Indulge in the Decadent Mocha Pound Cake Recipe.
Are you a coffee lover looking for a way to infuse your favorite beverage into your baking? Look no further than this recipe for a rich and decadent mocha pound cake with coffee cream.
This cake is moist, flavorful, and just the right amount of sweet. With the perfect balance of chocolate and coffee flavors, it’s the ideal dessert to pair with an afternoon cup of joe or as a sweet conclusion to any meal.
But don’t let the words “pound cake” fool you – this isn’t your average dry and boring cake. Our recipe creates a perfectly moist and dense crumb that will leave you coming back for seconds. Plus, the addition of the coffee cream glaze takes this dessert to the next level.
Whether you’re a skilled baker or just starting out in the kitchen, this recipe is perfect for all levels of experience. So break out the ingredients and get ready to impress your taste buds (and anyone lucky enough to try a slice).
Why You’ll Love This Recipe
If you’re a coffee lover, then this mocha pound cake with coffee cream recipe is a must-try. With the perfect balance of coffee and chocolate, this cake is one of the best coffee-flavored pound cake recipes out there. Trust me, your taste buds will thank you later.
What I love about this recipe is that it’s moist and rich but not overwhelmingly sweet. The addition of cold water and sour cream in the ingredients makes the cake extra moist and tender. The chocolate mocha flavor comes from a combination of cocoa powder, brewed coffee, and instant coffee crystals. And don’t forget about the coffee cream topping that adds just the right amount of sweetness to complement the cake.
This mocha bundt cake is perfect for all occasions – whether you’re serving it for breakfast with a cup of hot coffee or as an after-dinner dessert. It’s also a great recipe to have on hand for those days when you want to impress your guests or treat yourself.
So why do I think you’ll love this recipe? Because it’s made from scratch with high-quality ingredients that are simple to find. You won’t regret taking the time and effort to make this cake – it’s worth every ingredient and minute spent making it. Plus, who doesn’t want a slice of moist chocolatey goodness with a delicious coffee cream topping?
Ingredient List
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup brewed coffee, cooled to room temperature
- 1/4 cup cocoa powder
- 4 teaspoons instant coffee crystals dissolved in 1 tablespoon cold water
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
-
1/2 cup sour cream
-
For the Coffee Cream:
-
2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon instant coffee crystals
Note: You can use any brand of instant coffee crystals for this recipe. However, if you want the best coffee flavor for your mocha pound cake, I recommend using a high-quality brand that you enjoy drinking.
The Recipe How-To
Here’s how to make this mocha pound cake with coffee cream that will surely satisfy your coffee and dessert cravings. Get ready to indulge in a moist and chocolatey treat!
Ingredients
For the Mocha Pound Cake:
– 2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon instant coffee crystals, dissolved in 1/2 cup cold water
– 3 sticks (1 1/2 cups) unsalted butter, softened
– 2 1/2 cups granulated sugar
– 5 large eggs
– 2 teaspoons vanilla extract
– 1 cup sour cream
– 1 cup brewed coffee, cooled
For the Coffee Cream:
– 1 tablespoon instant coffee crystals, dissolved in 1 tablespoon hot water
– 1 cup whipping cream
– 1/4 cup powdered sugar
Steps
Step One: Preparation
Preheat the oven to 350°F. Grease and flour a 10-cup Bundt cake pan.
Step Two: Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step Three: Mixing the Wet Ingredients
In a small bowl, stir together the dissolved instant coffee crystals and cold water until well combined.
In a large bowl or mixer, beat together the softened butter and granulated sugar until light and fluffy. Then, beat in the eggs one at a time. Stir in the vanilla extract.
Slowly mix in the dry ingredients while alternating with adding in sour cream and brewed coffee. Add in coffee mixture and mix until well combined.
Step Four: Baking
Pour batter into prepared bundt pan. Bake for approximately an hour, or until a toothpick inserted comes out clean.
Remove from oven and allow to cool on a wire rack for approximately 20 minutes before removing from pan.
Step Five: Coffee Cream
In a medium bowl, whisk together the instant coffee crystals mixture, whipping cream and powdered sugar.
Serve the Mocha Pound Cake with the Coffee Cream on top. Enjoy!
Substitutions and Variations
Are you looking to tweak this recipe a bit to make it your own? I’ve got some suggestions for substitutions and variations that will keep the coffee and mocha flavors you love while adding some new twists.
First, let’s talk about the instant coffee crystals. If you don’t have any on hand, you can use regular brewed coffee in the recipe instead. Just make a strong cup of coffee and let it cool before adding it to the batter.
For those who want to amp up the chocolate flavors in this recipe, try substituting some of the cocoa powder for melted chocolate chips. You could also add some chocolate chunks or mini chocolate chips to the batter for more texture.
If you prefer a creamier texture, try swapping out some of the sour cream for cream cheese. This will give your pound cake a slightly tangy flavor that pairs perfectly with coffee.
Looking for a boozy twist? Consider adding bailey’s Irish cream to the batter or even using espresso-flavored vodka instead of water when mixing your instant coffee.
Finally, if you’re feeling adventurous, mix up the shape of your pound cake by using different pans! Try making a loaf-style cake or smaller muffins instead of a bundt cake.
