Pound cake has long been a beloved dessert for its rich, buttery texture and simple yet delicious flavor. With its origins in traditional recipes that date back centuries, it’s a cake that has stood the test of time.
Betty Crocker’s pound cake mix offers a convenient and reliable way to achieve that classic taste with minimal effort.
Whether you’re a seasoned baker or just starting out, Betty Crocker’s pound cake mix is a versatile ingredient that can be transformed into a multitude of delectable creations.
In this blog, we’ve gathered 25+ fantastic recipes that take this humble mix and elevate it to new heights. From traditional favorites to innovative twists, these recipes showcase the incredible versatility of Betty Crocker’s pound cake mix.
Whether you’re in the mood for something fruity, nutty, or chocolatey, you’ll find a recipe to suit every craving.
So, preheat your oven and get ready to explore a world of pound cake possibilities!
25+ Irresistible Betty Crocker Pound Cake Mix Recipes for Every Taste
Betty Crocker’s pound cake mix is more than just a convenient shortcut; it’s a canvas for creativity in the kitchen. With these 25+ recipes, you have the perfect starting point to experiment and make the classic pound cake your own.
Each recipe offers a unique twist on this beloved cake, whether it’s through the addition of fresh fruit, rich chocolate, or flavorful spices.
By using Betty Crocker’s mix as your base, you can create impressive desserts that are sure to delight family and friends.
So why not take a chance and try a new recipe today? Your taste buds will thank you, and you’ll have a variety of delicious pound cakes to add to your baking repertoire. Happy baking!
Lemon Glaze Pound Cake
This Lemon Glaze Pound Cake is a delightful twist on a classic pound cake. With its tangy lemon flavor and sweet, sugary glaze, it’s perfect for a sunny afternoon tea or as a zesty dessert after dinner. The cake is moist and buttery with a burst of citrus that brightens every bite.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the Betty Crocker Pound Cake Mix, water, vegetable oil, eggs, lemon zest, and 1/4 cup lemon juice. Beat on medium speed for 2 minutes or until well blended.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then remove it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle the glaze over the cooled cake.
The Lemon Glaze Pound Cake combines the rich, buttery texture of a classic pound cake with a refreshing citrus twist. The lemon glaze adds a lovely sheen and a burst of flavor that perfectly complements the cake’s moist crumb. This cake is not only a treat for the taste buds but also makes an attractive centerpiece for any gathering. It’s a versatile recipe that can be enjoyed with a cup of tea or as a sweet finish to a meal.
Chocolate Chip Pound Cake
If you’re a fan of chocolate, this Chocolate Chip Pound Cake will become your go-to dessert. The rich, buttery cake is studded with semi-sweet chocolate chips and has a dense, moist texture that pairs perfectly with a glass of milk or a scoop of vanilla ice cream.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar (optional, for dusting)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
The Chocolate Chip Pound Cake is a decadent dessert that marries the traditional richness of pound cake with the indulgence of chocolate. Each slice reveals pockets of melted chocolate chips that melt in your mouth, adding a delightful sweetness. This cake is ideal for chocolate lovers and makes a great option for brunch, dessert, or as a snack with coffee. It’s easy to make and guarantees satisfaction for any chocolate craving.
Cinnamon Swirl Pound Cake
This Cinnamon Swirl Pound Cake is a comforting and flavorful dessert that combines the buttery richness of pound cake with a sweet cinnamon swirl. The result is a moist, spiced cake with a beautiful marbled appearance and an irresistible aroma that fills the kitchen.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- In a small bowl, mix together granulated sugar and ground cinnamon.
- Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture over it.
- Use a knife to gently swirl the batter to create a marble effect.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then remove it to a wire rack to cool completely.
The Cinnamon Swirl Pound Cake brings together the comforting flavors of cinnamon and butter in a delightful, moist cake. The swirl of cinnamon sugar creates a beautiful marble effect and adds a sweet, spiced flavor to each slice. This cake is perfect for cozy gatherings, a comforting dessert after dinner, or simply as a treat with your morning coffee. Its warm, aromatic qualities make it a favorite for fall and winter but enjoyable any time of year.
