Everybody needs a great go-to Chocolate Pound Cake recipe and we just love this chocolate cream cheese version!

This is such an easy pound cake to whip up, and the cream cheese in the recipe lends a creaminess, velvety texture, and fine crumb that will keep everyone coming back for just one more slice.

This chocolate pound cake is addictive in the best way!

Moist, delicious Chocolate Cream Cheese Pound Cake

How to Make Chocolate Cream Cheese Pound Cake

You can find our full, printable cake recipe further down in this post- or you can click the "jump to recipe" button at the top of the post. Here is a quick rundown of our steps.

Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
In a medium sized bowl, combine the cake flour, baking powder, and cocoa powder. Whisk for 30 seconds to blend and set aside.
In the bowl of your mixer, add the softened butter and softened cream cheese and mix until smooth. Gradually add the sugar and mix on medium speed for three minutes. Scrape the bottom and sides of the bowl.
Add the room temperature eggs one at a time, mixing after each until the yellow of the yolk disappears.
With the mixer on low speed, add about half of the flour mixture. Gradually increase to medium speed and mix just until combined.
Add the milk and vanilla extract. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix just until combined. Do not mix over medium speed or over mix.
Pour batter into the prepared bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached.
Allow to cool in pan on cooling rack for 5-10 minutes. Place cake board or cake plate on top of the bundt pan and flip over to turn out.

What does Cream Cheese do for a Pound Cake?

The cream cheese in this chocolate pound cake recipe adds another layer of richness, a slight tanginess, and ensures that the cake will be wonderfully moist. I love the velvety consistency of this cake recipe!

The thick consistency of the cream cheese also adds a nice denseness that you would expect in a pound cake, but it is not heavy. It is just right!

We tried this chocolate pound cake recipe with sour cream as well (rather than cream cheese), because we love our vanilla sour cream pound cake recipe so much.

However, for this particular chocolate pound cake recipe, our family taste tested and voted for the version that contained cream cheese. The texture was just a bit creamier and was a bit more moist as well. Of course we ate both pound cakes anyway so that we could be absolutely certain, haha ;0)

Chocolate Cream Cheese Pound Cake- So moist, tender, and flavorful!

Can you Freeze Pound Cake?

Yes, as long as they are well wrapped, pound cakes freeze beautifully in the freezer for up to three months!

This is not only perfect for baking well in advance, but it also means that you can have pound cake on standby in the freezer for whenever your pound cake cravings strike or when family or friends drop in!

Wrapping the pound Cake If baking in advance, we like to wrap our pound cakes tightly in plastic wrap, then foil, and into the freezer they go. We even wrap them while they are still slightly warm but this is optional. If you are freezing slices of leftover pound cake, you can wrap them individually in the same way.

Thawing the Pound Cake When ready to thaw, simply remove the pound cake from the freezer and thaw on the countertop still wrapped. The pound cake will taste just as fresh and wonderful as the day that it was baked.

Easy Chocolate Glaze

We decided to dress up our chocolate cream cheese pound cake with a decadent, yet super easy chocolate glaze.

I love the look, and this chocolate glaze comes together in a matter of minutes! This chocolate glaze is a combination of semi-sweet mini chocolate chips, butter, and corn syrup.

Simply combine in a microwave safe bowl, heat in small increments until the chocolate is almost completely melted, and stir until the bits of chocolate have finished melting and the glaze is smooth.

Why Mini Chocolate Chips? We used mini chocolate chips because they melt more quickly but you could also use regular chocolate chips.

Applying the Glaze While I often apply my glaze using a piping bag with the tip snipped away, for this recipe I simply spooned the glaze over the cake and I love the dramatic look.

Consistency of Glaze The glaze will thicken a bit as it cools and so keep an eye on it until it reaches your desired thickness. I did not wait very long after preparing my glaze before applying- just a few minutes.

This Chocolate Cream Cheese Pound Cake is so moist, tender, and delicious!

More Ways to Decorate a Pound Cake

The great thing about pound cakes or bundt cakes is that they are so easy to make and decorating is optional! It is going to taste great no matter what, and there is no need to "seal in the moisture" with a frosting as is necessary with layer cakes.

