Delicious Chocolate Mocha Pound Cake

The Chocolate Mocha Pound Cake is a decadent classic—rich, buttery, and infused with real coffee for depth and complexity.

This modern take on the historic pound cake balances the density of a traditional recipe with a tender crumb and a silky mocha glaze that melts over every slice.

It’s perfect for celebrations, coffee breaks, or whenever you crave a refined, crowd-pleasing dessert that always impresses.

Ingredients Checklist

Start by gathering all your ingredients at room temperature for the best results. The following list ensures a moist, flavorful crumb and a glossy, delicious glaze.

For the Pound Cake:

• 2 cups (250g) all-purpose flour, sifted

• 3/4 cup (65g) Dutch-process cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper (optional, for warmth)

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 5 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup (240ml) whole milk, room temperature

• 1/2 cup (120ml) strong brewed coffee, cooled

• 1 tablespoon instant espresso powder (for extra mocha depth)

For the Mocha Glaze:

• 4 tablespoons (56g) unsalted butter, melted

• 1 1/4 cups (150g) powdered sugar, sifted

• 2 tablespoons unsweetened cocoa powder

• 1/2 teaspoon instant espresso powder

• 2–3 tablespoons hot coffee

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Garnishes:

• Chocolate curls or shavings

• Dusting of cocoa powder

• Roasted coffee beans

• Dollop of whipped cream

Recommended Equipment:

• 9×5-inch loaf pan or standard Bundt pan

• Stand mixer or electric hand mixer

• Mixing bowls, whisks, and spatulas

• Measuring cups and spoons

• Wire rack for cooling

Step-by-Step Instructions

This streamlined approach creates a cake that’s perfectly moist with bold chocolate-mocha flavor in every bite.

• Preheat oven to 350°F (175°C). Grease a loaf or Bundt pan and line with parchment if using a loaf pan. Dust with cocoa powder for extra nonstick insurance.

• In a medium bowl, sift together flour, cocoa powder, baking powder, salt, and cayenne if using.

• In a large mixing bowl, beat softened butter with sugar on medium speed until pale and fluffy, 3–4 minutes.

• Add eggs, one at a time, mixing well and scraping the bowl after each addition. Beat in vanilla extract.

• Dissolve espresso powder in the cooled brewed coffee and set aside.

• Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry. Mix on low, just until incorporated.

• Stir in the coffee-espresso mixture until batter is smooth and evenly blended.

• Pour the batter into the prepared pan, smoothing the top. Tap gently to release air bubbles.

• Bake for 55–65 minutes for a loaf (45–55 minutes for Bundt), or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

• Cool the cake in the pan for 15 minutes. Carefully turn out onto a wire rack and let cool completely before glazing.

For the Mocha Glaze:

• In a bowl, combine melted butter, powdered sugar, cocoa, espresso powder, salt, and vanilla.

• Add hot coffee, 1 tablespoon at a time, whisking until the glaze is smooth and pourable.

• Drizzle the glaze generously over the cooled cake, letting it drip down the sides.

• Allow glaze to set before slicing.

Tips for Perfect Results

A few professional tricks guarantee success every time.

• Always use room-temperature eggs and butter for even mixing and a finer crumb.

• Sift cocoa powder with flour for even color and flavor distribution.

• Dissolving espresso powder in coffee ensures no gritty texture.

• Tap the pan on the counter to remove air bubbles for a dense, fine crumb.

• Cool the cake fully before glazing to prevent melting and ensure a glossy finish.

• For extra moisture, brush the warm cake with a few tablespoons of brewed coffee before glazing.

Serving Suggestions

Serve Chocolate Mocha Pound Cake in style for any occasion:

• Cut thick slices and serve with a dollop of whipped cream or scoop of vanilla bean ice cream.

• Top each slice with chocolate shavings or curls for a bakery finish.

• Pair with strong coffee, espresso, or a creamy cappuccino.

• For a dinner party, serve with a drizzle of coffee liqueur or a dusting of cocoa.

• Add fresh berries or orange zest for a bright contrast to the deep chocolate flavors.

Final Thoughts

Chocolate Mocha Pound Cake combines the timeless appeal of a classic pound cake with the irresistible marriage of coffee and chocolate.

Moist, buttery, and finished with a rich glaze, this cake is a celebration of simple, quality ingredients and thoughtful technique.

From Sunday brunch to holiday dessert tables, it’s a treat that always delivers. With detailed steps, pro tips, and creative serving ideas, you’re ready to bake a showstopper—slice after slice.