Cream Cheese-Chocolate Chip Tube Cake
A rich, creamy tube cake filled with chocolate chips and flavored with vanilla, perfect for dessert or special occasions, appealing to chocolate lovers and fans of moist cakes.
Ingredients
Instructions
- Cream butter and cream cheese in a large mixing bowl with an electric mixer.
- Gradually beat in sugar until the mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir together flour, baking powder, and salt.
- Mix flour mixture with vanilla and chocolate chips into the butter and cream cheese mixture.
- Pour batter into a greased 8-inch tube pan.
- Bake in a preheated 300°F (150°C) oven for 1 hour or until the top springs back when lightly touched.
- Cool the cake in the pan for 10 minutes.
- Turn out onto a rack and cool completely.
- Optional: glaze or sprinkle with powdered sugar before serving.
Tips & Substitutions
To achieve a lighter texture, ensure your butter and cream cheese are at room temperature before creaming. If you’re out of chocolate chips, chopped nuts or dried fruit can work as fun substitutes. Consider adding a pinch of cinnamon or espresso powder for a unique flavor twist. For a fun variation, try adding a swirl of your favorite jam before baking.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a drizzle of chocolate ganache or a dusting of powdered sugar for a touch of elegance. Serve it alongside a scoop of vanilla ice cream or whipped cream for a sumptuous dessert experience. It pairs beautifully with Easy Cherry Pudding for a delicious dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds for a warm treat that’s nearly as good as fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese-Chocolate Chip Tube Cake contains roughly 318 calories, with 5g protein, 25g carbohydrates, and 15g fat. It is a good source of vitamin A (16% of the Daily Value), calcium (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 988mg per serving (43% of the Daily Value).
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 a different type of cheese instead of cream cheese?
Yes, you can experiment with mascarpone or ricotta for a different flavor profile, but keep in mind that the texture may change slightly. Cream cheese provides a rich flavor and moisture, so choose a cheese with a similar creamy consistency for best results.
What should I do if my cake sinks in the middle?
If your cake sinks, it may be due to underbaking or overmixing the batter. Ensure your oven is properly calibrated and check for doneness by inserting a toothpick; it should come out clean. Also, mix the batter just until combined to avoid incorporating too much air.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).