Cookbooks
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A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
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A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Chocolate Chip Cream Cheese Pound Cake Recipe
Perfectly dense and moist pound cake made with cream cheese and exploding with chocolate chips. A few simple ingredients to make a delicious pound cake!
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.Â
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 9×5 inch.Â
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.Â
How to serve:Â
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?!?
VIDEO RECIPE:
Chocolate Chip Cream Cheese Pound Cake Recipe
Perfectly dense and moist pound cake made with cream cheese and exploding with chocolate chips. A few simple ingredients to make a delicious pound cake!
Servings:
10
Prep Time
10 min
Cook Time
50 min
Resting Time
Total Time
1 hr,
Ingredients
- 8 ounce (226g) full-fat brick cream cheese, softened to room temperature
- 4 oz (115g) unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1 cup (100g) sugar
- 3 large eggs
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup (175g) miniature semi-sweet chocolate chips
Instructions
- Preheat the oven to 325F (160C). Grease well a 6 or 8-cup loaf pan (8.5 x 4.5 inch or 9×5 inch). This is the one I’m using.
- In a large mixing bowl, add the butter, cream cheese, and vanilla extract and beat with an electric hand mixer at medium speed until smooth and creamy, about 2 minutes.
- With a rubber spatula, scrape down the sides of the mixing bowl. Add the sugar and beat at high speed for two more minutes until light and creamy. Scrape down the side of the bowl with the rubber spatula.
- To the mixture, add the eggs one at a time while beating at low speed mixing between each.
- Add the baking powder, salt, and flour to the wet ingredients and beat at medium speed until just combined. Do not overmix.
- Add the chocolate chips and gently fold into the cake batter until just combined. The batter will be a little thick. . Using the rubber spatula give a final turn flour mixture and continue to mix on low just until combined.
- Pour or spoon the batter into your prepared loaf cake pan, level with the spatula, and bake in the lower third of the oven, at 325F for about 50 minutes or until a cake tester comes out clean. Check after the first 30 minutes, and cover loosely with aluminum foil if the top starts to turn brown. Check with a toothpick to test for doneness. If it needs longer, bake a little more.
- Cool the cake in the pan, and invert the pound cake onto a serving dish or wire rack. Sprinkle with powdered sugar if you like, and serve with whipped cream and fresh berries if you like.
