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Chocolate cream cheese pound cake with fresh strawberries and powdered sugar

Chocolate Cream Cheese Pound Cake Gordon Ramsay Recipe: A Decadent Delight

This indulgent Chocolate Cream Cheese Pound Cake combines the rich, velvety flavor of chocolate with the smooth, creamy texture of cream cheese. Perfect for any occasion, this cake is dense, moist, and bursting with chocolate flavor, making it an irresistible dessert choice. The cake’s smooth, tangy frosting adds an extra layer of decadence to the already luxurious texture. Whether served after dinner or as a sweet afternoon treat, this cake will leave everyone wanting more.

  • Total Time: 1 hour 15 minutes - 1 hour 25 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

For the Cake:

  • 1 cup (226g) unsalted butter, softened
  • 8 oz (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 4 large eggs, at room temperature
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Frosting:

  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat the Oven: Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
  2. Prepare the Batter: In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Gradually add the granulated sugar and brown sugar. Beat until light and fluffy. Add the eggs, one at a time, mixing well after each addition. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
  3. Bake the Cake: Pour the batter into the prepared pan and spread it out evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  4. Prepare the Frosting: Beat together the cream cheese and butter in a large bowl until smooth and creamy. Sift the powdered sugar and cocoa powder into the mixture and beat until smooth. Stir in vanilla extract and a pinch of salt. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
  5. Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top. Garnish with chocolate shavings or berries if desired.

Notes

  • You can make the cake a day ahead. It actually tastes better after the flavors have had time to meld together.
  • Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • You can freeze the cake for up to 1 month. Allow it to thaw at room temperature before frosting and serving.
  • Author: Emily Marano
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 32g
  • Sodium: 230mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: chocolate cream cheese pound cake, Gordon Ramsay cake, chocolate cake recipe, cream cheese pound cake, moist chocolate cake, easy chocolate dessert, homemade pound cake