Imagine a perfectly dense yet tender pound cake infused with deep chocolate flavor and the subtle tang of cream cheese—this is the ultimate indulgence for chocolate lovers. Whether you’re celebrating a special occasion or simply treating yourself, this Dreamy Cream Cheese Chocolate Pound Cake delivers an unforgettable experience with its velvety crumb, glossy chocolate glaze, and melt-in-your-mouth texture.
Why This Recipe Works
- Cream Cheese Magic: Adds moisture, richness, and a slight tang that balances the sweetness.
- Proper Creaming Method: Beating butter, cream cheese, and sugar correctly creates air pockets for a tender crumb.
- Dutch-Process Cocoa: Provides a deeper chocolate flavor compared to natural cocoa powder.
- Sour Cream: Ensures the cake stays moist for days.
Ingredients & Substitutions
For the Cake
- 1 ½ cups (340g) unsalted butter, softened (or margarine for a lighter option)
- 8 oz (225g) full-fat cream cheese, softened
- 3 cups (600g) granulated sugar (can reduce to 2 ½ cups for less sweetness)
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 ½ cups (315g) all-purpose flour (or cake flour for a finer texture)
- ¾ cup (75g) Dutch-process cocoa powder (or natural cocoa + ½ tsp baking soda)
- ½ tsp salt
- ½ cup (120g) sour cream (or Greek yogurt)
For the Chocolate Glaze
- 1 cup (175g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tbsp light corn syrup (optional, for shine)
Optional Garnishes
- Fresh berries
- Powdered sugar
- Chopped nuts
Step-by-Step Instructions
1. Prep the Pan & Oven
- Preheat oven to 325°F (165°C).
- Grease and flour a 10-inch (12-cup) Bundt pan or line two loaf pans with parchment.
2. Cream Butter, Cream Cheese & Sugar
- In a stand mixer, beat butter and cream cheese on medium until smooth (~2 mins).
- Gradually add sugar and beat on high for 5-7 mins until light and fluffy.
3. Add Eggs & Vanilla
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
4. Combine Dry Ingredients
- In a separate bowl, whisk flour, cocoa, and salt.
- Alternate adding dry mix and sour cream to the batter in 3 parts, mixing until just combined.
5. Bake to Perfection
- Pour batter into the pan and smooth the top.
- Bake for 75-90 mins (or until a toothpick comes out clean).
- Cool in pan for 15 mins, then invert onto a wire rack.
6. Make the Glaze
- Heat cream until steaming, then pour over chocolate chips. Let sit for 2 mins, then stir until smooth. Add corn syrup if using.
- Drizzle over cooled cake.
Pro Tips
- ✔ Room-temperature ingredientsensure even mixing.
- ✔ Do NOT overmix after adding flour—this prevents toughness.
- ✔ Cool cake completely before glazing to avoid melting.
Troubleshooting Advice
- Cake too dense? Overmixing or expired baking powder may be the culprit.
- Cracked top? Normal for pound cakes, but reduce oven temp by 25°F next time.
- Stuck in pan? Let it cool for 15 mins, then gently loosen edges with a knife.
Creative Variations
- Marble Cake: Swirl in vanilla batter before baking.
- Espresso Boost: Add 1 tbsp instant coffee to the batter.
- Orange Zest: Infuse glaze with 1 tsp orange extract for a citrus twist.
- Nutty Crunch: Fold in 1 cup toasted pecans or walnuts.
Serving Suggestions
- Pair with: Vanilla ice cream, whipped cream, or a hot espresso.
- Storage: Keeps 5 days at room temperature (covered) or freeze for 3 months.
- Presentation: Dust with powdered sugar or top with fresh raspberries.
Final Thoughts
This Dreamy Cream Cheese Chocolate Pound Cake is a showstopper dessertthat’s surprisingly simple to make. With its rich chocolate flavor, velvety texture, and luscious glaze, it’s guaranteed to impress anyone who takes a bite.