Almond Cream Pound Cake
The Almond Cream Pound Cake is a sophisticated twist on the traditional pound cake, featuring a subtle almond flavor and a creamy texture. This cake is perfect for special occasions or when you want to impress guests with a dessert that’s both elegant and delicious.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 cup sliced almonds (for topping)
- 1/2 cup powdered sugar (for dusting, optional)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well combined.
- Stir in the almond extract.
- Pour the batter into the prepared loaf pan.
- Sprinkle the sliced almonds evenly over the top of the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
The Almond Cream Pound Cake offers a luxurious flavor profile with its delicate almond essence and crunchy almond topping. Its rich, creamy texture makes it a standout dessert for any occasion. Whether enjoyed with a cup of coffee or as a light dessert after a meal, this cake is sure to impress with its sophisticated taste and elegant appearance. Its subtle almond flavor provides a delightful twist on the classic pound cake that will have everyone coming back for seconds.
Maple Pecan Pound Cake
The Maple Pecan Pound Cake is a delightful autumn-inspired dessert that combines the nutty richness of pecans with the sweet, warm flavor of maple syrup. This cake is perfect for fall gatherings or as a comforting treat during cooler weather.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup chopped pecans
- 1/4 cup maple syrup (for drizzling)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes or until well blended.
- Stir in 1/2 cup maple syrup.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Drizzle the remaining 1/4 cup maple syrup over the cooled cake.
The Maple Pecan Pound Cake is a perfect blend of sweet and nutty flavors, capturing the essence of autumn in every bite. The rich maple syrup adds a depth of flavor, while the pecans provide a delightful crunch. This cake is not only visually appealing but also offers a warm, comforting taste that’s ideal for fall or holiday gatherings. It pairs beautifully with a cup of tea or coffee and will be a hit with anyone who enjoys classic, comforting flavors with a gourmet twist.
Berry Swirl Pound Cake
The Berry Swirl Pound Cake is a vibrant and flavorful dessert that showcases a swirl of mixed berries throughout a moist pound cake. This cake is perfect for summer events or any time you want a light, fruity treat that’s both beautiful and delicious.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup mixed berries (fresh or frozen)
- 1 tablespoon sugar (for berries)
- 1 teaspoon lemon juice (for berries)
- 1/2 cup powdered sugar (for optional glaze)
- 2 tablespoons milk (for optional glaze)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, toss the mixed berries with 1 tablespoon sugar and 1 teaspoon lemon juice. Set aside.
- In a large bowl, combine the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- Pour half of the batter into the prepared loaf pan.
- Spoon half of the berry mixture over the batter. Gently swirl with a knife.
- Add the remaining batter and top with the remaining berries. Swirl again gently.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For a glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake if desired.
The Berry Swirl Pound Cake is a delightful way to enjoy fresh or frozen berries in a dessert that’s both visually stunning and flavorful. The swirled berries create a beautiful marbled effect and infuse the cake with fruity sweetness. This cake is perfect for summer picnics, brunches, or any occasion that calls for a light, refreshing dessert. The optional glaze adds an extra touch of sweetness, making it a versatile recipe that will appeal to anyone who loves fruit-filled treats.
Caramel Pecan Pound Cake
The Caramel Pecan Pound Cake is a decadent dessert that combines the richness of caramel with the crunch of pecans. This cake is ideal for those who enjoy a sweet, buttery treat with a touch of nutty flavor. It’s perfect for special occasions or as an indulgent finish to a meal.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce (for drizzling)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Stir in 1/2 cup caramel sauce until evenly distributed.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Drizzle the remaining 1/4 cup caramel sauce over the cooled cake before serving.
The Caramel Pecan Pound Cake is a delightful blend of rich caramel and crunchy pecans, making it a perfect treat for caramel lovers. The caramel sauce adds a luscious sweetness that complements the dense, buttery texture of the pound cake. This dessert is ideal for special occasions or as a luxurious treat for any day. Its impressive appearance and rich flavor make it a standout choice for gatherings or a sweet ending to a family dinner.
