Name: Chocolate Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
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; 1 cup powdered sugar; 1 tablespoon milk; 1/2 teaspoon vanilla extract

Description

This rich and moist chocolate cream cheese pound cake is perfect for any occasion, topped with a smooth glaze.

Ingredients

Scale

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

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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.

Notes

This cake can be served warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dessert
Method: bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 29g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 150mg