Dreamy Cream Cheese Chocolate Pound Cake

Dreamy Cream Cheese Chocolate Pound Cake

🕒 Time

• Prep: 20 minutes

• Bake: 60–70 minutes

• Total: ~1 hour 30 minutes

🍽️ Yield

• 1 standard loaf (serves 10–12)

🧾 Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• ½ teaspoon baking powder

• ¼ teaspoon salt

Wet Ingredients

• ¾ cup (170 g) unsalted butter, softened

• 6 oz (170 g) cream cheese, softened

• 1 ½ cups granulated sugar

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

Liquid

• ½ cup milk (room temperature)

Optional Add-ins

• ½ cup chocolate chips

• Powdered sugar or chocolate ganache for topping

👩‍🍳 Instructions

1. Preheat oven to 325°F (165°C).
   Grease and lightly flour a loaf pan (or line with parchment).

2. Mix dry ingredients
   In a bowl, whisk flour, cocoa powder, baking powder, and salt. Set aside.

3. Cream butter & cream cheese
   In a large bowl, beat butter and cream cheese until smooth and fluffy (about 2–3 minutes).

4. Add sugar
   Beat in sugar until light and creamy.

5. Add eggs & vanilla
   Add eggs one at a time, mixing well after each. Stir in vanilla.

6. Combine wet & dry
   Add dry ingredients in three parts, alternating with milk. Start and end with dry ingredients.
   Mix just until combined (don’t overmix).

7. Fold in extras (optional)
   Gently fold in chocolate chips if using.

8. Bake
   Pour batter into pan and smooth the top.
   Bake 60–70 minutes, or until a toothpick inserted comes out with a few moist crumbs.

9. Cool
   Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

✨ Optional Topping (Quick Chocolate Ganache)

• Heat ½ cup heavy cream until just warm

• Pour over 1 cup chocolate chips

• Let sit 2 minutes, then stir until smooth and pour over cake

❓ Q & A

Q: Why use cream cheese in a pound cake?
A: Cream cheese adds richness, moisture, and a soft, velvety texture.

Q: Can I use low-fat cream cheese?
A: Full-fat is best. Low-fat can make the cake drier and less creamy.

Q: Why bake at a lower temperature (325°F)?
A: Pound cakes are dense. A lower temperature helps them bake evenly without drying out.

Q: How do I know when it’s done?
A: A toothpick should come out clean or with a few moist crumbs—no wet batter.

Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day. Wrap tightly and store at room temperature for up to 2 days.

Q: Can I freeze it?
A: Absolutely. Wrap slices or the whole cake tightly and freeze up to 2 months.

Q: Can I use a bundt pan instead?
A: Yes, but increase baking time slightly and grease the pan very well.