Chocolate Cream Cheese Pound Cake with Silky Ganache
Indulge in the ultimate dessert experience with this Chocolate Cream Cheese Pound Cake—a rich, moist, and decadent treat that combines the velvety texture of a classic pound cake with deep chocolatey goodness. Infused with cream cheese for extra tenderness and topped with a luscious chocolate ganache, this cake is perfect for special occasions, holiday gatherings, or whenever you’re craving a show-stopping dessert. With its beautiful swirled interior and glossy finish, this cake is as stunning as it is delicious.
Why This Pound Cake is a Must-Try
This recipe elevates the traditional pound cake by blending the tangy richness of cream cheese with the bold flavor of cocoa, creating a dessert that’s both comforting and sophisticated. The swirled batter offers a delightful mix of vanilla and chocolate in every bite, while the ganache adds a luxurious touch that makes this cake feel bakery-worthy. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, this Chocolate Cream Cheese Pound Cake is sure to impress.
Ingredients (Serves 10-12)
For the Cake:
- 1 ½ cups (3 sticks / 340g) unsalted butter, softened to room temperature
- 1 (8 oz / 226g) package full-fat cream cheese, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 3 cups (360g) all-purpose flour, spooned and leveled
- ½ tsp kosher salt
- ½ cup (45g) unsweetened cocoa powder (natural or Dutch-processed)
- 2–3 tbsp whole milk (optional, to adjust batter consistency)
For the Chocolate Ganache:
- 1 cup (170g) semi-sweet chocolate chips or finely chopped chocolate bar
- ½ cup (120ml) heavy cream
- Optional Garnish: Chocolate shavings, cocoa powder dusting, or fresh berries
Instructions
- Preheat and Prepare
Preheat your oven to 325°F (163°C). Generously grease a 9×5-inch loaf pan (or a 10-inch Bundt pan for a different shape) with butter or non-stick spray, then dust lightly with flour to prevent sticking. Alternatively, line the loaf pan with parchment paper for easy removal. - Cream the Butter and Cream Cheese
In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar, beating for an additional 3–4 minutes until the mixture is light, fluffy, and pale in color. This step is key for a tender, airy texture. - Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract, blending until combined. - Add the Dry Ingredients
In a separate bowl, sift together the flour and salt to remove any lumps. With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined. Be careful not to overmix, as this can make the cake dense. If the batter feels too thick, add 2–3 tablespoons of milk and mix gently until smooth. - Create the Chocolate Swirl
Divide the batter evenly into two bowls. In one bowl, sift the cocoa powder over the batter and fold it in gently with a spatula until fully incorporated, creating a rich chocolate batter. The other half remains vanilla-flavored. - Layer and Swirl the Batter
Spoon the vanilla and chocolate batters alternately into the prepared pan, starting with a layer of chocolate batter, followed by vanilla, and repeating until all batter is used, ending with chocolate. For a marbled effect, run a skewer, knife, or toothpick through the batter in a figure-eight motion to create gentle swirls. Avoid over-swirling to maintain distinct layers. - Bake the Cake
Place the pan in the preheated oven and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the pan with aluminum foil after 50 minutes. Check for doneness early if using a Bundt pan, as it may bake faster. - Cool the Cake
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully transfer the cake to a wire rack to cool completely before adding the ganache. Cooling fully ensures the ganache sets properly. - Prepare the Chocolate Ganache
In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir gently until the mixture is smooth and glossy. If the ganache is too thick, add an extra tablespoon of warm cream; if too thin, let it cool slightly to thicken. - Decorate and Serve
Pour the ganache over the cooled cake, letting it drip naturally down the sides for a rustic look, or spread it evenly for a polished finish. Sprinkle with chocolate shavings, a dusting of cocoa powder, or fresh berries for an elegant touch. Slice and serve at room temperature for the best texture.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 70–80 minutes
- Total Time: About 2 hours (including cooling)
- Calories: Approximately 450–500 kcal per slice (based on 12 servings)
- Servings: 10–12 slices
Tips for the Perfect Pound Cake
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter and even baking. Cold ingredients can lead to a lumpy texture.
- Pan Size Matters: A 9×5-inch loaf pan is ideal, but a 10-inch Bundt or tube pan works for a larger, decorative cake. Adjust baking time as needed.
- Swirling Technique: For a pronounced marble effect, swirl gently and sparingly. Overmixing can blend the batters too much, reducing the contrast.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor. The cake also freezes beautifully—wrap tightly in plastic wrap and foil for up to 3 months.
- Ganache Variations: Swap semi-sweet chocolate for dark chocolate, milk chocolate, or white chocolate for a different flavor profile. Add a pinch of espresso powder to enhance the chocolate intensity.
Why This Recipe Shines
This Chocolate Cream Cheese Pound Cake stands out for its rich, buttery texture and perfect balance of flavors. The cream cheese adds moisture and a subtle tang that complements the sweetness of the chocolate and vanilla. The marbled interior creates a visually appealing slice, while the ganache elevates it to a dessert worthy of any celebration. It’s a versatile recipe that’s easy enough for beginner bakers yet impressive enough for seasoned cooks to showcase at gatherings.
Serving Suggestions
Enjoy this pound cake as a decadent dessert or a sweet afternoon treat. Pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh strawberries for a delightful contrast. It’s perfect for holiday dessert tables, birthdays, or potlucks, and it pairs beautifully with a hot cup of coffee, chai tea, or a glass of dessert wine like port. For a brunch spread, serve thin slices alongside a fruit salad or yogurt parfait.
A Dessert That Steals the Show
With its tender crumb, striking swirl, and glossy ganache topping, this Chocolate Cream Cheese Pound Cake is a dessert that delivers on both flavor and presentation. It’s the kind of recipe that becomes a family favorite, passed down through generations for its simplicity and wow factor. Whether you’re baking for a special occasion or just because, this cake will leave everyone asking for seconds. So, preheat your oven, grab your mixing bowl, and get ready to create a masterpiece that’s as easy as it is unforgettable!
