Chocolate Cream Cheese Pound Cake
The ultimate comfort food, Chocolate Cream Cheese Pound Cake is rich, creamy, and irresistibly decadent. With each bite, you'll savor the deep chocolate flavor perfectly balanced with creamy texture. Simple to make, this cake is perfect for any occasion and is sure to be a crowd-pleaser. Bake it tonight and share the joy!
Equipment
- Electric Stand Mixer
- Bundt Pan
- Baking spray with flour
Ingredients
- 1 cup butter (I use salted), room temperature
- 1 8-ounce package cream cheese room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 3/4 cup unsweetened cocoa powder
- 3/4 cup milk chocolate chips
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 325 degrees F. It's important to get the oven ready so the cake bakes evenly. While it’s heating, butter and flour a 12-inch Bundt pan, or you can use baking spray with flour to ensure the cake releases easily after baking.
- In a large mixing bowl, using an electric stand mixer, beat butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, which should take about 5 minutes. This step incorporates air into the batter, making the cake lighter.
- Add the eggs one at a time. Beat well after each addition to ensure they are fully mixed in. You’ll notice the mixture becoming creamier and more aerated.
- Mix in the vanilla extract. This adds a wonderful aroma and enhances the overall flavor of the cake.
- In a separate medium bowl, whisk together the cake flour, baking powder, and cocoa powder. This ensures even distribution of the dry ingredients and helps avoid lumps in your batter.
- Gradually add half of the dry mixture to your mixing bowl, beating until just combined. This helps incorporate the flour without overmixing. Then, add the remaining dry ingredients and mix just until everything is combined.
- Gently stir in the milk chocolate chips. This step adds delightful pockets of chocolate throughout the cake, making each bite a rich experience.
- Transfer the batter into the prepared Bundt pan. Make sure it's evenly distributed to ensure the cake bakes evenly.
- Bake in the preheated oven for 1 hour and 15 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached.
- Once baked, let the cake cool in the pan for 10 to 15 minutes. Then, invert it onto a cake stand or serving dish. This allows it to release properly and gives you a beautiful presentation.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. You can freeze slices of cake. Wrap them tightly in plastic wrap and aluminum foil. They will keep well for up to three months.