Mint Chocolate Cream Cheese Pound Cake Recipe
Mint Chocolate Cream Cheese Pound Cake Recipe
Let me tell you about the most fabulous dessert that you’ll ever taste. It’s my mint chocolate cream cheese pound cake recipe, made with love and care. I’ve been a pastry chef for years, but this recipe is one of my all-time favorites.
The combination of mint and chocolate flavors creates a sensational taste that will tantalize your taste buds. Plus, the addition of cream cheese gives it an extra layer of creaminess that makes every bite even more decadent. Picture a slice of moist and fluffy cake packed with the goodness of creamy chocolate and minty freshness – it’s heavenly!
If you’re a fan of cake recipes or just desserts in general, this is one you won’t want to miss out on. Whether you’re hosting a special occasion or just craving something sweet, this cake is perfect for any time. Trust me when I say this – once you try this mint chocolate cream cheese pound cake, it will become your new go-to dessert recipe.
Why You’ll Love This Recipe
Attention dessert lovers! If you have a sweet tooth and love all things mint chocolate, then this mint chocolate cream cheese pound cake recipe is definitely for you. This dessert is the perfect combination of rich and fluffy, and the balance of chocolate and mint flavors is simply delightful. Trust me, you won’t be able to resist it!
One of the best things about this recipe is its versatility. Perfect for a cozy evening at home or an elegant dinner party, it’s a crowd-pleaser whether served warm or cold. The cake’s not-too-sweet texture pairs perfectly with coffee or tea, making it an ideal accompaniment for any occasion.
This recipe combines classic pound cake ingredients like flour, butter, sugar, eggs, and vanilla extract with deliciously decadent chocolate chips and a refreshing pop of peppermint extract. Cream cheese adds an irresistible tangy note that will have you reaching for another slice in no time.
So if you’re looking to sweeten up your life a little bit with a creative homemade dessert that will impress your friends and family, give this mint chocolate cream cheese pound cake recipe a try. And once you taste it, I guarantee you’ll never go back to store-bought alternatives again!
Ingredient List
Cake Ingredients:
- 1 chocolate cake mix
- 1 package of instant chocolate pudding (4 oz)
- 4 eggs
- 1 cup water
- ⅓ cup vegetable oil
- 2 cups chocolate chips
Cream Cheese Filling Ingredients:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Mint Chocolate Cream Cheese Frosting Ingredients:
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 teaspoons peppermint extract
- 3 cups powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk
Optional Toppings:
- Mini chocolate chips
- Whipped cream
Note: Make sure to bring the cream cheese to room temperature before starting.
The Recipe How-To
Step 1: Preparing the Mint Chocolate Cream Cheese Pound Cake Batter
First, preheat your oven to 325°F (160°C). Grease and flour a bundt pan, making sure you cover all the edges so your cake won’t stick.
Using an electric mixer, beat together 1 package (16 oz) of softened cream cheese and 1 cup of softened unsalted butter in a large mixing bowl until nice and fluffy. Gradually add 2 cups of granulated sugar and beat until well combined.
Next, add in 4 eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and 1/3 cup of mint cream. Sift in 3 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix until just combined.
Stir in a generous amount of chopped up chocolate chips or small chocolate chunks into your batter. Feel free to use either milk or dark chocolate according to taste preference. Once mixed thoroughly, pour the batter into your prepared bundt pan.
Step 2: Baking the Pound Cake
Bake the pound cake for approximately 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Once done baking, take it out from the oven and let it cool for about 10-15 minutes on a wire rack. Afterward, gently loosen the sides with a butter knife then take it out from the pan and put it onto a plate.
Step 3: Making the Mint Chocolate Cream Cheese Glaze
While waiting for your pound cake to cool down completely, you can now start making your mint chocolate cream cheese glaze.
Using an electric mixer on medium speed, Mix together 4 oz (half package) of softened cream cheese, 4 Tablespoons butter, and 1/4 cup of mint cream in a bowl until the mixture is fluffy. Gradually blend in 2 cups of powdered sugar and 1 teaspoon peppermint extract.
Once everything is well combined, pour the glaze on top of your pound cake. Sprinkle some chopped up chocolate chips or small chocolate chunks on top of the cake for added texture.
Voila! Your homemade Mint Chocolate Cream Cheese Pound Cake is now ready to enjoy!
Substitutions and Variations
Why stick to the traditional recipe when you can put your twist into it? Here are a few substitutions and variations that you can try with this mint chocolate cream cheese pound cake recipe.
Instead of using plain chocolate chips, you can use mini chocolate chips or even dark chocolate chips to give the cake a slightly bitter taste. And if you desire a more minty flavor, you can replace the peppermint extract with mint extract or add more extract to the mix.
For a healthier option, swap granulated sugar with honey or maple syrup. Though it may change the texture and taste of the cake, these natural sweeteners contain essential nutrients compared to refined sugars.
If you don’t have cream cheese on hand, you can substitute it with mascarpone cheese, ricotta cheese or sour cream for a tangy flavor. However, if you’re going for that creamy texture that comes only with cream cheese, sticking to the traditional ingredient is best.
Furthermore, if you want this dessert to be an easy fix, you may pick up a cake mix from your local grocery store. A chocolate cake mix will do well in this recipe. Or take it up a notch and try the Betty Crocker chocolate bundt cake mix. You would still need to purchase extra ingredients like vanilla extract and mint flavorings though.
