Heavenly Whipped Cream Coffee Pound Cake Recipe
Are you a coffee lover looking for a unique way to satisfy your caffeine cravings? Look no further than this whipped cream coffee pound cake recipe! Not only does it combine the rich, bold flavor of coffee with the sweetness of pound cake, but it also adds a luxurious touch of whipped cream to create the ultimate dessert.
This recipe is perfect for any occasion – from Sunday brunch with friends to a cozy night in with family. And don’t let the name fool you; while it may sound fancy and complicated, this whipped cream coffee pound cake is surprisingly easy to make.
So put on some music, brew up a cup of your favorite coffee, and get ready to indulge in the best of both worlds with this delicious cake recipe.
Why You’ll Love This Recipe
Are you searching for that perfect dessert recipe that marries the bold and rich flavors of coffee with the fluffy and moist texture of pound cake? Then look no further, my friend! Our Whipped Cream Coffee Pound Cake Recipe is the answer to your prayers.
This delectable cake recipe features two cups of brewed coffee mixed into the batter, imparting a deep and complex coffee flavor throughout every bite. You won’t find anything like this at your local bakery, I guarantee it.
The addition of whipping cream takes the cake’s texture to the next level. It’s light, spongy, and moist, all at once – creating a perfect balance with the dense richness of the cake. And let’s not forget about the generous dollop of whipped cream on top of each slice – adding an airy fluffiness that will make you feel as if you’re biting into a cloud.
This recipe also features traditional ingredients found in classic pound cake recipes such as eggs, sugar, butter, and flour. But we’ve added a little twist with a pinch of cinnamon, which acts as an accentuating spice to enhance the distinct flavor profile of coffee.
But don’t take just my word for it. Try this recipe yourself and indulge in one of the best coffee-flavored pound cakes out there. Your taste buds will thank you later!
Ingredient List
Here is a list of ingredients you’ll need for this delectable whipped cream coffee pound cake recipe:
Dry Ingredients:
- 1 and 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons instant coffee
Wet Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup sour cream
- 2 tablespoons heavy cream or heavy whipping cream (use moist whipping cream)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Whipped Cream:
- 2 cups heavy cream or heavy whipping cream
- 1/4 cup granulated sugar
These are the ingredients that make the cake flavorful with a distinct coffee flavor. Gather these ingredients, and let’s start with the recipe.
The Recipe How-To
Step 1: Combine the dry ingredients.
In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and ½ teaspoon of salt. Set aside.
Step 2: Mix the wet ingredients.
In another mixing bowl, cream 1 cup of unsalted butter, using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add 1 ½ cups granulated sugar to the creamed butter and beat for another 2-3 minutes until well combined.
In the same bowl, add 3 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then add 1 teaspoon of vanilla extract and continue to beat until everything is well combined.
Step 3: Add in coffee flavors.
Dissolve 1 tablespoon of instant coffee granules in one tablespoon of boiling water, then add it to the wet mixture and continue to mix.
Step 4: Mix together dry and wet ingredients.
Add half of the dry mixture to the wet mixture and fold gently using a spatula. Add 1 cup of heavy whipping cream, and mix until just combined. Then add in the remaining flour mixture, make sure it is properly mixed together.
Step 5: Bake to perfection.
Preheat your oven to 350°F (175°C) for about 10 minutes, then put batter into a greased and floured loaf pan or bundt pan. Tap gently on the counter to release any air bubbles trapped in the batter.
Bake for about 60-65 minutes or until a toothpick inserted comes out clean. Let it cool in pan for about 10 minutes before transferring to a wire rack.
Now your luscious and moist Whipped Cream Coffee Pound Cake is ready.
Substitutions and Variations
Are you looking to switch things up with this Whipped Cream Coffee Pound Cake recipe? No problem! Here are a few substitution ideas and variations that you can try:
– Coffee Substitute: If you’re not a fan of coffee, you can easily substitute it with instant hot chocolate mix or matcha powder to make a chocolate or green tea flavored whipped cream pound cake.
– Flour Variations: If you want to experiment with different types of flours, try using whole wheat flour, spelt flour or almond flour in place of all-purpose flour. Keep in mind that the texture and flavor may change slightly.
– Sugar Options: For a healthier alternative, use honey or maple syrup in place of granulated sugar. Or experiment with brown sugar or coconut sugar for richer flavor and moisture.
– Add-ins: This whipped cream coffee pound cake recipe is versatile enough to pair well with other ingredients. Mix in chopped nuts, chocolate chips, caramel bites or cranberries, depending on your mood and preference.
– Frosting and Toppings: For frosting or topping ideas, consider dusting powdered sugar on top of the loaf cake, serving it with fresh fruit and whipped cream or drizzling chocolate ganache over it.
Keep in mind that substitutions can alter the texture and flavor of the cake, so be sure to adjust liquid amounts and baking time as needed. Don’t be afraid to experiment and find what works best for your taste buds!
Serving and Pairing
Once your whipped cream coffee pound cake is ready, it’s time to enjoy it! This cake is delicious on its own, but it also pairs perfectly with a variety of toppings and beverages.
