Gordon Ramsay Easy Chocolate Cream Cheese Pound Cake Recipe

This Gordon Ramsay Chocolate Cream Cheese Pound Cake is rich, dense, and deeply chocolatey with a velvety texture that melts in your mouth. The addition of cream cheese brings subtle tanginess and extra moisture, giving the cake a luxurious, bakery-quality crumb. Perfect for any occasion, this dessert combines classic elegance with simple preparation — a true indulgence for chocolate lovers.

What Is Chocolate Cream Cheese Pound Cake?

Chocolate Cream Cheese Pound Cake is a moist, buttery cake enriched with cream cheese and cocoa powder. Unlike traditional pound cakes, this version has a softer texture and a deeper chocolate flavor while maintaining that dense, rich consistency Ramsay is known for. It’s ideal for serving with coffee, dusted with powdered sugar, or topped with ganache for a decadent finish.

Other Popular Gordon Ramsay Recipes

• Gordon Ramsay Glazed Carrots
• Gordon Ramsay Easy Beans and Potato Cakes
• Gordon Ramsay Easy Tomato Chutney
• Green Tomato Chutney

Reasons to Try Gordon Ramsay Chocolate Cream Cheese Pound Cake

• Moist and rich – Cream cheese keeps the cake soft and flavorful.
• Deep chocolate flavor – Perfectly balanced between sweet and dark.
• Elegant yet simple – Easy to make with stunning results.
• Versatile dessert – Ideal for gatherings, tea time, or special occasions.
• Stays fresh longer – Dense crumb keeps it moist for days.
• Pairs beautifully – Serve with whipped cream, berries, or ice cream.
• Signature Gordon Ramsay quality – A professional-style dessert made at home.

Ingredients Needed to Make Gordon Ramsay Chocolate Cream Cheese Pound Cake

• 1 ½ cups (190g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup (120ml) whole milk or heavy cream
• ½ cup (90g) dark chocolate chips or chunks (optional)

Optional Toppings:

• Powdered sugar (for dusting)
• Chocolate ganache or glaze
• Fresh berries or whipped cream

Equipment Needed

• 9×5-inch loaf pan or bundt pan
• Electric mixer or stand mixer
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack
• Oven

Instructions to Prepare Gordon Ramsay Chocolate Cream Cheese Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). Grease a loaf or bundt pan generously with butter and dust lightly with cocoa powder to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.

Step 3: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese using an electric mixer on medium speed for about 2–3 minutes, until smooth and creamy. Gradually add the sugar and continue beating until the mixture becomes light and fluffy. This step is key to creating that tender pound cake texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Mix in the vanilla extract.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk or cream. Mix gently after each addition until just combined — do not overmix, as this can make the cake dense.

Step 6: Fold in Chocolate

If using chocolate chips or chunks, fold them in gently with a spatula. They’ll melt slightly during baking, adding rich chocolate pockets throughout the cake.

Step 7: Pour and Smooth the Batter

Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles.

Step 8: Bake

Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Baking time may vary depending on your oven and pan type.

Step 9: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. Cooling helps set the texture and makes slicing easier.

Step 10: Add Finishing Touches

Once cooled, dust lightly with powdered sugar or drizzle with chocolate ganache for a luxurious touch. Slice and serve as-is or with a scoop of vanilla ice cream for extra indulgence.

What Goes Well With Gordon Ramsay Chocolate Cream Cheese Pound Cake

• Vanilla Ice Cream – The perfect creamy contrast to the rich chocolate.
• Fresh Berries – Adds freshness and a pop of color.
• Whipped Cream – Balances the richness with a light, airy texture.
• Espresso or Coffee – Enhances the deep cocoa flavor.
• Chocolate Ganache – For extra decadence.
• Raspberry Sauce – Bright, tangy flavor to complement the sweetness.

Key Tips for Making Gordon Ramsay Chocolate Cream Cheese Pound Cake

• Use room-temperature ingredients – Ensures even mixing and smooth batter.
• Cream thoroughly – Properly beating the butter, cream cheese, and sugar creates the perfect crumb.
• Don’t overmix – Mix just until combined to keep the cake tender.
• Check early – Start testing at 60 minutes to avoid overbaking.
• Cool completely – Prevents the cake from crumbling when sliced.
• Dust or glaze only after cooling – Keeps toppings from melting into the cake.
• Use quality cocoa – High-quality cocoa powder gives a richer chocolate flavor.

Creative Variations of Gordon Ramsay Chocolate Cream Cheese Pound Cake

• Marble Pound Cake – Swirl in some plain vanilla batter for a beautiful marbled effect.
• Double Chocolate – Add melted chocolate to the batter for extra richness.
• Nutty Twist – Add chopped walnuts, almonds, or pecans for crunch.
• Mocha Version – Mix 1 tablespoon espresso powder into the batter for a coffee kick.
• Orange-Chocolate Fusion – Add orange zest and a teaspoon of orange extract for a citrusy twist.
• Mini Pound Cakes – Bake in mini loaf pans or muffin tins for individual servings.
• Glazed Elegance – Top with a glossy chocolate glaze and sprinkle sea salt flakes.

Storage Guidelines for Gordon Ramsay Chocolate Cream Cheese Pound Cake

• Room temperature – Store tightly wrapped for up to 3 days.
• Refrigerate – Keeps fresh for up to 5 days when covered in plastic wrap.
• Freeze – Wrap slices individually in plastic and foil, then freeze for up to 2 months.
• Thaw before serving – Bring to room temperature or microwave briefly before enjoying.

Reheating Tips for Chocolate Cream Cheese Pound Cake

• Microwave method: Heat a slice for 10–15 seconds for a just-baked texture.
• Oven method: Warm at 300°F (150°C) for 5–7 minutes if reheating multiple slices.

Nutritional Value (per serving)

• Calories: 420
• Fat: 25g
• Carbohydrates: 45g
• Protein: 6g
• Fiber: 3g
• Sugar: 30g
• Sodium: 190mg

FAQs

Can I use cocoa powder and melted chocolate together?

Yes, combining both deepens the flavor and makes the cake extra rich. Just reduce the milk slightly to balance the moisture.

Why did my pound cake turn out dense?

Overmixing the batter or adding too much flour can make the cake heavy. Creaming the butter and sugar thoroughly ensures a light, moist crumb.

Can I make this cake without cream cheese?

You can substitute ½ cup sour cream or Greek yogurt, but the texture will be slightly lighter and less creamy.

What type of cocoa powder works best for this recipe?

Use high-quality unsweetened cocoa powder or Dutch-processed cocoa for the richest flavor and darkest color.

Final Words

This Chocolate Cream Cheese Pound Cake is the definition of indulgence — moist, buttery, and rich with chocolate flavor in every bite. The cream cheese adds an irresistible smoothness and subtle tang that elevates the classic pound cake to something truly special.

Perfect for entertaining or simply treating yourself, it’s a timeless dessert that tastes as luxurious as it looks.

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