Chocolate Cream Cheese Pound Cake
A rich, moist chocolate pound cake with cream cheese and pecans, perfect for dessert or special occasions, offering a dense texture and deep cocoa flavor.
Ingredients
Instructions
- Cream butter, cream cheese, and sugar until smooth and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Sift cocoa with flour together.
- Gradually add the cocoa-flour mixture to the egg mixture, mixing gently.
- Stir in vanilla and chopped pecans.
- Pour batter into a greased tube pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the butter with unsweetened applesauce. Ensure all ingredients are at room temperature for better incorporation. If you prefer a nut-free version, simply omit the pecans or replace them with chocolate chips. Sifting the cocoa and flour together prevents clumps and ensures a smooth batter. This cake is rich, so serve in smaller slices.
Serving Suggestions
Serve slices of this Chocolate Cream Cheese Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast. It pairs beautifully with a cup of coffee or tea. Consider serving it alongside a fruit salad for a refreshing balance. This cake also makes a great dessert for gatherings, complementing hearty dishes like Hearty Deep Dish Pizza.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in the freezer for up to 2 months. To reheat, let it thaw overnight in the refrigerator and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cream Cheese Pound Cake contains roughly 931 calories, with 14g protein, 109g carbohydrates, and 45g fat. It is an excellent source of protein (28% of the Daily Value), iron (28% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of calcium and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
While low-fat cream cheese can be used, it may alter the texture and richness of the cake. The original recipe benefits from the creaminess of full-fat cream cheese, so for the best results, stick with the regular version.
What can I use instead of pecans?
If you're looking for a substitute for pecans, consider using walnuts or almonds for a similar crunch. Alternatively, you can skip the nuts altogether and add chocolate chips to enhance the chocolate flavor without the nutty taste.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep in mind that baking times may vary slightly based on your oven, so start checking a few minutes before the suggested time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).