Rich Chocolate Pound Cake with Brown Sugar Caramel Icing
Dense, moist chocolate pound cake enhanced with coffee undertones and topped with a luscious brown sugar caramel icing. The combination of butter and shortening creates an exceptionally tender crumb, while instant coffee deepens the chocolate flavor without overpowering. Perfect for special occasions or when you want an impressive dessert that serves a crowd. The caramel icing sets this apart from typical chocolate cakes, providing a sophisticated sweet contrast that hardens slightly as it cools for beautiful presentation.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup shorteningadditional butter1:1vegetarianadds dairy
Creates slightly denser texture but still delicious
Full guide → - 3 cups granulated sugar
- 5 large eggs, room temperature
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk, room temperaturemilk + lemon juice1 cup milk + 1 tbsp lemondairy-free with plant milk
Let sit 5 minutes before using
Full guide → - 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
- ½ teaspoon baking soda
- ½ cup butter, cut into 8 piecesmilk + lemon juice1 cup milk + 1 tbsp lemondairy-free with plant milk
Let sit 5 minutes before using
Full guide →
Instructions
- 1
Preheat oven to 325 degrees and spray bundt pan with baking spray
- 2
Beat butter, shortening, and sugar until light and fluffy, about 4 minutes
- 3
Beat in eggs one at a time, scraping down bowl sides several times
- 4
Sift together flour, cocoa powder, baking powder and salt
- 5
Combine buttermilk, coffee, and vanilla
- 6
Add flour mixture alternating with buttermilk mixture, beginning and ending with flour and adding buttermilk in 2 additions
- 7
Beat just until incorporated
- 8
Transfer batter to prepared pan, spreading evenly
- 9
Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean
- 10
Cool 10 minutes in pan then remove to cool completely
- 11
Bring heavy cream and brown sugar to rolling boil in medium saucepan
- 12
Boil for 1 minute
- 13
Stir in baking soda and boil 1 more minute
- 14
Remove from heat and add butter without stirring
- 15
Pour into large bowl and cool 5 minutes
- 16
Stir and refrigerate for 15 to 20 minutes, stirring occasionally
- 17
Beat with hand mixer or whisk for about 1 minute
- 18
If not thick enough, refrigerate until thicker, checking every 5 minutes
- 19
Pour on cake
Tips
Room temperature ingredients are crucial for proper mixing - take eggs and buttermilk out 1-2 hours before baking for best results.
Don't overmix the batter once flour is added to prevent a tough cake texture.
Test the caramel icing consistency carefully - it should coat a spoon but still pour smoothly over the cake.
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week
Cake can be made 1 day ahead and iced day of serving for best texture
Slice with sharp knife, wiping blade between cuts for clean presentation
Common Mistakes
Don't open oven door during first hour of baking to avoid collapse
Let icing cool properly before beating to avoid breaking the emulsion
Don't skip sifting dry ingredients to avoid lumps in finished cake
Substitutions
Dairy-Free Swaps
Let sit 5 minutes before using
Full guide →General Alternatives
Creates slightly denser texture but still delicious
Full guide →FAQ
Can I make this without the coffee?
Yes, replace the coffee mixture with an equal amount of water or additional buttermilk. The coffee enhances chocolate flavor but isn't essential.
What if my caramel icing won't thicken?
Continue refrigerating and checking every 5 minutes. The cooling process is crucial for proper consistency. It can take up to 30 minutes.
How long will this cake keep?
Covered at room temperature for 3 days or refrigerated for up to 1 week. The icing may soften slightly when refrigerated but firms up at room temperature.