Preheat your oven to 325°F (165°C).

Grease a 9x5-inch loaf pan with butter or non-stick spray and lightly dust it with flour. This ensures your cake releases cleanly after baking.

In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even distribution and a lump-free mixture. Set aside.

In a large mixing bowl, beat the butter and cream cheese together using a hand or stand mixer on medium speed until it becomes fluffy and smooth (about 2-3 minutes).

Slowly add the sugar, continuing to mix until the mixture is light and airy (around 3-4 minutes).

Crack the eggs into the batter, adding them one at a time and mixing thoroughly after each addition to maintain a creamy consistency.

Stir in the vanilla extract to enhance the overall flavor with a hint of sweetness.

Gradually fold the dry ingredients into the wet mixture in batches, mixing gently after each addition. This helps maintain a light batter consistency. Avoid overmixing, as this can result in a dense cake texture.

If desired, fold in chocolate chips or nuts gently. These add delightful texture and extra bursts of flavor without overwhelming the cake.

Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula to ensure a uniform thickness.

Place the pan in the preheated oven and bake for 75–85 minutes, or until a skewer inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, tent it loosely with aluminum foil during the last 20 minutes of baking.

Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.

Slice, serve, and enjoy this rich and velvety pound cake with your favorite accompaniments!