Chocolate Cream Cheese Pound Cake: Rich, Moist & Perfect for Summer

There’s something timeless and deeply comforting about a good pound cake — especially when it’s loaded with chocolate and laced with cream cheese. This chocolate cream cheese pound cake is dense, tender, and just the right amount of indulgent. It’s the kind of cake that turns a simple summer evening into something memorable.

I first discovered this recipe in my grandmother’s old cookbook, scribbled in the margins with notes like “extra moist” and “Tom’s favorite.” Over time, I’ve adjusted it to be a little lighter, with a tighter crumb and a deeper chocolate flavor. The secret? Cream cheese. It adds body and richness without heaviness, giving this pound cake its signature texture.

Whether you’re hosting a barbecue, packing dessert for a picnic, or simply need a sweet treat to go with your iced coffee, this chocolate cream cheese pound cake never fails.

🕒 Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60–70 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4 (makes 1 loaf or 8 slices)

Why You’ll Love Chocolate Cream Cheese Pound Cake

• Moist & Dense with a velvety crumb
• Deep Chocolate Flavor from cocoa and chocolate chips
• Cream Cheese Magic keeps it soft and rich
• Great for Summer as it keeps well and pairs beautifully with fruit
• Simple Ingredients, no fancy tools required

This pound cake is luxurious but not fussy — a beautiful centerpiece for any summer spread.

🛒 Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder (Dutch-processed preferred)
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 8 oz (1 block) cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk or buttermilk

Add-ins

• ½ cup semi-sweet or dark chocolate chips (optional but recommended)

👩‍🍳 How to Make Chocolate Cream Cheese Pound Cake

Step 1: Preheat and Prepare

Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Cream Butter, Sugar, and Cream Cheese

In a large bowl, beat the cream cheese, butter, and both sugars until light and fluffy — about 3–4 minutes. This step is key to achieving a soft, even crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each. Stir in the vanilla.

Step 5: Alternate Dry and Wet

Add the dry ingredients in thirds, alternating with the milk. Start and end with the dry ingredients. Stir gently until just combined.

Step 6: Fold in Chocolate Chips

If using, fold in chocolate chips for pockets of melty richness in every bite.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool in the pan for 10 minutes before transferring to a wire rack.

🍫 Optional Chocolate Glaze

Want to level up? Drizzle this glaze over the cooled cake.

Ingredients

• ½ cup chocolate chips
• 2 tbsp butter
• 1–2 tbsp heavy cream or milk

Melt together in a double boiler or microwave in 20-second bursts, stirring until smooth. Pour over cooled pound cake and let set before slicing.

🌱 Gluten-Free Version

Use a 1:1 gluten-free baking blend in place of the all-purpose flour. Add ¼ tsp xanthan gum if your blend doesn’t include it. The texture remains dense and rich, especially with a touch of almond flour added.

🌿 Vegan Adaptation

While this is a cream cheese-based recipe, you can make a dairy-free version by:

• Using vegan cream cheese
• Replacing butter with vegan margarine or coconut oil
• Substituting eggs with ½ cup applesauce or 3 flax eggs

The cake will be slightly softer but still chocolatey and satisfying.

🧁 Serving Suggestions

• With fresh berries and whipped cream
• Slightly warmed with a scoop of vanilla ice cream
• Topped with chocolate glaze or powdered sugar
• Served with coffee or cold brew
• Layered into trifle with whipped cream and fruit

This chocolate cream cheese pound cake is rich enough for dessert but simple enough for brunch.

🧊 Storage & Freezing

Room Temp: Store in an airtight container for 2–3 days
Refrigerator: Lasts up to 1 week
Freezer: Wrap in plastic and foil; freeze for up to 3 months. Thaw at room temperature.

To reheat: Warm slices in a toaster oven or microwave for 10–15 seconds.

🔁 Recipe Variations

• Mocha Twist: Add 1 tsp instant espresso powder to the batter
• Orange-Chocolate: Add 1 tsp orange zest
• Spiced Chocolate: Add a pinch of cinnamon or cayenne
• Nutty: Fold in chopped pecans or walnuts
• Mini Loaves: Bake in mini pans and reduce bake time by 15 minutes

📏 Nutrition Info (Per Slice)

Nutrient	Approx. Value
Calories	~310 kcal
Fat	18 g
Carbohydrates	34 g
Sugar	21 g
Protein	5 g
Fiber	2 g

❓ Frequently Asked Questions

Can I use low-fat cream cheese?

Yes, but the cake may be slightly less rich. Avoid fat-free cream cheese, which can alter texture.

Can I double the recipe?

Yes! Double for a bundt pan or two loaf pans. Adjust baking time accordingly.

Can I use sour cream instead of cream cheese?

You can try, but the texture will be lighter and less dense. Cream cheese provides the signature pound cake structure.

Can I make cupcakes from this batter?

Yes! Fill muffin tins ¾ full and bake for 18–20 minutes.

📝 Notes

• Always bring cream cheese and butter to room temperature before mixing
• Sift the cocoa powder to avoid clumps
• Let the cake cool completely before slicing for clean cuts
• Use Dutch-processed cocoa for a deeper flavor
• Refrigerate leftovers in a sealed container to maintain moisture

📚 Conclusion

This chocolate cream cheese pound cake is everything you want in a summer dessert: rich, moist, deeply chocolatey, and easy to make. It’s the kind of recipe that turns zucchini season or a simple picnic into a full-on celebration. The cream cheese blends seamlessly into the batter, giving it a melt-in-your-mouth texture you won’t forget.

Whether you serve it solo, dressed up with glaze, or alongside fresh fruit and whipped cream, this pound cake is the ultimate treat for chocolate lovers — all year long.

Want to dive into the history of pound cakes? Visit this page on pound cake to learn more about its origins.

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