This decadent Ultimate Chocolate Cream Cheese Pound Cake is the perfect treat for any chocolate lover. Rich, moist, and topped with a luscious cream cheese frosting, this cake is sure to impress at any special occasion. With a delightful combination of classic pound cake ingredients and the richness of chocolate and cream cheese, this recipe is a must-try for those who appreciate gourmet cake recipes. Each slice promises a velvety texture and deep chocolate flavor that will leave you wanting more!
Ingredients
Scale:
Dry Ingredients:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
1 cup unsalted butter, softened (at room temperature)
8 oz cream cheese, softened
3 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons milk (adjust for desired consistency)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9-inch loaf pans to ensure easy removal of the cake.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until light and fluffy, about 3-4 minutes.
Gradually add the granulated sugar to the butter mixture, beating until well combined and fluffy, approximately 4 more minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Alternately add the dry ingredient mixture and the milk to the butter-sugar-egg mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared bundt pan or loaf pans, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes (for bundt) or 45-55 minutes (for loaf pans), until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until fluffy.
Once the cake is completely cool, frost the top (and sides, if desired) with the cream cheese frosting.
