If you’re searching for a show-stopping dessert that’s both decadent and delightfully easy to make, look no further than this Tender Chocolate Cream Cheese Pound Cake. Its plush, rich crumb is perfectly balanced between deep chocolate notes and the unmistakable tang of cream cheese. Each bite is lusciously moist with that classic pound cake density, but the cream cheese gives it an irresistible melt-in-your-mouth tenderness. Whether you’re celebrating a special moment or simply want to indulge in a chocolate lover’s dream, this cake is bound to become your new go-to treat.
Ingredients You’ll Need
The magic of this cake truly lies in the quality—and simplicity—of its ingredients. Each component plays its part in building flavor, texture, and that glossy finish we all crave in a luxurious chocolate cake. Invest in fresh, high-quality staples for the irresistible finish that makes every slice memorable.
- Unsalted butter: Softened butter lends rich flavor and ensures a velvety crumb throughout the cake.
- Cream cheese: Don’t skip this! Cream cheese adds a signature tang and keeps the pound cake incredibly tender.
- Granulated sugar: Brings the perfect sweetness and assists in creating that fine, plush structure.
- Large eggs: Room temperature eggs add moisture and help the batter emulsify for a smooth bake.
- Vanilla extract: Enhances the chocolate flavor while adding subtle, aromatic warmth.
- All-purpose flour: Provides the backbone of the cake, holding all those delicious flavors together.
- Unsweetened cocoa powder: Deepens the cake’s chocolatey profile; use a dark variety for more intensity.
- Baking powder: Just enough to give the cake the perfect, gentle rise.
- Salt: Balances the sweetness and sharpens all the flavors.
- Mini chocolate chips (optional): For added bursts of chocolate throughout; highly recommended if you want extra indulgence!
How to Make Tender Chocolate Cream Cheese Pound Cake
Step 1: Prepare Your Pan and Preheat the Oven
Set yourself up for pound cake success by thoroughly greasing and flouring a 10-inch Bundt pan, or give it a generous mist of baking spray. Meanwhile, preheat your oven to 325°F (163°C), ensuring a gentle, even bake that’s just right for a dense yet tender cake.
Step 2: Cream the Butter and Cream Cheese
In a large bowl, beat together the softened butter and cream cheese until the mixture is creamy, silky, and absolutely lump-free. This extra step at the start is what sets the Tender Chocolate Cream Cheese Pound Cake apart—it guarantees an irresistibly smooth texture.
Step 3: Add Sugar and Beat Until Fluffy
Pour in the sugar and continue beating for about 3–4 minutes, until the mixture is pale and fluffy. This beating process works in air, which lifts the cake and accentuates that signature pound cake crumb.
Step 4: Incorporate Eggs and Vanilla
One at a time, add the eggs, beating well after each addition. This patience ensures the batter stays emulsified. Stir in the vanilla extract for a warm aromatic boost that complements the chocolate beautifully.
Step 5: Mix Dry Ingredients
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step ensures no lumps and even distribution of leavening and salt, guaranteeing every bite of your pound cake is balanced and chocolatey.
Step 6: Combine Wet and Dry, Add Chocolate Chips
Gradually add the dry mixture to the wet, mixing gently until just combined—overmixing can toughen the cake. Now, if you’re after extra chocolate bliss, fold in those mini chocolate chips. Your batter will look wonderfully thick and chocolate-studded.
Step 7: Bake Until Perfectly Set
Spoon the batter evenly into your prepared Bundt pan, smoothing the top with the back of a spoon. Bake for 1 hour to 1 hour and 10 minutes. You’ll know it’s done when a toothpick comes out with only a few moist crumbs. Let it cool in the pan for 15–20 minutes, then invert onto a wire rack to finish cooling completely—it’s worth the wait!
How to Serve Tender Chocolate Cream Cheese Pound Cake
Garnishes
For a simple, classic finish, dust the cooled cake with a veil of powdered sugar or drizzle with a glossy chocolate glaze. You could even add a scattering of fresh berries or a dollop of whipped cream to make this cake look and taste even more tempting.
Side Dishes
This cake is wonderfully rich, so it pairs nicely with lightly sweetened whipped cream or a big scoop of vanilla ice cream. For an elegant plate, try offering it alongside some macerated strawberries or a few spoonfuls of tangy crème fraîche.
Creative Ways to Present
Want to impress? Slice your Tender Chocolate Cream Cheese Pound Cake and layer it with chocolate mousse for a dramatic trifle, cut it into cubes as a fondue dipper, or serve thick slices toasted with a scoop of gelato for a contemporary twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The flavors actually deepen as the days go by, so don’t be surprised if tomorrow’s slice tastes even more tender!
Freezing
If you’d like to get ahead or save some for later, wrap individual slices or the whole cake in a double layer of plastic wrap and a layer of foil. Freeze for up to 3 months. When you’re ready to serve, let it thaw overnight in the fridge—easy and convenient!
Reheating
If you prefer your cake slightly warm, microwave thick slices on low power for 10-15 seconds, or pop them in the oven at 300°F (150°C) for about 7 minutes. Warming brings back a touch of that just-baked aroma and softness.
FAQs
Can I make the Tender Chocolate Cream Cheese Pound Cake ahead of time?
Absolutely! In fact, this cake’s flavor and moisture actually improve after a day or two. Just bake, let it cool, wrap it tightly, and enjoy when you’re ready.
What’s the best type Dessert
For a deep, intense chocolate flavor, go with a high-quality unsweetened cocoa powder. If you prefer a darker, more bittersweet cake, a dark or Dutch-processed cocoa powder is a fantastic choice.
Can I substitute the mini chocolate chips?
Definitely. Feel free to swap them for regular chocolate chips, white chocolate, or even leave them out if you like your cake classic and smooth throughout.
How do I know when my pound cake is perfectly baked?
Insert a toothpick or wooden skewer into the center of the cake. If it emerges with only a few moist crumbs but no wet batter, the Tender Chocolate Cream Cheese Pound Cake is just right. The cake will also begin pulling away gently from the sides of the pan.
What can I do if my cake sticks to the Bundt pan?
If your cake’s feeling stubborn, run a thin spatula around the edges, including the center tube, and gently jiggle before inverting. Next time, make sure to generously grease and flour every nook and cranny or use a high-quality baking spray with flour.
Final Thoughts
This Tender Chocolate Cream Cheese Pound Cake is destined to become a staple in your baking repertoire. Rich, moist, and blissfully chocolatey, it brings effortless elegance to any table. I genuinely hope you’ll give it a try—the rave reviews and empty plates will speak for themselves!
Print
Tender Chocolate Cream Cheese Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Tender Chocolate Cream Cheese Pound Cake. A moist and flavorful dessert that combines the richness of cream cheese with the deep cocoa notes of chocolate, creating a delightful treat for any occasion.
Ingredients
Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or spray with baking spray.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and cream cheese until smooth. Add sugar, beat until fluffy. Add eggs one at a time, then vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa, baking powder, and salt. Gradually add to wet mixture. Fold in chocolate chips.
- Bake: Pour batter into prepared pan. Bake for 1 hour to 1 hour 10 minutes, until a toothpick comes out mostly clean.
- Cool and Serve: Let cake cool before turning out onto a rack. Dust with powdered sugar or chocolate glaze if desired.
Notes
- For a richer flavor, consider using dark cocoa powder or espresso powder in the batter.
- This cake stays moist for days and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 130 mg
