Description
Indulge in the rich flavors of this Easy Chocolate Cream Cheese Pound Cake, where deep chocolate meets the moist tenderness of cream cheese. Perfect for any occasion, this cake is both comforting and elegant, making it a delightful treat for everyone.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder
- 1 1/2 cups Granulated Sugar
- 1 cup Unsalted Butter, softened
- 8 oz Cream Cheese, softened
- 4 Large Eggs, at room temperature
- 1 cup Buttermilk (or Milk + 1 tbsp Vinegar/Lemon Juice)
- 2 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Chocolate Chips or Chunks (optional)
Instructions
- Preheat your oven to 325°F (160°C) and grease and flour a 10-cup Bundt pan or a 9×13 inch baking pan thoroughly.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and softened cream cheese on medium speed until smooth and well combined, about 2-3 minutes.
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, begin adding the dry ingredient mixture to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined after each addition.
- If using, gently fold in the chocolate chips or chunks into the batter with a spatula until evenly distributed.
- Pour the batter evenly into your prepared Bundt or baking pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 60-75 minutes for a Bundt pan, or 50-65 minutes for a 9×13 pan, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs, but no wet batter.
- Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it onto the wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 60-75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Ensure all ingredients are at room temperature for better emulsification. Do not overmix the batter to avoid a tough cake. For added flavor, consider incorporating instant espresso powder with the dry ingredients.