This easy chocolate pound cake recipe is rich, moist, and made for true chocolate dessert lovers. It has a deep cocoa flavor, a tangy cream cheese swirl through the center, and a simple semisweet chocolate chip topping. Each slice is fudgy, tender, and satisfying without feeling overly heavy.
A reliable chocolate pound cake is the kind of recipe every baker should have ready for birthdays, weekend baking, potlucks, or any time a chocolate craving hits. This version delivers the classic richness you expect from pound cake, but it also uses buttermilk and Greek yogurt to create a softer, lighter crumb. The result is a chocolate cake with the decadent taste of devil’s food cake and the sturdy, sliceable texture of a loaf-style pound cake.
The cream cheese ribbon is what makes this cake especially memorable. As the cake bakes, the smooth cream cheese mixture settles into the chocolate batter, creating a tangy swirl that balances the sweetness and richness beautifully. A sprinkle of semisweet chocolate chips on top adds just enough extra chocolate to make every bite feel special.
Craving more pound cake? Try old fashioned sour cream pound cake or lemon pound cake with sour cream next.
Ingredient Notes
Unsweetened cocoa powder gives this chocolate pound cake its deep, classic chocolate flavor. Melted semisweet chocolate chips, or melted chopped chocolate, add even more richness and help create the fudgy texture that makes this cake so appealing.
Greek yogurt is used in both the cake batter and the cream cheese ribbon. In the batter, it helps keep the cake moist and tender while adding a subtle tang. Buttermilk also plays an important role by making the crumb soft, springy, and light. For the best texture, bring the dairy ingredients, egg, butter, and cream cheese to room temperature before you begin.
If you do not have buttermilk available, you can make a simple buttermilk substitute. Mix 3/4 cup room temperature milk with 1 teaspoon lemon juice or white vinegar. Stir the mixture and let it stand for 10 minutes before adding it to the batter.
This cake is baked in a 9 x 5-inch loaf pan. To help the cake release cleanly, coat the pan well with nonstick spray before adding the batter. Tapping the pan gently but firmly on the counter helps reduce air bubbles and creates a more even texture.
More chocolate recipes you’ll love:
- Dark Chocolate Sheet Cake
- Ultimate Crinkle Brownies
- Triple Chocolate Loaf Cake
- Salted Brownie Cookies
Chocolate Pound Cake
- Author: Laura Kasavan
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 cake, 12 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This chocolate pound cake is moist, fudgy, and full of rich chocolate flavor. A smooth cream cheese swirl adds a tangy contrast, while semisweet chocolate chips on top make every slice extra delicious.
Ingredients
Cream Cheese Ribbon
- 3 oz reduced-fat cream cheese, softened
- 1 Tbsp plain fat-free Greek yogurt, at room temperature
- 1 Tbsp sugar
- 1/4 tsp vanilla extract
Cake
- 1 1/4 cups flour
- 1/3 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 1/3 cup semisweet chocolate chips, melted and slightly cooled
Topping
3 Tbsp semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick spray. In a food processor, combine the cream cheese, Greek yogurt, sugar, and vanilla extract. Process until the mixture is smooth and creamy.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large mixer bowl, beat the butter and sugar on medium speed until light and fluffy. Beat in the egg and vanilla extract. In a small bowl, stir together the Greek yogurt and buttermilk.
- Reduce the mixer speed to low. Add half of the flour mixture and beat just until combined. Add the yogurt and buttermilk mixture, then add the remaining flour mixture. Mix only until the batter comes together, then fold in the melted chocolate.
- Pour half of the chocolate batter into the prepared loaf pan and tap the pan sharply on the counter to reduce air bubbles. Spoon the cream cheese mixture over the batter, then swirl the layers together with a knife or wooden skewer.
- Add the remaining chocolate batter on top and smooth it with a spatula. Tap the pan again, then sprinkle the top with semisweet chocolate chips.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. The cake should spring back lightly when touched.
- Cool the cake in the pan on a wire rack for 15 minutes. Carefully remove it from the pan and let it cool completely on the wire rack before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days.