Don’t be afraid to experiment and make this recipe entirely your own. However, remember to match your substitutions carefully to make sure the final product is palatable.
In conclusion, these variations are just suggestions. But if there’s one thing worth saying as a chef, it’s that creativity is celebrated in culinary arts!
Serving and Pairing
When it comes to serving and pairing this mint chocolate cream cheese pound cake, there are plenty of options to explore. Depending on your mood and appetite, you can enjoy a simple slice of cake with a cup of hot tea or coffee or take it up a notch by pairing it with something more luxurious.
One classic way to serve a pound cake is with a dollop of whipped cream and fresh berries. The creaminess of the whipped cream complements the dense, rich texture of the cake, while the tartness of the berries contrasts with the sweetness of the cake.
If you’re feeling indulgent, you might want to try drizzling some chocolate sauce over your slice of cake or serving it with a scoop of vanilla ice cream. The combination of the cool, creamy ice cream and warm, moist cake is pure heaven on a plate.
Another way to elevate this mint chocolate cream cheese pound cake is by serving it with a mint-infused beverage such as hot cocoa or peppermint tea. The subtle mint flavor in the drink will bring out the refreshing taste in the cake, making for an irresistible pairing.
Finally, if you’re looking to make a statement at your next dinner party or gathering, consider serving this pound cake as part of a dessert table alongside other elegant desserts like lemon cream bars or mini chocolate soufflés. The versatility of this cake makes it an excellent addition to any spread.
No matter how you choose to serve and pair your mint chocolate cream cheese pound cake, one thing is for sure – it’s bound to impress and satisfy any dessert lover’s cravings.
Make-Ahead, Storing and Reheating
There’s nothing quite like enjoying a slice of freshly made Mint Chocolate Cream Cheese Pound Cake, but did you know you can also make this delightful dessert ahead of time, store it and reheat it? With the right techniques, you can have a tasty treat on hand whenever you want.
To make ahead, follow the recipe instructions, then let the pound cake cool completely. Wrap it securely in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. When ready to serve, let the cake thaw at room temperature and reheat if desired.
To reheat, preheat your oven to 350°F (180°C). Remove the wrapping from the pound cake and place it on a baking sheet. Bake for 10-15 minutes until heated through. Make sure not to overcook as this can dry out the cake.
For a perfectly moist slice every time, it’s important to slice the cake just before serving rather than storing it already sliced. This will help prevent any moisture loss that can occur from air exposure. If needed, you can prepare your toppings or pairings ahead of time so that all you need to do is slice and serve.
With these tips and tricks, you can enjoy Mint Chocolate Cream Cheese Pound Cake anytime, anywhere without compromising its rich flavors and perfect texture.
Tips for Perfect Results
In order to achieve a perfect result with this mint chocolate cream cheese pound cake recipe, there are a few key tips to keep in mind.
Firstly, it is important to ensure that all of the ingredients are at room temperature before beginning to mix the batter. This allows them to combine evenly and creates a smoother texture for the finished cake.
Secondly, make sure to sift the cake flour and cocoa powder together at least twice before adding them to the batter. This helps to eliminate any lumps or clumps and ensures that your cake is light and fluffy.
Another tip is to beat the butter and sugar together until pale and fluffy, which typically takes around 5-7 minutes with an electric mixer. This creates air pockets in the batter that will expand during baking, resulting in a tender crumb.
When it comes to adding the eggs, make sure to do so one at a time, beating well after each addition. This ensures that they are fully incorporated into the batter and that the cake will rise evenly.
For best results, bake the pound cake at 350°F for about an hour in a bundt pan lined with parchment paper or generously greased with butter. The cake should be golden brown on top and a toothpick inserted into the center should come out clean.
After removing from the oven, allow the cake to cool in its pan for at least 10-15 minutes before removing it onto a wire rack to cool completely.
Finally, don’t forget to top off your mint chocolate cream cheese pound cake with some whipped cream or even a dollop of chocolate frosting for an extra special touch!
Bottom Line
In conclusion, the mint chocolate cream cheese pound cake recipe is a must-try for anyone who loves chocolate, mint, and cream cheese. With its moist texture and rich flavor, it will surely leave a lasting impression on your taste buds. With just a few simple ingredients, this recipe can be easily executed by anyone who loves baking.
Not only is it a delicious dessert to serve for family gatherings or special occasions, but it’s also a fantastic addition to any afternoon tea or coffee break. You can also make variations and substitutions to suit your personal taste preferences.
Following my tips and recommendations will result in perfect results every time you make the cake. You can even make some adjustments to make it even more personalized.
So why not grab your apron and start baking today? I am sure that you will agree with me on its deliciousness as soon as you take your first bite of this heavenly cake!
Mint Chocolate Cream Cheese Pound Cake Recipe
Ingredients
- 1 (18 ounce) box fudge cake mix (no pudding)
- 8 ounces cream cheese, softened
- 3/4 cup water
- 1/2 cup oil
- 1/4 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 1/4 cups about 28 Andes mints candies, broken in half (or can use Andes mint chocolate chips)
Instructions
- Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
- Place all ingredients except candy in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
- Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
- Fold in candy pieces.
- Pour into pan and bake for 48-52 minutes, or until tests done.
- Cool in pan for about 25 minutes, then remove from pan and cool completely.
- Sprinkle with powdered sugar and serve.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.