Chocolate Chip Cream Cheese Pound Cake
Indulge in the rich, velvety decadence of this Chocolate Chip Cream Cheese Pound Cake, a dessert that marries the creamy tang of cream cheese with the classic sweetness of semi-sweet chocolate chips. This moist and dense pound cake is beautifully baked in a bundt pan, delivering a golden, buttery exterior that contrasts perfectly with the soft, chocolate-studded interior. Made with pantry staples like all-purpose flour and vanilla extract, and elevated with a generous dose of softened butter and cream cheese, it’s a perfect treat for celebrations or a luxurious dessert any day. With just 20 minutes of prep and straightforward instructions, this crowd-pleasing dessert is as easy to make as it is to devour. Serve it plain, dusted with powdered sugar, or topped with fresh whipped cream for an irresistible finish to any meal.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (163°C). Lightly grease and flour a 10-inch bundt pan or tube pan, making sure to coat all crevices.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
Add the granulated sugar to the butter and cream cheese mixture. Beat on medium speed until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
Fold in the chocolate chips gently using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.
Slice and serve the cake on its own, or with a dusting of powdered sugar or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