Peach Cobbler Pound Cake
The Peach Cobbler Pound Cake is a delightful fusion of a classic pound cake and a beloved peach cobbler. This cake features chunks of sweet peaches and a hint of cinnamon, creating a comforting dessert that brings the flavors of summer right to your table.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup canned peaches, drained and chopped
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (optional, for topping)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, toss the chopped peaches with ground cinnamon and brown sugar. Set aside.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well combined.
- Gently fold the cinnamon-sugar peaches into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the chopped pecans on top if using.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Peach Cobbler Pound Cake is a delicious combination of a rich pound cake and the sweet, comforting flavors of peach cobbler. The peaches and cinnamon create a warm, inviting flavor, while the brown sugar adds a caramelized sweetness. This cake is perfect for summer gatherings or as a comforting dessert any time of year. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, making it an ideal choice for a sweet and satisfying treat.
Pumpkin Spice Pound Cake
The Pumpkin Spice Pound Cake is a perfect autumnal dessert that combines the classic richness of pound cake with the warm, spicy flavors of pumpkin and fall spices. This cake is ideal for holiday gatherings or any time you crave a cozy, spiced treat.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Stir in the canned pumpkin, ground cinnamon, nutmeg, and cloves until the mixture is smooth and evenly combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
The Pumpkin Spice Pound Cake is a delightful celebration of fall flavors, combining the moist, rich texture of pound cake with the comforting spices of pumpkin. Its warm, spiced aroma and tender crumb make it a perfect choice for autumn gatherings, Thanksgiving, or as a special treat during the cooler months. This cake pairs beautifully with a cup of tea or coffee and can be enjoyed plain or with a dusting of powdered sugar for an added touch of sweetness.
Coconut Lime Pound Cake
The Coconut Lime Pound Cake is a tropical-inspired dessert that combines the rich flavors of coconut and lime. The cake has a moist, tender crumb with a delightful hint of citrus and a touch of tropical sweetness from the coconut. It’s an ideal choice for summer parties or any time you want to enjoy a slice of paradise.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1/2 cup powdered sugar (for optional glaze)
- 1 tablespoon lime juice (for optional glaze)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, coconut milk, vegetable oil, and eggs until well blended.
- Stir in the shredded coconut, lime juice, and lime zest.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lime juice until smooth, then drizzle over the cooled cake.
The Coconut Lime Pound Cake offers a refreshing blend of tropical flavors with its zesty lime and sweet coconut. The cake’s moist texture and vibrant flavor make it a standout dessert for summer gatherings or any occasion where you want a taste of the tropics. The optional lime glaze adds an extra layer of sweetness and tang, enhancing the overall flavor profile. This cake is sure to impress with its unique combination of ingredients and delightful taste.
Raspberry Almond Pound Cake
The Raspberry Almond Pound Cake is a deliciously elegant dessert that pairs the sweet tartness of raspberries with the nutty flavor of almonds. The result is a moist, flavorful cake that is perfect for a brunch or a sophisticated dessert at any special occasion.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 1 teaspoon almond extract
- 1/4 cup sliced almonds (for topping)
- 1/2 cup powdered sugar (for optional glaze)
- 1 tablespoon milk (for optional glaze)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Gently fold in the raspberries and almond extract.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the sliced almonds evenly over the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For a glaze, whisk together powdered sugar and milk until smooth, then drizzle over the cooled cake if desired.
The Raspberry Almond Pound Cake combines the sweet and tangy flavors of raspberries with the nutty richness of almonds, creating a delightful and elegant dessert. The cake’s tender crumb and the burst of fresh berries make it a treat that’s perfect for any special occasion or as a refined dessert for a casual get-together. The optional glaze adds a touch of sweetness, making the cake even more irresistible. It’s a sophisticated choice that’s sure to impress and satisfy.
