Easy Snickerdoodle Chocolate Pound Cake
Craving a unique and utterly delicious treat? Our Snickerdoodle Chocolate Pound Cake recipe is a delightful twist on classic comfort. This easy-to-follow baking guide will lead you to a moist and tender pound cake infused with the warm, comforting spice of cinnamon and studded with rich, melty chocolate. The signature crackled, sweet cinnamon sugar topping adds a delightful crunch and that unmistakable snickerdoodle charm.
Perfect for any occasion, from a cozy family dessert to a special treat for friends, this snickerdoodle chocolate pound cake is sure to impress. Follow our straightforward, step-by-step instructions and bake up a slice of happiness today!
Ingredients:
- All-purpose flour – 190g
- Ground cinnamon – 01 tsp (for the batter)
- Baking powder – 01 tsp
- Salt – ½ tsp
- Baking soda – ½ tsp
- Softened butter – 60g
- Brown sugar – 150g
- Vegetable oil – 55g
- Large eggs – 02
- Vanilla – 01 tsp
- Full cream milk – ½ cup
- Semi-sweet chocolate chips/chunks – 125g
- White sugar – 30g (for the topping)
- Ground cinnamon – 01 tsp (for the topping)
How to Bake Snickerdoodle Chocolate Pound Cake:
- Preheat your oven to 180°C (approximately 350°F). Grease and lightly flour a 24x13x6.5cm pound cake tray.
- In a medium bowl, whisk together the all-purpose flour, 1 tsp of ground cinnamon, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened butter,vegetable oil, and brown sugar until the mixture is light and fluffy.
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Gradually add the prepared dry ingredients to the wet ingredients, alternating with the full cream milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the semi-sweet chocolate chips or chunks.
- In a small bowl, combine the remaining 1 tsp of ground cinnamon with the 30g of white sugar. This is your snickerdoodle topping.
- Pour half of the cake batter into the prepared pound cake tray.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter in the tray.
- Carefully pour the remaining cake batter over the sugared layer.
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the batter.
- Bake in the preheated oven for approximately 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before inverting it onto a wire rack to cool completely.
Enjoy your homemade snickerdoodle chocolate pound cake! This recipe is a delightful fusion of flavors and textures that will have everyone asking for another slice. Happy baking!
