Chocolate Cream Cheese Pound Cake
A rich, moist, and decadent Chocolate Cream Cheese Pound Cake that’s perfect for any occasion. This easy-to-make dessert combines the deep flavor of chocolate with the creamy tang of cream cheese for a truly irresistible treat.
Ingredients
- 1½ cups (340g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 2½ cups (315g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) milk
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.Pour the batter into the prepared pan and smooth the top.Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a richer flavor, use Dutch-processed cocoa powder.
- Add chocolate chips or nuts for extra texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.