Snickerdoodle Chocolate Pound Cake
It's got the dense, buttery goodness you'd expect from a hefty pound cake! Then we have the Snickerdoodle-style cinnamon sugar topping, another crunchy, caramelized surprise that brings out the best of this recipe.
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Servings: 10
Calories: 308kcal
Ingredients
- ¼ cup unsalted butter, room temperature
- ¼ cup vegetable oil
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cup all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 4 oz semi-sweet chocolate chips
Cinnamon/Sugar Mixture
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (180°C). Butter and line a 5x9-inch (13 x 23 cm) loaf pan with a strip of parchment paper.
- Mix the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl and set it aside.
- In a mixing bowl, mix the butter, vegetable oil, and sugar until creamy. Add the eggs one by one, then toss in some vanilla and mix.
- Slowly add the flour mixture while the mixer's running on low. Alternate with the buttermilk until everything is mixed. Fold in semi-sweet chocolate chips.
- Pour half your cake batter into the 5 x 9 loaf pan. Mix cinnamon and sugar in a small bowl, then sprinkle half of that mix on top of the batter.
- Pour in the rest of the cake batter. Top it off with the remaining half of the cinnamon sugar mixture. Bake for 40 to 45 minutes. If the top is browning too fast, drape foil over it.
- Doneness test: Stick a small toothpick in the middle. The toothpick should be clean when pulled out.
- Set the whole pan on a cooling rack to rest (5 to 10 minutes). Then, take the cake out of the loaf pan and let it cool completely at room temperature. Enjoy your delicious cake.
Notes
- Substituting browned butter for the regular butter can add a nutty, caramelized taste.
- For a more intense and complex vanilla flavor, use a vanilla bean instead of vanilla extract. Scrape the seeds from the pod and add them to the batter along with the pod itself. Remove the pod before baking.
- Add a pinch of espresso powder or cayenne pepper to the batter to yield a complex chocolate flavor.
- Sour cream can replace buttermilk, although it results in a denser and moister cake.
- Cream cheese swirl: Add dollops of softened cream cheese to the batter before swirling it with a knife. It will create pockets of creamy cheesecake flavor within the cake.
- You can adapt the recipe for a bundt pan, but it will take 60-65 minutes to cook.
Nutrition
Calories: 308kcal | Carbohydrates: 41.1g | Protein: 3.5g | Fat: 14.7g | Saturated Fat: 6.6g | Cholesterol: 45mg | Sodium: 233mg | Potassium: 119mg | Fiber: 1.4g | Sugar: 24.1g | Calcium: 60mg | Iron: 1mg
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