chocolate cream cheese pound cake gordon ramsay recipe

Chef Ellie

Discover the perfect chocolate cream cheese pound cake Gordon Ramsay recipe for a rich, moist dessert. Easy to make and full of decadent flavor!

Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Dessert, Snack

Cuisine American, British

Servings 12 slices

Calories 400 kcal

Unsalted butter 1 cup, softened: Provides a rich, buttery base that complements the chocolate.
Cream cheese 8 oz, softened: Adds tanginess and a velvety texture to the cake.
Granulated sugar 2 cups: Sweetens the cake while helping achieve that perfect pound cake crumb.
Large eggs 4: Essential for structure and moisture.
All-purpose flour 2 1/4 cups: The backbone of the cake, ensuring the right density.
Unsweetened cocoa powder 1/2 cup: For a bold chocolate flavor.
Baking powder 1 tsp: Adds a touch of lift to balance the dense texture.
Salt 1/2 tsp: Enhances the chocolate flavor and balances sweetness.
Vanilla extract 2 tsp: Adds warmth and depth to the flavor profile.

Make sure your butter and cream cheese are fully softened before starting—they’ll cream together more easily resulting in a smoother batter.
Sift the dry ingredients to avoid lumps in the batter. This extra step ensures a uniform texture in the finished cake.
Use high-quality cocoa powder for the richest chocolate flavor—it truly makes a difference!

Preheat the oven to 325°F (160°C). This ensures the cake bakes evenly from the start.
Grease your loaf pan or bundt pan with butter, then lightly dust it with flour to keep the cake from sticking. You can also line it with parchment paper for an extra easy release.

In a large mixing bowl, combine the softened butter and cream cheese. Using a hand or stand mixer, beat them on medium speed for about 2–3 minutes until the mixture is smooth and fluffy.
Gradually add the sugar and continue to beat until it’s light and airy. This step is essential for creating a soft, moist texture.

Crack the eggs in one at a time, mixing well after each addition. This allows the eggs to fully incorporate into the batter, giving it structure and moisture.
Stir in the vanilla extract to add a warm, aromatic flavor to the cake.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to prevent any lumps and ensure an even texture.
Gradually add the dry ingredients to the wet mixture. Mix on low speed to avoid overworking the batter, which could result in a denser cake. Scrape down the sides of the bowl to ensure everything is fully combined.

Pour the batter into the prepared pan, spreading it out evenly. You can tap the pan gently on the counter to release any air bubbles and smooth the surface.
Place the pan in the preheated oven and bake for 70–80 minutes. The cake is done when a toothpick or cake tester comes out clean or with a few moist crumbs attached.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart while it’s still warm.
If you’re feeling extra indulgent, drizzle the cake with a glaze made from powdered sugar, milk, and vanilla extract. For a final touch, sprinkle some chocolate shavings on top.

Once completely cool, slice the cake into thick, delicious pieces. You can enjoy it on its own or pair it with a scoop of vanilla ice cream or whipped cream.
And there you have it—a rich, decadent chocolate cream cheese pound cake that will impress everyone at your table! Enjoy the process, and remember: baking is all about having fun and enjoying the delicious results!

Nutrition Information (per serving):