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Chocolate Swirl Cream Cheese Pound Cake
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 12
Equipment:
Mixing bowls
electric mixer
loaf pan
spatula
whisk
oven
Cuisine Type: American
This Chocolate Swirl Cream Cheese Pound Cake is a delightful combination of rich chocolate and creamy sweetness, perfect for any occasion. The cream cheese adds a moist texture and a subtle tang that complements the chocolate beautifully, creating a cake that’s decadently delicious.
The swirling effect not only enhances the visual appeal but also guarantees that each slice offers a perfect blend of flavors, making it a standout dessert for gatherings or a sweet treat with your afternoon coffee.
Using simple ingredients, this pound cake is easy to prepare and yields a wonderfully tender crumb. It can be served plain or dressed up with a dusting of powdered sugar or a drizzle of chocolate ganache. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this chocolate swirl pound cake is sure to become a favorite in your baking repertoire.
Ingredients:
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan to prevent the cake from sticking. This preparation step guarantees that your cake comes out beautifully without any damage.
- In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until the mixture is smooth and creamy. This usually takes about 3-4 minutes, and it’s important to ascertain there are no lumps.
- Gradually add the granulated sugar to the cream cheese mixture, beating well after each addition. Once all the sugar is incorporated, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Divide the batter in half. To one half, stir in the unsweetened cocoa powder, mixing until fully incorporated. You’ll have a chocolate batter and a vanilla batter.
- In the prepared loaf pan, alternate spooning in the vanilla batter and the chocolate batter. Use a knife or a skewer to gently swirl the batters together, creating a marbled effect.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips:
For an extra rich flavor, try adding chocolate chips or nuts to the chocolate batter before swirling. Make sure your cream cheese is softened to room temperature for easier mixing, and be cautious not to overmix the batter to keep the cake light and fluffy.
This cake can be stored at room temperature for a few days or refrigerated for longer freshness.
Enjoy your delicious chocolate swirl cream cheese pound cake!