Description

An indulgent chocolate pound cake recipe made with butter, cream cheese, and Dutch-processed cocoa powder. This easy Bundt cake has a dense, velvety texture and stays moist for days. Perfect for chocolate lovers!

Ingredients

For the Cake:

1 cup (227 g) unsalted butter, softened
8 ounces cream cheese, softened
3 cups (about 600 g) granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2¼ cups cake flour (about 281 g)
1 teaspoon baking powder
¾ cup (about 64 g) Dutch-processed cocoa powder
1 pinch kosher salt

Substitution Notes:

No cake flour? Use 2 cups all-purpose flour plus 3 tablespoons cornstarch — sift together three times for that tender crumb.
Dutch-processed cocoa can be swapped with regular unsweetened cocoa, but you’ll get a slightly different (less mellow) chocolate flavor.
Vanilla extract can be enhanced with ½ teaspoon of almond extract for a subtle depth.

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Instructions

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F. This lower temperature is crucial for pound cakes — it allows the center to bake through without the outside getting too dark. Generously spray your 10-inch Bundt pan with nonstick cooking spray, making sure to get into all those nooks and crannies. OR, if you want to be extra careful, brush the pan with softened butter and dust with cocoa powder (tap out the excess). Trust me, there’s nothing sadder than a gorgeous cake stuck in the pan!

Step 2: Cream the Butter, Cream Cheese, and Sugar

In your stand mixer fitted with the paddle attachment, beat together the softened butter, softened cream cheese, and sugar on medium-high speed for about 3-5 minutes. You want this mixture to be light, fluffy, and almost pale in color. This step incorporates air into the batter, which helps create that perfect pound cake texture. Don’t rush it!

Step 3: Add the Eggs and Vanilla

Reduce your mixer speed to medium-low and add the eggs ONE at a time, beating well after each addition. If you dump them all in at once, the batter can break and become grainy. After all the eggs are incorporated, add the vanilla extract and mix until everything is beautifully combined.

Step 4: Whisk Together the Dry Ingredients

In a separate bowl, whisk together the cake flour, baking powder, Dutch-processed cocoa powder, and salt. Make sure there are no lumps in the cocoa powder — break them up with your whisk! This ensures even chocolate distribution throughout your cake.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, add about half of the flour mixture to the butter-egg mixture. Mix just until you don’t see any more dry streaks. Then add the remaining flour mixture and beat until fully incorporated. Use your rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is evenly mixed. Don’t overmix once the flour is added, or you’ll develop too much gluten and end up with a tough cake.

Step 6: Pour Batter into Pan

Pour the thick, luscious batter into your prepared Bundt pan. Use your spatula to spread it evenly and smooth the top. Give the pan a gentle tap on the counter a couple of times to release any air bubbles.

Step 7: Bake Until Done

Bake for about 1 hour and 15 minutes, BUT start checking around the 55-minute mark. Every oven is different! Insert a toothpick into the thickest part of the cake — it should come out with just a few moist crumbs clinging to it (NOT wet batter). If the top is browning too quickly but the inside isn’t done, loosely tent the cake with aluminum foil for the remaining baking time.

Step 8: Cool and Unmold

This is where patience is EVERYTHING! Let the cake cool in the pan for about 5 minutes, no more, no less. If you try to unmold it immediately, it might break apart. If you wait too long, it might stick. After 5 minutes, place your cooling rack on top of the Bundt pan, then flip the whole thing over (use oven mitts!).

Gently lift the pan away. If the cake sticks in spots, give the pan a few gentle taps. Let the cake cool completely to room temperature before slicing.

Notes

Don’t skip the paddle attachment: The whisk will incorporate too much air and change the texture.
Oven temperature matters: Use an oven thermometer to make sure your oven is truly 325°F. Too hot and the outside will overcook before the inside is done.
The toothpick test: A few moist crumbs are GOOD — you don’t want it to come out completely clean or your cake will be dry.
Avoid opening the oven door for the first 50 minutes — sudden temperature changes can cause the cake to sink.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American