Cappuccino Pound Cake Recipes

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
• In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
• Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

CAPPUCCINO POUND CAKE

Steps:

• Mix all wet ingredients together and beat for 4 minutes with electric mixer.
• Mix all dry ingredients together and add to wet mixture, mix well.
• Spread into greased and floured tube pan. Bake at 325F for 1 hour 10 minutes.
• Coffee Kahlua Cream Glaze:
• Beat all ingredients until stiff and
• spread over cool cake.

CAPPUCCINO "CUP" CAKES

Steps:

• Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
• In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
• In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
• Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
• Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.

OLD FASHIONED COFFEE POUND CAKE

Steps:

• Heat oven to 350F and butter a 10-inch tube pan.
• Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
• Add the eggs, 1` at a time, beating well after each addition.
• Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
• Pour the batter into the prepared pan.
• Bake for 1 1/2 hours or until a toothpick comes out clean.
• Remove the pan to a wire rack and cool for 10-15 minutes.
• Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
• After it is completely cool, sprinkle the cake with the powdered sugar.

OLD-FASHIONED COFFEE POUND CAKE

Steps:

• Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
• Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
• Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

CHOCOLATE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.