Chocolate Cream Cheese Pound Cake Recipe

recipe for chocolate pound cake, recipe chocolate pound cake.

5 from 1 vote

Chocolate Cream Cheese Pound Cake Recipe

This chocolate pound cake with cream cheese is rich, dense, super moist and full of chocolate flavor. Finish with our quick and easy glaze and serve with fresh berries for a simple yet decadent dessert.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dessert

Cuisine: American

Servings: people

Calories: 282kcal

Author: The Carefree Kitchen

Ingredients

1 ½ cups butter room temperature
8 ounces cream cheese room temperature
3 cups sugar
6 large eggs room temperature
2 cups all-purpose flour
1 cup cocoa powder
3/4 cup milk
2 teaspoons vanilla extract
1/2 teaspoon salt

Glaze

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Butter and flour a 9-10 cup bundt cake pan and set aside.
In a large bowl, with an electric mixer, whip together the butter, cream cheese and sugar until light and fluffy, or about 3-5 minutes.
Slowly add the eggs, mixing after each addition and scraping down the sides as necessary to make the mixture smooth. In a separate bowl, combine the flour and cocoa powder. Add the dry ingredients to the butter mixture and mix on low speed until almost completely combined. Finally, add the milk, vanilla extract and salt and mix until combined.
Transfer to the prepared cake pan and bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Once finished, remove the cake from the oven and let cool for 10-15 minutes. Put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate to cool completely.
In the meantime, make the glaze by whisking together the powdered sugar, milk and vanilla extract. Add more milk if necessary to reach the desired consistency.
Drizzle the glaze over the pound cake and let it set up before slicing to serve with a dollop of whipped cream, fresh raspberries or a scoop of ice cream. Enjoy!

Notes

Storing instructions: wrap any unfinished pound cake in aluminum foil, or any airtight container, and store for up to 2 days at room temperature, or up to 4 days in the refrigerator. To freeze, wrap your unglazed pound cake well with plastic wrap and aluminum foil then place in a larger freezer bag and store in the freezer for up to 2 months.

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