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Best Chocolate-Cream Cheese Pound Cake

Rated as 4.5 out of 5 Stars

"This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper."
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1 h 30 m servings 542
Original recipe yields 14 servings (1 fluted tube pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray.
  2. Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
  3. Stir flour, salt, and baking powder together in a bowl.
  4. Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.


  • Cook's Notes:
  • Boiling water can be used in place of the hot coffee if desired.
  • Don't skimp on the butter-creaming time.

Nutrition Facts

Per Serving: 542 calories; 28.8 67.7 7.8 153 389 Full nutrition

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No changes and would make it again.

Wonderful flavor. Nice and Moist. The only thing I did differently was to grease and sugar my pan. That gives the cake a nice sugar crunch crust. My family enjoyed this cake.