Discover the ultimate indulgence in this Gordon Ramsay Chocolate Cream Cheese Pound Cake. Rich and fudgy, this cake layers moist cocoa with velvety cream cheese, offering a decadent twist on classic pound cake. With expert tips and variations, it’s suitable for both home bakers and experienced cake makers.
Why This Cake Works
- Deep Chocolate Flavor: Dutch-process cocoa powder delivers an intense, luxurious taste.
- Moist & Creamy Texture: Cream cheese and buttermilk keep the crumb rich without heaviness.
- Stable Structure: Carefully balanced ingredients ensure a cake that holds its shape—perfect for slicing and serving.
Ingredient Overview & Substitutions
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- Gluten-free option: Use a 1:1 gluten-free blend for an allergy-friendly version.
- ¾ cup (75g) Dutch-process cocoa powder
- Substitute: Natural cocoa powder + ½ tsp baking soda (to balance acidity)
- 1 tsp baking powder
- Ensures lighter texture and lift.
- ½ tsp salt
- Enhances sweet flavor and deepens chocolate notes.
Wet Ingredients:
- 1 cup (226g) unsalted butter, room temperature
- Ensures proper creaming with sugar.
- 8 oz (225g) cream cheese, room temperature
- For richness and tender crumb.
- 2 cups (400g) granulated sugar
- Contributes to texture and sweetness.
- 4 large eggs, room temperature
- Provide structure and moisture.
- 2 tsp vanilla extract
- Deepens flavor profile.
- ½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)
- Keeps cake moist while reacting with cocoa for lift.
Optional Add-Ins:
- 1 cup chocolate chips
- Melty pockets of extra chocolate.
- 1 tsp espresso powder
- Intensifies cocoa flavor without adding coffee taste.
Step-by-Step Instructions
1. Prep & Preheat
- Preheat your oven to 325°F (165°C)—slightly lower than usual to prevent crust from over-browning while ensuring even bake.
- Grease and flour a 10-inch Bundt pan, or line two 9×5-inch loaf pans with parchment.
2. Combine Dry Ingredients
- In a medium bowl, whisk together:
- 2 cups flour
- ¾ cup Dutch-process cocoa
- 1 tsp baking powder
- ½ tsp salt
- Sift to remove clumps, set aside.
3. Cream Butter, Cream Cheese & Sugar
- In a stand mixer on medium speed, beat:
- 1 cup butter
- 8 oz cream cheese
- Continue for 2 minutes until smooth.
- Gradually add 2 cups sugar and beat for 5–7 minutes until mixture is pale and fluffy.
4. Add Eggs & Vanilla
- Add eggs, one at a time, ensuring each is fully incorporated.
- Stir in 2 tsp vanilla extract.
5. Alternate Dry & Wet Ingredients
- Add mixture in stages:
- ⅓ of dry ingredients
- Half of buttermilk
- Another ⅓ dry
- Rest of buttermilk
- Final ⅓ dry
- Mix just until combined. Avoid overmixing to maintain softness.
6. Add Optional Flavors
- Gently fold in chocolate chips and espresso powder if using—optional but delicious.
7. Bake the Cake
- Transfer batter to prepared pan.
- For Bundt: bake 60–70 minutes
- For loaves: bake 50–55 minutes
- Center is done when a skewer inserted into cake comes out clean (a few moist crumbs are fine).
8. Cool & Serve
- Let cake rest 15 minutes in pan, then invert onto cooling rack.
- Cool completely before slicing—warmer cake may crumble.
Creative Variations
| Variation | Changes | Resulting Flavor/Texture |
|---|---|---|
| Raspberry Ripple | Swirl in 1 cup raspberry jam before baking | Fruity contrast, elegant appearance |
| White Chocolate | Fold 1 cup white chocolate chips | Sweeter, milder flavor |
| Nut Crunch | Add ½ cup chopped walnuts or pecans | Crunch and nutty flavor |
| Mocha Fudge | Stir in ½ cup strong coffee with sugar | Deeper, slight coffee taste |
| Gluten-Free | Use GF flour, reduce cocoa to ½ cup + ½ tsp baking soda | Perfect for gluten-intolerant bakers |
Expert Tips for Perfect Bake
- Room Temperature Ingredients
Ensure butter, cream cheese, eggs, and buttermilk are at room temperature. This prevents curdling and ensures even batter texture. - Don’t Rush Creaming
Properly beating butter, cheese, and sugar traps air for a lighter cake. - Low & Slow Baking
A lower temperature helps the cake rise uniformly without doming or cracking. - Toothpick Test
Moist crumbs = done. Avoid waiting for dry crumbs, as this can overbake the cake. - Cooling is Key
Let cake rest before slicing to set the crumb.
FAQs
Can I make this cake ahead of time?
Yes! Store airtight at room temperature for 2 days, or refrigerate for up to a week. Bring to room temperature before serving.
Can I freeze the cake?
Absolutely. After cooling fully, wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in fridge, then serve.
Do I have to use Dutch-process cocoa?
It’s preferred for its deeper chocolate flavor and less acidity. If using natural cocoa, add ½ tsp baking soda to balance.
Can I substitute buttermilk?
Yes, use regular milk with ½ tbsp lemon juice or vinegar added. Let sit 5 minutes before using.
Do I need a bundt pan?
No—loaf pans work great too. Adjust baking times as noted.
Serving & Pairing Ideas
- Elegant Party Dessert: Serve slices with fresh berries and dollops of whipped cream.
- Afternoon Tea Treat: Pair with black coffee or milk.
- Holiday Showstopper: Dust with powdered sugar or drizzle ganache over the top.
- Simple Comfort: Enjoy warm with a scoop of vanilla ice cream.
In Summary
This Gordon Ramsay Chocolate Cream Cheese Pound Cake is a showstopper that balances rich flavor with a tender, moist crumb. Whether you bake it in a Bundt or loaf, its luxurious texture and flavor make it unforgettable. Just a few simple steps and expert techniques turn everyday ingredients into an indulgent cake that’s perfect for celebrations or cozy nights alike.
So gather your ingredients, preheat that oven, and enjoy creating a cake that tastes—and looks—as if it came from a gourmet kitchen. You deserve it!