Chocolate Cream Cheese Pound Cake: The Ultimate Rich & Moist Dessert

by

Introduction

This Chocolate Cream Cheese Pound Cake is a decadent twist on the classic Southern dessert, combining the dense, buttery texture of traditional pound cake with rich chocolate and tangy cream cheese. Perfect for special occasions or an indulgent weekend treat, this cake boasts:

✔️ Ultra-moist crumb from cream cheese
✔️ Deep chocolate flavor with a velvety texture
✔️ Simple preparation with pantry staples
✔️ Perfect for gifting or potlucks

Whether you’re a chocolate lover or just craving a luxurious dessert, this cake delivers bakery-quality results at home. Let’s bake!

Ingredients & Why They Matter

For the Cake:

  • 1½ cups (3 sticks) unsalted butter, softened – Creates richness and structure
  • 8 oz cream cheese, softened – Adds moisture and slight tang
  • 3 cups granulated sugar – Sweetens and helps tenderize the crumb
  • 6 large eggs, room temperature – Provides lift and stability
  • 1 tbsp vanilla extract – Enhances chocolate flavor
  • 3 cups all-purpose flour – Gives structure
  • ½ cup cocoa powder (Dutch-process preferred) – For deep chocolate flavor
  • ½ tsp baking powder – A touch of leavening for a soft texture
  • ½ tsp salt – Balances sweetness

Optional Add-ins:

  • 1 cup chocolate chips – For extra melty pockets
  • 1 tsp espresso powder – Intensifies chocolate flavor

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tbsp milk or heavy cream
  • ½ tsp vanilla extract

Step-by-Step Instructions

1. Prep the Pan & Oven

  1. Preheat oven to 325°F (165°C).
  2. Generously grease and flour a 10-12 cup Bundt pan (or two loaf pans).

2. Cream Butter, Cream Cheese & Sugar

  1. In a large bowl, beat butter and cream cheese until smooth (~3 mins).
  2. Gradually add sugar, beating until light and fluffy (~5 mins).

3. Add Eggs & Vanilla

  1. Beat in eggs one at a time, mixing well after each.
  2. Stir in vanilla.

4. Combine Dry Ingredients

  1. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
  2. Gradually add to wet ingredients, mixing just until combined (don’t overmix).

5. Bake to Perfection

  1. Pour batter into prepared pan.
  2. Bake for 75-90 minutes (or until a toothpick comes out clean).
  3. Cool in pan 15 mins, then invert onto a wire rack.

6. Glaze & Serve (Optional)

  1. Whisk powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over cooled cake.

Pro Tips for Success

For the Best Texture:

  • Room-temperature ingredients ensure even mixing.
  • Don’t overmix after adding flour to avoid toughness.
  • Bake low and slow (325°F) for even cooking.

Flavor Variations:

🍫 Double Chocolate: Add 1 cup chocolate chips to batter.
☕ Mocha: Mix 1 tbsp instant coffee into the glaze.
🍊 Citrus Twist: Add 1 tbsp orange zest to the batter.

Storage & Serving:

  • Room temp: Keeps for 3 days wrapped tightly.
  • Freeze: Up to 3 months (unglazed). Thaw overnight.
  • Serve with: Whipped cream, ice cream, or fresh berries.

Why This Recipe Works

  1. Cream Cheese Magic: Adds moisture without making the cake dense.
  2. Cocoa Depth: Dutch-process cocoa gives a richer chocolate flavor.
  3. Perfect Ratio: The classic pound cake formula (1:1:1:1) is tweaked for chocolate lovers.

“This cake is so rich, you’ll swear it’s from a fancy bakery!”

Conclusion

This Chocolate Cream Cheese Pound Cake is a showstopper that’s surprisingly simple to make. With its fudgy crumb, velvety texture, and luxurious taste, it’s perfect for birthdays, holidays, or anytime you crave chocolate decadence.

Final Tip: For an elegant touch, dust with powdered sugar or top with chocolate ganache.

“One slice is never enough!” 🍫✨

Enjoy every rich, chocolatey bite!

Leave a Comment