Remember, feel free to experiment with these substitutions and variations until you find your perfect combination of flavors. The possibilities are endless with this delicious mocha pound cake recipe.
Serving and Pairing
Mocha pound cake with coffee cream is a delightful dessert that can be served in numerous ways. You can serve it at room temperature or chilled, accompanied by a dollop of fresh whipped cream, drizzled with decadent hot fudge, or dusted with a sprinkling of cocoa powder.
If you’re feeling adventurous, you could also try pairing it with some ice cream for an extra creamy treat. Chocolate chip, chocolate cherry, and Baileys Irish cream are all excellent choices.
For those who prefer something warm to accompany their mocha pound cake, consider brewing a fresh pot of coffee to pour alongside it. The sweet flavors of the cake and the rich aroma of fresh coffee will complement each other perfectly.
Alternatively, for something more indulgent, try serving this cake with some coffee liqueur like Kahlúa or Bailey’s Irish Cream. The subtle flavors of the liqueur will enhance the mocha notes in the cake and provide a hint of bitterness that cuts through its sweetness.
Finally, if you’re looking for something crusty to contrast the softness of the cake’s crumb, biscuits or cinnamon swirl bread would make an excellent choice.
No matter how you choose to serve it, mocha pound cake is the perfect dessert to conclude any meal. Its rich flavor and satisfying texture make it ideal for special occasions but easy enough for a casual Sunday afternoon treat.
Make-Ahead, Storing and Reheating
Let me tell you a secret, this mocha pound cake tastes even better the day after it was made. Therefore, I would encourage you to make this cake a day in advance and wrap it tightly in plastic wrap or aluminum foil. The flavors merge together overnight, resulting in an irresistible and moist chocolate flavor.
If you don’t have time to make the cake a day ahead, the good news is that it can be stored for up to 3 days at room temperature or up to a week if stored properly in the fridge. Just wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container.
When it comes to reheating the cake, there are different methods you can use. My favorite one is to slice off a piece of cake and microwave it for 10-15 seconds. This will warm the cake up nicely and make the chocolate chips melty again.
You can also reheat the cake by placing it in an oven-safe dish and baking it at 350°F for about 5-10 minutes. However, keep an eye on it so that it doesn’t dry out.
In conclusion, this mocha pound cake is perfect for making ahead or storing for later. Just don’t hesitate to experiment with different reheating methods until you find your perfect match!
Tips for Perfect Results
Baking a mocha pound cake might seem like a daunting task, but with the right tips, you can achieve perfect results every time. Here are some tips for making sure your mocha pound cake is moist, flavorful and has the perfect texture.
1. Use Room Temperature Ingredients
Before beginning, make sure that all of your ingredients are at room temperature. This includes your unsalted butter, eggs, and sour cream. Room temperature ingredients are easier to mix together and will ensure that your cake is evenly baked.
2. Don’t Overmix
When it comes to mixing the batter, less is more. Overmixing leads to added air in the batter which creates pockets of dryness and makes it difficult for the cake to rise properly. Mix until just combined.
3. Choose High-Quality Coffee Ingredients
Since coffee is such a key ingredient in this recipe, using high-quality coffee can make all the difference in its flavor. Instant coffee crystals reconstituted in cold water works well as does freshly brewed coffee with deep intensity gives a rich coffee flavor to the cake.
4. Use a Bundt Pan
For an attractive presentation and even baking, use a bundt pan to bake your mocha pound cake. Make sure to butter and flour the pan generously so that the cake won’t stick.
5. Test for Doneness
Test for doneness fifteen minutes before recommended bake time as every oven heats differently, days differ in humidity from place to place or possibly large size pan used may affect baking time even slightly. Use toothpick test on top and bottom of cake-no wet crumbs should be seen when toothpick comes out and the internal temperature should be 200 F(93 C) for perfectly cooked Mocha Bundt.
By following these tips, you’ll be able to create perfectly moist and delicious mocha pound cake that amazes everyone who tries it.
Bottom Line
If you’re a coffee lover and a fan of moist, dense pound cakes, then look no further than the mocha pound cake with coffee cream recipe. It has everything you could want in a dessert – rich chocolate flavors, velvety smooth cream, and a touch of coffee to give it that extra kick.
This recipe is perfect for any occasion, from special events to everyday treats. The ingredients are easy to find and it’s simple to make. You could even experiment with different variations, such as adding peppermint or Baileys Irish Cream to the recipe to switch things up.
So why not try making this delicious mocha pound cake with coffee cream recipe today? It’s a guaranteed crowd-pleaser that will satisfy everyone’s sweet tooth craving. Plus, with its subtle yet powerful coffee flavor, you’ll feel satisfied and alert at the same time!
Mocha Pound Cake With Coffee Cream Recipe
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup butter, softened
- 1/2 cup cold water
- 1 tablespoon instant coffee crystals
- 1 teaspoon vanilla
- 3 eggs
- 2 ounces unsweetened chocolate, melted and cooled
Coffee Cream
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon instant coffee crystals
Instructions
- 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).
Add Your Own Notes
Nutrition
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