I can get plenty excited about the words chocolate, cream cheese, and pound cake. But put them all together, and I’m positively giddy. This Chocolate Cream Cheese Pound Cake delivers all of those very good things in spades.
I find myself bestowing all of the appropriate accolades on this cake of indulgence. This is one of those cakes that could become your burden. You know, the cake that is so good that everyone wants you to bring it to every social occasion. Don’t be frightened of falling into that rut, though. It will be worth it.
This cake lends itself to various additions. Ice cream, preferably on a warm slice of cake, came to mind immediately.
As a word of caution, it’s possible to have this cake turn out slightly dry if you’re not careful in your measurements. Some recipes have more margin of error than others, so be sure you’re cautious with measuring, especially the flour. Over-baking can also lead to dryness, so keep that in mind as well. For those reasons as well as just for the sake of deliciousness, the perfection of topping it with ice cream. Various fruits and sauces would also be divine.
Chocolate and cream cheese come through for us yet again in this cake. That’s a combination that wins any day with me. And it’s a big-time winner in this rich, delicous Chocolate Cream Cheese Pound Cake!
Chocolate Cream Cheese Pound Cake
Rich Chocolate Cream Cheese Pound Cake is sure to be an instant favorite! Plus, you only need 8 simple ingredients to make this chocolate pound cake!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 8 ounces (226g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 2 & 1/4 cups (270g) cake flour
- 1 teaspoon baking powder
- 3/4 cup (64g) unsweetened cocoa powder
Instructions
- Preheat oven to 325°F. Grease or spray a 10-inch Bundt pan.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar. Add the eggs, one at a time, beating well after each. Mix in the vanilla.
- In a separate bowl, combine the flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add the remaining flour mixture and beat well for about 2 minutes.
- Pour the batter into the prepared Bundt pan. Bake for 1 hour and 15 minutes or until a pick inserted into the center comes out clean. Be sure not to over-bake.
- Cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.
Notes
Recipe slightly adapted from The Lady & Sons Just Desserts.
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25 Comments on “Chocolate Cream Cheese Pound Cake”
Jennifer..that cake could be dangerous. I have a birthday coming up and that could be the cake for me…thanks for sharing it!
Beautiful pics, too!
Gosh, I love chocolate pound cake… what a pity that Paula Deen and “light” co-exist with difficulty in the same sentence!
I’ll definitely make this and add a chocolate glaze to combat the dryness. 🙂
Lawd, she descriiibes everythang that way. (I kind of talk like that, too, but not really. Or I can’t hear it, anyway!)
I’m going to The Lady and Sons for dinner in a few weeks – if all goes as planned. CAN’T WAIT.
Maybe they’ll have this cake on the menu. It’s quite Southern!
YUM! I love cream cheese in anything!
Oh my… that looks incredible! I love Paula Deen for desserts for the same reason. If you are going to make a dessert, you need to make it the Paula Deen way!
Rich and delicious are two of my favourite words!
I love this cookbook! I have had success with all of her recipes!
Wow, this looks decadent – chocolate and cream cheese together make one of the best pairings!
your recipes always make my stomach drop in jealousy.
Oh my word.. That cake looks very dangerously good and decadent.
Pleeze, this cake will kill you it is so GOOD. I made it to take to my friends farm at Thanksgiving. When I finally got around to tasting it I was just a tad anxious that I brought it to share….It was sooo good I wanted to slip it back into my car!! It was a big hit. I am making 31 of them today to give to clients of my business. Paula Deen is a godess!
What could one do, aside from glaze, to the recipe to prevent the dryness? Is there something I could add? Another egg or some more butter? I’m such a novice in the kitchen.
Rebecca, adding more ingredients can be tricky because it can change the consistency too much. I think the key to this cake is not to over-bake it. Old-fashioned pound cakes tend to be a bit drier than what we are used to these days. I think that’s why you usually see them served with fruit, sauce, ice cream, etc. It’s really just a preference.
Oh my gosh! This seems to be the perfect chocolate cake!
Do you think is it ok to “build” a 3D cake? Or it is better to switch on a normal pound cake?
Please answer, I’d really love baking this cake!
Paola, I’m not quite sure what you mean. Can you elaborate? 🙂
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Why hello there, cream cheese pound cake, you look delicious.
I think I will make you tomorrow…
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Could you make this in mini loaves?
Yes, that should work. You’ll need to adjust the baking time. I’ve not made this recipe as mini loaves, so I can’t give you a precise baking time. I’d suggest checking on them after about 30 minutes and judge from there if they need to bake longer.
Can I reduce amount of sugar? I f yes, how much and do I have to adjust the baking time?
Hi, Tony. I would only decrease by a small amount (like 1/4 cup) without worrying about it making too much of an impact on the cake. Even then, you may be altering the end product. Keep in mind that sugar isn’t just for sweetness. It also helps keep your baked goods soft and moist. If you do alter the amount of sugar, you shouldn’t have to change the baking time.
Gonna get the ingredients and make this ASAP
I MISS SEEING PAULA ON TV 🙁