Ingredients
- 1 cup (225 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) whole milk or buttermilk
- ½ cup (90 g) chocolate chips, optional
Instructions
- Prepare the pan: Heat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and cream cheese: Beat together for 2–3 minutes until smooth. Gradually add sugar and beat until light and fluffy.
- Add eggs: Beat in the eggs one at a time, mixing well after each. Add vanilla.
- Combine dry ingredients: Whisk together flour, cocoa powder, baking powder, and salt.
- Make the batter: Add the dry ingredients to the butter mixture in 3 additions, alternating with the milk. Mix just until combined. Fold in chocolate chips if using.
- Bake: Pour into the prepared pan and smooth the top. Bake 55–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes, then turn it onto a rack and cool completely.
