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- 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 4 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - ½ cup brewed coffee, cooled - ½ cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1 teaspoon espresso powder - 1 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) For this cake, precise measurements matter. Use a kitchen scale for best results. If you need to swap some ingredients, here are ideas: - Unsalted butter can be replaced with a plant-based butter. - Granulated sugar can switch to coconut sugar for a hint of caramel. - All-purpose flour can be substituted with a gluten-free blend. - Brewed coffee can be replaced with strong brewed tea for a different taste. Certain ingredients add depth to this cake. Espresso powder intensifies the coffee flavor. Use high-quality cocoa powder for a rich chocolate taste. Freshly brewed coffee makes a notable difference, too. These ingredients create a unique blend of mocha and chocolate. They keep the cake moist and flavorful, making each bite a delight. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan to keep the cake from sticking. In a large bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. Mix until it looks light and fluffy. Next, add 4 large eggs one by one. Make sure to mix well after each egg. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually mix this dry blend into the butter mixture. Alternate adding the ½ cup of cooled brewed coffee. Keep mixing until everything is just combined. Now it’s time to divide the batter. Split it into two equal parts. In one half, stir in ½ cup of unsweetened cocoa powder, 1 teaspoon of espresso powder, and 1 teaspoon of vanilla extract. This chocolate mix will add rich flavor. To create the swirl, begin layering the batters in the loaf pan. Start with a spoonful of the vanilla batter, followed by a spoonful of the chocolate batter. Keep alternating until both batters are used up. Use a knife to gently swirl them together. This will give your cake a beautiful marbled look. Place the loaf pan in your preheated oven. Bake for 50 to 60 minutes. Check if it's done by inserting a toothpick into the center. It should come out clean. Once baked, let the cake cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. While the cake cools, prepare the glaze. In a bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Drizzle this over your cooled pound cake before serving. Enjoy your delicious mocha swirl pound cake! When making mocha swirl pound cake, avoid these mistakes for the best results: - Not softening the butter: Use softened butter for a fluffy mix. Cold butter won't blend well. - Overmixing the batter: Mix just until combined. Overmixing can make the cake dense. - Skipping the cooling step: Let the cake cool in the pan. This helps it firm up and makes it easier to remove. - Not checking your oven temperature: Use an oven thermometer to ensure accurate baking. An oven that is too hot or too cool can change your cake's texture. Creating beautiful swirls is fun and easy. Here’s how to do it: - Spoon batter alternately: Place a spoonful of vanilla batter, then a spoonful of chocolate batter. Repeat until the pan is full. - Use a knife gently: Take a butter knife and run it through the batter in a figure-eight motion. This creates a lovely marbled look. - Don’t over-swirl: Swirl just enough to mix the batters without losing the distinct layers. Too much swirling will blend the flavors completely. A glaze adds a sweet finish to your cake. Here are tips for a perfect glaze: - Use room temperature milk: This helps the glaze mix smoothly. Cold milk can make it lumpy. - Whisk well: Combine the powdered sugar and milk until there are no lumps. A smooth glaze looks better. - Drizzle over cooled cake: Let the cake cool completely before adding the glaze. Hot cake will melt the glaze, making it runny. - Add extra flavor: For a twist, mix in a bit of coffee or cocoa powder into the glaze. This enhances the mocha flavor and makes it even more special. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter and better texture. Don’t Overmix: When combining the batter, mix just until the ingredients are incorporated to avoid a dense cake. Check for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs for perfect doneness. Let It Cool Completely: Allow the cake to cool completely before glazing to ensure the glaze sets properly. {{image_2}} You can change the flavor of your mocha swirl pound cake easily. Try using different extracts. Almond or hazelnut extracts add a unique twist. You can also swap out the brewed coffee for flavored coffee. This adds depth to the cake's taste. For a sweeter note, add a bit more sugar. Want a richer flavor? Use dark cocoa powder instead of regular cocoa. Each adjustment gives the cake a new life. Making a gluten-free mocha swirl pound cake is simple. Replace all-purpose flour with gluten-free all-purpose flour. This swap works well in most recipes. Just check that your baking powder is gluten-free. You may need to adjust the liquid slightly. Some gluten-free flours absorb more moisture. The cake will still taste amazing and be a hit! Adding nuts or chips can enhance the texture of your cake. Chopped walnuts or pecans add a nice crunch. Fold these in gently before baking. Chocolate chips work great too. They melt and create pockets of gooey chocolate. Use semi-sweet or dark chocolate chips for a richer flavor. These additions make each slice even more delightful. Store your mocha swirl pound cake in an airtight container. This keeps it fresh and moist. You can place it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. Just remember, cold air can dry it out. Wrap it well in plastic wrap or foil before putting it in the fridge. This way, it stays soft and tasty. To freeze the cake, first let it cool completely. Wrap it tightly in plastic wrap. Then, place the wrapped cake in a freezer bag. This prevents freezer burn and keeps the flavor. You can freeze it for up to three months. When you are ready to enjoy, thaw it in the fridge overnight. This helps it regain moisture and taste great. To reheat the mocha swirl pound cake, slice it first. You can use a microwave or an oven. For the microwave, warm it for about 15-20 seconds. Check it often to avoid overheating. For the oven, preheat it to 350°F (175°C). Place slices on a baking sheet and heat for 5-10 minutes. This warms the cake and brings back its soft texture. Enjoy with a drizzle of glaze or a cup of coffee! Yes, you can use any brewed coffee you like. Dark roast coffee adds a strong flavor. Light roast coffee gives a milder taste. You can also try flavored coffee. Vanilla or hazelnut coffee can make it unique and fun. Just make sure it’s brewed and cooled before adding to the batter. Mocha swirl pound cake lasts about four to five days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. It stays good in the freezer for up to three months. Just wrap it tightly in plastic wrap. Mocha pairs well with many flavors. Here are some tasty options: - Peppermint for a minty twist. - Orange zest adds a bright citrus note. - Almond extract gives a nutty flavor. - Sea salt can enhance the sweet and rich coffee taste. Mix and match to find your favorite combo! This blog post covered all you need for a great mocha cake. We explored the key ingredients, including special ones for better flavor. I shared step-by-step instructions for batter, swirling, and baking. You learned tips to avoid common mistakes and make the best glaze. Variations let you change flavors or go gluten-free. Lastly, I shared storage tips to keep your cake fresh. Enjoy your baking, and make every slice delicious!

Mocha Swirl Pound Cake

A deliciously rich pound cake with a delightful mocha swirl, perfect for coffee lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup brewed coffee, cooled
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the brewed coffee. Mix until just combined.
  • Divide the batter into two equal portions. In one portion, stir in the cocoa powder, espresso powder, and vanilla extract.
  • To create the swirl, alternate spooning the two batters into the prepared loaf pan. Start with a layer of vanilla batter, then add a layer of chocolate batter, and repeat until both batters are used up. Use a knife to gently swirl the two batters together for a marbled effect.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • For the glaze, whisk the powdered sugar and milk together until smooth. Drizzle over the cooled pound cake before serving.

Notes

Slice the cake and arrange on a serving platter. Drizzle with extra coffee glaze and serve with a cup of coffee on the side for a delightful pairing.
Keyword coffee, dessert, mocha, pound cake