Cookie Dough Pound Cake
A rich and moist cookie dough pound cake with buttery flavor and tender crumb, perfect for satisfying sweet cravings and suitable for gatherings or dessert treats.
Ingredients
Instructions
- Grease and flour a Bundt pan or 2 loaf pans.
- Preheat oven to 350°F (175°C).
- Mix butter or margarine, beaten eggs, sifted flour, baking powder, milk, and vanilla in order.
- Beat well on medium speed.
- Pour the batter into the prepared pan(s).
- Bake for about 45 minutes to 1 hour.
- Test the cake with a knife blade in the center; it should come out clean.
- Remove from the pan onto a plate and cool.
- Serve plain or with light frosting.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of milk, you can substitute with almond milk or yogurt for a unique taste. Sifting the flour helps create a lighter cake, so don't skip this step. For added texture, fold in mini chocolate chips or nuts before baking. Remember to check for doneness a few minutes early to avoid overbaking.
Serving Suggestions
This Cookie Dough Pound Cake is delightful served plain, but it also pairs beautifully with Quick Good Caramel Frosting for a decadent treat. Serve it alongside coffee or tea for a cozy afternoon snack. Consider adding a scoop of vanilla ice cream or fresh berries to elevate the dessert experience during gatherings.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice pieces and warm them in the microwave for about 10-15 seconds for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Cookie Dough Pound Cake contains roughly 1004 calories, with 15g protein, 179g carbohydrates, and 17g fat. It is an excellent source of calcium (62% of the Daily Value), iron (33% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1082mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or add it according to the package instructions to ensure proper texture and rise.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add cocoa powder to the batter. Start with 1/2 cup of unsweetened cocoa powder and reduce the flour by the same amount. You could also fold in chocolate chips for added richness.
What should I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked or had too much flour. To remedy this, consider drizzling a simple syrup made of equal parts water and sugar over the cake after it cools. This adds moisture and enhances flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).