Chocolate Cream Cheese Pound Cake

slices of Chocolate Cream Cheese Pound Cake stacked on a white surface

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!

Yield: 12-16 servings

Chocolate Cream Cheese Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

This rich, delicious Chocolate Cream Cheese Pound Cake is sure to be a favorite!

slices of Chocolate Cream Cheese Pound Cake stacked on a white surface

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

  1. Preheat oven to 325°F. Grease or spray a 10-inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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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