However, it is still fun to dress up pound cakes when time allows. You can do this with the easy chocolate glaze mentioned above or our easy vanilla glaze, you can apply a light dusting of powdered sugar through a sifter, you can apply fresh (food safe) flowers, buttercream flowers or simple piping, or simply top your cake slices with ice cream, whipped cream, or fresh strawberries.

Other Favorite Pound Cakes

In addition to today's delicious Chocolate Cream Cheese Pound Cake, we have a few more pound cakes that belong on your list of cakes to try!

We just love pound cakes so much and are constantly adding new favorites to our recipes section. Here are just a few more favorites!

Classic Pound Cake
Sour Cream Pound Cake
Lemon Pound Cake
Lemon Blueberry Sour Cream Pound Cake
Double Chocolate Pound Cake
Strawberry Pound Cake
Coconut Pound Cake
Peach Pound Cake

Chocolate Cream Cheese Pound Cake

This moist chocolate cream cheese pound cake has a tender, velvety, texture with a fine crumb. It is sure to satisfy your chocolate cravings but is not an overly rich chocolate cake. It is delicious! We love to dress it up with a simple chocolate glaze.

Ingredients

2 Sticks (226g) unsalted butter, softened
8 oz (226g) cream cheese, softened- use full fat cream cheese (brick style rather than in a tub)
¼ cup (60g) milk
3 cups (600g) sugar
6 large eggs, room temperature
1 teaspoon (4g) vanilla extract
2 cups (228g) cake flour (substitution below)
1 teaspoon (4g) baking powder
1 cup (82g) unsweetened cocoa powder (measure then sift)

Chocolate Glaze

¾ cup (132g) mini semi-sweet chocolate chips (I used mini because they melt faster)
3 Tablespoons (43g) butter
1 Tablespoon (12g) light corn syrup

Instructions

Preheat the oven to 325 degrees F. Grease and flour bundt pan. See Notes below.
In a medium sized bowl, combine the cake flour, baking powder, and cocoa powder. Whisk for 30 seconds to blend and set aside.
In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on medium speed for three minutes. Scrape the bottom and sides of the bowl.
Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
With the mixer on low speed, add about half of the flour mixture. Gradually increase to medium speed and mix just until combined.
Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix just until well blended. Do not mix over medium speed or over mix.
Pour batter into the prepared bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. *Baking times can vary- check on the cake at around the one hour mark and adjust time as needed.
Allow to cool in pan on cooling rack for 10 minutes. Place cake board or cake plate on top of the bundt pan and flip over to turn out.

For the Chocolate Glaze

Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth. **Heating times can vary and so adjust as needed. When the chocolate is nearly completely melted, remove and stir until smooth.
Allow to cool to desired thickness for applying to the cake.
I spooned the chocolate glaze onto the cooled pound cake. However, if you would like a bit more control, you could spoon the glaze into a disposable piping bag with the tip snipped away and pipe onto the cake.

Notes

Substitution for Cake Flour:

1. If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 2 cups of flour so you will measure out 2 cups of all purpose flour, remove 4 Tablespoons and replace with 4 Tablespoons cornstarch, whisk to blend.

Bundt Pan Size:

2. We used a 12 cup bundt pan. A bundt pan can be filled to within 1 ¼ inch from the top of the pan to allow for expansion during baking. Otherwise during baking the cake could bake over the pan and onto the oven

More Chocolate Cakes!

Calling all chocolate lovers! If you love chocolate cakes, we have so many recipes to share with you!

In addition to todays' amazing Chocolate Cream Cheese Pound Cake, you can find many more of our favorites in our collection of The Best Chocolate Cake Recipes ! Here are just a few favorites below:

Sharing a roundup of the BEST Chocolate Cake Recipes!

My Cake School Cake Recipes and Cake Decorating Tutorials

Thanks so much for stopping by! If you give our Chocolate Cream Cheese Pound Cake recipe a try, we would love for you to leave a comment and photo below!

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