Description
This Tender Chocolate Cream Cheese Pound Cake is rich, moist, and indulgently chocolatey! With a hint of cream cheese, it’s the perfect balance of sweet and creamy. This easy pound cake is perfect for any occasion, whether it’s a special celebration or an everyday treat with your afternoon coffee.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup semi-sweet chocolate chips (optional, for extra chocolatey goodness)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all the crevices are covered.
- Cream the butter and cream cheese: In a large mixing bowl, beat together the softened butter and cream cheese until light and fluffy (about 2-3 minutes) using an electric mixer.
- Add the sugar and eggs: Add the granulated sugar and continue beating until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fold in chocolate chips (optional): If using chocolate chips, gently fold them into the batter.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once the cake is completely cooled, slice and enjoy! For extra indulgence, top with a dusting of powdered sugar or drizzle with chocolate ganache.
Notes
- If you prefer a lighter version of this cake, you can substitute half of the butter with applesauce or reduce the amount of sugar slightly, but it may alter the texture and flavor.
- For an extra chocolatey touch, drizzle the cooled cake with a simple chocolate glaze made from melted chocolate and a bit of heavy cream.
- You can store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 340
- Sugar: 32g
- Sodium: 190 mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g