1 teaspoon of flour to prevent them from sinking to the bottom of the batter.
Fold the floured chocolate chips into the batter gently with a spatula, ensuring even distribution.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, cut the pound cake into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 44 mg | 1% | |
*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.
