Everyone needs a go-to Chocolate Cream Cheese Pound Cake recipe, and this one is sure to become your favorite! It’s incredibly easy to make, and the addition of cream cheese creates a rich, velvety texture with a fine crumb that keeps everyone coming back for another slice.
Why You’ll Love This Cake
- Moist & Rich: Cream cheese adds an extra layer of creaminess and tanginess for a moist, tender cake.
- Perfectly Dense: Just the right amount of weight and texture, as you’d expect from a pound cake.
- Easy to Make: A straightforward recipe with stunning results every time.
- Decadent Glaze: Topped with a glossy chocolate glaze that takes it to the next level.
How to Make Chocolate Cream Cheese Pound Cake
Here’s a quick overview. For full instructions, see the printable recipe at the end of the post or click “Jump to Recipe.”
- Preheat and Prepare:
- Preheat your oven to 325°F.
- Grease and flour a bundt pan to ensure the cake releases easily.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together cake flour, baking powder, and cocoa powder. Set aside.
- Cream Butter and Cream Cheese:
- In a mixer, beat softened butter and cream cheese until smooth.
- Gradually add sugar and beat on medium speed for 3 minutes, scraping the bowl occasionally.
- Add Eggs:
- Incorporate room-temperature eggs one at a time, mixing after each addition.
- Combine Wet and Dry Ingredients:
- Gradually add half the dry mixture to the wet ingredients, mixing on low speed.
- Add milk and vanilla extract, then mix in the remaining dry ingredients until just combined.
- Bake:
- Pour batter into the prepared bundt pan.
- Bake for 1 hour and 10 minutes, or until a toothpick comes out clean or with a few crumbs.
- Let the cake cool in the pan for 5–10 minutes before flipping it onto a cooling rack or cake plate.
Decadent Chocolate Glaze
This simple glaze elevates the cake with its rich, glossy finish.
Ingredients:
- Semi-sweet mini chocolate chips
- Butter
- Corn syrup
Directions:
- In a microwave-safe bowl, combine the ingredients.
- Heat in small increments, stirring until the chocolate is almost melted. Continue stirring until smooth.
- Let the glaze cool slightly to thicken, then spoon it over the cooled cake.
Pro Tips for Success
- Why Use Cream Cheese? Cream cheese ensures a moist, tender cake with a velvety consistency. It adds a subtle tang and enhances the density without making the cake heavy.
- Mini Chocolate Chips: They melt faster, making it easier to achieve a smooth glaze. Regular chips work fine too.
- Glaze Consistency: Apply the glaze while it’s warm for a smooth drizzle. It thickens as it cools, so don’t wait too long.
Variations
- Add a handful of chocolate chips or nuts to the batter for extra texture.
- Swap the chocolate glaze for a dusting of powdered sugar for a lighter finish.
This Chocolate Cream Cheese Pound Cake is irresistibly moist and tender, boasting a velvety texture and fine crumb. It’s perfectly chocolatey without being too rich, making it an ideal dessert for any occasion. Dress it up with a simple chocolate glaze for an extra touch of indulgence.
Details
Course: Dessert
Servings: 11
Ingredients
For the Cake:
- 2 sticks unsalted butter, softened (226g)
- 8 oz full-fat cream cheese, softened (brick style) (226g)
- ½ cup milk (120g)
- 3 cups sugar (600g)
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract (4g)
- 2 cups cake flour (see substitution below) (228g)
- 1 teaspoon baking powder (4g)
- 1 cup unsweetened cocoa powder, sifted (82g)
For the Chocolate Glaze:
- ¾ cup mini semi-sweet chocolate chips (132g)
- 3 tablespoons butter (43g)
- 1 tablespoon light corn syrup (12g)
Instructions
For the Cake:
- Prepare the Oven and Pan:
- Preheat your oven to 325°F.
- Grease and flour a 12-cup bundt pan to ensure easy release.
- Mix Dry Ingredients:
- In a medium bowl, whisk together cake flour, baking powder, and cocoa powder for 30 seconds. Set aside.
- Cream Butter and Cream Cheese:
- In a mixer, beat softened butter and cream cheese until smooth. Gradually add sugar and mix on medium speed for 3 minutes, scraping the bowl occasionally.
- Incorporate Eggs:
- Add eggs one at a time, mixing after each addition until fully blended.
- Combine Wet and Dry Ingredients:
- With the mixer on low, add half the dry ingredients, followed by the milk and vanilla. Mix gently. Add the remaining dry ingredients and mix just until combined. Avoid overmixing.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and bake for 1 hour and 10 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
- Cool in the pan for 10 minutes before turning out onto a cooling rack or cake plate.
For the Chocolate Glaze:
- Melt the Ingredients:
- In a microwave-safe bowl, combine mini chocolate chips, butter, and corn syrup. Microwave in short intervals: 20 seconds, stir, another 20 seconds, stir, then 5 seconds. Stir until smooth.
- Cool and Apply:
- Let the glaze cool slightly until it reaches your desired thickness. Spoon over the cooled cake or pipe using a disposable piping bag for more control.
Notes
- Cake Flour Substitute:
- For each cup of flour, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch. Whisk to combine. For this recipe, substitute 2 cups of flour accordingly.
- Bundt Pan Size:
- Use a 12-cup bundt pan. Ensure the pan is filled no more than 1¼ inches from the top to prevent overflow during baking.
This luscious Chocolate Cream Cheese Pound Cake is perfect for any gathering or as a delightful treat for yourself. Serve it with coffee, tea, or a scoop of vanilla ice cream for an unforgettable dessert experience! 🍫
