Milk Chocolate Pound Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This milk chocolate pound cake is my go to dessert whenever I want something decadent but don't have all day to spend in the kitchen. With just thirty minutes of baking time, you can have a rich, moist cake ready to enjoy with your afternoon coffee. The cocoa powder in this recipe is packed with antioxidants, so you can feel a little better about indulging in an extra slice. The best part is how simple it is to make using basic pantry ingredients you probably already have at home. Trust me, this one never disappoints.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 2large eggs
- 50 mlmilk
- 50 gunsweetened cocoa powder
- 100 gmilk chocolate chips
- 5 gsalt
- 10 gbaking powder
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, and baking powder.
- 3
In a large mixing bowl, cream the butter and eggs until light and fluffy. Add the milk, vanilla extract, and mix until combined.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in the milk chocolate chips.
- 5
Pour the batter into the prepared cake pan and smooth the top.
- 6
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Tip: Do not overbake.
- 7
Remove from the oven and let cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
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