Why does my cream cheese pound cake fall?

Your cream cheese pound cake may collapse if it’s underbaked, overmixed, or if the oven door was opened too early. Using cold ingredients or too much leavening can also destabilize the structure, causing it to sink as it cools.

How do I keep my pound cake from being dense?

To avoid a dense pound cake , always use room temperature ingredients, cream the butter and sugar thoroughly, and avoid overmixing the batter. Measuring flour accurately is key—too much flour makes the cake heavy.

What does baking soda do in pound cake?

Baking soda helps the cake rise by reacting with acidic ingredients like cream cheese and sour cream. It lightens the texture, balances flavors, and gives your chocolate cream cheese pound cake that soft, tender crumb.

Does a cream cheese pound cake have to be refrigerated?

Yes, since cream cheese is perishable, it’s best to refrigerate your pound cake after it cools completely. Store it in an airtight container for up to 5–7 days to keep it fresh and moist.

Chocolate Cream Cheese Pound Cake Gordon Ramsay Recipe: Hug in a Slice

Description

This chocolate cream cheese pound cake Gordon Ramsay recipe is rich, moist, and irresistibly indulgent—perfect for chocolate lovers craving a bakery-style dessert at home.

Ingredients

Scale

3 cups all-purpose flour

3 cups granulated sugar

3/4 cup unsweetened cocoa powder

1½ tsp baking soda

1½ tsp baking powder

1 tsp salt

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

4 large eggs

2 tsp vanilla extract

1 cup sour cream

1/2 cup whole milk

1 cup semi-sweet chocolate chips (optional)

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat softened butter and cream cheese until smooth and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Mix in sour cream and milk until fully incorporated.
Gradually add dry ingredients to the wet mixture. Mix until just combined—do not overmix.
Fold in chocolate chips if using.
Pour batter evenly into the prepared pan.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Let the cream cheese and butter come to room temperature for the fluffiest batter.
For a richer flavor, use dark chocolate chips or add a hint of espresso powder.
You can substitute Greek yogurt for sour cream if needed.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Cakes
Cuisine: American

Nutrition

Serving Size: 1 slice (based on 12 slices per cake)
Calories: 430 kcal
Sugar: 32 g
Sodium: 280 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 85 mg

Keywords: chocolate cream cheese pound cake Gordon Ramsay recipe, chocolate pound cake, cream cheese cake, easy chocolate cake, chocolate bundt cake, Gordon Ramsay desserts, moist pound cake