This chocolate chip pound cake recipe is one of our family’s favorites, and is a wonderful choice for Thanksgiving dessert. This post is sponsored by Keller’s Creamery butter – all opinions are always 100% my own.
It’s almost Thanksgiving! Have you planned your menu yet? Even if you’re not hosting, chances are you’re going to bring a dish to wherever you’re traveling to. I vote that you offer to make dessert, and try this delicious recipe that’s been a family tradition of ours for years.
We love getting together with all of our PA and NJ cousins, aunts, uncles and grandparents on Thanksgiving afternoon. We have a big loud family dinner, pool tournaments in the basement, and conversation (or post-turkey naps!) on the couch. It’s always so much fun, and as much as I enjoy the turkey dinner, I’m not ashamed to admit that I actually look forward to Thanksgiving dessert the most!
This pound cake is moist, fluffy, buttery, and absolutely delicious.
To make the best pound cake, you need to use the best butter. That being said, we love, and have always loved, Keller’s Creamery butter. When I found out they were based in Philadelphia, I fell in love with them even more!
They also have the cutest little turkey sculptures (I got mine at Weis) These would be perfect on your Thanksgiving dinner table!
And now – the recipe for our family favorite Chocolate Chip Pound Cake. I remember eating this fresh out of the oven when I was a kid – it’s so buttery, fluffy and delicious. It will be a huge hit for your family Thanksgiving!
Chocolate Chip Pound Cake Recipe:
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups sugar
- 1 cup Keller's butter (softened)
- 3 tsp. vanilla
- 4 eggs
- 3/4 cup milk
- 12 oz mini chocolate chips
- confectioner's sugar
- Preheat oven to 325 degrees.
- Combine flour, baking powder, salt - set aside.
- In a separate bowl, beat butter, sugar & vanilla until creamy.
- Beat in eggs, one at a time.
- Gradually beat in flour mixture, alternating with milk.
- Stir in mini chocolate chips.
- Pour into greased & floured bundt pan.
- Bake for 70-80 minutes, or until a knife comes out clean when inserted.
- Cool in the pan for 15 minutes.
- Remove from the pan, cool completely. Sprinkle with confectioner's sugar, and enjoy!
You’re going to love this recipe! Make sure you pin it here to share with others & save for later
Thanks again to Keller’s butter for sponsoring this post.