Ingredients

Scale

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)

Instructions

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.

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