Chocolate Cream Cheese Pound Cake Recipe Paula Deen
Hi, my name is Ava Moore and I love to cook. One of my favorite recipes to make is Paula Deen’s Chocolate Cream Cheese Pound Cake. It’s rich, decadent, and always a crowd-pleaser. In this article, I’m going to share the recipe with you and give you some tips and tricks for making the perfect pound cake.
Curiosities and Interesting Information
- The Chocolate Cream Cheese Pound Cake Recipe was created by Paula Deen, a famous American celebrity chef.
- This recipe is a twist on the classic pound cake, adding chocolate and cream cheese to create a richer flavor and denser texture.
- The recipe has been featured on several cooking shows and is a popular dessert item in many restaurants.
- The cake can be served warm or cold and is perfect for any occasion, from birthdays to holidays.
Ingredients
- 1 1/2 cups of unsalted butter, softened
- 8 oz of cream cheese, softened
- 3 cups of granulated sugar
- 6 large eggs
- 2 1/2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1 cup of buttermilk
- 2 tsp of vanilla extract
Instructions
Before starting, preheat your oven to 325°F and grease a 10-inch bundt pan with cooking spray.
- In a large mixing bowl, cream together the butter and cream cheese until light and fluffy.
- Add in the sugar and continue to mix until well combined.
- Beat in the eggs, one at a time, until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk until the batter is smooth and well combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Serve warm or cold with whipped cream or chocolate ganache.
Tips and Tricks
- Make sure your butter and cream cheese are at room temperature before starting. This will make it easier to cream them together and create a smooth batter.
- Don’t overmix your batter. This can cause your cake to be tough and dry.
- Use high-quality cocoa powder for a rich chocolate flavor.
- Buttermilk is a key ingredient in this recipe as it helps to create a tender and moist crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk.
- To prevent your cake from sticking to the pan, make sure to grease it well with cooking spray or butter.
My Experience
I’ve made this Chocolate Cream Cheese Pound Cake several times and it’s always a hit. The combination of chocolate and cream cheese creates a rich and decadent flavor that’s perfect for any chocolate lover. I prefer to serve it warm with a dollop of whipped cream, but it’s also delicious on its own.
Expert Opinion
This Chocolate Cream Cheese Pound Cake is a true Southern classic. The addition of cream cheese and cocoa powder creates a dense and moist texture that’s perfect for any occasion. It’s a must-try recipe for any home baker. – Paula Deen
FAQs
Q: Can I make this recipe without a bundt pan?
A: Yes, you can make this recipe in a regular cake pan or even in cupcake form. Just make sure to adjust the baking time accordingly.
Q: Can I freeze this cake?
A: Yes, this cake freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Let it thaw in the fridge before serving.
Q: Can I substitute the buttermilk with regular milk?
A: While buttermilk is preferred for this recipe, you can use regular milk with 1 tbsp of vinegar or lemon juice added to it. This will create a similar tangy flavor that buttermilk provides.
Q: Can I add nuts or other mix-ins to this recipe?
A: Yes, you can add chopped nuts, chocolate chips, or even dried fruit to this recipe for added texture and flavor.