Quick Description
This decadent chocolate pound cake combines the dense, buttery texture of classic pound cake with the creamy richness of cream cheese and deep cocoa flavor. Perfect for dessert, tea time, or gifting — it’s moist, velvety, and irresistible!
Servings & Timing
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 30 minutes
Ingredients List
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz (1 cup) cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup milk (whole or 2%)
Optional Add-Ins
- 1 cup semi-sweet chocolate chips or chunks (for extra richness)
Instructions
-
Preheat & Prepare Pan:
- Preheat oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan or a bundt pan. You can also line with parchment for easy removal.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
-
Cream Butter & Cream Cheese:
- In a large mixing bowl, beat softened butter and cream cheese until light and fluffy (about 2–3 minutes).
-
Add Sugar & Eggs:
- Gradually add sugar and beat until smooth and creamy.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
-
Combine Wet & Dry:
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Mix just until smooth — do not overbeat.
- Fold in chocolate chips if using.
-
Bake:
- Pour batter evenly into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- If using a bundt pan, baking may take slightly less time (50–60 minutes).
-
Cool & Serve:
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving.
Additional Notes
- For Extra Moistness: Substitute ¼ cup milk with sour cream or Greek yogurt.
- For Darker Chocolate Flavor: Add 1 tsp espresso powder or instant coffee granules.
- Make Mini Loaves: Divide batter among small loaf pans — bake 35–40 minutes.
Dietary Info
- Rich in calcium & protein (from cream cheese & eggs)
- Contains dairy, eggs, gluten
- Can be modified for keto/low-carb diets using almond flour and erythritol (see below).
Ingredient Details & Substitutions
- Butter: Can use half butter, half oil for an even softer crumb.
- Cream Cheese: Neufchâtel or reduced-fat cream cheese also works well.
- Flour Alternatives: Replace flour with 1½ cups almond flour + 2 tbsp coconut flour for a low-carb version.
Recipe Variations & Serving Suggestions
- Chocolate Ganache Topping: Heat ½ cup heavy cream and pour over 1 cup chocolate chips; whisk until glossy and pour over cooled cake.
- Marble Version: Remove 1 cup of batter before adding cocoa powder to the rest. Layer and swirl for a marbled look.
- Festive Touch: Top with whipped cream and berries or crushed peppermint for holidays.
Storage & Make-Ahead
- Room Temperature: Store covered for up to 3 days.
- Refrigerate: Keeps for up to 7 days — best flavor after day 2!
- Freeze: Wrap slices or whole cake tightly and freeze up to 2 months. Thaw overnight in the fridge.
