Chocolate Cream Cheese Pound Cake (No Icing

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Absolutely! Here’s a long-form, heartfelt recipe for a Chocolate Cream Cheese Pound Cake — a rich, moist, chocolatey treat perfect for celebrating your daughter’s birthday or sharing with those who love chocolate. This recipe is built around a classic Southern-style pound cake base, enhanced with cream cheese for added richness and moisture, and it’s made especially for those who prefer cakes without icing.

Chocolate Cream Cheese Pound Cake (No Icing Needed)

Introduction

The Chocolate Cream Cheese Pound Cake is a dessert that celebrates deep cocoa flavor, creamy texture, and the timeless pleasure of a homemade cake. This cake is a favorite among chocolate lovers and those who appreciate a rich dessert that doesn’t rely on frosting or glazes for its appeal. It’s a cake with a soul — the kind that brings people together around the kitchen table, especially during special celebrations like birthdays, holidays, or cozy weekends.

Born from the Southern tradition of dense, buttery pound cakes and elevated by the tangy depth of cream cheese, this version delivers moist, tender crumbs and a slightly crusty top that’s simply irresistible. Whether served plain, with a dusting of powdered sugar, or alongside a scoop of vanilla ice cream, this cake is bound to earn a place in your family’s recipe book.

A Little History

Pound cake originated in Europe in the early 1700s and got its name from its simple formula: a pound each of flour, butter, sugar, and eggs. Over time, bakers around the world adapted the recipe, adding dairy products like sour cream or cream cheese for moisture and richness. The chocolate version likely developed in the early 20th century as cocoa became more widely available and popular in American baking.

Cream cheese was first mass-produced in the U.S. in the 1870s, and its incorporation into baked goods really took off in the 20th century. The fusion of chocolate and cream cheese in a pound cake is a relatively modern twist — and a glorious one at that.

Ingredients

Dry Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • 1 ½ cups (340g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 2 ½ cups (500g) granulated sugar
  • 5 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk or buttermilk (buttermilk gives a slightly tangy finish)

Optional (but amazing):

  • ½ teaspoon espresso powder (enhances chocolate flavor)
  • 1 cup (175g) semi-sweet chocolate chips or chunks
  • Powdered sugar for dusting (if desired)

Instructions

1. Prep the Oven and Pan

  • Preheat your oven to 325°F (163°C).
  • Grease and flour a 10-inch Bundt or tube pan thoroughly, or spray with baking spray that includes flour.

2. Mix Dry Ingredients

  • In a medium bowl, sift together flour, cocoa powder, baking powder, salt, and espresso powder if using. Set aside.

3. Cream the Butter, Cream Cheese, and Sugar

  • In a large bowl, using a hand or stand mixer, cream butter and cream cheese together on medium speed until smooth and fluffy (about 3–5 minutes).
  • Gradually add the sugar and beat until light and fluffy (another 3 minutes).

4. Add the Eggs and Vanilla

  • Add eggs one at a time, beating well after each addition.
  • Scrape down the sides of the bowl occasionally.
  • Stir in the vanilla extract.

5. Combine Dry and Wet

  • Add the dry ingredients to the wet mixture in three additions, alternating with the milk or buttermilk, beginning and ending with the dry ingredients.
  • Mix until just combined. Do not overmix.
  • Gently fold in chocolate chips if using.

6. Bake the Cake

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.
  • Start checking around the 75-minute mark.

7. Cool and Serve

  • Allow the cake to cool in the pan for 15–20 minutes.
  • Then invert onto a wire rack and cool completely.
  • Dust with powdered sugar, slice, and enjoy!

Serving Suggestions

  • Serve warm or room temperature.
  • Add a scoop of vanilla bean ice cream or a dollop of whipped cream.
  • Pair with coffee, tea, or a tall glass of cold milk.

Lovers of This Cake Say…

  • “It’s like a brownie and a pound cake had a baby — and it’s delicious.”
  • “I never liked icing, so this is perfect!”
  • “So rich and moist — I didn’t know a cake without frosting could be this satisfying.”
  • “I made it for my daughter’s birthday, and now it’s a tradition.”

Conclusion

The Chocolate Cream Cheese Pound Cake is more than just a dessert — it’s a memory in the making. Whether for a birthday, a quiet evening, or a heartfelt celebration, this cake brings comfort, richness, and joy in every bite. The lack of icing allows the chocolate to shine, the cream cheese to keep it tender, and the love baked into it to take center stage.

Would you like a printable version or a graphic recipe card to share or frame?

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