Best Moms Cocoa Cinnamon Pound Cake Recipes

MEXICAN CHOCOLATE POUND CAKE

Mexican Chocolate Pound Cake image

The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II.

Provided by Charmie777

Categories Dessert

Time 1h10m

Yield 1 bundt pan

Number Of Ingredients 12

Ingredients

3 1/2 cups flour
1 cup unsweetened cocoa powder (use Mexican for authenticity!)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 lb unsalted butter, at room temp
2 cups light brown sugar
1 cup sugar
6 eggs, at room temp
1/2 cup whole milk, at room temp
1/2 cup strong coffee, at room temp
1 teaspoon vanilla

Steps:

Preheat oven to 350º.
Generously grease and flour pans (see description above).
Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
Scrape down sides and add remaining flour mixture. Beat well.
Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.

Nutrition Facts : Calories 8024.1, Fat 416.9, SaturatedFat 252.5, Cholesterol 2104.3, Sodium 2572.6, Carbohydrate 1030.5, Fiber 43.2, Sugar 637.4, Protein 108.3

CINNAMON POUND CAKE

Cinnamon Pound Cake image

The taste of Cinnamon for those who love cinnamon. My favorite pound cake I alway double this recipe, I also make them in muffin pan's and mini loaf pans, but if you put this in a standered loaf pan it will make 2 loafs when the recipe is doubled. Enjoy.

Provided by Chef Viola MacIsaac

Categories Dessert

Time 1h25m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 teaspoon fine salt
1/2 cup full-fat sour cream
2 tablespoons light brown sugar, packed
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 1/2 tablespoons unsalted butter, melted

Steps:

Cake.
Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
Topping.
For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.

CINNAMON CHOCOLATE POUND CAKE

Cinnamon Chocolate Pound Cake image

Enjoy this baked cinnamon chocolate pound cake - a delightful dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 12

Number Of Ingredients 9

Ingredients

3/4 cup sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/4 cups Gold Medal™ all-purpose flour
1/3 cup milk
1/4 cup baking cocoa
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

Heat oven to 350° F. Grease bottom and sides of 9x5 inch loaf pan with shortening; lightly flour.
In large bowl, beat sugar, butter and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add remaining ingredients; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg

MOM'S COCOA CINNAMON POUND CAKE

Mom's Cocoa Cinnamon Pound Cake image

I'm not sure where my mom got this recipe, but she made it for us a lot when we were kids. Not very figure friendly, yet so yummy.

Provided by Aleta Hepp

Categories Cakes

Time 1h40m

Number Of Ingredients 13

Ingredients

1 c butter, room temperature
2 1/2 c sugar
5 eggs
3 c all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 c cocoa powder
1 tsp cinnamon, ground
1 c milk
1 tsp vanilla extract
GLAZE
2 c powdered sugar
1-2 Tbsp milk

Steps:

1. Preheat oven to 325 degrees.
2. Grease and flour a 10-inch tube pan, or 3 quart bundt pan.
3. Cream butter until light and fluffy; add sugar gradually, cream together until well combined.
4. Add eggs, one at a time, beating well after each addition.
5. In separate bowl, sift together flour, salt, baking powder, cocoa powder, and cinnamon.
6. Add dry ingredients and milk, alternating between them, until all are added; beat just until combined; add vanilla.
7. Pour batter into prepared pan. Bake at 325 degrees for 1 1/2 hours, or until toothpick inserted in center comes out clean.
8. Cool 15 minutes in pan; then remove from pan to cool completely.
9. Drizzle with glaze and serve. This cake is also good served warm.