What Makes a Pound Cake Crumbly?

A crumbly pound cake often results from using too much flour or overbaking. When dry ingredients outweigh fats and liquids, the structure becomes brittle. In a chocolate cream cheese pound cake Gordon Ramsay recipe , using full-fat cream cheese and accurate flour measurements prevents this issue. Always spoon flour into the measuring cup and level it with a knife—never scoop directly from the bag.

How Do You Keep Pound Cake Moist?

To keep your pound cake moist, start with high-fat ingredients like butter and cream cheese. Properly creaming these with sugar creates a smooth, moist batter. Bake at a lower temperature and avoid overbaking. Once cool, wrap tightly or store in an airtight container to preserve texture. This method works especially well in recipes like the chocolate cream cheese pound cake Gordon Ramsay recipe , where richness is key.

What Makes a Pound Cake Not Rise?

If your pound cake doesn’t rise, check your leavening and mixing method. Expired baking powder, overbeaten eggs, or too much fat can all prevent a good rise. Ramsay’s approach minimizes baking powder but still achieves a light lift by incorporating air during the creaming process. Also, make sure the oven is fully preheated before placing the cake inside.

Why Is My Pound Cake Tough?

A tough pound cake usually means you overmixed after adding the flour. This activates gluten and removes the tender, soft crumb that defines a proper pound cake. To fix this, gently fold in dry ingredients using a spatula. Ramsay’s recipes emphasize patience and care—mixing only until ingredients are just combined.

Chocolate Cream Cheese Pound Cake Gordon Ramsay Recipe Top 5 Secrets

Ingredients

Scale

1 cup (2 sticks) unsalted butter, room temperature
8 oz full-fat block cream cheese, softened
2 cups granulated sugar
4 large eggs
1 3/4 cups all-purpose flour
1/2 cup Dutch-processed unsweetened cocoa powder
1/2 tsp salt
1 tsp baking powder
2 tsp vanilla extract
Optional: 1/2 cup mini chocolate chips

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
Cream together butter, cream cheese, and sugar until pale and fluffy, about 3–5 minutes.
Add eggs one at a time, beating after each addition and scraping down sides of bowl.
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into wet mixture using a spatula until just combined.
Stir in vanilla extract and optional chocolate chips.
Pour batter into prepared loaf pan and smooth the top.
Bake for 70–80 minutes, checking with a toothpick at the 70-minute mark.
Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature ingredients for best texture. For a more intense flavor, add a teaspoon of espresso powder or a touch of orange zest.

Author: Amaya
Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 20g
Sodium: 180mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg

Keywords: chocolate pound cake, cream cheese cake, gordon ramsay cake, moist pound cake, chocolate dessert