Description
This Tender Chocolate Cream Cheese Pound Cake is a rich, moist dessert combining the creamy texture of cream cheese with deep chocolate flavor. Perfect for gatherings or a special treat, this classic bundt cake features a tender crumb enhanced by chocolate chips for extra indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Dry Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- 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, making sure to cover all crevices to prevent sticking.
- Cream the butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add the sugar and eggs: Gradually add the granulated sugar to the creamed mixture and continue beating until fully combined. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for added flavor.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly blended.
- Combine wet and dry ingredients: Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until just combined to maintain batter texture.
- Fold in chocolate chips (optional): If using chocolate chips, gently fold them into the batter to distribute evenly without overmixing.
- Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for approximately 10 minutes. Then carefully remove it and transfer to a wire rack to cool completely.
- Serve: Once completely cooled, slice and serve. For extra indulgence, dust with powdered sugar or drizzle with chocolate ganache.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth creaming.
- Do not overmix the batter after adding dry ingredients to avoid a dense cake.
- Use a toothpick to test doneness close to the end of baking time to prevent overbaking.
- Optional chocolate chips add extra bursts of chocolate flavor but can be omitted if desired.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
