Chocolate Cream Cheese Pound Cake 🍫🧁
A rich cocoa swirl, buttery soft crumb, and luscious ganache topping—this Chocolate Cream Cheese Pound Cake is as dreamy as it gets. With a blend of cream cheese and butter in the batter, each slice is melt-in-your-mouth tender. The marbled design makes it look bakery-fancy, but it’s surprisingly simple to pull off at home.
Whether you’re baking for a birthday, brunch, or just a serious chocolate craving, this pound cake delivers every single time.
Why I Love This Recipe
There’s something magical about the combo of chocolate and cream cheese—especially when folded into a dense, moist pound cake. The cream cheese keeps the crumb luxuriously soft, while the cocoa swirls add rich depth. And then you pour warm ganache over the top? Game over.
It’s the kind of cake that gets quiet at the table because everyone’s too busy enjoying it.
Ingredients
For the Cake:
- 1 ½ cups (340g) unsalted butter, softened
- 1 (8 oz / 226g) block cream cheese, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- ½ tsp salt
- ½ cup (45g) unsweetened cocoa powder
- 2 tbsp milk (only if needed to loosen batter)
For the Ganache:
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
- ½ cup (120ml) heavy cream
- Optional: chocolate shavings for garnish
Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease and flour a loaf pan (or a bundt pan if preferred).
2. Cream the Base
In a large bowl, beat together the softened butter and cream cheese until smooth.
Gradually add in the sugar, beating until light and fluffy (about 3–4 minutes).
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract.
3. Add Dry Ingredients
In a separate bowl, sift together flour and salt. Gradually add to the wet mixture, mixing on low just until combined.
4. Create the Chocolate Swirl
Divide the batter evenly in two bowls.
Mix the cocoa powder into one bowl to make a chocolate batter. If it seems too thick, add up to 2 tablespoons of milk to loosen it.
5. Layer and Swirl
Spoon alternating dollops of vanilla and chocolate batter into your prepared pan.
Use a skewer or knife to swirl the batters gently—just enough to create a marbled effect.
6. Bake
Bake for 70–80 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Make the Ganache
While the cake cools, heat the heavy cream in a saucepan or microwave until just simmering.
Pour over the chocolate chips, let sit for 1 minute, then stir until smooth and glossy.
8. Finish and Serve
Once the cake is fully cooled, pour the ganache over the top.
Garnish with chocolate shavings if desired.
Tips for Success
- Make sure the butter and cream cheese are fully softened for a smooth batter.
- Don’t overmix once you add the flour—this keeps the crumb tender.
- Let the cake cool completely before adding ganache so it doesn’t melt off.
- Want more chocolate intensity? Use dark cocoa powder and bittersweet chocolate for the ganache.
Serving Suggestions
Serve this pound cake on its own, or elevate it even more with:
- A dollop of whipped cream or a scoop of vanilla ice cream
- Fresh berries like raspberries or strawberries
- A dusting of powdered sugar if skipping the ganache
Pairs perfectly with a cup of coffee or espresso for a rich, cafe-style dessert experience.
Storage & Leftovers
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: For longer shelf life, refrigerate for up to a week. Bring to room temp before serving.
- Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw at room temp before enjoying.
More Recipes You’ll Love
If this rich dessert made you swoon, try these next:
- The Best Peanut Butter Brownies I’ve Ever Made
- Chocolate Chip Cookie Dough Brownie Bombs
- Edible Cookie Dough
- Brownie Batter Dip
- Chocolate Chip Cookie Bites
Final Thoughts
This Chocolate Cream Cheese Pound Cake is what dessert dreams are made of—dense, buttery, marbled with chocolate, and crowned with silky ganache. It’s a recipe that looks impressive and tastes even better. Whether it’s for a celebration or just a treat-yourself moment, this one is bound to be a repeat.
Tried it? Let me know how it turned out! Tag us or leave a comment at ChefManiac.com and don’t forget to follow for more indulgent bakes like this.
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