Mocha lovers rejoice! This mocha cinnamon roll pound cake is moist chocolate cake spiked with cinnamon-vanilla flavored coffee. With the addition of cinnamon roll coffee creamer and cream cheese, it’s like having Sunday brunch and dessert all in one delicious bite!
Disclosure: I wasn’t paid to write this post, and I wasn’t under any contractual obligation to use Community Coffee in a recipe. But, they sent me a sample of cinnamon-vanilla flavored King Cake coffee to try. I knew that the flavors would blend perfectly with chocolate, so a mocha dessert would soon be born!
Confession: I’m a bit of a dork.
For those of you who’ve been reading this blog for a while, this may not be earth shattering news. Since turning 50 years old, I’ve been dorkier than normal, but I out-dorked myself this time. Posting this pound cake recipe today dorky because yesterday was National Pound Cake Day.
So I’m a day late. At least the world won’t stop turning on its axis because of it. There are no hard and fast rules about pound cake consumption anyway… We can make and eat it every flipping day if we really want to. Truth be told, this cake is so yummi, you may decide to do just that, and I’d stand beside you 100% and support your decision. That’s just the kind of dorky girl I am.
I got an email a few weeks ago from the Community Coffee company. They offered me a few boxes of their coffee k-cups to sample. I hadn’t ever heard of the company, but I love me some coffee, and as soon as I learned about the ways they give back to farmers, to schools, and to the military, I took them up on their offer.
I’m especially glad I did, because the coffee is pretty delicious! They’ve got several traditional roasts (breakfast blend, French roast, Columbian, etc.), but some out of the ordinary fun flavors, too.
I used Mardi Gras “King Cake” flavor in this mocha cinnamon roll pound cake, and it was delicious!
So here we are… dark chocolate pound cake spiked cinnamon-vanilla coffee, and a splash of cinnamon roll coffee creamer (International Delights for the big win!)
I considered topping it with cream cheese frosting, but my famous 3-ingredient chocolate ganache was already made. Incidentally, if you haven’t made that recipe, you’ll flip when you see what I use instead of heaving whipping cream!
After adding chocolate ganache, I felt like the cake needed more color, so I made powdered sugar glaze drizzled it over the top.
So, do you wanna bake a mocha pound cake?
Oh, one more quick, but important note before I share the recipe.
My recipe’s adapted from my friend Jenni’s chocolate pound cake recipe. She’s a pastry chef, so as far as I’m concerned, she’s the queen of baked goods. I love and trust her recipes because, like me, she tests recipes out more than once before sharing them on her site. This helps to prevent baking flops. 🙂
One way to avoid flops is by weighing our ingredients on a kitchen scale instead of using measuring cups. You may not realize this, but all measuring cups are not made alike. Weighing ingredients on a kitchen scale assures consistency – the recipe will be made exactly the same way, every time.
Mocha Cinnamon Roll Pound Cake
This mocha cinnamon roll pound cake is moist chocolate loaf cake spiked with cinnamon-vanilla flavored coffee. With the addition of cinnamon roll coffee creamer and cream cheese, it's like having Sunday brunch and dessert all in one delicious bite!
- 12 ounces unsalted butter, softened (but still a bit cool)
- 4 ounces cream cheese, softened
- 6 ounces light brown sugar
- 13 ounces granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs
- 10.5 ounces cake flour *
- 2.5 ounces unsweetened Dutch process cocoa powder **
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3 ounces brewed coffee, cooled (I used cinnamon-vanilla flavor)
- 3 ounces coffee creamer , (I used International Delights Cinnabon flavor)
For Top of Cake
- 1 cup chocolate ganache, (recipe link in instructions)
- 1.5 cups powdered sugar
- 3 Tablespoons milk, (more for thinner consistency)
- Prepare a 12-cup Bundt pan with a flour-based baking spray such as Baker's Joy. Set aside. (I used 2 small loaf pans (8.5 inches x 4.5 inches)
- Heat the oven to 325 F. and place your oven rack in the center position.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Add both types of sugar, salt and vanilla extract; increase speed to medium-high and beat until lightened in color and fluffy, about 7-10 minutes. Scrape sides of bowl and paddle as necessary.
- Whisk the eggs together in a small bowl, and with the mixer on medium low, add them to the butter/cream cheese mixture about 1 egg at a time, making sure to let it incorporate completely before adding the next egg. Scrape sides of bowl as necessary.
- Whisk together the flour, cocoa powder, baking soda and baking powder
- Combine the brewed coffee and coffee creamer together in a cup.
- Add the dry and wet ingredients to the batter in three additions alternating between them, beginning and ending with the dry ingredients. Mix for only a few seconds between additions.
- Once the last amount of dry ingredients are in the bowl, mix until barely combined and then finish mixing with a spoon or mixing spatula, scraping the sides and bottom of the bowl to fully incorporate all the ingredients.
- The batter will be thick and billowy.
- Scrape the batter evenly into your prepared pan(s) and bake in the center of the oven until done, about 60 to 80 minutes. ***
- Let cake cool in the pan on a rack for 20-30 minutes before turning it out to cool completely.
- To garnish the cake, apply chocolate ganache with a spatula to the top of the cooled cake.
- In a small bowl, whisk together powdered sugar and milk. Apply glaze as desired over the chocolate ganache.
If you don’t care much for mocha, make these pound cake recipes instead!