Chocolate Cream Cheese Pound Cake- full of chocolate flavor and ultra rich and moist, this cake doesn’t even need a glaze or frosting.

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You can sprinkle it with a little powdered sugar to jazz it up a little or make it really indulgent and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Bring Ingredients To Room Temperature

The butter, cream cheese, and eggs should sit out for at least 1 hour before you make the cake batter. If they are at room temperature they will incorporate into the batter much more easily without clumps or curdling.

Use Real Butter, Not Margarine
Butter gives the pound cake a richer flavor than margarine. Be sure to use a good quality butter.

Grease and Flour Well

Pound cakes like to stick to the pan. I prefer using Baker’s Baking Spray with Flour and I spray a thick coating on my bundt pan, being sure not to miss any areas. Just be careful not to breathe any of it in. Not fun. It’s also imporatnt to use a good quality Bundt pan. I use this Bundt Pan from Target.

Measure The Flour Correctly

There isn’t any liquid added to this cake, so you have to be very careful to not add too much flour. And you have to especially be careful when measuring cake flour. Because it is so fine, it tends to get really packed down. Fluff the flou...