Description
This rich and moist Chocolate Pound Cake combines creamy butter and cream cheese with Dutch-processed cocoa for a decadent dessert perfect for any occasion. Baked in a bundt pan, this classic cake balances a dense yet tender crumb with deep chocolate flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups (281 g) cake flour
- 1 teaspoon baking powder
- ¾ cup (64 g) Dutch-processed cocoa powder
- 1 pinch kosher salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Spray a 10-inch bundt pan with nonstick cooking spray to ensure easy release of the cake after baking.
- Cream butter, cream cheese, and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This forms the base of your cake batter.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract to enhance the flavor.
- Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, Dutch-processed cocoa powder, and kosher salt until well combined.
- Combine wet and dry ingredients: Gradually add about half of the dry flour mixture into the wet batter and beat well. Then incorporate the remaining dry ingredients, mixing until fully combined. Be sure to scrape down the sides of the bowl to evenly distribute all ingredients.
- Pour batter and bake: Pour the batter evenly into the prepared bundt pan. Place in the preheated oven and bake for approximately 1 hour and 15 minutes. Begin testing for doneness at about 55 minutes by inserting a toothpick into the center; if it comes out with a few moist crumbs but no wet batter, the cake is done.
- Cool and serve: Allow the cake to cool in the pan for 15-20 minutes before carefully inverting onto a wire rack to cool completely. Slice and enjoy your rich chocolate pound cake.
Notes
- Room temperature eggs help ensure a smooth, even batter and better rise.
- Dutch-processed cocoa powder gives a deeper chocolate flavor and darker color.
- Make sure to thoroughly grease the bundt pan to avoid sticking.
- Testing for doneness with a toothpick is crucial to prevent under- or over-baking.
- This cake can be stored tightly covered at room temperature for up to 3 days or refrigerated for up to a week.
- For extra flair, dust the cooled cake with powdered sugar or drizzle with chocolate glaze.
