Chocolate Chip Amaretto Pound Cake

Rich, velvety, and utterly decadent, this Chocolate Chip Amaretto Pound Cake is a masterpiece of flavor and texture.

With the subtle nuance of amaretto liqueur and the sweetness of semi-sweet chocolate chips, this indulgent treat is sure to impress even the most discerning palates.

Ready Time

1 hrs 45 mins

Yields

5 servings

Ingredients

1 1/2 sticks unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, at room temperature
1/2 cup amaretto liqueur
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan, then set it aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Next, one at a time, beat in the eggs, making sure each one is fully incorporated before adding the next.

Add the pure vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients.

Beat just until combined.

Stir in the amaretto liqueur and semi-sweet chocolate chips until they’re evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake is completely cool, slice it into 5 equal pieces and serve.

Notes

Make sure to use softened butter for the best results. If you don’t have amaretto liqueur, you can substitute it with another type of nut-flavored liquor or a teaspoon of almond extract.

If you want a stronger amaretto flavor, you can increase the amount to 3/4 cup or more to taste.

Don’t overmix the batter, as this can result in a dense cake. If you want a more pronounced chocolate flavor, you can add an extra 1/2 cup of chocolate chips.

The cake will keep at room temperature for up to 3 days, or you can wrap it tightly and freeze it for up to 2 months.

This cake is perfect for a brunch or special occasion, and it pairs well with a cup of coffee or a glass of cold milk.