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Mini Chip Pound Cake

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MIni chip pound cake is perfect for many occasions!I’m trying to catch up after having surgery a few weeks ago. While I haven’t posted in a while, I have been trying new recipes and hope to be caught up soon. This is the recipe for week 8 of the 52 Week Recipe Challenge. This Mini Chip Pound Cake is a recipe I’ve wanted to try for a long time. I’ve had the cookbook, Favorite Brand Name Bake Sale Recipes, for many years and have enjoyed other recipes from it. I made it for a pot luck function at our school just before my surgery. It was delicious and well received. It would also be a great dessert for Sunday dinner. Pack up any leftovers in lunch boxes. This would also be great on a dessert buffet for a backyard barbecue or holiday open house.

This photo was taken before I sprinkled the powdered sugar. You could also make a powdered sugar or cocoa and sugar glaze. I got a number of compliments on my Bundt pan. It’s one of my favorite shapes and I use it often. This recipe can also be made in two loaf pans. I may try that next time to give as gifts at the holidays.

Mini Chip Pound Cake

Mini Chip Pound Cake

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A simple dusting of powdered sugar finishes this cake.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 1 tablespoon vanilla extract
  • 4 eggs
  • ¾ cup milk
  • 2 cups (12 ounce package) Mini Chocolate Chips
  • Powdered sugar for dusting.

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine flour, baking powder, and salt in a small bowl. Beat sugar, butter, and vanilla in a large mixer bowl until well blended. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini-chip morsels. Pour into greased and floured (I used Pam for Baking) 10-inch Bundt pan or two greased and floured 9 x 5-inch loaf pans.
  3. Bake in a preheated 325 degree F. oven for 1 hour to 1 hour 10 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; serve warm or cool completely on wire rack. Dust with powdered sugar before serving.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

 

Tara

Wednesday 7th of June 2017

This looks so tasty! thanks for the recipe.

Megan @ MegUnprocessed

Wednesday 7th of June 2017

Beautiful cake! That pan is incredible!

Lane & Holly @ With Two Spoons

Wednesday 7th of June 2017

Love, love, love that pan!

Renee - Kudos Kitchen

Wednesday 7th of June 2017

This looks delicious. I really love that pan too. I hope you're healing nicely from your surgery.

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