Chocolate Chip Cream Cheese Pound Cake Recipe

Perfectly dense and moist cream cheese pound cake exploding with chocolate chips. A few simple ingredients to make a delicious treat!

Imagine waking up to the aroma of a moist and flavorful pound cake, studded with chocolate chips and enriched with the goodness of cream cheese. This recipe is not just about indulgence; it's about bringing a touch of homemade goodness to your breakfast table.

With a handful of simple ingredients, this pound cake comes together effortlessly, in one bowl, and in about 1 hour, making it an ideal choice for those busy mornings when you crave something special.
So, whether you're a seasoned baker or a kitchen novice, here are my simple steps to create a breakfast masterpiece that will have everyone in your household eagerly reaching for seconds.

Ingredients you will need for this recipe:

To elevate a simple pound cake to a moist and flavorful masterpiece you will need the following:

Butter: Butter is the foundation of a pound cake. For this smaller-sized bundt cake, I'm using one stick of unsalted butter at room temperature.

Cream Cheese: The key to a moist and not dry pound cake. Make sure to use full-fat brick-style cream cheese for the perfect texture. This also needs to be at room temperature.

Vanilla Extract: Elevate the flavor of this pound cake with pure vanilla extract or if you have it vanilla bean paste.

Eggs: For this recipe, I'm using three large eggs. These will bring structure and richness to the pound cake. Make sure to add one egg at a time. Add the next egg only after the others are fully incorporated. 

Chocolate Chips: for this recipe, I'm using miniature chocolate chips. Smaller in size so they fill every bite of this pound cake with a touch of chocolate. 

Things to keep in mind when making this cream cheese loaf cake:

You will need a 6 or 8-cup cake pan, which is either 8.5 x 4.5 inch or 9x5 inch. 

This is the beautiful non-stick pan I have. Even if using a nonstick pan, make sure to grease thoroughly to avoid breaking the cake when inverting. 

Bring all ingredients to room temperature before beginning. Room-temperature ingredients give a more uniform texture to a cake. Cold ingredients do not emulsify and mix together as well.

Mix well: In a large bowl, beat the butter and cream cheese at medium speed until lump-free, creamy, and smooth.

1 egg at a time: Add eggs individually, ensuring each is fully blended before adding the next egg.

Dry ingredients: you can add the baking powder, salt, and flour in the same bowl. Don't overmix once you add the flour to keep the pound cake crumb soft!

Bake: This pound cake needs a cooler oven and a little more time baking time don't be alarmed if it takes you longer than 50 minutes to bake fully.

Cool: make sure to cool the pound cake in the pan for at least 30 minutes before inverting it into a cooling rack or serving plate. 

How to serve: 

Once cooled down, spirnkle with powdered sugar if you like. 

Then slice into thick slices and serve as is or with a dollop of homemade whipped cream or a scoop of vanilla ice cream and fresh fruit.

How to store:

Store this chocolate pound cake unsliced in an airtight container at room temperature for up to five days.

Are you ready to try it too?!?

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PRINTABLE RECIPE CARD: Chocolate Chips Cream Cheese Pound Cake