Makes 1 large cake
A butter-cake formula can inspire a range of flavors, like candy shards, citrus infusions, nuts, or dried fruits. This version uses semisweet chocolate chips and their white-chip cousins, with lots of dark-brown sugar. The eggy, buttermilk batter is tender and moist, and the cake stands high on the plate. Present one to your weekend hosts. It will feed a crowd for brunch.
|Butter (for the pan)|
|Flour (for the pan)|
|2||teaspoons baking powder|
|½||teaspoon baking soda|
|1||cup semisweet chocolate chips|
|1||cup white-chocolate chips|
|½||pound (2 sticks) unsalted butter, at room temperature|
|1⅓||cups firmly-packed dark-brown sugar|
|⅓||cup granulated sugar|
|2||teaspoons vanilla extract|
|Confectioners' sugar (for sprinkling)|
1. Set the oven at 350 degrees. Butter a 10-inch bundt pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.
3. In another bowl, toss the semisweet and white chips with 1 tablespoon of the flour mixture.
4. In an electric mixer at medium speed, beat the butter for 3 minutes. Add the brown sugar in 2 additions, beating for 1 minute after each. Add the granulated sugar and beat 1 minute more. Beat in the eggs, one at a time, mixing only until incorporated. Blend in the vanilla.
5. With the mixer set on its lowest speed, add the flour mixture in 3 additions alternately with the buttermilk, beginning and ending with flour. With a rubber spatula, scrape down the sides of the bowl often.
6. Remove the bowl from the mixer stand. With a large rubber spatula, stir in the chocolate chips. Spoon the batter into the pan and smooth the top.
7. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn. The baked cake will pull away from the sides of the pan. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another wire rack to cool completely. Sprinkle with confectioners’ sugar.