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Easy Chocolate Cream Cheese Pound Cake

A moist and rich pound cake that combines the intense flavor of chocolate with the creamy texture of cream cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter (softened)
  • 1 pkg. cream cheese (8 oz, softened)
  • 2 tsps vanilla extract (or vanilla bean paste)
  • 1 box chocolate cake mix (I used Betty Crocker chocolate fudge cake mix)
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 pkg. instant chocolate pudding mix (3.4 oz, dry)
  • 1/3 cup milk
  • 1/4 cup water
  • 4 large eggs
  • 1 cup semisweet chocolate chips
For the Glaze
  • 2 tablespoons unsalted butter (for glaze)
  • 1 tablespoon light corn syrup (optional, for shine and firmness)
  • 1/2 cup heavy cream (not whipped, half and half works too)

Method
 

For the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking pan.
  2. In a large mixing bowl, combine the softened butter and cream cheese. Beat until smooth and creamy.
  3. Add the sugar and flour, mixing until just combined. Then, incorporate the chocolate cake mix, dry pudding mix, eggs, milk, and water. Mix until smooth.
  4. Fold in the semisweet chocolate chips gently.
  5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  6. Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
For the Glaze
  1. In a small saucepan over low heat, melt the butter. Stir in the heavy cream and corn syrup until smooth.
  2. Increase heat slightly to a gentle simmer while stirring for about 2-3 minutes to thicken slightly. Remove from heat.
  3. Pour the warm glaze over the cooled pound cake.

Notes

Serve at room temperature or slightly warm. Consider garnishing with whipped cream or chocolate shavings. Wrap leftovers in plastic wrap or store in an airtight container for up to 5 days or freeze for 2-3 months.