Cappuccino Pound Cake
Indulge in the rich, aromatic flavors of a *Cappuccino Pound Cake*, a dreamy dessert that brings the warmth of your favorite coffee shop into your kitchen. This recipe combines a buttery, moist pound cake with the bold essence of espresso and a hint of cinnamon, creating a perfect balance of sweetness and spice. The espresso-milk mixture infuses every bite with deep, robust coffee notes, while a light dusting of powdered sugar adds a delicate touch of elegance. Prepared with simple pantry staples and baked to perfection in just over an hour, this cake is ideal for brunch, an afternoon coffee break, or a comforting after-dinner treat. Whether served alone or paired with whipped cream or a latte, this cappuccino-inspired treat is guaranteed to delight coffee lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Eggs (large)
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Espresso powder
- 0.5 cups Warm milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease a standard 9x5-inch loaf pan. You can also line the pan with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
In a small bowl, dissolve the espresso powder in warm milk. Stir in the vanilla extract and set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, alternating with the espresso-milk mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan on the counter a few times to release any air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar (if desired) before serving. Slice and enjoy!
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 663.4 g | 241% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 424.9 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 372 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
