Cream Cheese Chocolate Chip Pound Cake

Although no one would ever call this recipe traditional Italian, I found all of the ingredients to make it in my small local grocery store here in Umbria so it COULD be Italian! I was surprised when we moved in and started to grocery shop to see such things as peanut butter, maple syrup, cream cheese and chocolate chips in an Italian grocery store which they never had the last time we lived here. When you live both in Italy and North America it becomes difficult when you cannot get the ingredients to make your favorite recipes.

This is a simple pound cake, the kind my Mother would make while I was growing up although the addition of the cream cheese really creates a wonderful moist cake. I used mini chocolate chips in my cake as I like the way it looks better than large blobs of chocolate but any sized chips would work fine.

Buon Appetito!
Deborah Mele 

Cream Cheese Chocolate Chip Pound Cake

Cream Cheese Chocolate Chip Pound Cake

Yield: Serves 10
Prep Time: 15 minutes
Cook Time: 1 hour

The addition of cream cheese into the batter creates a very moist cake.


  • 1 (8 Ounce or 225 grams) Package Of Cream Cheese
  • 3/4 Cup (175 grams) Unsalted Softened Butter
  • 1 1/2 Cups Granulated Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1 1/2 Teaspoons Vanilla Extract
  • 4 Eggs At Room Temperature
  • 2 Cups All-purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • Dash of Salt
  • 1 1/2 - 2 Cups Miniature Chocolate Chips


  1. Preheat oven to 325 degrees F.
  2. Butter and lightly flour a medium sized bundt pan.
  3. Mix together the flour, cinnamon, salt, and baking powder.
  4. In a separate bowl, cream together the butter and cream cheese with an electric hand mixer.
  5. Add the sugar and mix for about 3 minutes until light.
  6. Add the vanilla extract and then the eggs one at a time mixing between each.
  7. Add the flour mixture and continue to mix on low just until combined.
  8. Gently fold in the chocolate chips with a wooden spoon.
  9. Pour the mixture into your prepared pan and bake for 50 to 60 minutes or until a cake tester comes out clean.
  10. Cool before cutting.

Did you make this recipe?

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  1. Very good. Italian or not we enjoyed this pound cake. Tried it a second time with buttermilk. It was still very good, but not as moist.

  2. Made this last night…moist and delicious..I just found your blog, can’t wait to try alot more of your recipes!

  3. I make this cake to give to friends and neighbors when they have a large group of family coming in for a holiday, funeral, etc. It’s always appreciated.

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