Best Mocha Pound Cake Recipes

MOCHA SWIRL POUND CAKE

Steps:

• HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.
• MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
• PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
• BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.

CAKE - MARVELOUS MOCHA POUND CAKE RECIPE - (4.1/5)

Steps:

• Set rack in center of oven. Preheat to 350 degrees. Grease and flour a 12-cup bundt pan or 10-inch tube-pan. Sift flour with baking powder and salt. Set aside. Cream butter in large mixing bowl until light and fluffy. Add sugar slowly. Increase speed to high and beat five minutes. Add eggs one at a time, beating well after each addition. Beat until fluffy, scraping down sides of bowl as needed. Add cocoa and coffee. Blend well. Add dry ingredients alternately with wet ingredients until batter is smooth. Pour batter into prepared pan. Bake at 350 about 1 hour and 20 minutes until the cake pulls away from the side s of the pan and a toothpick inserted in the center of the cake comes out clean. Transfer cake to a wire rack to cool for 30 minutes. Invert cake onto rack and when completely cool, dust with cocoa powder.

MOCHA POUND CAKE WITH COFFEE CREAM

Steps:

• Preheat oven to 325°F Grease and flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, sugar, cream of tartar, salt, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat for 2 to 3 minutes or until fine crumbs form.
• In a small bowl combine the water and the 1 tablespoon coffee crystals, stirring until coffee crystals are dissolved. Add coffee mixture and vanilla to butter mixture; beat on low speed until combined. Beat on medium speed for 2 minutes. Beat in eggs and melted chocolate on low speed until combined. Beat on medium speed for 1 minute.
• Pour batter into prepared pan, spreading evenly. Bake for 75 to 80 minutes or until a toothpick inserted near center of cake comes out clean.
• Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, top each serving with Coffee Cream, chocolate curls, and additional coffee crystals.
• Coffee Cream: In a medium bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon instant coffee crystals. Cover and chill for 10 minutes. Beat with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).

MOCHA SWIRL POUND CAKE

Steps:

• HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick baking spray.
• MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
• PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
• BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.

MOCHA POUND CAKE

Steps:

• For the Cake:
• Preheat oven to 350 degrees. Prepare an 8x4 loaf pan by lining with parchment, or grease and lightly flour.
• In a small bowl whisk together the flour, cocoa powder, coffee, salt and baking powder. Set aside.
• Cream together the butter and sugar in the bowl of a stand mixer for several minutes. Scrape down the sides of the bowl. Add the eggs and yolk, 1 at a time, beating for 15 seconds after each one. Add in the vanilla. Scrape down the sides of the bowl and mix again for several seconds.
• With the mixer on low, add in ½ the flour mixture, then the sour cream, followed by the rest of the flour mixture. As soon as the flour is absorbed stop the mixer. It is important not to overmix at this point. Sometimes I mix in the last addition of flour by hand.
• Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean, or with just one or two moist crumbs attached.
• Allow to cool 15 minutes in the pan, then remove to a cooling rack to finish cooling.
• For the Glaze:
• Melt the chocolate chips and butter together in the microwave. Stir until smooth. Pour over the top of the cooled cake.
• Recipe Notes
• If you don't have cake flour, it can be made by replacing 1 tablespoon flour with cornstarch per cup of all purpose flour. If you only have a 9x5 inch loaf pan, the cake will not be as high so it will bake quicker.