If there is one thing my daughter loves to do it is bake and now that she’s getting older, she is almost 10 now, she really loves to work independently on her kitchen creations. I try to give her as much space as she needs during her time in the kitchen assisting only as needed with measuring and baking tips. Don’t be afraid to hand over the reins to your little baker, the only way for them to learn and grow in the kitchen is for them to do the work on their own.
This recipe was adapted from one of my daughter’s favorite cookbooks, The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us by Rosanna Pansino who also happens to have a really great YouTube® baking channel. It’s a simple to follow recipe so it is great for kids to try on their own. The original recipe is for a lightly lemon flavored pound cake however, my daughter Emerson isn’t fond of lemon so she decided to change-up the flavor profile. She eliminated the lemon zest and instead used a little less vanilla extract while adding in some almond extract. Then she decided to incorporate some mini chocolate chips as well because in her world, everything is better with chocolate! If you wish to make the original recipe simply use 2 teaspoons of pure vanilla extract and 2 tablespoons of finely grated lemon zest instead of the chocolate chips and extracts combination.
One small tip to ensure that you chocolate chips are evenly dispersed throughout the cake, lightly dust them in flour before adding them to the batter. Chocolate chips have a tendency to sink to the bottom of batter however, a light dusting of flour will help to suspend them nicely throughout the finished cake. Enjoy!
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 3/4 tsp baking powder
- 1/4 tsp Kosher salt
- 2 1/2 sticks (10 ounces) salted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 tsp pure vanilla extract or paste
- 1/2 tsp pure almond extract
- 1 cup milk
- 1/2 cup mini chocolate chips
- confectioner’s sugar, for dusting
Preheat oven to 325ºF. Grease a bundt ban with cooking spray and lightly dust with flour.
In a medium bowl, whisk together the flour, baking powder and salt. Place the mini chocolate chips in a small bowl and very lightly dust them with flour. Set aside.
In the bowl of a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the vanilla and almond extracts.
On low-speed, alternate adding the flour mixture and the milk, beginning and ending with the flour mixture. Add the mini chocolate chips and mix until just incorporated.
Pour the batter evenly into prepared bundt pan. Tap the bottom of the pan on the work surface to get rid of any air bubbles. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 15 minutes. If needed, loosen the sides of the cake from the pan with a small butter knife. Carefully turn the cake out of the pan into a wire rack and allow to cool completely. Lightly dust with confectioner’s sugar before serving.
**Tip – To quickly bring eggs to room temperature, gently place them into a bowl of hot tap water and allow them to sit for a few minutes.**