Chocolate Cream Cheese Pound Cake Ingredients For the Cake

Byzitouni

The Chocolate Cream Cheese Pound Cake is the pinnacle of Southern-style baking. While a standard pound cake is prized for its golden crumb, the addition of cream cheese transforms it into something far more luxurious—dense, velvet-like, and incredibly moist.

The “secret” to this specific cake is the fat-to-flour ratio. By using both butter and cream cheese, you create a heavy batter that doesn’t rely on chemical leaveners, but rather on the air whipped into the fats. The result is a deep cocoa flavor with a slight cheesecake-like tang.

Why This Recipe Works

  • The Cream Cheese Factor: Standard cakes can dry out quickly. Cream cheese provides a fat source that remains stable at high temperatures, ensuring the cake stays “fudgy” for days.
  • The Crust: Because of the high sugar and fat content, the exterior forms a delicate, sugary “macaroon” shell that contrasts beautifully with the soft interior.
  • Structural Integrity: This is a “sturdy” cake, making it the perfect vessel for heavy glazes or being served with macerated berries.

Recipe: The Velvet Chocolate Cream Cheese Pound Cake

Ingredients

For the Cake:

  • 1 1/2 cups (340g) Unsalted Butter, softened.
  • 1 (8 oz / 226g) Package Cream Cheese, softened.
  • 2 1/2 cups (500g) Granulated Sugar.
  • 6 Large Eggs (room temperature).
  • 2 tsp Pure Vanilla Extract.
  • 2 1/4 cups All-Purpose Flour.
  • 3/4 cup Unsweetened Cocoa Powder (Dutch-processed for a darker color).
  • 1/2 tsp Salt.

Step-by-Step Instructions

1. The Creaming Stage (The Most Important Step)

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan very thoroughly. In a large bowl, cream together the softened butter and cream cheese until smooth. Add the sugar and beat on medium-high speed for at least 5 minutes until the mixture is pale and doubled in volume.

2. The Eggs

Add the eggs one at a time, beating well after each addition. Pro Tip: If the batter looks like it’s curdling, add a tablespoon of your flour. Stir in the vanilla extract.

3. Sifting the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt. Sifting the cocoa is essential here to prevent bitter clumps in your finished cake.

4. The Final Fold

Turn your mixer to the lowest setting. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Over-mixing at this stage will develop the gluten and make the cake tough instead of tender.

5. The Long Bake

Pour the thick batter into the prepared Bundt pan. Bake for 75–90 minutes.

  • The Test: Since this cake is very dense, a toothpick should come out with a few moist crumbs attached. Let the cake cool in the pan for 20 minutes before attempting to invert it onto a wire rack.

Pound Cake Troubleshooting

ProblemLikely CauseSolution
Cake Stuck in PanDidn’t grease enough or inverted too soon.Use a “Goop” (butter/flour/oil mix) to grease.
Heavy/Rubbery LayerOver-beating the eggs or flour.Use a low mixer speed for the final steps.
Dry CrumbOven was too hot or over-baked.Use an oven thermometer; 325°F is a “slow” bake.
Sunken CenterOpening the oven door too early.Don’t peek until at least 60 minutes have passed!

3 Ways to Elevate Your Cake

  • The Coffee Boost: Add 1 tablespoon of instant espresso powder to the dry ingredients. It won’t make the cake taste like coffee, but it will make the chocolate taste exponentially richer.
  • The Ganache Drip: Once cooled, pour a simple 1:1 mixture of melted chocolate and heavy cream over the top for a professional finish.
  • The “Cold Start” Method: Some bakers swear by putting this cake into a cold oven and then turning the heat on. This allows the cake to rise slowly and evenly, preventing the dreaded “volcano” crack on top.

The Verdict: This is a “celebration” cake. It is rich enough to be served without frosting, perhaps just a dusting of powdered sugar and a dollop of whipped cream.

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