For a classic serving suggestion, slice the pound cake into thick pieces and top with a dollop of whipped cream and a sprinkling of cinnamon. You can also drizzle some chocolate sauce or melted chocolate chips over the top to add some extra richness.
Coffee lovers will appreciate this pound cake paired with a hot cup of their favorite brew. The coffee flavor in the cake will complement the warmth and smoothness of the coffee, making for a cozy pairing. Alternatively, you can serve the cake alongside a glass of milk, tea, or cocoa.
If you want to elevate your serving game even further, try toasting thin slices of the pound cake until they are golden brown and crispy. This will add a delightful crunchiness to contrast with the softness of the cake. You can also experiment with spreading some jam or jelly on top of the toasted slices for a sweet and tart topping.
Overall, this whipped cream coffee pound cake is versatile enough to be enjoyed in a variety of ways, so feel free to get creative with your serving and pairing options.
Make-Ahead, Storing and Reheating
The amazing thing about this whipped cream coffee pound cake recipe is that you can make it ahead of time and store it for a few days. To do so, let the cake cool completely after baking, then wrap it tightly in plastic wrap and store it in the fridge for no longer than 3 days. When ready to serve, take it out of the fridge 30 minutes before slicing it.
If you want to freeze the cake, that’s possible too! Again, let the cake cool completely after baking, then wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 1 month. To thaw, take it out of the freezer and let it thaw overnight in the fridge. Once thawed, you can reheat individual slices in the microwave or oven at a low temperature until warm.
For reheating leftovers, preheat your oven to 350°F (175°C). Wrap the cake slices in aluminum foil and bake them on a baking sheet for about 5-10 minutes until they’re heated through. If you prefer to microwave your pound cake slices, heat them on medium power for around 15-20 seconds each until they’re slightly warm.
Remember that once whipped cream is added to a recipe, it tends to lose its texture quickly once reheated. Therefore, I highly recommend topping this pound cake with fresh whipped cream only when serving and not reheating it with whipped cream on top.
With these storing and reheating tips, you’ll be able to enjoy this delicious whipped cream coffee pound cake recipe any time you want!
Tips for Perfect Results
When making a Whipped Cream Coffee Pound Cake, there are a few tips and tricks to ensure perfect results. This cake is delicate and delicious, and with the right techniques, it can be the centerpiece of any occasion. Here are some tips to help you achieve the best results possible:
1. Soften butter to room temperature: To properly cream the butter with sugar, it should be soft enough to spread easily, but not melted. Leave your butter out at room temperature for about 30 minutes before beginning the recipe.
2. Use fresh coffee: The coffee flavor in this cake is paramount, and using fresh coffee will elevate its taste. Brew a fresh pot of coffee or use instant coffee powder for optimal results.
3. Beat the heavy cream until stiff peaks form: Make sure that your heavy cream is very cold before you begin whipping it. Beat until stiff peaks form to ensure that your whipped cream is fluffy and light.
4. Measure flour properly: Too much flour can make your cake dense and dry. Use a kitchen scale to measure flour accurately or spoon flour into measuring cups and level off.
5. Don’t overmix the batter: Over-mixing will cause air bubbles to disappear, creating a denser cake. Mix only until all ingredients are combined.
6. Bake at low temperature: The long baking time at low temperatures helps cook the cake thoroughly without drying it out or over-browning it.
7. Cool before serving: Let your Whipped Cream Coffee Pound Cake cool completely before serving or decorating. This will allow the flavors to meld together, making for a more delicious and moist cake.
Follow these tips to make the perfect Whipped Cream Coffee Pound Cake every time!
Bottom Line
So there you have it – my recipe for a delicious whipped cream coffee pound cake that’s perfect for any occasion! I hope you’ve enjoyed reading about it and that you’ll be inspired to give it a try.
As a barista, I can honestly say that this cake is the perfect complement to your favorite cup of coffee. The rich coffee flavor combined with the creamy whipped cream topping makes for a truly decadent treat.
But beyond its delicious taste, this cake is also easy to make and customizable to suit your preferences. Whether you’re looking to switch things up by adding chocolate chips or experimenting with different toppings, the possibilities are endless.
So why not try making this whipped cream coffee pound cake today? Whether you’re hosting a party or simply looking for a sweet indulgence, I promise this cake won’t disappoint.
Whipped Cream Coffee Pound Cake Recipe
Ingredients
- 1 cup heavy cream
- 2 ounces espresso
- 3 eggs
- 2 cups flour
- 1 1/2 cups sugar (can use brown sugar too, have exztra for the pan)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons vanilla or 2 teaspoons almond extract
Instructions
- Preheat the oven to 350 degrees.
- Beat the whiipping cream until it begins to stiffen.
- Add the espresso, followed by the eggs (one at a time), extract, baking powder and soda, and salt.
- Reduce the speed to med/low, and slowly add the sugar and flour.
- Mix only until combined.
- Pour the mixture into a loaf pan that's been greased, and dusted with sugar.
- Bake about an hour to an hour and a half.
Add Your Own Notes
Nutrition
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