Best 7 Espresso Chip Poundcake Recipes

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Introducing the delightful journey into the world of Espresso Chip Poundcake, a dessert that captivates taste buds with its bold coffee flavor and indulgent texture. Get ready to embark on a culinary adventure where the essence of espresso beans harmoniously blends with the richness of butter, sugar, eggs, and flour to create a masterpiece that is both elegant and comforting. Whether you prefer a moist and tender crumb or a crisp crust, this article will guide you through the steps to achieve the perfect balance in every slice. Discover the secrets to selecting the right ingredients, mastering the techniques, and adding your own creative touches to make your Espresso Chip Poundcake an unforgettable treat.

Check out the recipes below so you can choose the best recipe for yourself!

ESPRESSO CHIP POUND CAKE



Espresso Chip Pound Cake image

Make and share this Espresso Chip Pound Cake recipe from Food.com.

Provided by seahorse73

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb butter
3/4 cup sugar
2 cups brown sugar
5 eggs
1 tablespoon vanilla
4 cups flour
1 tablespoon baking powder
1/2 tablespoon salt
1/8 cup sour cream
3/4 cup buttermilk
1 cup brewed espresso, liquid shots, not grounds
2 cups semi-sweet chocolate chips

Steps:

  • Cream the butter, sugar and brown sugar together.
  • Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy.
  • Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined.
  • Do not over mix this part.
  • Sift the flour, baking powder, and salt together, add to the mixture and mix until combined.
  • Add the sour cream and buttermilk and mix until combined.
  • Add the espresso, and mix until it is combined.
  • If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs.
  • Add the chocolate chips and mix them until combined.
  • Preheat the oven to 275 degrees F.
  • Grease and flour a bundt cake pan.
  • Scoop the cake mixture into the prepared pan.
  • Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake.
  • Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
  • Let the cake cool, then remove it from the pan upside down.
  • Garnish it with powdered sugar.

Nutrition Facts : Calories 1579.3, Fat 84.5, SaturatedFat 51.1, Cholesterol 342.3, Sodium 1334, Carbohydrate 198.2, Fiber 5.6, Sugar 128.4, Protein 18.1

COLD OVEN POUNDCAKE



Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
  • Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
  • Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
2 cups semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.

ESPRESSO POUND CAKE WITH CRANBERRIES AND PECANS



Espresso Pound Cake with Cranberries and Pecans image

Provided by Lauren Chattman

Categories     Cake     Coffee     Mixer     Egg     Brunch     Dessert     Bake     Quick & Easy     Dried Fruit     Pecan     Shower     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 14

1 cup plus 6 tablespoons unbleached all purpose flour
2 tablespoons cornstarch
1 teaspoon ground cinnamon or 1/2 teaspoon ground allspice or ground cardamom
3/4 teaspoon baking powder
4 large eggs
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon plus 2 teaspoons instant espresso powder or instant coffee
1 cup chopped toasted pecans, walnuts, hazelnuts, or almonds, divided
1 cup dried sweetened cranberries or dried unsweetened cherries or blueberries, divided
1 1/2 cups powdered sugar
2 tablespoons milk

Steps:

  • Preheat oven to 325°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour, tapping out excess.
  • Whisk flour, cornstarch, cinnamon, baking powder, and 1/4 teaspoon salt in medium bowl. Whisk eggs and vanilla in small bowl to blend. Using electric mixer, beat butter, sugar, brown sugar, and 1 tablespoon espresso powder in large bowl until fluffy, 2 to 3 minutes. With mixer running, gradually add egg mixture. Add flour mixture in 2 additions, beating on low speed just to blend after each addition. Beat batter 30 seconds on medium speed. Add 3/4 cup pecans and 3/4 cup cranberries; beat just to incorporate evenly. Transfer batter to pan.
  • Bake cake until top is golden and toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan on rack 5 minutes. Invert cake; remove pan. Turn cake top side up; cool on rack.
  • Mix powdered sugar, milk, and 2 teaspoons espresso powder in medium bowl. Spread glaze over top of cake, allowing some to drip down sides. Sprinkle 1/4 cup nuts and 1/4 cup cranberries over. Let stand until glaze sets, about 20 minutes. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE



Double Chocolate Espresso Pound Cake image

Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 17

5 ounces milk chocolate, chopped
1/4 cup brewed espresso
1 cup butter, softened
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 cup (6 ounces) dark chocolate chips
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
3 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

  • In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE



Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze image

Provided by Julie Hasson

Categories     Cake     Coffee     Chocolate     Dessert     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  • Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
  • GOOD TO KNOW:
  • Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
  • For glaze:
  • Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE



Cappuccino Pound Cake with Bittersweet Chocolate image

A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!

Provided by elsa

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h20m

Yield 15

Number Of Ingredients 11

3 cups all-purpose flour
½ teaspoon baking soda
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
6 eggs
1 tablespoon vanilla extract
2 ½ tablespoons instant espresso powder
1 ½ cups chopped dark chocolate
1 teaspoon confectioners' sugar, or as needed

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.

Nutrition Facts : Calories 542.6 calories, Carbohydrate 61.9 g, Cholesterol 139.6 mg, Fat 31.3 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 18.8 g, Sodium 251.2 mg, Sugar 41 g

Tips:

  • Use softened butter: This will help the butter and sugar cream together more easily, resulting in a smoother, lighter cake.
  • Cream the butter and sugar until light and fluffy: This will help incorporate air into the batter, which will make the cake rise more.
  • Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Use buttermilk instead of regular milk: Buttermilk will help give the cake a moist, tender crumb.
  • Fold in the flour gently: Overmixing the batter can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: Overbaking the cake will dry it out.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting.

Conclusion:

Espresso chip pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and rich espresso flavor, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is sure to produce a delicious and impressive cake.

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