Strawberry Shortcake Pound Cake
The Strawberry Shortcake Pound Cake is a delightful twist on the classic strawberry shortcake, incorporating the rich texture of pound cake with the fresh, fruity flavor of strawberries. This cake is perfect for spring and summer gatherings, providing a refreshing and indulgent dessert.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1/2 cup whipped cream (for serving)
- 1/4 cup sliced strawberries (for garnish)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, toss the sliced strawberries with granulated sugar and let sit for about 10 minutes to macerate.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Gently fold the macerated strawberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve slices of the cake with a dollop of whipped cream and a garnish of sliced strawberries.
The Strawberry Shortcake Pound Cake is a refreshing and delightful dessert that captures the essence of a classic strawberry shortcake in a rich, buttery pound cake form. The fresh strawberries add a burst of fruity sweetness, while the whipped cream complements the cake’s moist texture. This dessert is perfect for spring and summer events, offering a light and elegant option that’s sure to be a crowd-pleaser. Its combination of flavors and textures makes it a memorable treat for any occasion.
Maple Pecan Pound Cake
The Maple Pecan Pound Cake brings together the warm, comforting flavors of maple syrup and crunchy pecans. This cake features a rich, buttery crumb with a delightful maple glaze that adds a touch of sweetness and sophistication. It’s perfect for a cozy fall gathering or a special treat any time of year.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup chopped pecans
- 1/4 cup maple syrup (for glaze)
- 1/2 cup powdered sugar (for glaze)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Stir in the 1/2 cup maple syrup until evenly combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the 1/4 cup maple syrup and powdered sugar until smooth, then drizzle over the cooled cake.
The Maple Pecan Pound Cake is a deliciously rich and comforting dessert, perfect for those who enjoy the deep, warm flavors of maple syrup and the crunch of toasted pecans. The maple glaze adds an extra layer of sweetness that enhances the cake’s buttery texture and nutty flavor. This cake is ideal for autumn celebrations, holiday gatherings, or any occasion where a touch of sophistication and warmth is desired. Its delightful taste and elegant appearance make it a standout dessert choice.
Blueberry Lemon Pound Cake
The Blueberry Lemon Pound Cake combines the bright, tangy flavors of lemon with the sweet, juicy burst of blueberries. This cake is a perfect spring and summer treat, offering a refreshing twist on classic pound cake with a fruity, citrusy flair.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar (for optional glaze)
- 1 tablespoon lemon juice (for optional glaze)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Gently fold in the blueberries, lemon juice, and lemon zest.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For a glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake if desired.
The Blueberry Lemon Pound Cake is a vibrant and refreshing dessert that perfectly balances the tartness of lemon with the sweetness of blueberries. The cake’s moist texture and fruity flavors make it a delightful choice for warm-weather gatherings or any time you crave a light and bright treat. The optional lemon glaze adds a touch of extra sweetness and zing, making this cake a standout option for brunches, afternoon teas, or a simple dessert to brighten up your day.
Chocolate Chip Pound Cake
The Chocolate Chip Pound Cake is a delightful twist on classic pound cake, featuring the rich, buttery flavor of pound cake combined with the sweet indulgence of chocolate chips. This cake is perfect for chocolate lovers and makes for a satisfying dessert or snack any time of the day.
- Ingredients:
- 1 box Betty Crocker Pound Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup mini chocolate chips
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour (to toss chocolate chips)
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, mix together the Betty Crocker Pound Cake Mix, water, vegetable oil, and eggs until well blended.
- Gently fold in the mini chocolate chips and vanilla extract.
- To prevent the chocolate chips from sinking, toss them with 1/4 cup of flour before adding to the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
The Chocolate Chip Pound Cake is a decadent and indulgent treat that combines the buttery richness of pound cake with the sweet, melty goodness of chocolate chips. This cake is a fantastic choice for any chocolate lover and works beautifully as a dessert or a sweet afternoon snack. Its rich flavor and tender crumb make it a comforting choice that pairs perfectly with a cup of coffee or a glass of milk. Whether for a special occasion or just a regular day, this cake is sure to satisfy any chocolate craving.
Note: More recipes are coming soon!
