Chocolate Pound Cake with Caramel Icing
There’s something undeniably comforting about a slice of rich, moist Chocolate Pound Cake with Caramel Icing. This recipe combines the deep, luscious flavor of chocolate with a sweet, buttery caramel glaze that transforms a simple pound cake into an indulgent dessert. Perfect for gatherings, celebrations, or simply when you need a little sweetness in your life, this cake is sure to impress family and friends alike. Let’s dive into the details of making this delightful treat!
Why It Works Every Time
The beauty of this Chocolate Pound Cake with Caramel Icing lies in its simplicity and the quality of ingredients. Using a combination of butter and shortening gives the cake a tender texture while the rich cocoa powder ensures a deep chocolate flavor. The addition of buttermilk adds moisture and a slight tang that balances the sweetness, ensuring your cake is soft and flavorful. The caramel icing provides a luscious finish, elevating each bite to pure bliss.
Gather These Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 2 teaspoons instant coffee or espresso, dissolved in 1/4 cup hot water
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1 (16-ounce) box light brown sugar
- 1/2 teaspoon baking soda
- 1/2 cup butter, cut into 8 pieces
Hardware & Gadgets
- Stand mixer or hand mixer – for easy creaming of butter and sugar.
- Measuring cups and spoons – precision is key in baking.
- Mixing bowls – at least two for mixing wet and dry ingredients separately.
- Rubber spatula – for scraping down the sides of the bowl.
- 9×5 inch loaf pan – the perfect size for this pound cake.
- Cooling rack – essential for letting your cake cool evenly.
- saucepan – for making the caramel icing.
Chocolate Pound Cake with Caramel Icing, Made Easy
Step 1: Preheat Your Oven
Begin by preheating your oven to 325°F (163°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Pan
Grease and flour your 9×5 inch loaf pan to prevent the cake from sticking. Alternatively, you can use parchment paper for easy removal.
Step 3: Cream the Butter and Shortening
In a large mixing bowl, combine the softened unsalted butter and shortening. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Step 4: Add Sugar and Eggs
Gradually add the granulated sugar, continuing to beat until well combined. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step helps to evenly distribute the dry ingredients.
Step 6: Combine Wet Ingredients
In another bowl, mix the buttermilk, dissolved coffee, and vanilla extract. This mixture will add moisture and flavor to the cake.
Step 7: Alternate Mixing
With the mixer on low speed, alternate adding the dry mixture and the wet mixture to the butter mixture. Begin with the dry ingredients, then add half of the buttermilk mixture, followed by the remaining dry ingredients, and finally the last of the buttermilk. Mix until just combined.
Step 8: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Step 10: Make the Caramel Icing
In a saucepan, combine the heavy cream and light brown sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture begins to bubble. Allow it to boil for 2-3 minutes, then remove from heat and stir in the butter pieces until melted and smooth.
Step 11: Ice the Cake
Once the cake is completely cooled, drizzle the warm caramel icing over the top, letting it drip down the sides. For an extra touch, you can sprinkle some cocoa powder or chocolate shavings on top.
Fresh Takes Through the Year
- For a festive twist, add peppermint extract to the batter during the winter holidays.
- Top with chopped nuts such as pecans or walnuts for added texture.
- Incorporate different flavors of extract, like almond or orange, to give the cake a unique spin.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
Missteps & Fixes
Even the best bakers can make mistakes! Here are some common pitfalls and how to avoid them:
- Dense Cake: This can happen if the batter is overmixed. Mix until just combined for a lighter texture.
- Cracked Top: If your cake develops a crack on top, it may be due to baking at too high of a temperature. Ensure the oven is properly calibrated.
- Sticking to the Pan: If your cake sticks, make sure to grease and flour the pan thoroughly or use parchment paper.
- Too Sweet Icing: If the caramel icing is too sweet, add a pinch of salt to balance the flavors.
Shelf Life & Storage
To keep your Chocolate Pound Cake with Caramel Icing fresh:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for longer freshness.
- For longer storage, freeze the cake (without icing) for up to 3 months. Thaw in the refrigerator before serving.
Reader Questions
Can I use a different type of cocoa powder?
Yes, you can use Dutch-processed cocoa powder for a milder flavor, but it may affect the cake’s color and texture slightly.
Is there a substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes until it thickens slightly.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead. Just cover it tightly and store it at room temperature, icing it just before serving.
What can I do if my caramel icing hardens?
If your caramel icing becomes too thick, gently reheat it over low heat, stirring until it reaches a pourable consistency again.
More from the Kitchen
Serve & Enjoy
Nothing beats the satisfaction of slicing into a homemade Chocolate Pound Cake with Caramel Icing. Each bite is a delightful blend of rich chocolate and sweet caramel, making it a perfect centerpiece for any dessert table. Serve it with a cup of coffee or tea, and it’s sure to become a favorite in your home.
The next time you crave something sweet, remember this Chocolate Pound Cake with Caramel Icing recipe. With its straightforward steps and delectable results, it’s bound to become a staple in your baking repertoire. Enjoy every slice!
Chocolate Pound Cake with Caramel Icing
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Begin by preheating your oven to 325°F (163°C). This ensures that your cake bakes evenly.
- Step 2: Prepare the Pan - Grease and flour your 9x5 inch loaf pan to prevent the cake from sticking. Alternatively, you can use parchment paper for easy removal.
- Step 3: Cream the Butter and Shortening - In a large mixing bowl, combine the softened unsalted butter and shortening. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Step 4: Add Sugar and Eggs - Gradually add the granulated sugar, continuing to beat until well combined. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Step 5: Mix Dry Ingredients - In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step helps to evenly distribute the dry ingredients.
- Step 6: Combine Wet Ingredients - In another bowl, mix the buttermilk, dissolved coffee, and vanilla extract. This mixture will add moisture and flavor to the cake.
- Step 7: Alternate Mixing - With the mixer on low speed, alternate adding the dry mixture and the wet mixture to the butter mixture. Begin with the dry ingredients, then add half of the buttermilk mixture, followed by the remaining dry ingredients, and finally the last of the buttermilk. Mix until just combined.
- Step 8: Bake the Cake - Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Cool the Cake - Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
- Step 10: Make the Caramel Icing - In a saucepan, combine the heavy cream and light brown sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture begins to bubble. Allow it to boil for 2-3 minutes, then remove from heat and stir in the butter pieces until melted and smooth.
- Step 11: Ice the Cake - Once the cake is completely cooled, drizzle the warm caramel icing over the top, letting it drip down the sides. For an extra touch, you can sprinkle some cocoa powder or chocolate shavings on top.
Notes
- Store cake in an airtight container for up to 3 days at room temperature.
- Refrigerate for up to 1 week for longer freshness.
- Freeze the cake (without icing) for up to 3 months; thaw in the refrigerator before serving.
