Best Espresso Pound Cake Recipes

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
• GOOD TO KNOW:
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
• For glaze:
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

ESPRESSO CHIP POUND CAKE

Steps:

• Cream the butter, sugar and brown sugar together.
• Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy.
• Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined.
• Do not over mix this part.
• Sift the flour, baking powder, and salt together, add to the mixture and mix until combined.
• Add the sour cream and buttermilk and mix until combined.
• Add the espresso, and mix until it is combined.
• If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs.
• Add the chocolate chips and mix them until combined.
• Preheat the oven to 275 degrees F.
• Grease and flour a bundt cake pan.
• Scoop the cake mixture into the prepared pan.
• Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake.
• Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
• Let the cake cool, then remove it from the pan upside down.
• Garnish it with powdered sugar.

ESPRESSO POUND CAKE WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 325°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour, tapping out excess.
• Whisk flour, cornstarch, cinnamon, baking powder, and 1/4 teaspoon salt in medium bowl. Whisk eggs and vanilla in small bowl to blend. Using electric mixer, beat butter, sugar, brown sugar, and 1 tablespoon espresso powder in large bowl until fluffy, 2 to 3 minutes. With mixer running, gradually add egg mixture. Add flour mixture in 2 additions, beating on low speed just to blend after each addition. Beat batter 30 seconds on medium speed. Add 3/4 cup pecans and 3/4 cup cranberries; beat just to incorporate evenly. Transfer batter to pan.
• Bake cake until top is golden and toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan on rack 5 minutes. Invert cake; remove pan. Turn cake top side up; cool on rack.
• Mix powdered sugar, milk, and 2 teaspoons espresso powder in medium bowl. Spread glaze over top of cake, allowing some to drip down sides. Sprinkle 1/4 cup nuts and 1/4 cup cranberries over. Let stand until glaze sets, about 20 minutes. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

ESPRESSO POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously butter an 8 ½ x 4 ½ inch loaf pan.
• Sift the flour, baking powder, and salt into a bowl.
• Stir in the ground coffee.
• Grate the zest from the lemon into the bowl.
• In the bowl of a stand mixer, beat the butter on medium speed until creamy.
• Add the sugar and beat until the mixture is pale and fluffy.
• Add the eggs, beating until incorporated.
• Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients.
• Beat just until combined.
• Pour the batter into the prepared pan and smooth the top.
• Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
• Let cool completely on wire rack.
• Run a knife around the edge of the pan.
• Invert the cake onto a plate, then turn the cake right side up.
• Cut into thick slices and serve.